Sticky Toffee Pudding Cake

Name: Sticky Toffee Pudding Cake
Ingredients: 3 cups half-and-half; 1 14 cups firmly packed dark brown sugar; 2 tablespoons light corn syrup (or Lyle's Golden Syrup); 12 cup unsalted butter, cut into tablespoons; salt (a pinch); 1 12 cups water; 2 cups pitted dates, cut into 1/2-inch pieces; 1 cinnamon stick; 2 12 cups all-purpose flour; 1 tablespoon baking powder; 1 34 teaspoons baking soda; 18 teaspoon salt; 1 cup unsalted butter, softened; 34 cup firmly packed dark brown sugar

14 ingredients

21 steps

Ingredients

3 cups half-and-half
1 14 cups firmly packed dark brown sugar
2 tablespoons light corn syrup (or Lyle's Golden Syrup)
12 cup unsalted butter, cut into tablespoons
salt (a pinch)
1 12 cups water
2 cups pitted dates, cut into 1/2-inch pieces
1 cinnamon stick
2 12 cups all-purpose flour
1 tablespoon baking powder
1 34 teaspoons baking soda
18 teaspoon salt
1 cup unsalted butter, softened
34 cup firmly packed dark brown sugar

Directions

1

Make the sauce: in a saucepan, combine all the sauce ingredients; bring to a boil over medium heat, stirring constantly with a wooden spoon.
2

Reduce to a simmer and cook, stirring constantly, for another minute.
3

Remove from heat and set aside (the sauce can be made ahead, refrigerated, covered, for up to a day; reheat before using).
4

Make the cake: position oven rack in the center of the oven; preheat oven to 350; generously grease the inside of a 10 inch bundt pan.
5

In a medium saucepan, combine the water, dates, and cinnamon stick; bring to a boil over med-high heat, then remove from heat and set aside to cool completely; remove cinnamon when the sauce is cool.
6

In a bowl, sift the flour, baking powder, baking soda, and salt; whisk to combine; set aside.
7

In the bowl of an electric mixer, using the paddle attachment, beat the butter at med-high speed until creamy, about 1 minute.
8

Gradually add the brown sugar; beat at high speed until light, about 3 minutes.
9

Beat in the eggs one at a time, beating well after each addition and scraping down the sides as needed.
10

Beat in the vanilla; decrease speed to low and add the flour mixture in three additions, alternating it with the cooled date mixture in two additions and mixing just until blended.
11

Scrape batter into the prepared pan; smooth the top with a rubber spatula.
12

Bake for 30-40 minutes, until it is golden brown and a pick comes out clean.
13

Using a bamboo skewer, poke holes all over the top of cake at 1 inch intervals (leave the oven on).
14

Pour about 2 cups of the sticky toffee sauce onto the top of the cake, distributing it evenly; reserve the remaining sauce for serving.
15

Return cake to oven; bake another 5-10 minutes, until the sauce is bubbling.
16

Transfer the pan to a wire rack; cool for about 30 minutes.
17

There should be some sauce on top of the cake.
18

Invert a large cake plate (preferably with a lip on it to contain any dripping sauce) over the cake.
19

Very carefully, using pot holders if the pan is still hot, invert the cake onto the plate.
20

Sprinkle the top of the cake with a dusting of powdered sugar.
21

Reheat the reserved sticky toffee sauce; serve slices of cake drizzled with warm sauce.