Sticky Date Cake Recipe

By Angela Casley
Garnish this sticky, gingery cake with an array of fresh dates. Photo / Babiche Martens

This glossy and caramel-drenched dessert is a classic for a reason.

This sticky date cake is mouthwateringly good. One piece will not be enough. I washed it down with fresh herbal tea, made by adding thyme and rosemary to boiling water to infuse (you could brew this while the cake cools). To serve, I like this cake with whipped cream or vanilla icecream.


Serves 8


1 cup dried dates

1 cup boiling water

¼ cup treacle

100g butter, melted

2 eggs

½ cup brown sugar

1 ½ cup plain flour

3 tsp baking powder

1 tsp each of ground ginger and cinnamon

50g butter

½ cup brown sugar

2 Tbsp treacle

½ cup cream
To serve

Lightly whipped cream or icecream

  1. Preheat the oven to 170C. Line the base of a 22cm round tin with baking paper.
  2. Place the dates into a bowl and pour over the boiling water. Leave for 15-20 minutes. Then puree together and place into a large bowl.
  3. Add the treacle, butter, egg, and sugar to the dates, stirring well. Then, sift in the flour, baking powder and spices. Pour into the tin and place into the centre of the oven for 30-35 minutes. Remove and cool.
  4. While the cake cooks, make the sauce. Place the butter, sugar, treacle, and cream in a small pot. Slowly bring to a simmer for 2-3 minutes. Remove and cool.
  5. Poke several holes in the cake and pour over half of the sauce, reserving the rest for serving.
  6. Serve while warm with lightly whipped cream.

More desserts

These seasonally appropriate servings are oh-so cosy.

Orange, ricotta and fennel cake. This stunning serving has sweet aromatics and visual appeal.

Sponge pudding recipe with apple and rhubarb. This fruity mix is melted under a crumbly and cakey topping, drawing out syrupy sweetness.

Caramel brownie. Finish these luscious treats with a shower of icing sugar.

Gluten-free date and honey pudding. Sink into this pillowy pudding, which swaps flour for ground almonds.

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