This is my far the most moist cake I have eaten.
Prep: 10 mins | Cook time: 40 mins | Serves: 6-8
What you will need:
- A cake tin
- 1 3/4 Cups of self raising flour, sifted
- 125g Butter at room temperature
- 1 Cup brown sugar
- 2x Eggs
- 1 Tsp vanilla essence
- 250g Pitted dates
- 1 1/2 Cups of boiling water with 1 tsp of bicarb soda in a bowl
Pudding sauce:
- 300ml Cream
- 1 Cup brown sugar
- 60g Butter
- 1/2 Tsp vanilla essence
Method
- Start by heating the oven to 180 °C and greasing a cake tin with some butter
- Soak the dates into the bowl of boiling water and set aside
- Add the sugar, vanilla essence and butter into a bowl and beat until light and fluffy
- Add the eggs, one at a time, and beat them into the mixture
- Fold in the flour and pitted dates into the mixture
- Pour into your cake tin and bake in the oven for 35-40 mins until a skewer comes out clean
- While the cake is baking, add the pudding sauce ingredients into a pot and cook on low heat until the sugar has melted and the sauce has thickened and warmed through
- Once the cake is ready, pour half of the sauce over the top to soak through the cake
- Serve warm with some extra sauce over the top and enjoy!
