Recipes
Sep 14, 2011

Recipe: Sticky toffee cake with decadent toffee sauce

By: The Canadian Living Test Kitchen

Recipe: Sticky toffee cake with decadent toffee sauce Author: Style At Home

Recipes
Sep 14, 2011

Recipe: Sticky toffee cake with decadent toffee sauce

By: The Canadian Living Test Kitchen
This uncomplicated cake recipe, with the rich flavour of English toffee, stays amazingly moist for up to three days. Serve with just a dollop of whipped cream if you like.

Ingredients
  • 1 pkg (12 oz/375 g) dried pitted dates (about 2-⅓ cups)
  • 2-1/2 cups water
  • 1-1/3 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1-1/2 tsp grated lemon zest
  • 1/2 tsp salt
  • 4 eggs
  • 1-1/2 tsp vanilla
  • 2-3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda

Toffee Sauce

  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup whipping cream
  • 2 tbsp lemon juice
  • Pinch salt
  • 2 tbsp brandy

Directions

1 In saucepan, bring dates and water to boil; let cool. Mash until smooth; set aside.

2 In large bowl, beat together sugar, butter, lemon zest and salt until light; beat in eggs, one at a time. Beat in vanilla.

3 Whisk together flour, baking powder and baking soda; stir into butter mixture. Stir in dates.

3 Scrape into greased 10-inch (4 L) tube pan 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
1 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 salt; bring to boil. Cook until thickened, 3 to 5 minutes. Whisk in brandy. Pour ¾ cup over warm cake; let stand to absorb.

2 To serve, slice cake; drizzle with remaining warm sauce.

Makes 12 to 16 servings.


Nutritional information per each of 16 servings: about 437 cal, 5 g pro, 20 g total fat (12 g sat. fat), 62 g carb, 2 g fibre, 99 mg chol, 290 mg sodium, 196 mg potassium. % RDI: 4% calcium, 10% iron, 18% vit A, 2% vit C, 24% folate.

Also try these...
Chocolate chip bundt cake
Layered apple cake
Rhubarb coffee cake



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Excerpted from Canadian Living: The International Collection by The Canadian Living Test Kitchen. Copyright © 2011 by Transcontinental Books. Copyright © 2011 by The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental. All rights reserved.
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Recipe: Sticky toffee cake with decadent toffee sauce