Maple date cake

    1 hour 5 min

    Similar in taste to a sticky toffee pudding, this easy maple syrup and date cake will delight your guests on a chilly evening. Serve warm with a scoop of vanilla ice cream.

    3 people made this

    Serves: 8 

    • 100g granulated sugar
    • 100g butter
    • 200ml single cream
    • 200g dates, chopped
    • 300ml water
    • 1½ teaspoons bicarbonate of soda
    • 60g butter
    • 175g soft brown sugar
    • 4 tablespoons maple syrup
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 175g self-raising flour, sieved

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4; lightly and line a grease a 23cm springform cake tin.
    2. Melt 100g butter and 100g sugar in a saucepan until sugar has dissolved; stir in cream and bring sauce to the boil. Simmer until sauce has reduced slightly, about 5 minutes.
    3. Add chopped dates and stir in water; remove from heat and add bicarbonate of soda.
    4. Beat 60g butter and 175g caster sugar together with an electric mixer until lighter in colour; add eggs, one by one, until well combined. Mix in maple syrup and vanilla extract; fold in flour and then date mixture.
    5. Pour mixture into prepared baking tin; cook in preheated oven for about 35 minutes or until a skewer inserted in the centre comes out clean. Cool cake in tin for 5 minutes before unmoulding and serving warm with a scoop of ice cream.

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