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Rum and Date Cake with Caramel Sauce

Rum and Date Cake with Caramel Sauce | Kita Roberts


Imagine a warm cozy fire, candle light, warm blankets, and a slice of this cake. There’s not much more I could ask for as the weather starts to dip and a chill sneaks in. This decedent Rum and Date Cake with Caramel Sauce is what a sinful dessert should be. It looks stunning, will make your eyes roll to the back of your hear, perfect to impress guests, and really, isn’t that hard to make. But, we can keep that between the two of us. While the days get short and dark and the holidays sneak upon us, add this dessert to the line up. Forget the traditional pumpkin pie and apple delights. This cake will is all you will need to indulge this season.

Rum and Date Cake with Caramel Sauce | Kita Roberts


Rum and Date Cake with Caramel Sauce

Rum and Date Cake with Caramel Sauce | Kita Roberts


  • 1 1/2 cups fresh dates, seeded and chopped
  • 1/2 cup dried prunes, roughly chopped
  • 1/2 cup raisins
  • 3/4 cup boiling water
  • 3/4 cup spiced rum, divided
  • 1 1/2 teas baking soda
  • 1 1/2 cups self-rising flour
  • 2 1/4 cups brown sugar, divided
  • 1 cup butter, melted, plus 7 tbs
  • 1 1/2 teas vanilla
  • 6 eggs
  • 1/2 cup golden syrup
  • 1 cup heavy cream


  1. Preheat the oven to 325 degrees F. Grease a large bundt cake pan and set aside.
  2. Pour the boiling water, 1/2 cup rum, and baking soda over the dates, prunes, and raisins in the bowl of bowl of your stand mixer. Let stand for 10 minutes before pulsing into a paste.
  3. In a large bowl, whisk the flour and 1 1/2 cups sugar together. Add the 1 cup melted butter, vanilla, and eggs, one at a time, mixing thoroughly. Add the date mixture and stir to combine. Pour the batter into the prepared cake pan and bake for 55 to 60 minutes, until a toothpick inserted comes out clean.
  4. Let cool on a wire rack 10 minutes before turning out to cool completely.
  5. Meanwhile, make the caramel sauce. In a medium saucepan, place the remaining 7 tablespoons butter with the remaining 3/4 cup brown sugar, golden syrup, and remaining 1/4 cup rum. Cook over medium heat, stirring, until the butter has melted and the sugar is dissolved. Bring to a low boil ( watching carefully) and cook for 10 to 12 minutes until thickened. Cool for 10 minutes before spooning over cake.
  6. Slice and serve while still a little warm.

Rum and Date Cake with Caramel Sauce | Kita Roberts


Irish Apple Cake with Boozy Custard - Pass The Sushi

Tuesday 8th of January 2019

[…] the fall baking season with a fraction of the work. (If you have been playing along this season, I am all about that). It’s loaded with apples (randomly diced for a homey look – none of those perfect […]


Wednesday 21st of December 2016

Making this right now. My house smells so good.

A bit late,but for those wondering about the whipped cream, it gets added at the beginning as part of the caramel sauce.


Monday 16th of August 2021

@Buffi, I tried that way , but i didn’t get the consistency as shown in pic.


Tuesday 25th of November 2014

Where and when do you use the heavy cream?


Monday 29th of December 2014

I would also be keen to know how the heavy cream fits into the recipe...

Alice @ Hip Foodie Mom

Thursday 30th of October 2014

oh my gawd, stunning!!! Damn! I want a slice of THIS cake.

Katrina @ Warm Vanilla Sugar

Thursday 30th of October 2014

That sauuuuuuuuuuuce! Omg. My family would totally freak out for this! Awesome recipe friend!

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