Recipe: Sticky toffee cake with decadent toffee sauce
- 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
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup whipping cream
- 2 tbsp lemon juice
- Pinch salt
- 2 tbsp brandy
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.
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.