Chocolate Sticky date cake

3¾ cups (600g) coarsely chopped dates
3 cups (750ml) water
2 teaspoons bicarbonate of soda
180g butter, softened
2¼ cups (450g) firmly packed brown sugar
6 eggs, beaten lightly
3 cups (450g) self-raising flour
½ cup (60g) coarsely chopped walnuts
½ cup (60g) coarsely chopped pecans

1/2 cup cocoa powder 

Butterscotch sauce
2 cups (400g) firmly packed brown sugar
600ml thickened cream
375g butter, chopped coarsely

NOTE: This recipe can be made two days ahead. Close to serving, wrap cake in foil and warm through in a moderately slow oven for approximately 20 minutes, or microwave individual servings.

METHOD

Preheat the oven to moderate (180°C/160°C fan-forced). Grease a 25cm x 35cm rectangular baking dish. Line base and sides with baking paper, bringing paper 5cm above edges of dish.

Combine dates and water in a medium saucepan; bring to the boil. Remove from the heat, add soda; stand for 5 minutes. Blend or process until smooth.

Cream butter and sugar in a large bowl with an electric mixer until well combined. Beat in the eggs, one at a time, beating until just combined between each addition. Stir in the sifted flour and date mixture spread into prepared pan; sprinkle evenly with the nuts. Bake in a moderate oven for about 1 hour or until cooked when tested. Stand cake for 10 minutes before turning onto a wire rack.

For the butterscotch sauce, combine all ingredients in a medium saucepan; stir over heat, without boiling, until sugar is dissolved. Simmer, stirring, for 3 minutes.

Brush surface of hot cake with ¼ cup of butterscotch sauce, then serve with remaining sauce.

Suitable to freeze. Butterscotch sauce suitable to microwave.

Enjoy