Sticky Date and Ginger Bundt Cake with Brown Butterscotch Sauce

Cook Time 1 hour 20 minutes

Servings 10-12


Sticky Date and Ginger Cake

375g pitted dates, chopped

1½ tsp bicarbonate of soda

2 cups boiling water

200g unsalted butter, softened

1 cup brown sugar

1 tbsp vanilla extract

3 free-range eggs, room temperature

2 tbsp fresh ginger, finely grated

1 tsp ground ginger

Pinch salt

3 cups self-raising flour, sifted

Brown Butter Butterscotch

130g unsalted butter

1 cup brown sugar

1 tsp salt flakes

1 cup thickened cream

To serve

Crème fraîche (optional)


Preheat oven to 180°C. Grease a large bundt cake tin.

Place dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water. Allow to stand uncovered for 20 minutes or until dates are tender.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add ginger and ground ginger. Add date mixture, salt and flour. Fold together gently until well combined.

Spoon mixture into prepared cake pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly in cake tin.

To make the brown butter butterscotch sauce, melt the butter in a medium saucepan over medium heat. Cook until butter turns nut-brown in colour. Add brown sugar, salt and cream and stir until smooth. Boil for 2-3 minutes. Remove from heat and transfer the sauce to a heatproof jug.

To serve, transfer cake from tin onto a serving plate. Pour hot butterscotch sauce over warm cake. Slice cake into wedges and serve with a generous spoonful of crème fraîche.


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