Ingredients: |
Ingredients: 1 C Dates, chopped & pitted
1 C Water
2 tsp Ginger, ground
1 tsp Baking Soda
2 C All Purpose Flour (plus extra for dusting)
1 tsp Baking Powder
Salt
1 C Butter, room temp (plus extra for greasing)
1 1/4 C Brown Sugar
1 1/4 C Sugar, Granulated
3 lg Eggs, room temp
2 1/2 tsp Vanilla
1 tbsp Corn Syrup
1/3 C Heavy (Whipping) Cream
Garnish:
Red & Green Grapes
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Directions: |
Directions:In 2qt saucepan, combine dates and water. Heat to boiling on high. Remove from heat. Stir in ginger and baking soda. Cool completely. Preheat oven to 350ºF. Grease and flour 10 C bundt pan. Into large bowl, sift flour, baking powder, and 1/8 tsp salt; set aside. In another bowl, with mixer on medium speed, beat 12 tbsps butter, 1 C brown sugar, and 1 C Sugar until very well combined. Beat in eggs, 1 at a time, scraping side of bowl occasionally. Beat in 2 tsp vanilla. Alternate beating in flour mixture and date mixture, beating well in between additions, until combined. Pour batter into prepared pan. Bake 55 mins to 1 hr or until toothpick comes out clean. Cool in pan on wire rack 15 mins. Invert pan onto wire rack. Cool completely. To make ahead, wrap cooled cake tightly in plastic wrap and store at room temperature up to 1 day. In 3qt saucpan, combine corn syrup and remaining 4 tbsps butter, 1/4 C brown sugar, and 1/4 C sugar. Cook on medium 3 mins or until bubbly and sugar has dissolved, stirring constantly. Stir in cream, remaining 1/2 tsp vanilla, and pinch of salt. Cook another 2 mins, stirring constantly. Let cool 5 mins. Place sheet of waxed paper under cake. Pour caramel sauce over top of cooled cake and allow sauce to drip down sides. Let caramel set. Transfer cake to serving plate. Garnish with grapes, if desired. |
This recipe for Sticky-Toffee Bundt Cake is from