Ingredients:

  • 8 oz (225 g) Pitted Medjool Dates, finely chopped
  • 1 cup (240 ml) Boiling Water plus 1 tsp Baking Soda (Bicarbonate of Soda)
  • 1 ¾ cups (210 g) Self-Raising Flour, sifted
  • 1 cup (200 g) Dark Brown Sugar, packed (for cake)
  • 1 stick (115 g) Unsalted Butter, softened (for cake)
  • 2 Large Eggs, lightly beaten
  • 1 tsp (5 ml) Vanilla Extract (for cake)
  • 1 tsp (5 g) Ground Mixed Spice
  • ¼ tsp (1 g) Fine Sea Salt (for cake)
  • 4 Tbsp (55 g) Unsalted Butter (for glaze)
  • ½ cup (100 g) Dark Brown Sugar, packed (for glaze)
  • ½ cup (120 ml) Heavy Cream (Double Cream)
  • ½ tsp (2.5 ml) Vanilla Extract (for glaze)
  • ½ tsp (3 g) Flaky Sea Salt (Maldon)

Instructions:

  1. Prep Dates: Place chopped dates in a bowl. Pour the boiling water and baking soda over them. Stir well and set aside for 15 minutes to cool and soften. This is crucial for moisture and color.
  2. Preheat and Prep Pans: Preheat oven to 350°F (175°C). Grease and line the bottoms of the two 8-inch cake tins with parchment paper.
  3. Cream Butter and Sugar: In the mixer bowl, cream the softened butter and dark brown sugar together until light and fluffy (3-4 minutes). Scrape down the sides.
  4. Add Wet Ingredients: Slowly whisk in the beaten eggs and vanilla extract, mixing until just combined.
  5. Incorporate Dry Ingredients: Gently fold in the sifted flour, fine sea salt, and mixed spice until almost fully incorporated. Avoid overmixing.
  6. Fold in Dates: Fold the cooled date mixture (including the liquid) into the batter until everything is just combined. The mixture will be quite loose and wet.
  7. Bake: Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  8. Cool: Let the cakes cool in the tins for 10 minutes before gently turning them out onto a wire rack to cool completely (approximately 60 minutes).
  9. Melt Butter and Sugar (Glaze): In a small saucepan over medium heat, melt the 4 Tbsp butter. Add the brown sugar (for glaze) and a pinch of salt. Stir until the sugar dissolves (2-3 minutes).
  10. Boil (Glaze): Bring the mixture to a rolling boil and allow it to cook undisturbed for 1 minute.
  11. Add Cream (Glaze): Remove the pan from the heat. Carefully whisk in the heavy cream and vanilla extract. The mixture will bubble vigorously.
  12. Finish (Glaze): Return the sauce to low heat and simmer gently for 2-3 minutes, stirring continuously, until it slightly thickens to a pourable glaze consistency. Set aside to cool slightly.
  13. Stabilize and Assemble: Ensure both cake layers are completely cool. Place the first layer onto your serving plate or cake stand.
  14. Glaze: Place the second cake layer on top. Pour the slightly warm caramel glaze over the centre of the cake. Gently encourage the glaze to drip attractively down the sides.
  15. Serve: Allow the glaze to set slightly (about 10 minutes) before slicing and serving.