This cake was a new one for me. I hadn’t had Sticky Toffee Pudding in a million years. Now before I go on I do have to admit when I first had this and was served cake I thought someone screwed up. I mean I ordered pudding. You know, pudding.. that creamy stuff in a cup or bowl. Well this isn’t pudding as us Americans know it. In Britain the term “pudding” is used informally as a synonym for dessert, as in, “What would you like for pudding?” However for us Americans this pudding is a dense, buttery, date-studded cake. The sticky part comes from the thick toffee sauce. The sauce is poured over the cake not once but twice: first as it comes out of the oven so the sticky toffee sweetness seeps into all the nooks and crannies, and again at serving time. The result is, as the name promises, unbelievably sticky. And utterly addictive.
Like us Americans deem Apple Pie as our iconic dessert, most UK folks treat this as their iconic dessert. It’s homey and comforting and seriously fan-friggen-tastic. Well normally this is made in a sheet pan but I wasn’t feeling the sheet route today. I told you, Bundt is the new sexy! My Nordicware 10-15 cup Bundt Pan is sexy! What else is sexy? This Sticky Toffee Pudding Bourbon Bundt Cake!
Now it’s funny as I’m one of those goofs that when I made a non-American dessert I tend to talk or think in the accent that the dish stems from. I ONLY do this in the privacy of my kitchen as seriously I pretty much murder the dialect and it’s kinda creepy. I mean c’mon, when you watch Julia don’t you all speak in her symbolic Julia voice?
No? yeah um, me either. LOL
As you can see this cake is just slathered with this incredibly thick, sticky toffee sauce and those dates are just abundant throughout the cake!
And you know me, I can’t just leave well enough alone. I have to kick it up a notch and give that TKW spin on it. So how did I do it with this one? Bourbon.. and LOTS OF IT! Like when I tasted the batter I was like “WHOA! DUDE!” and thought about adding some more sugar to it but figured ‘Nah, let them be drunk on pudding!”. LOL This cooked up beautifully and the smell of the bourbon just spread through my kitchen like wildfire. It was truly intoxicating! Once I took the cake out and let it cool I started on the sauce. Again, I just can’t leave well enough alone. I mean go big or go home, right? So what’s that mean? It means I added even more bourbon to the sauce! I know, crazy right?!
Honestly if I had a spoon (and zero self-control) I would have just sat right down on my kitchen floor, hot pot between my legs eating this sauce as-is. My GOD I needed to kiss myself! This cake is so super tender and that sticky toffee bourbon sauce clung to my lips. Like THIS is the stuff they need to make lipcrack out of it! There’s that myth that Chapstick has an addictive ingredient to it (total myth folks btw), but this stuff. THIS would truly be addictive as lipcrack and this chick being the number one buyer! Mmmm!
To serve I drizzled more on and ate it nekkid. No, I wasn’t nekkid, the cake was – meaning no whipped cream or ice cream. For me I actually loved it more with the vanilla bean ice cream and the simple whipped cream. It just added another textural layer to it that just worked.
So I strongly suggest that you go out, buy dates (as I’m sure most of you don’t have this as a regular staple in your pantry) and bourbon (unless you’re like me as I always have it here as it’s one of my favorite things to cook and bake it booze-wise!). And make this! You will be talking in that beautiful English accent before you know it!
Cheerio loves! LOLPrint
- 1 1/2 cups pitted and chopped dates
- 2 teaspoon baking soda
- 1/2 cup water
- 3/4 cup brown sugar
- 1/4 cup bourbon
- 3 1/4 cups flour, sifted
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter (3 sticks), softened and divided
- 2/3 cup white sugar
- 3 XL eggs, room temp
- 1 cup toffee chips
- 1 1/4 cups brown sugar
- 1/2 cup whipping cream
- 2 tablespoon bourbon
- 1/2 teaspoon vanilla extract
- 1 cup rough chopped pecans (toasted)
- Preheat oven to 350 F, rack in the middle.
- Grease and flour 12 cup+ Bundt Pan.
- Place the dates in a medium size glass bowl.
- In a medium sauce pan bring water, brown sugar, bourbon to a boil.
- Boil 2 minutes.
- Remove from heat and pour over the dates.
- Stir in the baking soda.
- Set aside for 5 minutes.
- In a bowl, whisk together flour, baking powder and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat together 1 cup butter (2 sticks) and sugar until fluffy. ~6-8 minutes
- Beat in eggs 1 at a time.
- Stop the mixer and add 1/2 of the flour mixture and beat until just combined.
- Add date bourbon mixture; mix until just combined.
- Add remaining 1/2 of the flour mixture and toffee chips; stir until just combined.
- Spoon batter into prepared pan.
- Bake 45 – 50 minutes or until knife inserted in center comes out clean.
- Remove from the oven and allow to cool in the pan for 10-15 minutes.
- Place a plate over top the bundt pan and in one swift motion, flip it over to remove the cake from the pan.
- Allow to cool completely.
- While the cake is cooling in a medium sauce pan over medium heat bring brown sugar, vanilla extract, whipping cream, bourbon and remaining stick of butter (1/2 cup) to a boil.
- Boil for 2 minutes, reduce heat and simmer 15 minutes or until thickened.
- When ready to serve, drizzle 1/2 of boubon sauce over top of cake, reserving other 1/2.
- Sprinkle toasted pecans over top of cake.
- Spoon reserved sauce over cake slices.
For this you need a larger bundt pan.
I have this one and LOVE it! 12 cup+ Bundt Pan