1 ½ cups dates
1 teaspoon bi-carb soda
1/3 cup brown sugar
1 ½ cups self-raising flour
1 cup brown sugar
1 cup cream
Directions to cook:
Preheat oven to 180°C.
Combine bi-carb soda with ¾ cup boiling water in a bowl and soak dates for 20 minutes. Blend with a stick blender until almost smooth. Add softened butter and brown sugar. Mix well. Add eggs, beat until well combined. Fold in sifted flour.
Pour into prepared tin and bake for 35-40 minutes.
Remove from oven and poke cake all over with a skewer or fork prongs. Pour two thirds of the syrup over cake and stand 5 minutes for cake to absorb sauce.
Slice and serve with drizzles of remaining sauce. Top with ice-cream or custard.
Heat butter and sugar together in a saucepan. Stir over low heat until butter is melted and sugar is dissolved. Stir in cream, simmer uncovered about 5 minutes or until thickened slightly.
Gluten Free Variation:
Substitute 1 ½ cups *Orgran Gluten Free Self-Raising Flour directly.
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