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Sticky Toffee Date Cake With Spices

Sticky Toffee Date Cake With Spices for Cozy Comfort

Indulge in a delightful Sticky Toffee Date Cake With Spices, offering warmth and comfort in every slice.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 200 grams Pitted Dates Fresh Medjool preferred
  • 250 ml Boiling Water To soak dates
  • 1 teaspoon Baking Soda
  • 100 grams Unsalted Butter Softened
  • 150 grams Light Brown Sugar Dark brown sugar can be used
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract Pure, recommended
  • 200 grams All-Purpose Flour Can swap with whole-wheat flour
  • 1 teaspoon Ground Cinnamon Adjust to taste
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Salt
For the Toffee Sauce
  • 100 grams Unsalted Butter
  • 150 grams Light Brown Sugar Can use dark brown sugar
  • 200 ml Heavy Cream Or a lighter alternative
  • 1 teaspoon Vanilla Extract
  • 1 pinch Sea Salt

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • Spatula
  • Saucepan

Method
 

Cake Preparation
  1. Preheat your oven to 175°C (350°F) and prep the cake pan.
  2. Soak chopped pitted dates in boiling water with baking soda for 10-15 minutes.
  3. Cream together softened unsalted butter and light brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well, then incorporate vanilla extract.
  5. Whisk together flour, cinnamon, ginger, cloves, and salt, then combine with wet ingredients.
  6. Fold in soaked dates and their liquid until evenly mixed.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake in the oven for 30-35 minutes until a toothpick comes out clean.
  9. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Toffee Sauce Preparation
  1. Melt unsalted butter in a saucepan, add light brown sugar and stir until dissolved.
  2. Gradually mix in heavy cream and let it simmer until sauce thickens.
  3. Pour warm toffee sauce over the cooled cake generously.
  4. Serve slices warm, optionally with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 56gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 120mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

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