Details
Yields or Serves: 10 Makes 1 Cake
Rating:
[Total: 2 Average: 4.5/5]
Ring in the new year with an English style pudding that becomes a beautiful Bundt cake. This cake soaks up the irresistible caramel sauce that gets poured on top.
- Cake
- 1 Cup Chopped Pitted Dates
- 1 Cup Water
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Baking Soda
- 2 Cups Unbleached Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 12 Tablespoons Butter (Room Temperature)
- 1 Cup Dark Brown Sugar
- 1 Cup Sugar
- 3 Large Eggs (Room Temperature)
- 2 Teaspoons Vanilla Extract
- Toffee Sauce
- 3/4 Cup Dark Brown Sugar
- 12 Tablespoons Butter (Softened)
- 1/2 Cup Heavy Cream
- 1/4 Teaspoon Kosher Salt
- 2 Teaspoons Vanilla Extract
- Preheat oven to 350 degrees.
- Grease and flour a 10 to 12 cup Bundt pan. Set aside.
- In medium-size saucepan add dates and water. Turn heat to high and bring to a boil. Remove from heat. Stir in ginger and baking soda. Let cool completely.
- In large-size bowl combine flour, baking powder, and kosher salt.
- In another large-size bowl beat butter, sugar, and brown sugar until nice and creamy. Beat in eggs one at a time until mixed well. Beat in vanilla. Beat in date mixture and flour mixture until combined. Pour batter into prepared Bundt pan.
- Place in oven, on middle rack, 50 to 55 minutes until cake tester comes out clean. Remove from oven and let cool on wire rack 15 minutes.
- In medium-size saucepan combine brown sugar, butter, cream and kosher salt. Turn heat to high and bring to a boil. Stir occasionally. Reduce heat to simmer and cook 5 minutes until thickened. Stir occasionally. Remove from heat and stir in vanilla.
- Turn cake out onto a rimmed cake plate. While still warm, drizzle toffee sauce all over warm cake.
- Let cake continue to cool.
- Serve any remaining sauce on the side.
- Makes 1 Cake
- Serves 10
- Prep Time: 30 Minutes Cook Time: 55 Minutes Total Time: 85 Minutes
- ©Tiny New York Kitchen © 2021 All Rights Reserved
