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    Category Home » Dessert » Warm Date Cake with Bourbon Caramel Sauce

    Warm Date Cake with Bourbon Caramel Sauce

    Published: Dec 21, 2020 · Modified: Dec 21, 2020 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe
    warm Date cake with bourbon caramel & vanilla ice cream
    warm Date cake with bourbon caramel & vanilla ice cream
    warm Date cake with bourbon caramel & vanilla ice cream
    warm Date cake with bourbon caramel & vanilla ice cream
    warm Date cake with bourbon caramel & vanilla ice cream

    This cake, inspired by a traditional English sticky toffee pudding, is one that I make every year around the holidays. Warm, gooey date cake saturated with bourbon caramel sauce and topped with creamy vanilla ice cream and of course more caramel sauce, for good measure. Somehow, even with all of that this spectacular dessert manages to be not too sweet, but instead perfectly balanced, warm, creamy, and absolutely delicious!

    a square of date cake, topped with ice cream and caramel sauce with a bite missing

    Oh boy, this cake is life-changing! If you think I’m being dramatic, just wait until you try it. There are a few extra steps involved in this recipe but even so, it is very easy to make.

    The base of this cake is a mixture of mashed dates. This is made by steeping dried dates in boiling water and then mashing, them until they are pulpy and caramel-like. Dates add not only sweetness but a real depth of flavor, and a ton of moisture.

    After baking, the date cake is slathered in bourbon caramel sauce that seeps into it infusing it with moisture and bourbon caramel flavor. As if that wasn’t enough this sweet and sticky date cake is served warm with a generous scoop of vanilla ice cream (seriously, don’t skip the ice cream!) and an extra drizzle of caramel sauce. What could be better than that?!

    Ingredients You’ll Need

    Here’s everything you’ll need to make Date Cake with Bourbon Caramel Sauce: soft, dried dates, eggs, butter, sugar, vanilla, flour, baking soda, baking powder, bourbon, cream, and brown sugar.

    date cake ingredients portioned out into individual dishes. fresh dates, a bottle of bourbon, a stick of butter etc.

    Recipe Step by Step

    Step 1. Hydrate and Mash the Dates

    The base of this cake is essentially a date puree or paste. To make this the dates are steeped in boiling water then mashed with a fork, potato masher, or your hands. I typically use my clean hands for this step, it’s messy but quick and effective.

    a bowl of fresh dates hydrating in water and a bowl of mashed dates and water

    Step 2. Make the Cake Batter

    Next up, make the batter, whisk together the eggs and sugar until pale and smooth then fold in the mashed dates then the dry ingredients.

    four photos step by step of date cake batter being made in a large glass mixing bowl

    Step 3. Bake

    Pour the cake batter into a greased cake pan and bake.

    date cake batter in a cake pan and a baked date cake in a baking pan

    Step 4. Make the Bourbon Caramel Sauce

    While the cake is in the oven make the bourbon butterscotch caramel sauce. Melt the butter and sugar together then whisk in the cream and bourbon. Let cool slightly before serving.

    three stage collage of bourbon caramel sauce being made, butter and brown sugar in a pan, boiling butter and brown sugar and caramel sauce with cream

    Step 5. Serve

    Use a skewer or the tip of a knife to poke holes in the cake. Pour half of the bourbon caramel sauce over the surface of the cake, cut into squares, top with vanilla ice cream and an extra drizzle of caramel sauce.

    FAQs & Expert Tips

    Can you freeze date cake?

    Yes, you can freeze date cake for up to three months. To do so bake the cake but do not pour the caramel sauce overtop. Instead let the cake cool completely, remove it from the pan, wrap tightly in plastic wrap and store in the freezer. Make the caramel sauce the day you plan to serve your cake. After defrosting the cake reheat in in the oven (instructions below) then pour the sauce over top and serve with vanilla ice cream.

    Can I make this cake ahead of time?

