Date Cake with Sticky Toffee Rum Sauce
This date cake with sticky toffee rum sauce is deeply moist, warmly spiced, and rich with sticky toffee flavor. Simmered Medjool dates create incredible moisture and tenderness, while the brown sugar and butter give it that classic caramel depth. It’s the kind of cozy dessert that tastes even better the next day — especially with warm toffee sauce and a scoop of vanilla ice cream.
Ingredients
Date Cake:
- 2 cups pitted Medjool dates
- 1 cup raisins
- 1 tablespoon pure vanilla extract
- 2 tablespoons light rum optional
- ¼ cup date syrup
- 1 ½ cup hot water
- 1 teaspoon baking soda
- 1 ¾ cup packed light brown sugar
- ¾ cup unsalted butter softened to room temperature
- 4 large eggs brought to room temperature
- 2 cups (250g) all-purpose flour
- 1 cup (125g )whole wheat flour
- 1 ½ tablespoons ground allspice
- 1 teaspoon ground cinnamon optional
- 1 tablespoon baking powder
- 1 teaspoon salt
Sticky Toffee Sauce:
- 1 ½ cup heavy whipping cream
- 1 ½ cup packed light brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons light rum optional
Toppings:
- whipped cream or vanilla ice cream to serve
Instructions
Make the Date Paste
- In a medium saucepan, combine the Medjool dates, raisins, vanilla extract, rum (if using), date syrup, hot water, and baking soda.
- Bring to a gentle simmer over medium heat. Reduce to medium-low and cook, stirring occasionally, for 15–20 minutes, until thickened and very soft.
- Remove from heat and mash thoroughly into a thick paste using a potato masher or fork. Let cool uncovered in the refrigerator for 10 minutes.
Make the Cake
- Preheat the oven to 350°F. Grease a Bundt pan thoroughly with butter and lightly flour it, or coat it with baking spray.
- In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), cream the brown sugar and softened butter until light and fluffy, scraping down the sides as needed.
- Add the eggs one at a time, mixing well after each addition until smooth.
- In a separate bowl, whisk together the all-purpose flour, whole wheat flour, allspice, baking powder, cinnamon (if using), and salt.
- Add half of the flour mixture to the butter mixture and mix until just combined. Add half of the date mixture and mix again. Repeat with remaining flour mixture and remaining date mixture. Mix just until incorporated — do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack.
Make the Sticky Toffee Sauce
- In a medium saucepan, combine the heavy cream, brown sugar, and butter. Heat over medium without stirring until the sugar dissolves, about 3–5 minutes.
- Stir gently and add the rum (if using). Simmer until the sauce thickens slightly and turns light caramel in color. Remove from heat.
Serve
- While the cake is still warm, pour half of the toffee sauce over the top. Serve with additional sauce and whipped cream or vanilla ice cream.
Notes
Do not overmix the batter. Overmixing can affect the cake’s rise and make it dense rather than tender.
Use room temperature eggs and butter. This helps create a smooth batter and even texture.
Check doneness carefully. Insert a toothpick into the center of the cake — it should come out clean or with a few moist crumbs.
Storage Directions:
- Storing: Store leftover cake in an airtight container in the refrigerator for 2–3 days.
- Freezing: Wrap the cooled cake tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Freeze the sticky toffee sauce separately for best results.
- Thawing: Thaw the cake at room temperature for 3–4 hours. Thaw the sauce in the refrigerator overnight.
- Reheating Sauce: Warm gently in a saucepan over low heat or in the microwave in short intervals, stirring between each, until smooth and loosened.
Nutrition
Serving: 1/20 cake + toffee sauceCalories: 431kcalCarbohydrates: 71gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 79mgSodium: 273mgFiber: 3gSugar: 52g
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