Sticky Rum and Date Cake

Life is in flux for me at the moment. We will soon be moving our little family to a new home, in a new city, in a new country. This big move has come somewhat unexpectedly. If I had a ‘5 year plan’ for my life, this would certainly not have been in it. Never-the-less, it will bring some exciting new challenges and hopefully opportunities to learn, grow and flourish. Sometimes the biggest blessings come from things you would never have planned! That is my big picture perspective. But in the right now, right here, it is still pretty daunting looking into the great unknown. We have a lot to plan and organise!

This is comfort cake, best served warm with ice cream while nestled on the couch with a good book and a warm blanket. It tastes like comfort. Also, like rum and dates which is a very good thing.

sticky rum date cake

Sticky Rum and Date Cake

  • 250g dates
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 50g butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon mixed spice


  • 30g butter
  • 1/2 cup white sugar
  • 1/4 cup rum

Chop dates roughly into halves or thirds, sprinkle with baking soda soda and cover with boiling water. Leave to cool.
Cream butter and sugars together. Beat in the egg and vanilla essence then add the date mixture
and mix well. Sift flour, salt and spice and fold into the wet ingredients.

Put into a greased and lined 20cm round cake tin. Bake for 40 – 45 minutes at 160C.
When cooked, remove from oven. Boil the butter, sugar and rum for one minute to make a hot syrup. Poke small holes in the cake with a bamboo skewer or toothpick and drizzle over the syrup.

Serve warm with a big scoop of ice cream.
sticky rum and date cake

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