Sticky Date Caramel Slab Cake

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  • Sticky Date Caramel Slab Cake

Oh mama this is a keeper. This is deliciously sweet and goes really well with ice cream and cream. Nom nom nom!

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  • 2 cups Dates chopped
  • 1 cup Water
  • 100 grams Butter
  • 1/3 cup Brown Sugar
  • 1/4 cup Maple Syrup
  • 1 tsp Baking Soda
  • 3 Eggs
  • 2 cups Self Raising Flour
  • 2 tsp Cinnamon
  • 1 tsp Ginger minced

Caramel Icing

  • 1 cup Icing Sugar
  • 1/4 cup Brown Sugar
  • 40 grams Butter
  • 2 tbsp Sour Cream
  • 1 tsp Vanilla


  1. Preheat oven to 180 degrees.
  2. Place dates and water in a saucepan and bring to the boil. Now add butter, brown sugar and maple syrup and return to the boil. Add bicarb and minced ginger, mix. Allow to cool slightly.
  3. Sift flour and cinnamon into large bowl. Add lightly beaten eggs and mix.
  4. Add date mix and stir in with wooden spoon until smooth.
  5. Pour into lamington tray, lined with baking paper.
  6. Bake for 25 minutes.

Caramel Icing:

  1. Melt brown sugar and butter in saucepan over medium heat.
  2. Remove from heat and stir through sour cream, add sifted icing sugar and vanilla.
  3. Mix until smooth using a whisk.
  4. Allow cake and icing to cool before pouring icing over cake.


Recipe Hints and Tips:

  • Sticky Date Slab Cake is suitable for freezing (un-iced) for up to 4 months. Otherwise store iced in an airtight container for up to 4 days.

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