Sticky Toffee Cake With Decadent Toffee Sauce
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This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per each of 16 servings: about | - |
| cal | 437437 cal |
| pro | 5 g5g pro |
| total fat | 20 g20g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 62 g62g carb |
| fibre | 2 g2g fibre |
| chol | 99 mg99mg chol |
| sodium | 290 mg290mg sodium |
| potassium | 196 mg196mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1010 iron |
| vit A | 1818 vit A |
| vit C | 22 vit C |
| folate | 2424 folate |
- Preparation time: 15 minutes
- Total time : 55 minutes
This uncomplicated cake stays amazingly moist for up to three days. Go classic and serve it with whipped cream.
Ingredients
- 1 pkg (12 oz/375 g) dried pitted dates , (about 2-1/3 cups/575 mL)1 pkg (12 oz/375 g) dried pitted dates, (about 2-1/3 cups/575 mL)
- 2-1/2 cups water 2-1/2 cups water
- 1-1/3 cups granulated sugar 1-1/3 cups granulated sugar
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1-1/2 tsp finely grated lemon rind 1-1/2 tsp finely grated lemon rind
- 1/2 tsp salt 1/2 tsp salt
- 4 eggs 4 eggs
- 1-1/2 tsp vanilla 1-1/2 tsp vanilla
- 2-3/4 cups all-purpose flour 2-3/4 cups all-purpose flour
- 2 tsp baking powder 2 tsp baking powder
- 2 tsp baking soda 2 tsp baking soda
- Toffee Sauce:
- 3/4 cup unsalted butter 3/4 cup unsalted butter
- 1 cup granulated sugar 1 cup granulated sugar
- 3/4 cup whipping cream 3/4 cup whipping cream
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1 pinch salt 1 pinch salt
- 2 tbsp brandy 2 tbsp brandy
Preparation
n saucepan, bring dates and water to boil; let cool. Mash until smooth; set aside.
In large bowl, beat together sugar, butter, lemon rind and salt until light; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder and baking soda; stir into butter mixture. Stir in dates.
Scrape into greased 10-inch (4 L) tube or 10-inch (3 L) Bundt pan. Bake in bottom third of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 15 minutes; invert cake onto plate.
Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in sugar until dissolved. Cook, whisking, until caramel coloured, about 5 minutes. Averting face, whisk in cream, lemon juice and sa< bring to boil. Cook until thickened, 3 to 5 minutes. Whisk in brandy. Pour 3/4 cup (175 mL) over warm cake; let stand to absorb.
To serve, slice cake; drizzle with remaining warm sauce.
In large bowl, beat together sugar, butter, lemon rind and salt until light; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder and baking soda; stir into butter mixture. Stir in dates.
Scrape into greased 10-inch (4 L) tube or 10-inch (3 L) Bundt pan. Bake in bottom third of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 15 minutes; invert cake onto plate.
Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in sugar until dissolved. Cook, whisking, until caramel coloured, about 5 minutes. Averting face, whisk in cream, lemon juice and sa< bring to boil. Cook until thickened, 3 to 5 minutes. Whisk in brandy. Pour 3/4 cup (175 mL) over warm cake; let stand to absorb.
To serve, slice cake; drizzle with remaining warm sauce.
Source : Canadian Living Magazine: January 2011
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