20 May 2012

rum and date cake with caramel sauce

The ongoing joke in our family is that Mum has always been a little bit heavy handed on the booze when it comes to adding it to food, a trait that she picked up from her mother, Nanni. Her trifle is one example where sherry is slightly over used in food, you could also say that her spag bol enjoys a little to much red wine as well. While making this cake for Mum on Mother's Day it was made clear that I am following in my Mother's foot steps and I do agree that a touch of booze, if used appropriately of course, can make all food goods just that little richer and more satisfying. Love you Mum!










This cake is a gorgeous boozy variation on your typical sticky date cake with caramel sauce. It is of course better warmed the next day when the sauce has had time to soak into it.




Rum and Date Cake with Caramel Sauce


recipe from April/May Issue of Donna Hay Magazine 2012


Ingredients

1 1/2 cups fresh dates, chopped
1/2 cup prunes, chopped
1/2 cup raisins
3/4 cup boiling water
1/2 cup rum
1 1/2 tsp bicarb soda
1 1/2 cups SR flour
1 1/3 cups brown sugar
225g butter, melted
1 1/2 tsp vanilla extract
6 eggs

caramel sauce
100g butter
3/4 cup brown sugar
1/2 cup golden syrup
1 cup cream
1/4 cup rum

Preheat oven to 160c. Place dates, prunes, raisins, boiling water, rum and bicarb soda in the bowl of a small food processor and set aside for 10mins. Process the date mixture until smooth and set aside.
Place the flour and sugar in a bowl and mix to combine. Add the butter, vanilla, eggs and date mixture and mix to combine. Now the recipe asks you to put the batter into a well greased 3.5 litre capacity Bundt tin and bake for 60mins. However I did not have one of these, so I halved the batter and put one half into a ring pan and the other into a loaf tin. I put both cakes into the oven at the same time and baked for approx 45mins. Allow to cool in tin for 10mins before turning onto a wire rack and cooling completely. 
To make the caramel sauce place all of the sauce ingredients into a saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil and cook for a further 10mins. Allow the sauce to cool, this is important so I thickens and clings to your cakes, before pouring over the cake and serving immediately with vanilla icecream. 


1 comment:

  1. dude i'm so glad this is up here.
    i was just going to fb you and ask when it would arrive on your blog! x

    ReplyDelete