Toffee Cake

Cooking Time
40 Minutes


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  • g Dried stoned and chopped dates
  • ml Apple juice
  • ml Water
  • g Canned apples drained
  • g Bicarbonate of soda
  • g McDougalls Sponge Mix

  • 1

    Step 1

    Preheat the oven to 180°C/160°C fan oven/Gas Mark 4.
  • 2

    Step 2

    Grease a 25cm x 35cm (10”x14”) tin and line with baking parchment.
  • 3

    Step 3

    Place all the dates, apple juice, water, apples and bicarbonate of soda in a pan and bring to a simmer for 3 to 4 minutes until dates are soft. Leave to cool.
  • 4

    Step 4

    In a mixing bowl, add the fruit and date mixture, and beat for one minute. Add the Sponge Mix and mix on slow speed for one minute. Scrape down and mix for a further four minutes on medium speed.
  • 5

    Step 5

    Bake for 25-30 minutes until risen and firm to touch.
  • 6

    Step 6

    Turn out onto a wire rack so that the baking paper is on the top. Peel paper off gently, cut, and serve.


  • 250 g Dried stoned and chopped dates
  • 325 ml Apple juice
  • 150 ml Water
  • 225 g Canned apples drained
  • 0.5 g Bicarbonate of soda
  • 700 g McDougalls Sponge Mix