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Sticky Date Pudding Bundt Cake with Toffee Sauce


  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x

Description

This Sticky Date Pudding Bundt Cake with homemade Toffee Sauce is a perfect holiday dessert!  The cake is tender, rich and so flavourful, and tastes amazing with the homemade toffee sauce and a dollop of whipping cream.


Scale

Ingredients

Sticky Date Pudding Bundt Cake

  • 1 1/3 cups chopped pitted dates
  • 1 1/2 cups water
  • 2 tsp baking soda
  • 1 cup butter
  • 1/2 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 2 tsp baking powder

Toffee Sauce:

  • 1 cup dark brown sugar
  • 1/2 cup butter
  • 1/2 cup whipping cream

Instructions

Sticky Date Pudding Bundt Cake:

  1. Preheat your oven to 350 degrees.
  2. Prepare a 12-cup Bundt pan by greasing the pan with butter then dusting with flour, or use a flour spray. Set aside.
  3. In a saucepan mix together the chopped dates, water and baking soda.  Then over low-medium heat, bring the mixture to a boil.  Set aside to cool.
  4. In a large bowl, cream together the butter and sugar until fluffy.
  5. Beat in the eggs, one at a time.
  6. Mix in the vanilla.
  7. In a separate bowl whisk together the flour and baking powder.
  8. Add the flour mixture and the cooked dates to the butter mixture, to do this alternate between the flour and dates.  Mix well.
  9. Pour the cake batter into the prepared Bundt pan.
  10. Bake for 1 hour or until a toothpick inserted into the cake comes out clean.
  11. Let cool slightly…this cake is amazing served warm!

Caramel Sauce:

  1. While the cake is baking, make the caramel sauce.
  2. Combine the brown sugar, butter and whipping cream in a saucepan, and stir over low heat until the sugar is dissolved. Simmer until sauce thickens.

Putting it all together:

  • Serve slices of the Sticky Date Pudding Bundt cake with warm toffee sauce.
  • Enjoy!