Christmas Day dessert! YUM!!! I got this recipe from the lid of a Sticky Toffee Pudding candle that I bought at Bath and Body Works. It says “my candle recipe contest Best Recipe Winner”. The candle smells so tasty and this pudding/cake tastes almost as good as the candle smells.
1 1/2 cups pitted and chopped dates (I left these out because I knew that no one in my house, except maybe Bob, would come near a cake with dates in it)
2 teaspoons baking soda
1 1/4 cups water
1/2 cup pure maple syrup
3 1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups butter (3 sticks), softened and divided
2/3 cup sugar
1 1/4 cups brown sugar
1/2 cup whipping cream
1/4 teaspoon maple extract (I used 1/2 teaspoon and could have added more)
1/4 cup toffee chips
1/4 cup chopped pecans (toasted)
1 Preheat oven to 350. (The recipe didn’t have an oven time so I just guessed with 350 and it worked fine.) Grease and flour bundt pan. (I used the Pam for baking.)
2 Bring water, baking soda and dates to a boil. Boil 2 minutes. Remove from heat; stir in maple syrup. Let cool while making cake.
3 Stir together flour, baking powder and salt; set aside.
4 Beat together 1 cup butter (2 sticks) and sugar until fluffy. Beat in eggs 1 at a time. Add 1/2 of the flour mixture and beat until just combined. Add date/maple mixture; mix until just combined. Add remaining 1/2 of the flour mixture; stir until just combined.
5 Spoon batter into prepared pan. Bake 45 – 50 minutes or until knife inserted in center comes out clean.
6 Meanwhile, bring brown sugar, maple extract, whipping cream and remaining stick of butter to a boil over medium heat. Let boil 2 minutes, reduce heat and simmer 10 minutes or until slightly thickened.
7 When ready to serve, invert cake onto platter. Drizzle 1/2 of brown sugar/maple sauce over top of cake, reserving other 1/2. Sprinkle toffee chips and toasted pecans over top of cake. Spoon reserved sauce over cake slices.