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Topped with toffee sauce, this easy cake has all the flavours of sticky date pudding. Ingredients (serves 6)
Melted butter, to grease
150g pitted dried dates, coarsely chopped
60ml (1/4 cup) boiling water
1 x 340g pkt White Wings golden butter cake mix
1/2 tsp mixed spice
60g butter, at room temperature
2 eggs
125ml (1/2 cup) milk
300g Aunt Betty's toffee dessert sauce
Double cream, to serve
Method
Preheat oven to 180°C. Brush a round 6cm-deep, 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
Place the dates in a microwave-safe bowl. Add enough boiling water to cover and stir to combine. Cook in microwave on High/800watts/100% for 30 seconds. Use a fork to mash until smooth. Set aside for 10 minutes to cool.
Combine cake mix and mixed spice in a bowl. Prepare the cake using the butter, eggs and milk, following packet directions. Stir in the date mixture. Spoon into the prepared pan. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool.
Heat the sauce following packet directions. Cut cake into wedges. Top with double cream and sauce to serve.
Notes & tips
Freezer tip: At the end of step 3, cool completely. Wrap in plastic wrap and foil. Freeze. Thaw overnight in the fridge. Continue from step 4. |
