Self Iced Date Cake
Indulge in the irresistible charm of a *Self Iced Date Cake*, the ultimate dessert that bakes itself into a luscious layered treat. This delightful creation combines tender, naturally sweet pitted dates with a buttery batter infused with warm notes of brown sugar and vanilla. The magic happens as a rich topping of dark brown sugar, heavy cream, and butter is poured over the batter before baking, transforming into a glossy, caramelized finish—no additional frosting required! Perfectly moist and decadently self-saucing, this cake is a fuss-free option for impressing guests or savoring comfort food done right. Ready in just over an hour, serve it warm with whipped cream or vanilla ice cream for a cozy and unforgettable dessert experience. Keywords: self-iced cake, date cake recipe, caramel topping, easy dessert, self-saucing cake.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Boiling water
- 1 teaspoon Baking soda
- 125 grams Butter
- 175 grams Brown sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 200 grams Self-raising flour
- 1 teaspoon Baking powder
- 100 grams Dark brown sugar
- 200 ml Heavy cream
- 30 grams Unsalted butter (for topping)
Instructions
Preheat your oven to 180°C (356°F). Grease a 9-inch round cake tin and line the base with parchment paper.
Chop the pitted dates into small pieces and place them in a heatproof bowl. Pour the boiling water over the dates and stir in the baking soda. Let this mixture sit for 10 minutes.
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy using an electric mixer or whisk. Add the vanilla extract and mix well.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, sift together the self-raising flour and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently to combine.
Once the date mixture has cooled slightly, mash it with a fork to break up any large pieces. Stir this into the cake batter until evenly distributed.
Pour the batter into the prepared cake tin and smooth the surface. Set aside while preparing the topping.
In a small bowl, mix the dark brown sugar, heavy cream, and unsalted butter until smooth. Carefully pour this mixture evenly over the top of the cake batter. Do not stir; it will sink and create the self-icing layer during baking.
Bake the cake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before removing it. Serve warm with a dollop of cream or ice cream, if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 34.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
