Sticky Toffee Loaf Cake With Fudge Icing Recipes

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STICKY TOFFEE LOAF CAKE



Sticky Toffee Loaf Cake image

This sticky toffee loaf cake is perfect with a cup of tea. Delicious date loaf cake is filled with a swirl of sticky toffee sauce, step-by-step photos help you bake this tasty treat!

Provided by Elizabeth Waterson I Confessions of a Baking Queen

Categories     Dessert

Time 1h10m

Number Of Ingredients 13

4oz (1/2 Cup) Unsalted Butter
150 Grams (3/4 Cup) Light Brown Sugar
4 Tablespoons Heavy Whipping Cream
200 Grams Pitted Dates
10oz (1 1/4 Cups) Hot Water
2 Teaspoons Baking Soda
4oz (8 Tablespoons) Unsalted Butter, softened to room temp.
150 Grams (3/4 Cup) Brown Sugar
2 Large Eggs, at room temp
1 Tablespoon Pure Vanilla Extract
250 Grams (2 Cups) All-Purpose Flour/ Plain Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt

Steps:

  • In a large pot add the butter and brown sugar. Whisk constantly over medium heat for 3-4 minutes. Add one tablespoon of cream at a time.
  • Whisk each tablespoon of cream until its fully combined then add the next. Let the mixture come to a roaring boil for 2-3 minutes. Let the sauce sit in the pot and thicken while you prepare the rest of the cake.
  • In a large heatproof bowl add the dates and hot water, let sit for 10 minutes. Prepare a 9X5 inch loaf pan and grease the whole pan, preheat the oven to 350F/180C. While the dates soak prepare the rest of the ingredients.
  • In a large bowl or bowl of your stand mixer add the softened butter and sugar, mix on medium speed for 2-4 minutes, until light and fluffy. Add the eggs one at a time, making sure to combine after each addition.
  • In a small bowl whisk together the flour, baking powder, and salt.
  • In a food processor add the dates and liquid add baking soda and pulse 8-10 times until the mixture has broken down mostly- there will still be chunks that's what you want. Mix the vanilla into the date mixuture.
  • Gently fold half of the dry ingredients into the wet mixture. Add half of the date mixture then the rest of the dry ingredients and the date mixture again. Pour half of the batter into the prepared pan then spoon 5-6 teaspoons of the sticky toffee sauce on top and use a butter knife to swirl the sauce into the batter. Top with the remaining batter and add another 5-6 teaspoons of toffee sauce and swirl again.
  • Bake for 45-55 minutes, until the cake is done. Lightly press the cake in the center if it bounces back the cake is done, or press a toothpick into the center and look for no wet batter, moist crumbs are okay. Let the cake cool on a wire rack.
  • After at least 30 minutes invert the cake on to a wire rack to cool completley. Reheat the remaining sticky toffee sauce just for a second to loosen it, and use the remaining sauce to drizzle on top of the cake. Store leftovers in the fridge for up to 5 days.

Nutrition Facts : Calories 453 calories, Sugar 42.8 g, Sodium 339.6 mg, Fat 20.7 g, SaturatedFat 12.5 g, TransFat 0 g, Carbohydrate 64.8 g, Fiber 2.1 g, Protein 4.5 g, Cholesterol 89.4 mg

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