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

3 eggs

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.