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Sticky Toffee Pudding Cake Recipe

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This recipe for Sticky Toffee Pudding Cake, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri Rolfson

Category:
Category:

Ingredients:  
Ingredients:  
1 lb dates
1 1/2 cups warm water
2 tsp baking soda
1 cup butter, softened
2 cups dark brown sugar
2 tsp vanilla
6 eggs
3 cups flour

Sauce:
1 1/3 cup heavy cream
6 tbsp butter
2 cups dark brown sugar

Directions:
Directions:
Preheat oven to 350F. Generously grease a 9x13 pan.

Cut up dates; put in saucepan with water. Bring to a boil and then simmer for 10 minutes. Remove from heat and stir in baking soda. If the dates are still clumpy, use an immersion blender to break them up.

In a separate bowl, cream butter, sugar, vanilla. Add eggs one at a time. Fold in flour and cooled date mixture. Pour mixture into pan and bake for 40 minutes.

Combine heavy cream, butter and dark brown sugar in a sauce pan. Bring to a boil and then remove from heat.

Take cake out of oven and, using a pastry brush, brush 1/2 cup of sauce over the top of the cake. Put cake back in the oven for 5 minutes.

Serve warm with remaining sauce (don't be skimpy with the sauce) and lots of whipped cream.

 

 

 

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