Day 13 – Countdown to Christmas 2014 Sticky Toffee Pudding Bourbon Bundt Cake

  • Author: The Kitchen Whisperer

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  • 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

Additional Items

  • 1 cup rough chopped pecans (toasted)


  1. Preheat oven to 350 F, rack in the middle.
  2. Grease and flour 12 cup+ Bundt Pan.
  3. Place the dates in a medium size glass bowl.
  4. In a medium sauce pan bring water, brown sugar, bourbon to a boil.
  5. Boil 2 minutes.
  6. Remove from heat and pour over the dates.
  7. Stir in the baking soda.
  8. Set aside for 5 minutes.
  9. In a bowl, whisk together flour, baking powder and salt; set aside.
  10. 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
  11. Beat in eggs 1 at a time.
  12. Stop the mixer and add 1/2 of the flour mixture and beat until just combined.
  13. Add date bourbon mixture; mix until just combined.
  14. Add remaining 1/2 of the flour mixture and toffee chips; stir until just combined.
  15. Spoon batter into prepared pan.
  16. Bake 45 – 50 minutes or until knife inserted in center comes out clean.
  17. Remove from the oven and allow to cool in the pan for 10-15 minutes.
  18. Place a plate over top the bundt pan and in one swift motion, flip it over to remove the cake from the pan.
  19. Allow to cool completely.
  20. 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.
  21. Boil for 2 minutes, reduce heat and simmer 15 minutes or until thickened.
  22. When ready to serve, drizzle 1/2 of boubon sauce over top of cake, reserving other 1/2.
  23. Sprinkle toasted pecans over top of cake.
  24. 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

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