Date and Raisin Cake

    4 hours 15 min

    This moist cake is no average fruit cake. It's made with dates and raisins, then topped with a butterscotch topping and grilled. It's perfect for afternoon tea.

    56 people made this

    Makes: 1 23cm square cake

    • 350ml water
    • 250g raisins
    • 110g dates, pitted and chopped
    • 1 teaspoon bicarbonate of soda
    • 110g butter
    • 150g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 200g plain flour
    • 1/4 teaspoon salt
    • 60g butter
    • 75g dark brown soft sugar
    • 2 tablespoons double cream
    • 55g chopped walnuts

    Prep:20min  ›  Cook:55min  ›  Extra time:3hr cooling  ›  Ready in:4hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square tin. In a saucepan, combine water and raisins. Bring to the boil and cook for 5 minutes. Remove from heat and stir in chopped dates and bicarbonate of soda. Set aside.
    2. In a large bowl, cream together 110g butter and 150g caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared tin.
    3. Bake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove cake from oven. Set aside and preheat grill.
    4. In a saucepan, melt 60g butter. Stir in dark brown soft sugar, cream and chopped nuts. Spread mixture over warm cake and place under grill until lightly browned, about 3 minutes. Watch carefully - it burns easily. Cool before serving.

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    Reviews in English (29)


    This cake is just perfect, soooo squishy, squishy, and moreish. I made it for a friend coming to stay and 3 of us devoured the whole lot in 24 hours. Love it and will definately become a form favourite to whip together when in need of something sweet. THANK YOU soooo much for sharing this recipe. Oooooh one last thing, I used self raising flour by accident but the result was Devine so now have the dilemma of what to use next time.....the recommended plain flour or self raising!  -  26 Jul 2014


    This was really lovely at fter being left for a few days  -  30 May 2014


    Very moist,good flavor. Wonderful topping. Good old fashioned cake like my mother used to make.  -  23 Feb 2001  (Review from Allrecipes US | Canada)