STICKY TOFFEE CAKE RECIPES

STICKY TOFFEE PUDDING CAKE RECIPE | ALLRECIPES

Sticky Toffee Pudding Cake Recipe | Allrecipes image

This version is rich with dates. A pudding cake with caramel sauce served over the top.

Provided by Maree

Categories Desserts Cakes Holiday Cake Recipes

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 1 8-inch cake

Number Of Ingredients 11

Ingredients

1?¾ cups pitted, chopped dates
1 teaspoon baking soda
¾ cup boiling water
? cup butter
¾ cup white sugar
2 eggs, beaten
1?? cups self-rising flour
¾ cup packed brown sugar
? cup butter
? cup evaporated milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

Nutrition Facts : Calories 432.9 calories, CarbohydrateContent 69.7 g, CholesterolContent 82.9 mg, FatContent 16.4 g, FiberContent 2.7 g, ProteinContent 5.1 g, SaturatedFatContent 9.9 g, SodiumContent 476.8 mg, SugarContent 54.6 g

STICKY TOFFEE PUDDING CAKE RECIPE - ABIGAIL QUINN | FOOD ...

Sticky Toffee Pudding Cake Recipe - Abigail Quinn | Food ... image

Rich, buttery and deeply flavorful, this killer sticky toffee cake from Abigail Quinn at Proof Bakeshop in Atlanta is the ultimate holiday dessert. Slideshow: Cake Recipes

Provided by Abigail Quinn

Categories Bread + Dough

Total Time 1 hours 30 minutes

Yield Makes one 10-inch cake

Number Of Ingredients 15

Ingredients

1 1/2 cups chopped pitted dates (9 ounces)
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups dark brown sugar
1 stick unsalted butter, cubed
1/2 cup heavy cream
2 teaspoons brandy
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Steps:

Make the cake
Meanwhile, make the sauce

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STICKY TOFFEE CAKE RECIPE - GOOD HOUSEKEEPING

This sticky toffee cake recipe is like the classic pudding but in cake form.
From goodhousekeeping.com
Total Time 1 hours 35 minutes
Category baking
Calories 451 calories per serving

Preheat oven to 180°C (160°C fan) mark 4. Grease a deep round 20.5cm (8in) cake tin and dust with flour (tap out excess). Put dates into a bowl, pour over hot tea and soak for 10min.

Put butter and sugar into a large bowl and beat together using a handheld electric whisk until light and fluffy, about 5min. Whisk in the golden syrup, followed by eggs, soda, flour and date mixture (it may look a little curdled, but don't worry). Pour mixture into the prepared tin and bake for 55min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

Meanwhile, make the toffee icing. Put all ingredients except the fudge chunks into a pan. Heat gently until melted and smooth, then turn up heat slightly and simmer gently for 7min until thickened. Pour into a bowl, lay a piece of baking parchment on the surface to stop a skin forming and leave to cool completely.

Remove cooled cake from tin and transfer to a cake plate or stand. Spread icing over top of cake, scatter over fudge chunks, if using, and serve in slices.

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Reviews 4.6
Total Time 55 minutes
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Serve with vanilla ice cream or whipped cream.

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STICKY TOFFEE CAKE RECIPE - PUREWOW

From purewow.com
Reviews 3.0
Total Time 1 hours 20 minutes
Calories 677 calories per serving

1. Preheat the oven to 350?F. Generously grease a 9-inch cake pan with 2 tablespoons (28g) of the butter. Grease the base and side, but the majority of the butter coating should be in the base of the pan. 2. Use a sharp knife to cut the honeycomb into ?-inch-thick pieces. Some parts of the honeycomb may be firmer and slice easily, while others may fall apart?don't fret! The goal is just to end up with an even layer of honeycomb in the base of the pan, so arrange them however needed to get an even layer in the base. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining 1? sticks (142g) butter with the brown sugar, honey and orange zest until light and fluffy, about 5 minutes. 4. Add the eggs one at a time and mix well to combine, scraping well after each addition. Add the vanilla and almond extracts and mix well to combine. 5. Add the flour, almond flour, baking powder, cinnamon, sea salt, baking soda and cloves; mix to combine. Scrape the bowl well, then add the sour cream and mix until well incorporated. 6. Gently pour the cake batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until the cake is evenly golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. 7. Let the cake cool in the pan for 15 minutes. Place a cooling rack on a foil-lined baking sheet. Invert the cake onto the cooling rack (some honey caramel may run out; spoon it back onto the cake, if desired). 8. Just before serving, whip the heavy cream to soft peaks. Apply all over the surface of the cake, and then finish with drizzles of honey and a honeycomb garnish, if desired. If the cake is still warm, the cream touching the surface of the cake will melt slightly (in a really delicious way). For a less messy version, allow the cake to cool completely before adding the whipped cream.

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Why shouldn’t sticky toffee pudding be baked in a classic Bundt shape and bathed in a salted toffee sauce? Yep, we couldn’t think of a reason either. It may look like a lot of sauce, but trust us, you’ll want to drown your cake in it and save some for snacking later—it’s that addictive.
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Reviews 4.6

Arrange torn dates in a ring on top of cake. Drizzle ½ cup sauce over cake and dates. Sprinkle with more sea salt. Serve cake with sour cream and remaining toffee sauce alongside. If the sauce has cooled and tightened up, gently reheat in saucepan over medium-low just until warm.

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Total Time 1 hours 15 minutes
Calories 570 per serving

When the cake has cooled completely and the remaining sticky toffee has thickened, spread it over the cake with an offset spatula. Sprinkle with fleur de sel and serve. Store, loosely wrapped, at room temperature for up to 2 days.

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