Fig & Sticky Date Cake

This egg-free cake will delight any sweet tooth. Don’t skimp on the butterscotch sauce – it adds a real touch of indulgence!


  • 190g dried dates, finely chopped
  • 190g dried figs, finely chopped
  • 500ml hot Nerada Black tea
  • 125g butter, softened
  • 375g castor sugar
  • 1 tspn vanilla essence
  • 200g wholemeal flour
  • 185g self raising flour
  • 2 tspn bicarb soda

Butterscotch Sauce

  • 170g brown sugar
  • 125g butter
  • 125ml cream
  • ½ tsp vanilla essence


  1. Preheat the oven to 180C. Grease and line a 22cm cake tin.
  2. Place fruit in a saucepan, pour over hot Nerada black tea and simmer for 5 minutes, or until a jam-like consistency. Allow to cool.
  3. Cream butter, sugar and vanilla until pale and fluffy.
  4. Fold in the fruit mixture, flours and bicarbonate of soda.
  5. Spoon into tin, level the top and bake for 30-40 minutes or until skewer comes out clean.
  6. To make the butterscotch sauce, combine all ingredients in a saucepan, bring to a simmer and cook for 10 minutes over low heat, stirring continuously.
  7. Serve cake warm, with lots of butterscotch sauce.