rum and date cake

with caramel sauce

  • 1½ cups (210g) fresh dates, chopped
  • ½ cup (90g) prunes, chopped
  • ½ cup (75g) raisins
  • ¾ cup (180ml) boiling water
  • ½ cup (125ml) rum
  • 1½ teaspoons bicarbonate of (baking) soda, sifted
  • 1½ cups (225g) self-raising (self-rising) flour, sifted
  • 1⅓ cups (235g) brown sugar
  • 225g butter, melted
  • 1½ teaspoons vanilla extract
  • 6 eggs

CARAMEL SAUCE

  • 100g butter
  • ¾ cup (135g) brown sugar
  • ½ cup (175g) golden syrup
  • 1 cup (250ml) single (pouring) cream
  • ¼ cup (60ml) rum
  1. Preheat oven to 160°C (325°F). Place the dates, prunes, raisins, boiling water, rum and bicarbonate of soda in the bowl of a small food processor and set aside for 10 minutes. Process the date mixture until smooth and set aside. 
  2. Place the flour and sugar in a bowl and mix to combine. Add the butter, vanilla, eggs and date mixture and mix well to combine. Spoon into a well-greased 3.5 litre-capacity Bundt tin and bake for 55–60 minutes or until cooked when tested with a skewer. Allow to cool in tin for 10 minutes, before turning onto a wire rack to cool completely.
  3. To make the caramel sauce, place the butter, sugar, golden syrup, cream and rum in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 10–12 minutes or until thickened. Allow sauce to cool for 10 minutes before pouring over the cake to serve. Serves 8–10
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox