I always loved to read Donna Hay’s magazine for its fast, fresh and simple recipes and adapted this rich with an irresistible depth of caramel flavour cake from Donna Hay’s APR/MAY 2012 issue. I’ve tweaked the recipe by using all prunes and raisins instead of fresh dates and also have reduced the sugar. The cake turned out deliciously soft with a spike of rum flavour in the cake as well in the caramel sauce. You’ll find it hard to resist going back for seconds, and thirds … mmm, tasted so wonderful with every bite! I’ve never cooked caramel sauce before and sadly I did not do a good job with it. The caramel sauce was not thick enough to make it stay on the cake instead it seeped through. Anyway this is a perfect cake and it’ll serve family and friends well, during the Christmas holidays.
By the way this will be my last post for 2012. I’ll be off blogging from now on and will resume posting on January 2013. If you’re not currently subscribed to receive blog post in your email, please do so. When I begin posting again you will be notified personally via email. To subscribe please enter your email address at the subscribe box below. In the meantime, I hope you have a Merry Christmas and a Happy New Year!
Hope you have a wonderful day!