I was introduced to Jane’s site when she was assigned my blog as part of her Secret Recipe Club assignment. But it was when I was assigned her blog a few months later (as part of my SRC assignment) is when I really took to her blog, bookmarking tons of recipes. I finally zeroed in on an apple crisp recipe from her site and loved it.

A few days later I tried her red wine poached pears recipe, one of the many I bookmarked. And that recipe too was absolutely amazing.

Basically what I am trying to say here is that I just love Jane’s blog and all her recipes.

So when she asked for some help with guest posts, I jumped at the opportunity. I also owed her for the delicious coconut layer cake recipe that she had guest posted on my blog.

I decided to share my mom’s famous date cake recipe, which has got my mom several compliments over the past few years.

Some call it the sticky date pudding, but I have always known it as Date Cake with toffee sauce. The sauce is to die for and the cake is perfect served heated for just a few seconds in the microwave.

Head over to The Heritage Cook for the recipe and more. This is one recipe you would definitely want to try!

Guest Post for The Heritage Cook: Mom's Date Cake
Date Cake
  • 225 grams (7-1/4 oz) seedless dates
  • ½ cup chopped toasted walnuts
  • ½ tsp baking powder
  • 85 grams all purpose flour
  • 60 grams sugar (see note)
  • 100 grams (2-3/4 oz) butter, cut into pieces
  • 2 eggs
  • ½ tsp vanilla essence
  • Pinch salt
  • ½ tsp baking soda
Toffee Sauce
  • 1 tbsp butter
  • 3 tbsp sugar
  • 6 tbsp fresh cream, at room temperature
  • ½ cup roughly chopped toasted walnuts, optional
  • Instructions
Make the Cake:
  1. Chop the dates, and soak them in 5 tbsp water and baking soda for 30 minutes. Keep aside.
  2. Preheat oven to 150°C / 300°F. Grease and dust with flour an 8-inch square cake pan. Sift the flour and baking powder in a bowl.
  3. In a stand mixer, or with an electric mixer beat the butter and sugar until light and creamy. Add in the eggs and beat well. Add the vanilla essence. Mix in the dates and walnuts to the flour mixture.
  4. Fold in the flour date mixture into the liquid mixture, mixing only until well combined.
  5. Bake in the oven for 50 to 60 minutes, or until a tester comes out clean. I would suggest checking after 50 minutes, my cake is generally almost done after 50 min. Remove from the oven and leave in pan for 5 minutes, before unmolding it.
  6. Prick the cake slightly with a fork for the sauce to seep in.
Make the Toffee Sauce:
  1. Caramelize the sugar on medium heat, until just about brown (not too dark, but light golden. It will continue to caramelize when you add in the butter and cream, so don’t let it turn too dark).
  2. Quickly add the butter. Stir for a few seconds only, and then quickly add the cream (be careful as it will sputter a little). Stir as you pour to avoid lumps. Return to low heat.
  3. Stir for a few seconds until well blended, removing the lumps, if any. (My mom sometimes adds a little milk if she has too many lumps of sugar, stirring it until all the lumps are removed). Do not bring to a boil.
  4. Spread on the cake immediately to get an even coating of the sauce. Quickly top with the chopped walnuts.
  5. Yield: 1 (8-inch) square cake or an 8-inch loaf tin (preferable)


Merry Christmas!

When I was young, every Christmas, one of my mom’s friends, would gift us a loaf of fruitcake. It was the most delicious cake I have ever had. Growing up, I experimented tasting other fruitcakes, but nothing ever came close to that cake and well, the other fruitcakes just put me off fruitcakes altogether. This Christmas I wanted to recreate the same recipe. I tried asking my mom to get the recipe from her friend, but, unfortunately she did not have her number. One thing my mom did know about the recipe, though, was that she would make it at least a month before Christmas, soaking the cake with booze every few days.

So, the Monday after Thanksgiving weekend, I started prep for my version of fruitcake. One thing I was sure that I did not want to use in the cake, was candied fruit. I was so sure about that, that even before searching for an apt recipe, I had already bought dried fruits. So I looked into my cookbooks, but none carried the recipe that made the cut. Then , I turned to my next best friend, google, for the recipe. And I found Alton Brown’s. Now, I loooooove his series Good Eats and the recipe is from one of the episodes of the series that aired this recipe. Besides not including any candied fruits, the recipe also got rave reviews. I did tweak it a bit by including the dried fruits I bought. My list included black figs, calmyrna figs, dried currants, medjool dates, dried cranberries, crystallized ginger, monukka raisins, pitted prunes, sultanas. I used brandy instead of rum as thats what I had on hand. Since, I planned to gift the cakes to a few of my friends, I tripled the recipe.

The dried fruits chopped up and covered in sugar

I have never baked so many cakes together at one time before. And, there was this nagging feeling telling me- this is not a good idea. I did not have a bowl big enough to mix the whole batter. Then the oven wasn’t so big to accommodate all the cakes and having enough space for air circulation. Anyways, I thought to myself, if they are an utter failure- well, I’ll keep them for myself and make a pudding!

Three weeks later, they are all wrapped and ready to be gifted to friends, save for one- the one for us. Now, of course, I don’t remember the taste of the fruitcake I had eons back, but this version has been the best I have eaten since then!

All wrapped up!

Alton Brown likes to have his slice toasted with some mascarpone cheese! Like Alton Brown says, this is Good Eats!

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