Sticky date & pecan cake with butterscotch sauce


Cake Ingredients
250g Crazy Jack Organic Soft Dates, chopped
450ml water
1.5 tsp bicarbonate of soda
100g butter
250g caster sugar
Butterscotch Sauce
250ml double cream
100g dark brown sugar
3 eggs
250g self-raising flour
200g pecans
2 tsp vanilla extract

1) Preheat the oven to 160°C, Gas Mark 3. Grease a 25cm cake tin.
2) Using a large pan, simmer the dates in boiling water for 5 minutes. Add the bicarbonate of soda and set aside to cool. It will bubble and fizz!
3) Cream the butter and caster sugar; add the vanilla extract and slowly beat in the eggs one at a time. Stir in the flour, date mix and pecans. Mix thoroughly and pour into the cake tin. Bake for 45 minutes.
4) To make the butterscotch sauce – mix the dark brown sugar and cream in a heavy pan. Slowly bring to the boil and simmer on a low heat until the cream turns a rich golden colour.
5) Turn out the cake, pour over the sauce and devour. Best served warm and sticky!