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Sticky date celebration cake
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Indulgent sticky date cake with heavenly caramel sauce.
Ingredients:
  • 385g (2 1/2 cups) dried pitted dates
  • 350ml water
  • 2.50 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 200g (1 cup, firmly packed) dark brown sugar
  • 8.80 gm vanilla extract
  • 450g unsalted butter, at room temperature
  • 4 eggs
  • 375g (2 1/2 cups) self-raising flour, sifted
  • 90g (3/4 cup) walnuts, chopped
  • 380g (2 1/2 cups) icing sugar mixture
  • 55g (1/4 cup) caster sugar
  • 250ml (1 cup) thickened cream
  • 80g unsalted butter, chopped
  • 80g dark brown sugar
  • 125ml (1/2 cup) pouring cream
  • 20.00 ml bourbon
Instructions:
  • Preheat oven to 180C/160C fan forced. Grease and line two 19.5cm springform pans. Coarsely chop 1⁄2 cup dates and set aside.
  • In a saucepan over medium heat, bring water and the rest of the dates to a boil. Simmer for 5 minutes. Remove from heat, then stir in bicarbonate of soda and cinnamon. Let it cool for 15 minutes.
  • Using electric beaters, whip together brown sugar, vanilla, and 250g of butter in a bowl until light and fluffy. Beat in eggs one by one, alternating with 1 tablespoon of flour each time, until fully mixed. On low speed, add half of the remaining flour and date mixture until just combined, then repeat with the rest. Gently fold in reserved dates and 1⁄2 cup of walnuts. Transfer the batter into prepared pans, smoothing the top. Bake for 45-50 minutes or until a skewer comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • In a saucepan over low heat, melt butter and sugar until sugar dissolves. Add cream and bring to a gentle boil. Reduce heat and simmer for 2 minutes. Stir in bourbon and simmer for an additional 1-2 minutes until slightly thickened. Cool to room temperature, then chill in the fridge for 30 minutes.
  • Beat the remaining butter in a bowl until pale and creamy using electric beaters. Add icing sugar and beat until light and fluffy. Mix in 1⁄3 cup caramel sauce until combined. Transfer a quarter of the frosting into a piping bag fitted with a 1cm fluted nozzle.
  • Prepare a baking tray with baking paper and scatter the rest of the walnuts over it. Heat caster sugar in a non-stick frying pan over medium-low heat. Cook and shake the pan occasionally for 3 minutes or until golden. Quickly pour the caramel over the walnuts on the tray. Let it set, then break three-quarters into shards and roughly crush the rest of the toffee.
  • Whip cream in a bowl until firm peaks form. Slice cakes in half horizontally. Put 1 cake base on a platter. Spread with a third of the frosting, keeping the center clear. Fill the center with a third of the whipped cream. Drizzle with 1 tablespoon of sauce. Repeat layering, finishing with piped frosting. Garnish with toffee shards. Drizzle with the remaining sauce and sprinkle with crushed toffee.

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