Prep 30 mins
Cook 45 mins
You won't have any trouble getting rid of the extra servings of this toothsome cake and whiskey-laced caramel sauce.
- 1 1⁄2 cups water (375 mL)
- 1 1⁄3 cups chopped pitted dates (325 mL)
- 2 teaspoons baking soda (10 mL)
- 1 cup butter, softened (250 mL)
- 1⁄2 cup granulated sugar (125 mL)
- 4 eggs
- 1 teaspoon vanilla (5 mL)
- 2 1⁄2 cups all-purpose flour (625 mL)
- 2 teaspoons baking powder (10 mL)
Irish Whiskey Toffee Sauce
- 3⁄4 cup butter (175 mL)
- 1 1⁄4 cups packed dark brown sugar (300 mL)
- 3⁄4 cup whipping cream (175 mL)
- 1⁄4 cup Irish whiskey (such as Bushmills or Jameson, 50 mL)
- Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
- In saucepan, bring water, dates and baking soda to boil; let cool.
- In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
- Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
- While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
- Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
- To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
- Canadian Living Magazine: March 2007.
The sauce was awesome - it tasted so delicious - dark brown sugar really makes a difference with the caramel quality. Great sticky toffee pudding - we served it with Irish coffees and fresh made whipped cream. Definitely something to repeat. Thank you!