Sticky Toffee Pudding Cake II

(from Lucianolinda’s recipe box)

Source: RecipeThing user saymyname

Serves 9 people

Categories: Cake

Ingredients

  • 8 ounces pitted dates , chopped
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 3/4 cup packed light brown sugar
  • 2 large eggs , at room temperature
  • 6 tablespoons unsalted butter , softened
  • 1 teaspoon vanilla extract
  • 1 1⁄3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Toffee Sauce:
  • 1/2 cup packed light brown sugar
  • 1⁄8 teaspoon salt
  • 1/2 cup whipping cream
  • 6 tablespoons unsalted butter , cut into small pieces
  • 1 teaspoon vanilla extract

Directions

  1. Spray an 8-inch square baking pan with nonstick baking spray with flour.

  2. In a large bowl, combine dates, baking soda, and boiling water.

  3. Let stand about 30 minutes or until cooled to room temperature.

  4. Meanwhile, preheat oven to 350°.

  5. Add brown sugar, eggs, butter, and vanilla to the date mixture.

  6. Using an electric mixer on med-high speed, beat for 2 minutes, until blended (mixture will appear slightly curdled).

  7. Add flour, baking powder, and salt; beat on low speed for 1 minute.

  8. Scrape sides and bottom of bowl with a spatula.

  9. Beat 15-30 seconds, until blended.

  10. Spread batter evenly in the pan.

  11. Bake 40-45 minutes or until a pick comes out with a few moist crumbs attached.

  12. Prepare Toffee Sauce while cake bakes-in a medium saucepan, combine brown sugar, salt, cream, and butter.

  13. Bring to a boil over med-high heat, whisking constantly.

  14. Decrease heat and simmer, whisking, for 2 minutes, until sugar is dissolved.

  15. Remove from heat and whisk in vanilla; let cool for 5 minutes or until slightly thickened; use while still warm.

  16. Set cake on a wire rack; poke holes all over top of cake with a toothpick.

  17. Pour 1/2 cup of the sauce over the cake.

  18. Let cool in pan on rack for 10 minutes.

  19. Cut cake into squares and serve warm with the remaining sauce.

Email to a friend | Print this recipe | Back