Over The Top Sticky Toffee Cake With A Bit Of Rum

Name: Over The Top Sticky Toffee Cake With A Bit Of Rum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Chopped dried dates; 2/3 cup Water; 1 1/2 cups All purpose flour; 1 1/4 teaspoons Baking powder; 1 teaspoon Baking soda; 1 teaspoon Grated ginger; 1 teaspoon Pure vanilla extra; 2 Large eggs, room temperature; 5 tablespoons Butter, room temperature; 3/4 cup Sugar; 1/4 cup Whole milk; For the Sauce: 2 cups heavy cream + 1 1/2 cup dark brown sugar + 4 tbsp butter + 1 tsp vanilla + 6 tbsp rum; Optional - Devonshire cream

Servings: persons

1 1/2 cups Chopped dried dates
2/3 cup Water
1 1/2 cups All purpose flour
1 1/4 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Grated ginger
1 teaspoon Pure vanilla extra
2 Large eggs, room temperature
5 tablespoons Butter, room temperature
3/4 cup Sugar
1/4 cup Whole milk
For the Sauce: 2 cups heavy cream + 1 1/2 cup dark brown sugar + 4 tbsp butter + 1 tsp vanilla + 6 tbsp rum
Optional - Devonshire cream

1
["Preheat oven to 350u00b0. Spray a 9-in round springform pan or grease with butter. Place the chopped dates and water in a saucepan, and boil for 1 minute. Set aside and let cool a bit but it should still be warm when used.
2
Sift flour, baking powder and baking soda. Using a cake mixer, whip the butter, sugar and ginger until light and fluffy. May take 5 minutes or so. Add the eggs one at a time making sure the first egg is well incorporated before adding the second one. Add the vanilla and date mixture, then half the flour, then milk, and last the remaining flour, mixing for a few seconds after each addition. Do not overmix. Pour into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center is clean or even with a bit of moist crumb. Place on a wire rack and cool for about 5 minutes.", "While cake is in oven, stir cream and sugar in a small saucepan. Bring to a boil , add butter and let simmer for about 5 minutes, stirring occasionally. Add rum and vanilla off heat. Using a long skewer, poke holes all over the warm cake. Slowly and gradually pour 1 and 1/2 cup of sauce over the cake. I like to do that while cake is in springform pan. Let sauce get absorbed in cake for about 1 hour or so. Before you remove sides of pan, place it on a plate in case some sauce drips. Use a cake spatula (or whatever the name is used for sliding cakes out of a plate) and place on serving platter. Try to pour on cake any sauce that may have dripped or is still in pan. Best served warm but it is good room temperature too. Allow guests to pour more sauce on their individual servings. You can also choose to re-warm the extra sauce when serving leftover cake. Additionally, if you want to add more of a British touch, pour a bit of Devonshire cream on your serving.", "Note: if some sauce falls on the plate from the sides of the cake and you want like me to have clean sides, you can use a knife and push the drippings up the sides of the cake and spread it all around so as to prevent sauce from dripping again."]

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups Chopped dried dates, 2/3 cup Water, 1 1/2 cups All purpose flour, 1 1/4 teaspoons Baking powder, and more.

Yes, Over The Top Sticky Toffee Cake With A Bit Of Rum falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!