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.
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.
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.
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.
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