Sticky Date Cake

Ingredients:

• 225g stoned dates, chopped
• 300ml boiling water
• 115g butter, softened
• 175g castor sugar
• 3 eggs
• 225g self raising flour
• 1/2 tsp ground cinnamon
• 1 tsp bicarbonate of soda

Topping:

• 85g light muscovado sugar
• 55g butter
• 3 tbsp double cream

Method:
Place the dates in a bowl and cover them with the boiling water. Preheat the oven to 180C/fan, 160C. Grease a 23cm round cake tin.
Place the butter and sugar together and beat until light and fluffy. Gradually beat in the eggs, one at the time till mix well. Then fold in the flour and cinnamon.
Add bicarbonate of soda to the dates, then pour onto the creamed mixture. Stir until well mixed. Pour into the prepared tin and bake in the preheated oven for 1 hour or until well risen and firm to the touch.
Preheat the grill to medium. To make the topping, place the sugar, butter and cream in a saucepan. Set over a low heat, stirring, until the sugar has melted, then bring to the boil and simmer for 3 minutes.
Pour over the cake and place the cake under preheated grill until the topping is bubbling. Leave to cool in the tin until the topping has set, then transfer to a wire rack to cool completely before serving.