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Ginger Sticky Toffee Pudding Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This Ginger Sticky Toffee Pudding Cake is a rich and moist dessert featuring a spiced date cake infused with fresh and crystallized ginger, topped with a luscious sticky toffee sauce made from butter, brown sugar, molasses, and cream. Perfect for those who enjoy a comforting, warmly spiced treat, this recipe yields a beautiful bundt-style cake that is delicious served warm with vanilla ice cream or whipped cream.

Ingredients

Scale

For the Cake:

  • 1 cup boiling water
  • 10 ounces dates, chopped well (about 23 dates)
  • 1 teaspoon baking soda
  • 1/2 cup salted butter, melted (1 stick)
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 teaspoon fresh ginger, minced
  • 3 large eggs
  • 2 cups all purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup crystallized ginger, chopped well
  • Raw sugar (for presentation)

For the Sticky Toffee Sauce:

  • 1 cup butter (2 sticks)
  • 1 cup brown sugar, packed
  • 1/2 cup molasses
  • 1 cup cream
  • 1 teaspoon salt
  • 1 teaspoon nutmeg (optional)
  • Raw sugar (demerara sugar, to garnish, optional)

Instructions

  1. Prepare Dates: Boil water on the stove while chopping dates. Add chopped dates to a medium bowl and sprinkle with baking soda. Pour 1 cup boiling water over the dates, stir, and set aside to stew.
  2. Preheat and Grease Pan: Preheat oven to 350°F. Generously grease a 9-cup bundt pan with butter or nonstick spray, ensuring all crevices are coated. Dust the pan with a tablespoon of flour by tilting and shaking, then set aside.
  3. Mix Butter and Sweeteners: Melt 1/2 cup butter in a large microwave-safe bowl. Beat in brown sugar, molasses, and minced fresh ginger.
  4. Add Eggs: Add eggs one at a time, beating well after each addition to combine thoroughly.
  5. Combine Dry Ingredients: In a separate bowl, stir baking powder and salt into the flour. Add flour mixture to the wet ingredients and beat gently until barely combined, scraping the sides and bottom of the bowl.
  6. Add Date Mixture: Once thickened, add the stewed date mixture to the batter and stir until just combined. Fold in the chopped crystallized ginger as desired.
  7. Bake Cake: Pour batter into prepared bundt pan and bake for 33-35 minutes, or until a toothpick inserted into the center comes out clean and the top feels firm.
  8. Cool Cake: Let the cake rest in the pan for 10 minutes. Loosen edges with a knife and invert onto a cooling rack. Allow to cool for 10-20 minutes until warm but firm.
  9. Make Sticky Toffee Sauce: In a medium saucepan, combine 1 cup butter, brown sugar, molasses, cream, salt, and optional nutmeg. Melt over medium-low heat, stirring occasionally until bubbles form. Simmer gently for about 15 minutes until thickened, then remove from heat and let cool to thicken further.
  10. Poke Holes in Cake: Use a toothpick to poke holes all over the rounded top and sides of the cake.
  11. Re-grease Pan and Add Sauce: Clean the bundt pan if needed and grease again. Pour about one-third of the sticky toffee sauce into the pan.
  12. Invert Cake into Pan: Carefully place the cake back into the pan on top of the sauce. Use toothpicks to poke holes all over the flat bottom of the cake.
  13. Pour Remaining Sauce: Pour about half of the remaining sauce over the top of the cake. Allow the cake to soak in the sauce for 10-20 minutes.
  14. Final Inversion: Invert the cake onto a cooling rack placed over a baking sheet to catch drips.
  15. Add Crunchy Topping: Sprinkle the top with raw or demerara sugar for added texture.
  16. Serve: Serve the cake warm with the remaining sticky toffee sauce. It pairs wonderfully with vanilla ice cream or whipped cream.

Notes

  • For best results, use fresh dates and ensure they are chopped finely for even distribution in the cake.
  • If you prefer a less intense ginger flavor, adjust or omit the crystallized ginger.
  • The sticky toffee sauce thickens further as it cools; refrigerate if needed to speed up thickening.
  • Serve the cake warm; it can be gently reheated with extra sauce if prepared in advance.
  • Raw or demerara sugar on top adds a delightful crunchy texture contrast.
  • This cake stores well covered in the refrigerator for up to 3 days; reheat before serving.

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Find it online: https://everydaykitchenmeals.com/ginger-sticky-toffee-pudding-cake-recipe/