With the rich, dark caramel tones of muscavado sugar and medjool dates, this gorgeously simple cake is a sweet family treat that they will all love! Chop the dates finely if the kids don’t like the idea of them…they’ll never know!


For the cake

  • 300g medjool dates, pitted & chopped
  • 300ml water, recently boiled
  • 140g butter, softened
  • 225g muscavado sugar
  • 3 eggs, large
  • 300g plain flour
  • 1 tsp baking powder
  • 1½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 tsp vanilla extract

For the icing

  • 80g butter, softened
  • 140g caramel treat (tinned)
  • 400g icing sugar
  • 2 tbs milk (if necessary)


Preheat the oven to 180 °c

  1. Finely chop the dates, place in a heatproof bowl and pour over the boiling water. Leave to soak for at least 20 minutes
  2. Meanwhile, in a large bowl cream the butter & sugar until well incorporated
  3. Add the eggs one at a time, beating after each egg
  4. Sift the dry ingredients together and add to the butter mixture in 2 batches, making sure to incorporate all the mixture
  5. Add the vanilla to the dates, and stir this mixture by hand into the batter
  6. Pour the batter in to two prepared 23cm cake tins and bake in a pre heated oven for 30-35 minutes or until a toothpick inserted into the centre comes out clean
  7. Remove from the oven, allow to cool for 5 minutes in the tin, turn out on to wire racks and cool completely before icing
  8. For the icing, combine the butter, caramel & icing sugar slowly adding milk if necessary to loosen. Ice the cake as desired