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
- 100g butter
- ¾ cup (135g) brown sugar
- ½ cup (175g) golden syrup
- 1 cup (250ml) single (pouring) cream
- ¼ cup (60ml) rum
- 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.
- 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.
- 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
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