Sticky Toffee Date Cake #TheCakeSliceBakers

So, it's almost Christmas! 

And also...how can it already be almost Christmas?!

I can't believe that the year is almost over, and that we've baked our way through 2022's fabulous recipe book: "Zoe Bakes Cakes" by Zoe Francois. As per Cake Slice Bakers' tradition, the last cake of the year is baker's choice, and this year I chose Sticky Toffee Date Cake (aka Sticky Toffee Pudding).

Check out the links at the end of this post to see what the other lovely bakers chose!

I always bake a Yule Log around this time of the year, but I chose Zoe's Mod Yule Log last month! So, this time, I decided to go with another choice that also sounded Christmas-y.

I have to confess, when I chose Sticky Toffee Pudding, I was singing:

Oh, bring us sticky toffee pudding...

oh, bring us sticky toffee pudding!

Oh, bring us sticky toffee pudding, and bring it right now!

Except...that's not how the song goes!

It's Figgy Pudding! I'm almost ashamed to admit that I'd never had Sticky Toffee Pudding OR Figgy Pudding, even though they're such iconic desserts! 

That said (and now having tasted this Sticky Toffee Date Cake) ... I would be happy for someone to bring me some ANY time of the year! 

But like the impatient carolers say...right now would be best:)

The cake couldn't come together much easier. The batter is made from softened dates and brightened with a warming hint of ginger. 

I baked mine in a canelé mold because I thought they'd look prettier than they would baked in a muffin tin. But it wouldn't really matter what they looked like, they taste delicious!

The cake is moist and delicate, and a caramelly, rum toffee sauce makes it over-the-top delicious as it soaks into the warm sponge.

*I think* it's traditionally served with creme anglaise--which would be insanely delicious. The recipe suggested serving with a scoop of ice cream--which is likewise fantastic, melts into a fair approximation of custard sauce, AND I didn't have to make it! 

Win--win--win!

I'm (obviously) not British--and couldn't find a satisfactory answer on the interwebs about why it's called Toffee Pudding instead of Caramel Pudding. But potatoes, puh-TAH-toes-- I want seconds.

And so did my kiddos! The sweet aroma wafting out of my kitchen was good leverage to get them to eat their dinner. Because, as we all know (Pink Floyd fans, particularly) "How can you have any pudding if you don't eat 'yer meat?!"

AAAAAnywhoo...give this Sticky Toffee Date Cake a try. It might become a Christmas classic! Best wishes and Merry Christmas from my family to yours❤️

Sticky Toffee-Date Cake

From Zoe Bakes Cakes by Zoe Francois

Cake:

12 oz dates

1 cup + 2 T water

1 tsp baking soda

1 tsp grated fresh ginger

6 T unsalted butter (room temp)

1 cup LIGHTLY packed brown sugar

2 tsp vanilla

2 room temp eggs

2 T rum

2 cups all-purpose flour

1 T baking soda

1/2 tsp salt

Toffee Sauce:

1/2 cup heavy cream

1 cup LIGHTLY packed brown sugar

2 T rum

2 T butter

1/2 tsp salt

1. Heat the oven to 325F. Grease 12 ramekins (or a muffin tin) very well, and place on a baking sheet.

2. In a medium saucepan, mix the dates and water together and simmer for about 5 minutes--until well hydrated. If the dates are dried out, it could take longer. 

3. Use a blender to puree the date/water mixture until smooth. Return the mix to the saucepan and bring to a simmer again. Remove from heat, and stir in the baking soda and ginger. The soda will cause the mix to foam and get darker-- it neutralizes the acid in the dates. 

4. In a stand mixer, use the paddle attachment to cream the butter and brown sugar together on medium high speed. Beat the mixture for about 5 minutes--or until light and fluffy and almost doubled in volume.

5. On low speed, add the eggs one at a time, beating until just combined. Scrape the bowl and paddle down after adding each egg. Add the rum and mix until incorporated.

6. In another bowl, mix the flour, baking powder, and salt. Add 1/3 of the dry ingredients to the egg mixture, followed by 1/2 of the date puree. Repeat, and finish with the remaining flour. Don't overmix.

7. Divide the batter evenly between the prepared ramekins. Bake until golden and a tester comes out with moist crumbs. Don't over bake.

8. While the cakes bake, make the toffee sauce by combining the cream, brown sugar, rum, butter, and salt in a saucepan. Bring to a boil, stirring constantly. Turn the heat down to medium-low and simmer until thickened (about 5 minutes). 

9. When the cakes come out of the oven, use a skewer to poke holes ever 1/2 inch--all the way to the bottom. 

10. Cool the cake for 10 minutes, then turn the cakes out. Top with the remaining toffee sauce and a scoop of ice cream.

Enjoy, and Merry Christmas! :)

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

This is our last cake from Zoë Bakes Cakes, which has been a wonderfully delicious book to bake through. Stay tuned as we will be announcing the next cake-centric book we will be baking through in 2023 soon!

Traditionally our last bake for the year is free choice, and our choices for December 2022 were ~

Best-Ever Chocolate Zucchini Bundt Cake

• All That's Left Are The Crumbs

Chocolate Hazelnut Torte

• Culinary Adventures with Camilla

Yellow Cake

• A Day in the Life on the Farm

Angel Food Cake

• Karen's Kitchen Stories

• A Little Bit of All Right

Pineapple Upside-Down Cake

• Camille Cooks

Hot Milk Sponge Cake

• My Recipe Reviews

Sticky Toffee Date Cake

• Amandie Bakes