Tender British date cake drenched in decadently smooth toffee sauce—a timeless comfort dessert.

Scale

1¾ cups (220g) all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 cup (200g) pitted chopped dates

1 teaspoon baking soda (for soaking dates)

1 cup (240ml) boiling water

½ cup (115g) unsalted butter, softened

1 cup (200g) brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

Toffee Sauce:

1 cup (200g) brown sugar, packed

½ cup (115g) unsalted butter

½ cup (120ml) heavy cream

1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Grease and line a 9″ cake pan.

2. Place chopped dates in a bowl with 1 tsp baking soda. Pour boiling water over and let soak for 10 minutes.

3. In a bowl, whisk flour, baking powder, baking soda, and salt.

4. In a separate bowl, cream butter and brown sugar until fluffy.

5. Add eggs one at a time, then vanilla, to butter mixture.

6. Fold in dry ingredients and soaked dates (with liquid).

7. Pour batter into prepared pan and smooth top.

8. Bake 30–35 minutes, or until a skewer comes out clean.

9. Meanwhile, make toffee sauce: melt butter and brown sugar over medium heat.

10. Stir in cream and cook until bubbly and thickened slightly.

11. Remove from heat and stir in vanilla.

12. Poke holes in warm cake and pour most of sauce over top.

13. Serve slices with remaining toffee sauce and optional ice cream or whipped cream.

Soaking dates ensures a moist cake.

Don’t overmix after adding flour—just until combined.

Optional: add chopped walnuts for texture.

To make it gluten-free, use a 1:1 GF flour blend.