Heavenly Sticky Toffee Date Cake
Indulge in the delightful decadence of Heavenly Sticky Toffee Date Cake, a rich, moist dessert that transcends traditional cakes. This dessert features a sumptuous blend of pitted dates baked to perfection, drenched in a warm, velvety toffee sauce. A delightful medley of flavors, from the hint of allspice to the richness of dark rum, makes this cake an irresistible end to any meal. Perfect for special occasions or just a sweet treat for yourself, this recipe is both approachable for home cooks and impressive enough for guests.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Chopped pitted dates
2 cups (Chop and pit the dates)
Water
1 cup (None)
Baking soda
1 teaspoon (None)
All-purpose flour
1 1/3 cups (None)
Baking powder
1 teaspoon (None)
Ground allspice
1/2 teaspoon (None)
Salt
1 pinch (None)
Unsalted butter
6 tablespoons (softened) (Softened)
Packed brown sugar
3/4 cup (Packed)
Eggs
2 (None)
Vanilla extract
1 teaspoon (None)
Butter
6 tablespoons (cut into pieces) (Cut into pieces)
Packed brown sugar (for sauce)
1/2 cup (Packed)
Heavy cream
1/2 cup (None)
Dark rum or whiskey
2 teaspoons (None)
Instructions
1
Preheat your oven to 350°F (175°C) and thoroughly grease a square 9-inch baking pan with butter or non-stick spray.
2
In a small saucepan, combine the chopped pitted dates and water. Bring the mixture to a rolling boil over medium-high heat. Once boiling, stir in the baking soda, and continue to cook for an additional 1-2 minutes, or until the dates break down and the mixture thickens slightly. Set this aside to cool.
3
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground allspice, and salt. This dry mixture will help create structure in the pudding.
4
In a large mixing bowl, use an electric mixer set on medium speed to cream the softened butter and packed brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes. Gradually add in the eggs, one at a time, followed by the vanilla extract, beating well after each addition.
5
Reduce the mixer speed to low and slowly incorporate the flour mixture, alternating with the cooled date mixture. Begin and end with the flour mixture, mixing until just combined; be careful not to overmix.
6
Pour the batter into the prepared baking pan, smoothing out the top with a spatula. Bake in the preheated oven for approximately 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
7
Allow the pudding to cool in the pan on a wire rack for about 10 minutes before preparing the toffee sauce.
8
For the toffee sauce, combine the 6 tablespoons of butter, ½ cup of packed brown sugar, and ½ cup of heavy cream in a small saucepan. Cook over medium heat, stirring constantly, until the sugar has fully dissolved and the mixture comes to a gentle boil.
9
Once it starts boiling, reduce the heat to low and let it simmer without stirring for an additional 2 minutes. Remove from heat and carefully stir in the dark rum or whiskey.
10
Cut the warm date pudding into squares and serve it drizzled with the luscious toffee sauce. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Sticky Toffee Date Cake?
It is a rich, moist dessert featuring a blend of pitted dates baked into a cake and topped with a warm, velvety toffee sauce made with butter, brown sugar, and cream.
What type of dates should I use for this recipe?
The recipe calls for chopped pitted dates. Medjool dates are a popular choice for their sweetness and soft texture, but any pitted date variety will work.
Why do I need to boil the dates with baking soda?
Boiling the dates with water and baking soda helps break down the fruit fibers, softening them into a paste-like consistency that ensures a moist and uniform cake texture.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before beginning the baking process.
What size baking pan is required?
A square 9-inch baking pan is recommended for this recipe.
How long should I bake the date cake?
The cake should bake for approximately 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
What ingredients are in the toffee sauce?
The sauce is made from 6 tablespoons of butter, 1/2 cup of packed brown sugar, 1/2 cup of heavy cream, and 2 teaspoons of dark rum or whiskey.
Can I substitute the dark rum or whiskey in the sauce?
Yes, you can substitute the alcohol with additional vanilla extract or a splash of apple juice if you prefer an alcohol-free version.
How do I know when the toffee sauce is ready?
Cook the mixture until the sugar is dissolved and it reaches a gentle boil, then simmer for 2 minutes without stirring before adding the spirits.
What does 'creaming' the butter and sugar mean?
Creaming involves beating softened butter and brown sugar together with an electric mixer for 2-3 minutes until the mixture is light, fluffy, and well-combined.
Should I use salted or unsalted butter for the cake?
The recipe specifies unsalted butter for the cake batter to allow better control over the salt content.
Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar can be used, though dark brown sugar provides a deeper molasses flavor that complements the dates well.
What spices are used in this cake?
The recipe uses 1/2 teaspoon of ground allspice to add warmth and depth to the flavor profile.
How should I prepare the baking pan?
Thoroughly grease the pan with butter or a non-stick cooking spray to ensure the cake releases easily after baking.
Do I need an electric mixer?
While an electric mixer is recommended for creaming the butter and sugar to the correct consistency, it can be done by hand with significant effort.
Should the eggs be added all at once?
No, add the eggs one at a time, beating well after each addition to ensure they are properly incorporated into the creamed mixture.
How do I incorporate the flour and date mixtures?
Reduce the mixer to low speed and alternate adding the flour mixture and the cooled date mixture, beginning and ending with the flour.
Is it okay if the date mixture is still hot when I add it to the batter?
It is best to let the date mixture cool slightly so it doesn't cook the eggs or melt the butter in the batter prematurely.
How long should the cake cool before serving?
Allow the cake to cool in the pan on a wire rack for about 10 minutes before slicing and drizzling with the toffee sauce.
Can I serve this cake cold?
While it can be eaten cold, this dessert is traditionally served warm to allow the toffee sauce to soak into the cake.
What is the texture of this cake like?
It is extremely moist, dense, and 'sticky' due to the high moisture content of the boiled dates and the added toffee sauce.
How many ingredients are required in total?
There are 15 ingredients used across both the cake and the toffee sauce.
Can I use a different type of flour?
The recipe is designed for all-purpose flour. Using other flours like cake flour or whole wheat may alter the structure and density of the pudding.
What can I serve with this cake?
It pairs beautifully with a scoop of vanilla bean ice cream or a dollop of unsweetened whipped cream to balance the sweetness.
How should I store leftover cake?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Can I reheat the toffee sauce?
Yes, you can gently reheat the sauce on the stovetop over low heat or in the microwave in short bursts, stirring frequently.
Why did my cake sink in the middle?
This can happen if the oven door was opened too early or if the batter was overmixed after adding the flour.
Can I make this cake in advance?
Yes, you can bake the cake a day ahead and store it. Prepare the toffee sauce fresh or reheat it just before serving for the best experience.
Is this the same as Sticky Toffee Pudding?
Yes, 'Sticky Toffee Pudding' and 'Sticky Toffee Date Cake' are often used interchangeably to describe this specific style of date-based dessert.
What is the role of vanilla extract in this recipe?
Vanilla extract enhances the natural sweetness of the dates and the caramel notes of the brown sugar.