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Sticky melt-and-mix fig and date cake

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Covered in a sweet butterscotch icing and filled with figs and dates, this Sticky melt-and-mix cake makes for a delicious dessert.

  • Serves12
  • Cook time50 minutes
  • Prep time20 minutes, (+ cooling & 10 mins soaking time)
Sticky melt-and-mix fig and date cake

Ingredients

  • ¾ cup (150g) finely chopped dried figs
  • ¾ cup (115g) finely chopped dried dates
  • 1 cup (250ml) boiling water
  • 1 tsp bicarbonate of soda
  • 125g butter, chopped
  • ¾ cup (165g) brown sugar
  • 1½ cups (225g) self-raising flour
  • 3 Coles Australian Free Range Eggs

Butterscotch icing

  • ½ cup (110g) brown sugar
  • 50g butter
  • 2 tbs thickened cream
  • 2/3 cup (110g) icing sugar mixture
  • ½ tsp sea salt flakes

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Method

  1. Step 1

    Preheat oven to 180°C. Grease a 20cm (top measurement) bundt or fluted ring cake pan well with melted butter and dust with plain flour.
  2. Step 2

    Bring fig, date, water and bicarbonate of soda to a simmer in a medium saucepan over medium heat. Set aside for 10 mins to soak. Add the butter and sugar and stir to combine. Add the flour and stir to combine. Add the eggs, 1 at a time, stirring well after each addition.
  3. Step 3

    Pour into the prepared pan. Smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.
  4. Step 4

    Meanwhile, to make the butterscotch icing, combine the sugar, butter and cream in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until butter melts and sugar dissolves. Remove from heat. Add the icing sugar and salt and stir to combine. Set aside for 10 mins or until icing forms a spreadable syrupy consistency.
  5. Step 5

    Pour the butterscotch icing over the cooled cake. Cut into wedges to serve.

    Sticky melt-and-mix fig and date cake

    Sticky melt-and-mix fig and date cake
    • Serves12
    • Cook time50 minutes
    • Prep time20 minutes, (+ cooling & 10 mins soaking time)
    Ingredients
    • ¾ cup (150g) finely chopped dried figs
    • ¾ cup (115g) finely chopped dried dates
    • 1 cup (250ml) boiling water
    • 1 tsp bicarbonate of soda
    • 125g butter, chopped
    • ¾ cup (165g) brown sugar
    • 1½ cups (225g) self-raising flour
    • 3 Coles Australian Free Range Eggs

    Butterscotch icing

    • ½ cup (110g) brown sugar
    • 50g butter
    • 2 tbs thickened cream
    • 2/3 cup (110g) icing sugar mixture
    • ½ tsp sea salt flakes
      Description

      Covered in a sweet butterscotch icing and filled with figs and dates, this Sticky melt-and-mix cake makes for a delicious dessert.

      Method
      1. Step 1

        Preheat oven to 180°C. Grease a 20cm (top measurement) bundt or fluted ring cake pan well with melted butter and dust with plain flour.
      2. Step 2

        Bring fig, date, water and bicarbonate of soda to a simmer in a medium saucepan over medium heat. Set aside for 10 mins to soak. Add the butter and sugar and stir to combine. Add the flour and stir to combine. Add the eggs, 1 at a time, stirring well after each addition.
      3. Step 3

        Pour into the prepared pan. Smooth the surface. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.
      4. Step 4

        Meanwhile, to make the butterscotch icing, combine the sugar, butter and cream in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until butter melts and sugar dissolves. Remove from heat. Add the icing sugar and salt and stir to combine. Set aside for 10 mins or until icing forms a spreadable syrupy consistency.
      5. Step 5

        Pour the butterscotch icing over the cooled cake. Cut into wedges to serve.