Sticky Date Pudding with Irish Whiskey Toffee Sauce
You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 585 |
| pro | 6 g |
| total fat | 34 g |
| sat. fat | 21 g |
| carb | 66 g |
| fibre | 3 g |
| chol | 152 mg |
| sodium | 488 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 15% |
| vit A | 30% |
| 29% | 29% |
-
1-1/2 cups (375 mL) water
1-1/3 cups (325 mL) chopped pitted dates
2 tsp (10 mL) baking soda
1 cup (250 mL) butter, softened
1/2 cup (125 mL) granulated sugar
4 eggs
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
Irish Whiskey Toffee Sauce:
3/4 cup (175 mL) butter
1-1/4 cups (300 mL) packed dark brown sugar
3/4 cup (175 mL) whipping cream
1/4 cup (50 mL) Irish whiskey (such as Bushmills or Jameson)
Preparation:
Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
In saucepan, bring water, dates and baking soda to boil; let cool.
In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.)
To serve, cut into slices; drizzle with remaining warm sauce.
In saucepan, bring water, dates and baking soda to boil; let cool.
In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.)
To serve, cut into slices; drizzle with remaining warm sauce.
Source
Canadian Living Magazine: March 2007
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