Imagine a warm, cozy fire, candlelight, soft blankets, and a generous slice of this cake. As the air turns crisp and evenings grow shorter, this Rum and Date Cake with Caramel Sauce is the kind of indulgence that feels utterly right. Rich, comforting, and full of deep caramel and fruit flavors, it’s the kind of dessert that makes everything feel a little more festive.
The presentation is stunning and the flavor even more so — this cake will impress guests and reward anyone who takes the time to bake it. Despite its luxurious taste, it’s straightforward to make. Keep the secret between us if you like.
When daylight shrinks and the holidays start to appear on the calendar, add this cake to your dessert rotation. It pairs beautifully with other treats made from dried fruit and chocolate. Skip the usual pumpkin and apple options for a night and treat yourself to something different: this cake delivers comfort and decadence in every bite.
Rum and Date Cake with Caramel Sauce
Ingredients
- 1 1/2 cups fresh dates – seeded and chopped
- 1/2 cup dried prunes – roughly chopped
- 1/2 cup raisins
- 3/4 cup boiling water
- 3/4 cup spiced rum – divided
- 1 1/2 teas baking soda
- 1 1/2 cups self-rising flour
- 2 1/4 cups brown sugar – divided
- 1 cup butter – melted, plus 7 tbsp
- 1 1/2 teas vanilla
- 6 eggs
- 1/2 cup golden syrup
- 1 cup heavy cream
Instructions
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Preheat the oven to 325°F (160°C). Grease a large bundt pan and set aside.
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In a bowl, combine the chopped dates, prunes, and raisins. Pour over the boiling water, 1/2 cup of the rum, and the baking soda. Let stand 10 minutes, then pulse in a food processor or blender until a thick paste forms.
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In a large bowl, whisk the self-rising flour with 1 1/2 cups of the brown sugar. Add 1 cup melted butter, the vanilla, and the eggs one at a time, mixing well after each addition. Fold in the date mixture until evenly combined. Pour the batter into the prepared pan and bake 55–60 minutes, or until a skewer comes out clean.
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Cool the cake on a wire rack for 10 minutes, then turn it out and allow it to cool completely.
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Make the caramel sauce while the cake cools. In a medium saucepan, combine the remaining 7 tablespoons butter, the remaining 3/4 cup brown sugar, the golden syrup, and the remaining 1/4 cup rum. Cook over medium heat, stirring until the butter melts and sugar dissolves. Bring to a gentle boil and simmer 10–12 minutes, watching carefully, until the sauce thickens. Remove from heat and cool 10 minutes before spooning over the cake.
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Slice and serve the cake warm or at room temperature, drizzled with the caramel sauce.
Notes
Nutritional information is approximate and will vary based on specific ingredients and portion sizes.
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