Caramel Drenched Date & Rum Cake

Haven't found much time to bake these days what with a very active toddler and my decision to homeschool my middle child this year. The hubs has been looking longingly at this brown beauty on my Donna Hay magazine for the longest time so I decided to surprise him one day. It's a phenomenal cake. The combination of Medjool dates, raisins, prunes and a generous pouring of rum results in a soft and moist cake with rich rum and toffee notes. Since the ingredients (Medjool dates, rum, brown sugar, etc) are all known for their subtle caramel or toffee flavours, eating this cake is like tasting 4 different variations of toffee in one bite. The salted caramel sauce just takes it over the top. 

Within a few hours after my greedy family polished off this cake, my eldest daughter was asking for me to make another. While I do love Rachel Allen's Sticky Date Pudding with black tea ... this recipe might just have sent it into permanent retirement! 

Recipe for Rum and Date Cake with Caramel Sauce
(Donna Hay issue #62)

1 1/2 cups (210 grams) dates, chopped
1/2 cup (90 grams) prunes, chopped
1/2 cup (75 grams) raisins
3/4 cup (180 ml) boiling water
1/2 cup (125 ml) rum
1 1/2 teaspoons baking soda, sifted
1 1/2 cups (225 grams) self-rising flour**, sifted
1 1/3 cups (235 grams) brown sugar
225 grams butter, melted
1 1/2 teaspoons vanilla extract
6 eggs
Caramel sauce:
100 grams butter
3/4 cup (135 grams) brown sugar
1/2 cup (175 grams) golden syrup***
1 cup (250 ml) single cream
1/4 cup (60 ml) rum
- Place the dates, prunes, raisins, boiling water, rum, and baking soda in the bowl of a food processor and leave for about 10 minutes. Process the mixture until smooth. Set aside.
- Place the flour and sugar in a bowl and mix to combine. To this add the butter, vanilla, eggs, and the date/rum mixture. Mix well to combine.
- Pour the batter into a well greased bundt pan (3.5 liter capacity) and bake in a pre-heated 160C (325F) oven for 55-60 minutes or until cooked when tested with a skewer. Allow to cool in the tin for about 10 minutes then turn out onto a wire rack to cool completely.
- While your cake is baking you can make the caramel sauce. Place the butter, sugar, syrup, cream, and rum in a saucepan over medium heat and stir until the sugar is dissolved. Bring to a boil and cook for 10-12 minutes, or until thickened.
- Allow both the cake and sauce to cool completely before pouring the sauce over the cake.