Sticky Date Cake with Butterscotch Sauce

womensweeklyfood.com.au

Sharon Robinson Biviano

3 ¾ cup (600g) coarsely chopped dates

3 cup (750ml) water

2 teaspoon bicarbonate of soda

180 gram butter, softened

2 ¼ cup (450g) firmly packed brown sugar

6 eggs, beaten lightly

3 cup (450g) self-raising flour

½ cup (60g) coarsely chopped walnuts

½ cup (60g) coarsely chopped pecans

subheading: Butterscotch sauce:

2 cup (400g) firmly packed brown sugar

600 millilitre thickened cream

375 gram butter, chopped coarsely

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