STICKY DATE CAKE WITH BUTTERSCOTCH SAUCE: 180 -190C

INGREDIANTS:

DRIED PITTED DATES -635 GM

HOT WATER -750 ML

BICARBONATE OF SODA -2 TEASPOON

BUTTER [CHOPPED]-185 GM

BROWN SUGAR -500GM

EGGS – 6 NO.

SELF RAISING FLOUR -450 GM

CHOPPED WALNUTS -60 GM

CHOPPED PECANS -60 GM

BUTTERSCOTCH:

BROWN SUGAR -440GM

THICKENED CREAM -500 ML

BUTTER [CHOPPED] -250 GM

BOIL DATES AND WATER THEN REMOVE FROM HEAT AND STIR IN SODA.BLEND DATE MIXTURE UNTIL SMOOTH.

BEAT BUTTER AND SUGAR IN MACHINE BOWL UNTIL FLUFFY.ADD EGGS ONE AT A TIME,AFTER STIR IN DATE MIXTURE AND FLOUR,SPREAD MIXTURE IN PREPARED DISH [26CM *36 CM] .SPRINKLE WITH NUTS AND BAKE IN MODERATE OVEN ABOUT 50 MINUTES.AFTER STAND CAKE IN DISH 10 MINUTES;TURN ONTO WIRE RACK,TURN CAKE TOP-SIDE UP.

AT THE TIME MAKE BUTTERSCOTCH SAUCE.

BRUSH SURFACE OF HOT CAKE WITH 1/3 CUP OF THE HOT BUTTERSCOTCH SAUCE.SERVE WITH REMAINING SAUCE.

BUTTER SCOTCH:

STIR INGREDIANTS IN MEDIUM SAUCEPAN OVER HEAT ,WITHOUT BOILING ,UNTIL SUGAR DISSOLVES;BRING TO BOIL.REDUCE HEAT ;SIMMER 3 MINUTES.