1¼ cups pitted dates, chopped
1¼ cups boiling water
1 tsp baking soda
60g butter, cubed, softened
¾ cup Chelsea Soft Brown or Dark Cane Sugar
1 cup self-raising flour
2 cups Chelsea Soft Brown or Chelsea Dark Cane Sugar
1 tsp vanilla essence
Preheat oven to 180°C conventional or 160°C fan-forced.
Grease a deep 20cm square cake tin or a loaf tin. Line base with baking paper.
In a large bowl combine dates, boiling water and soda, stand for 5 minutes. Add butter and sugar and stir until combined.
Add eggs and flour, mix until just combined. Pour mixture
into prepared tin. Bake 45 – 50 minutes or until cooked
through. Stand for 10 minutes before turning out of tin.
Slice and serve warm with hot Butterscotch sauce poured
over the top.
Tip: For a richer flavour and deeper colour use Chelsea
Dark Cane sugar.
Combine all ingredients in medium sized pan, stir over low heat until sugar is dissolved and butter melted.
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