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Sticky Date Cake

Sticky Date Cake

Drizzle this moist cake with a warm caramel sauce as a sweet dessert for guests.


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15 min
Prep Time
50 min
Total Time
8
servings

Ingredients

Cake

1 (8-ounce) package chopped dates

1/2 cup boiling water

1/2 cup sugar

1/4 cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 teaspoon vanilla

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Sauce

1/3 cup Land O Lakes® Butter

1 cup firmly packed brown sugar

1/3 cup Land O Lakes® Heavy Whipping Cream

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Place dates into bowl; add boiling water. Set aside.

  3. STEP 3

    Combine sugar and 1/4 cup butter in another bowl; beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in date mixture until well mixed.

  4. STEP 4

    Pour batter into greased 9-inch round baking pan. (Batter will be thin.) Bake 35-40 minutes or until toothpick inserted in center comes out clean. Poke top of hot cake 10-15 times with fork.

  5. STEP 5

    Melt 1/3 cup butter in 1-quart saucepan. Add brown sugar and 1/3 cup whipping cream; cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Boil 1 minute.

  6. STEP 6

    Pour 1/4 cup sauce over top of warm cake. Serve cake warm with remaining sauce, if desired.

Tip #1

Always use the pan size specified in a recipe. A pan too large will result in a thin, dry cake. A pan too small will not be large enough to hold the batter as it expands during baking and the cake will overflow in the oven. To substitute a different pan, check to make sure it holds the same volume as the pan called for in the recipe. For example, in this recipe an 8-inch square baking pan may be substituted for the 9-inch round baking pan.

Nutrition (1 serving)

460 Calories
17 Fat (g)
75 Cholesterol (mg)
270 Sodium (mg)
76 Carbohydrates (g)
3 Dietary Fiber
4 Protein (g)
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