Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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Sticky Toffee Pudding Cake Recipe

6 oz. pitted dates (about 3/4 pound whole dates) or prepared date puree (see note)
3/4 C. water
2 1/2 C. all-purpose flour
1 T. baking powder
2 t. baking soda
3/4 C. unsalted butter, at room temperature, divided
1 1/2 C. dark brown sugar, divided
4 large eggs
2 t. vanilla extract
2 C. heavy (whipping) cream, divided
2 T. whiskey or 1/2 C. dark beer (optional)
Nonstick cooking spray

Spray a 9-inch springform pan with nonstick cooking spray. Cover the outside of the pan with foil.

If using whole dates, heat them with the water in the microwave until soft (or simmer dates and water in a small saucepan over medium heat for 10 minutes). Drain liquid. Let dates cool, then puree and reserve.

Stir together the flour, baking powder and baking soda; set aside. In a large bowl, beat 4 tablespoons (1/2 stick) of the butter with 3/4 cup of the brown sugar until soft and creamy. Beat in eggs one at a time, then the vanilla. Mix in reserved date puree. Fold in the flour mixture. Scrape batter into prepared pan.

Place the cake pan in a second, larger pan. Fill the larger pan with hot water. Cover the top of both pans with foil.

Steam-bake in a preheated 350�F. oven until the cake pulls away from the sides of the pan and a wooden toothpick inserted in the center of the cake comes out clean, about 45 minutes.

Remove cake from oven and let cool in the pan to room temperature. (Leave the oven on.) Then remove cake from pan, setting the pan aside. Slice the cake into two layers.

In a small saucepan, bring the remaining 3/4 cup dark brown sugar, the remaining 8 tablespoons (1 stick) butter and 1 cup of the cream to a boil. If desired, add the whiskey or beer. Cook until the sauce thickens and bubbles cover the surface, about five minutes.

Return one cake layer to the baking pan and drizzle half of the sauce over it. Top with the second cake layer and drizzle the remaining sauce over that.

Cover with foil. Return pan to the oven and bake until the sauce is absorbed, about 30 minutes.

Beat the remaining 1 cup of cream until firm peaks form when the beater is lifted. Serve cake slices warm. Top with whipped cream.

Note: Prepared date puree is sold in supermarket produce sections.



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