Speculaas tipsy cake

Speculaas tipsy cake

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  • 8
  • Easy
  • 10 minutes
  • 40 minutes


  • 250 g dates, chopped
  • 3/4 cup boiling water
  • 2 T butter
  • 200 g Muscovado sugar
  • 1 free-range egg
  • 300 g flour
  • 1 t bicarbonate of soda
  • 4 t baking powder
  • 1 t mixed spice
  • 1/2 t ground ginger
  • 1 t salt
  • 30 g pecans, chopped
  • for the syrup:
  • 250 g sugar
  • 3/4 cup water
  • 1 t vanilla extract
  • 1 T butter
  • 1/4 cup brandy

Cooking Instructions

1. Preheat the oven to 190°C and grease a 30 cm bundt cake tin.
2. Mix the dates and boiling water, then set aside to soak until cooled.
3. Cream the butter, sugar and egg until fluffy. Sift the dry ingredients into the soaked dates, then add this to the wet ingredients. Fold in the pecans, taking care not to overmix. Pour into the cake tin and bake for 40–45 minutes, or until a skewer comes out with small crumbs attached to it.
4. To make the syrup, combine the sugar and water in a small saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the remaining ingredients and combine. Set aside.
5. Pour the syrup over the cake while it is still hot, allow to soak in, then remove from the tin.

Cook's note: Use brandy extract or vanilla extract if you prefer an alcohol-free cake.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Food Assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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