    Yes, date cake can be stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days.

    What is the best way to reheat date cake?

    To reheat, preheat the oven to 325 F. Cover the cake loosely with foil and bake for 10 minutes. Warm the caramel sauce separately in a small saucepot or in the microwave.

    three ceramic plates filled with ice cream topped date cake and bourbon caramel sauce

    Check Out More Delicious Desserts

    • Gluten-Free Olive Oil Cake
    • Meyer Lemon Polenta Cake
    • Dulce de Leche Ginger Molasses Cookies
    • Toasted Coconut Chocolate Chip Blondies
    • Flourless Chocolate Hazelnut Espresso Cake

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Warm Date Cake with Bourbon Caramel Sauce

    This cake, inspired by a traditional English sticky toffee pudding, is one that I make every year around the holidays. Warm, gooey date cake saturated with bourbon butterscotch caramel sauce and topped with creamy vanilla ice cream and of course more butterscotch caramel sauce, for good measure.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 35 minutes
    Cook Time: 45 minutes
    Servings: 12
    Calories: 589kcal
    Author: Leigh Anderson

    Ingredients

    Date Cake

    • 1 lb dried Medjool dates pitted
    • 2 tsp baking soda
    • 2 c boiling water
    • 2 tsp vanilla extract
    • 1 ½ c sugar
    • 2 large eggs
    • 2 ¼ c all-purpose flour
    • 2 tsp baking powder
    • 1 tsp salt

    Bourbon Caramel Sauce

    • ½ c unsalted butter
    • 2 c brown sugar
    • 1 c heavy cream
    • ¼ c bourbon

    For Serving

    • 2 pints vanilla ice cream

    Instructions

    • Preheat the oven to 350 and butter a 9×13 inch cake pan.
    • Place the dates and baking soda in a heatproof bowl then cover with the boiling water. Allow to stand, uncovered, for 30 minutes or until dates are tender. Mash the dates with a fork, potato masher, or your hands, until they are mostly dissolved and pulpy. I usually use my (clean) hands, it's messy but effective.
    • In a small bowl whisk together the flour, baking powder, and salt.
    • In a large mixing bowl whisk together the sugar eggs and vanilla until pale and creamy. Then fold in the date mixture followed by the dry ingredients. Mix until well combined.
    • Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a skewer inserted into the center comes out clean. Let the cake stand for 10 minutes before serving.

    Bourbon Caramel Sauce

    • In a small saucepan melt the butter and brown sugar. As soon as the sugar dissolves pour in the cream and bourbon, whisk to combine. Bring the sauce to a simmer, then turn off the heat.

    To Serve

    • Poke the cake with a skewer, or butter knife 20-30 times all over. Pour half the bourbon caramel sauce over the surface of the cake. Use a spatula or the back of a spoon to spread the sauce evenly across the cake and guide it into the holes. Cut the cake into squares, top with vanilla ice cream and extra bourbon caramel sauce.

    Notes

    Ingredient Notes
    • Dates: Look for soft, squishy dates, some dried dates are very dry and hard, which is fine but you will have to work harder to get them to the right pulpy consistency. 
    • Flour: I have not personally tested this cake with gluten-free flour but I assume a brand like Cup for Cup gluten-free flour would substitute just fine. 
    • Bourbon: You can easily omit the bourbon if you prefer alcohol-free.

    FAQs, Tips and Tricks
    • Can I make date cake in advance? Yes, date cake can be made in advance and stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. 
    • Reheating Instructions: To reheat, preheat the oven to 325 F. Cover the cake loosely with foil and bake for 10 minutes. Warm the caramel sauce separately in a small saucepot or in the microwave. 

    Equipment
    Cake Pan | Cake Tester | Glass Bowls

    Nutrition

    Calories: 589kcal | Carbohydrates: 109g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 517mg | Potassium: 370mg | Fiber: 3g | Sugar: 86g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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