Ingredients Jump to Instructions ↓

  1. 4 cups pitted dried dates

  2. 4 cups water

  3. 2 teaspoons bicarbonate of soda

  4. 200g unsalted butter, at room temperature

  5. 2 cups firmly packed brown sugar

  6. 6 eggs

  7. 3 cups self-raising flour

  8. double cream or ice cream, to serve

  9. extra jersey caramels, to decorate

  10. jersey caramel sauce

  11. 1 cup firmly packed brown sugar

  12. 300ml carton cream

  13. 125g unsalted butter, chopped

  14. 300g packet jersey caramels, halved

Instructions Jump to Ingredients ↑

  1. Preheat oven at 160C/140C (fan forced.)

  2. Grease a 22cm round cake pan. Line base and sides twice with baking paper extending 2 cm above pan edge.

  3. Place dates and water in a large saucepan. Bring to boil.

  4. Remove from heat and stir in soda. Stand until cool. Transfer mixture to a food processor and process until smooth.

  5. Beat butter and sugar in a large bowl until well combined. Gradually add eggs, one by one until well combined. Fold in flour and then date mixture. Pour mixture into prepared pan.

  6. Cook for 2 ½ hours, or until firm to touch and a skewer when inserted into centre of cake comes out clean (cover cake loosely with foil during cooking if starting to over- brown). Stand cake in pan until ready to serve.

  7. To make caramel sauce, place all ingredients in a medium saucepan. Stir over low heat until caramels have melted and mixture is smooth. Bring to boil and then remove from heat.

  8. Serve cake warm or cool drizzled with warm caramel sauce and cream. Decorate with extra jersey caramels.


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