Over The Top Sticky Toffee Cake with a Bit of Rum

By • October 6, 2013 • 0 Comments



Author Notes: If you have a very sweet tooth like me, and like  idea of a cake laced with caramel/toffee sauce and a bit of rum, this "mood boosting" cake is for you. This cake is adapted from "Falling in Love Sticky Toffee Cake" @ cozycakescottage.com.  I added grated ginger and vanilla to the cake, and then modified the sauce a bit by doubling the amount that is poured on cake, doing another batch for the extra sauce served on the sides, and adding rum. The cake is really moist and with a subtle (or a bit less subtle for some) flavor of rum.  Regine

Serves 8-10

  • 1 1/2 cup Chopped dried dates (or dried apricots which I am tempted to try soon)
  • 2/3 cups Water
  • 1 1/2 cup All purpose flour
  • 1 1/4 teaspoon 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 cups 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 350°. 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. 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.
  2. 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.
  3. 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.
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