STICKY TOFFEE CAKE WITH DECADENT TOFFEE SAUCE

This cake stays amazingly moist for up to three days. The toffee sauce is gooey and
spectacular, and it’s even more delicious topped with a dollop of whipped cream.

HANDS-ON TIME
25 minutes
TOTAL TIME
1¾ hours
MAKES
12 to 16 servings

INGREDIENTS:

Cake:

• 1 pkg (375 g) dried pitted dates (about 2⅓ cups)
• 1⅓ cups granulated sugar
• ½ cup unsalted butter, softened
• 1½ tsp grated lemon zest
• ½ tsp salt
• 4 eggs
• 1½ tsp vanilla
• 2¾ cups all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda

Toffee sauce:

• ¾ cup unsalted butter
• 1 cup granulated sugar
• ¾ cup whipping cream (35%)
• 2 tbsp lemon juice
• pinch salt
• 2 tbsp brandy

DIRECTIONS:

Cake:

1. In a saucepan, bring dates and 2½ cups water to boil; let cool. Mash until smooth; set aside.
2. In a large bowl, beat together sugar, butter, lemon zest, and salt until light; beat in eggs, 1 at a time. Beat in vanilla.
3. Whisk together flour, baking powder, and baking soda; stir into butter mixture.
4. Stir in dates.
5. Scrape into a greased 10-inch (4 L) tube or 10-inch (3 L) Bundt pan.
6. Bake on bottom rack in 350°F (180°C) oven until cake tester inserted in center comes out clean, about 55 minutes.
7. Let cool in pan on rack for 15 minutes; invert cake onto plate.

Toffee sauce:

1. While cake is cooling on rack, in a saucepan, melt butter over medium heat; whisk in sugar until dissolved.
2. Cook, whisking, until caramel-colored, about 5 minutes.
3. Averting face, whisk in cream, lemon juice, and salt; bring to boil.
4. Cook until thickened, 3 to 5 minutes.
5. Whisk in brandy.
6. Pour ¾ cup over warm cake; let stand to absorb.
7. To serve, slice cake; drizzle with remaining warm sauce.

NUTRITIONAL INFORMATION, PER EACH OF 16 SERVINGS:

• Calories: 437
• Protein: 5g
• Total fat: 20g (12g saturated fat)
• Carbohydrates: 62g
• Fiber: 2g
• Cholesterol: 99mg
• Sodium: 290mg
• Potassium: 196mg
• RDI: 4% calcium, 10% iron, 18% vit A, 2% vit C, 24% folate.