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This Sticky Toffee Pudding Bundt Cake is a Thing of Beauty

Sticky toffee pudding bundt cake
Prep Time
1h 10 min
Cook Time
1h
Yields
1 bundt cake, 12 servings

A take on the classic Christmas pudding, this sticky date Bundt cake is sure to be a crowd pleaser this holiday season. Drizzled with a toffee caramel sauce, it is elegant enough to be served for Christmas but simple enough to be enjoyed over coffee.

Looking for more inspiration? Try our Show-Stopping Holiday Desserts.

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ingredients

Toffee Sauce:

1
cup firmly packed light brown sugar
½
cup unsalted butter
1
Tbsp molasses
cup heavy cream
½
tsp salt

Cake:

2 ½
cups dates, chopped and pitted
1 ¾
cups boiling water
2
tsp baking soda
1
cup unsalted butter, softened
1 ¼
cups firmly packed dark brown sugar
3
large eggs
3
Tbsp molasses
3
cups all-purpose flour
1
Tbsp baking powder
1
Tbsp ground cinnamon
2
tsp ground ginger
1
tsp salt
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directions

Sticky toffee bundt cake being drizzled with toffee sauce
Step 1

1. For the toffee sauce, combine brown sugar, butter and molasses in a large saucepan over medium-high heat.

Step 2

Bring to a boil then reduce heat to medium and simmer 5 minutes, until golden brown.

Step 3

Remove from heat, and stir in heavy cream and salt. Let cool completely.

Tip: When adding heavy cream you can also add a splash of spiced rum or whiskey to toffee sauce, if desired.

Step 4

For the cake, preheat oven to 325°F. Spray a 12-cup Bundt pan with nonstick spray.

Step 5

In a large bowl, combine dates, boiling water and baking soda. Cover and let stand 1 hour.

Step 6

In a blender, puree mixture until smooth, about 1 minute.

Step 7

Cream butter and brown sugar with a mixer on medium speed until light and fluffy.

Step 8

Add eggs, one at a time, beating just until combined. Stir in molasses.

Step 9

Whisk together flour, baking powder, cinnamon, ginger and salt.

Step 10

Add to butter mixture alternating with pureed date mixture, starting and ending with the flour mixture until incorporated. Pour into prepared pan.

Step 11

Bake 1 hour, or until toothpick inserted in center comes out clean.

Step 12

Let cool in pan 10 minutes. Invert onto cooling rack.

Step 13

Brush exterior of cake with toffee sauce and cool completely. Drizzle remaining sauce over cooled cake.

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