In my quest to use more of my cook books more often I went on the hunt for a recipe that used a lot of dates at once.
I came across on in Ina Garten’s – Barefoot Contessa – Foolproof that I received for Christmas. Man I wish they showed her show in Canada again.
The recipe is for Sticky Toffee Date Cake with Bourbon Glaze. The bonus is that the recipe calls for 3/4 pound of dates!
|Sticky Toffee Date Cake|
For this recipe I used:
3/4 Pounds of Pitted & Chopped Dates
1 3/4 Cups of Water
1/4 Teaspoon of Baking Soda
4 Ounces (1 Stick) of Unsalted Butter
1/3 Cup Granulated Sugar
3 Large Eggs
1 Teaspoon Vanilla
1 1/4 Cup of All Purpose Flour
1/2 Teaspoon of Salt
1 1/2 Tablespoon of Baking Powder
6 Ounces (1 1/2 Sticks) Unsalted Butter
1 Cup of Light Brown Sugar
1/2 Cup of Heavy Cream
1/8 Teaspoon of Salt
2 Tablespoons of Bourbon
2 Teaspoons of Vanilla
|Sticky Toffee Date Cake – The Cake Ingredients|
|Sticky Toffee Date Cake – Buttered and Floured 9″ Pan|
I stared by chopping the dates and placing them in a pot with 1 3/4 cups of Water.
|Sticky Toffee Date Cake – Chopping the dates|
I heated the dates until boiling, stirring frequently to break them up. I let the pot boil for just a minute.
|Sticky Toffee Date Cake – Boiling the Dates|
Once off the heat I added the teaspoon of baking soda, stirred and set the pot aside.
|Sticky Toffee Date Cake – Adding the Baking Soda|
|Sticky Toffee Date Cake – Foamy after Mixing in the Baking Soda|
Next it was time to sift together the flour and salt.
|Sticky Toffee Date Cake – Sifting the Flour and Salt|
In the mixer I added the softened butter and sugar and creamed it together for 2 or 3 minutes. Until light and fluffy.
|Sticky Toffee Date Cake – Creaming the Butter & Sugar|
Once the butter was fully creamed I added vanilla and the flour and mixed it in on low until just combined.
|Sticky Toffee Date Cake – Carefully Mixing in the flour|
Now I added the slightly cooled date mixture in 2 batches. Then I added the baking powder and mixed the batter by hand.
|Sticky Toffee Date Cake – Adding the Cooked Dates|
Then it was off to the oven for about 30 minutes at 350˚.
|Sticky Toffee Date Cake – In the Oven!|
Near the end of the baking time for the cake I started in on the Bourbon Glaze.
|Sticky Toffee Date Cake – Bourbon Glaze Ingredients|
In a pot I combined everything except the Bourbon & Vanilla and brought it to a low boil. The recipe indicates to simmer for about 1 minute. See Baker’s notes.
|Sticky Toffee Date Cake – Bourbon Glaze Ingredients ready to Simmer|
Once simmered I poured the sauce into a glass measuring cup and added the Bourbon & Vanilla.
|Sticky Toffee Date Cake – Adding the Bourbon and Vanilla|
Once the cake came out of the oven I poked it all over with a skewer.
|Sticky Toffee Date Cake – Properly Poked|
Next I drizzled about 3/4 of the sauce over the cake and let it soak in for about 1/2 an hour.
|Sticky Toffee Date Cake – The First Soaking with the Glaze|
After the 1/2 hour wait I turned the cake out onto a serving place then poured the rest of the Bourbon glaze over the cake to make a nice flat shiny surface.
|Sticky Toffee Date Cake – The Final Shot|
Then it was time to serve!
|Sticky Toffee Date Cake – Moist and Flavourful|
So moist and tender and very tasty.
- This cake easily feeds a crowd. It uses a larger than normal 9″ pan.
- The sauce did not really perform for me. After about an hour on the serving place the glaze clouded over – a butter film is the best description.
- I think my glaze issue could be corrected by rapidly boiling the sauce (rather than simmering it) for 3 minutes. This would require following the cake soaking timing pretty closely in case the last 1/4 of the sauce solidifies. No guarantees though.
- I have no problem making this cake again!