- 250ml water
- 250g pitted dried dates
- 1½ tsp bicarbonate of soda
- 80g unsalted butter, cubed & softened at room temperature
- ½ cup (100g) dark brown sugar
- 3 eggs
- I tsp mixed spice
- 100g good quality dark eating chocolate, roughly chopped
- 1/3 cup (40g) pecan nuts, roughly chopped
- 1½ cups (215g) plain flour, sifted
- 50g good quality dark eating chocolate, extra, roughly chopped
- 2 tbs dark brown sugar, extra
- Butterscotch Sauce
- 250ml thickened cream
- 80g unsalted butter
- 1 cup (160g) dark brown sugar
- premium vanilla ice cream, for serving
- Preheat oven to 180C (160C for fan forced oven). Grease and line a 13 x 24cm loaf tin with baking paper and spray lightly with oil.
- Combine water and dates in a medium-sized saucepan and bring to the boil. Remove from heat and stir through soda. Allow to cool.
- Place butter and sugar into the mixing bowl of the stand mixer. Attach the flat beater and pouring shield (if available). Mix on speed 2 until incorporated, then increase to speed 6 and mix for 2-3 minutes, or until light and creamy. Add the eggs one and a time and beat well in between each addition. Scrape down sides of bowl regularly with a spatula.
- Add date mixture, mixed spice, chocolate, nuts and flour and mix on speed 1 until just combined. Do not over mix. Pour into prepared tin and bake for 40 minutes on middle shelf.
- Combine extra chocolate and brown sugar together and sprinkle over top of cake. Bake for a further 5 minutes or until cake is firm to touch. Remove from heat and allow to cool.
- Prepare Butterscotch Sauce: Combine cream, butter and sugar in a small saucepan and simmer for 3 minutes or until sugar has dissolved.
- Slice cake and serve with Butterscotch Sauce and ice cream.
- As only 1.2L of ice cream can be made at once the recipe can be doubled and churned separately for a larger quantity.
- Home made ice cream should be eaten within 5 days of making.