Sticky Toffee Date Cake


A number of months ago I wrote about the builders getting through mounds of cake while fixing my snag list and my foolproof 175 cake. recipe which can be adapted for a range of ingredients and had received many compliments

What I didn’t say was that one of the greatest compliments came for a cake I had not even baked. A super sticky date cake made by Nicks mum. I seem to be surrounded by talented multitasking women, not only can my mum throw together a spread to feed a 30 piece South African girls choir – before participating in a choir workshop and performance with them.

Nick’s mums specialty is desserts, rum and raisin ice cream so alcoholic it could take down Keith Richards , triple layer chocolate torte & bakewell pudding. So I should have known the cake was good, but the roofers declared it the Best Cake they had ever eaten and it really is
super sticky from the outset it’s hard to believe that the little toffee bites are actually relatively healthy dates. I am not promising this can count as your five a day but it is pretty virtuous working

Combining recipes from  The English Kitchen and my 175 recipe I have come up with this no-fail recipe for a cake that is  great cold but can also be heated through a served with cold cream for sticky toffee-pudding. It will be the cake I take into hospital for the Midwives on the delivery ward


Sticky Date Cake

200g of dried dates
275ml of boilng water
1 tsp bicarbonate of soda
175g soft light brown sugar
150g  butter, room temperature
3 eggs, beaten
175g ounces self raising flour

  1. Pour the boiling water over three-quarters of the dates
  2. Leave to soak for 30 minutes
  3. Preheat the oven to 175degC
  4. Blending together the butter , sugar and the soaked dates ( incliding the soaking water)
  5. Add the eggs and finally stir in the self raising flour and bicarbonate of soda
  6. Finally stir in the remaining unsoaked dates
  7. Pour into a 30cm square lined cake tin
  8. Bake for 40 minutes until firm to the touch
  9. Allow to cool , cut into squares and serve

photophotoP1050117 by you.

This entry was posted in Desserts, Cakes and Biscuits, Uncategorized. Bookmark the permalink.

43 Responses to Sticky Toffee Date Cake

  1. Lester Fontayne says:

    I have a kilo of dried dates to use up so I’ll be giving this a go. Thanks. But is your version as good as Nick’s mum’s? And if it isn’t, can we have her recipe, too? ;o)

    And a 30cm square cake tin seems huge for the amount of ingredients you’ve listed. That’s the equivalent of a 35cm round tin! Yikes!!

  2. Ruth says:

    It looks amazing. My next dinner party is going to include this!

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  5. katytruss says:

    Thanks for this recipe – mine is in the oven right now and smells amazing!!

  6. nic says:

    This turned out amazing, I just added a syrup to it to make it extra moist after it had cooked. Delicious thank you

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  8. Lester Fontayne says:

    In step 4 do you mean in a blender or with a spoon?

  9. Jenny says:

    Just taken this out of the oven, and it’s absolutely great. Has absorbed almost a quarter of the kilo box of dates I was randomly given last night. And you’re right – the pieces of dates taste like toffee, but with more interesting depth. Thanks!

  10. Grace says:

    Love it

  11. susana says:

    It’s on the oven right now!
    Can’t wait to try it! Thank you!!!!!!! 😀

  12. Janice Leppke says:

    Will you please convert measurements so we can read it.

  13. Did you use gluten free flour for this?

  14. Karon says:

    Made this today but added walnuts and a toffee sauce on top. Delicious!

  15. Alina says:

    Lovely! I used oil instead of butter because my hb hates butter. It is wonderfull!

  16. Beth says:

    I have a good amount of date paste on hand. How might I substitute it for the dried dates?

  17. elfhaven13 says:

    I love this cake and put it in all my Christmas baskets. It stays so fresh and mails across the country fresh and delicious every year! Thank you.

  18. Bilal says:

    Where do the dry dates cone from I was gonna soak all 200g of dates and when you say blend do you mean food processor pls answer many thanks

  19. Deborah says:

    What’s the American measure??

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  21. Zeina says:

    Beautiful & amazing recipe. It has bewitched anyone who tried it! I love how firm it becomes the day after baking. I have my sisters in law’s boss order one specially made for him! How ever I tried it, it became split batter. I personally found the steps a little different from my other common recipes, and I’m trying different steps, and it turns out fine, but it splits. Any advice?

    • Audrey says:

      Hi, either add extra flour to bind the cake or your oven may be too hot. Have you tried it since your post? If so, what did you change? Thanks!

  22. Lou says:

    Hi, thanks for recipe. It’s in the oven right now and will be a nice surprise for my hubby when he gets home from work. I love anything with dates in. When you said blend for the water, butter and sugar I used a hand blender. I then gently stirred all of the other ingredients in. I hope this will work okay! My largest square tin is 26cm so I’ve just had to use that, there was plenty room left after pouring in mixture so fingers crossed this will be fine. 😀

    • Lou says:

      Update: tastes great thanks but I’m going to double the recipe next time to make a thicker cake as the tin I used was 26cm and made a nice but thin tray bake. I wonder if the 30cm square tin is accurate?

      • Lou says:

        My cake also didn’t turn out as rich a brown colour as yours and is very pale in comparison. I followed everything step by step and I don’t understand why?

  23. Julie Sumner says:

    The first time I made this it was nicely risen. However I’ve made it twice since and although the flavour is good it didn’t rise at all. I can’t understand why?

  24. hus says:

    hi. thank you for sharing your recipe. i made it this evening and it turned out well.

  25. Rose says:

    My cake turned out beautifully moist a nice colour and tasted great, but it was a little oily on the bottom, Any suggestions, can I add the soaked dates without the water as I noticed the mixture splits when blending soaked dates, water and dates,

  26. Mandy says:

    I made this yesterday. Very yummy and moist. I put the soaked dates, butter and sugar in the blender for several seconds. It never fully blended. Mixture was split. Then transferred to bowl, added eggs and flour and bicarbonate and it came together well. There is no way the above recipe needs a 30cm square pan. Just use normal size. I doubled the mixture and it fit perfectly in my 34x23cm cake pan. Just added an extra couple of tablespoons of flour bc the mixture looked a little wet.

  27. Misty says:

    This is an absolute winner and everyone loves it, and its super simple to whip up in no time!! We love it warm with a good scoop of hokey pokey ice cream – delicious!!

  28. Ron says:

    Thanks for sharing this recipe. Should the unsoaked dates be chopped before stirring into the batter ?

  29. T. Ginns says:

    I ended up blending the dates soaked in liquid when I mixed them with the sugar and butter, as the mixture had split and just looked like brown water with greasy lumps! The cake hasn’t risen but smells nice. I’ll definitely give it anaother go, but next time I will use a smaller tin, chop all the dates and add the date mixture after I have mixed all the other ingredients as you would in a conventional sponge recipe.

  30. Barbara says:

    What are these measurements in America?

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