Indulge in the ultimate holiday dessert with this Sticky Toffee Rum Cake! A moist cake with a rich, buttery rum sauce and a decadent rum-infused toffee topping, creating a flavor-packed treat.
INGREDIENTS:
1¼ cup (235 g) pitted dried dates
1 tsp. baking soda
1 cup (250 ml) dark, spiced rum
3⅔ cups (440 g) cake flour
1½ tsp. baking powder
1 tsp. salt
2 cups (400g) granulated sugar
¾ cup (170 g) unsalted butter softened
¼ cup (63 ml) vegetable oil
3 large eggs room temperature
2 egg yolks room temperature
2 tsp. vanilla paste
¼ cup (65 ml) milk
Butter Rum Drizzle
½ cup (120 g) salted butter
½ cup (90 g) brown sugar
½ cup (125 ml) Rum
Sticky Toffee Sauce
¾ cup (188 ml) Butter Rum Drizzle
¼ cup + 2 tbsp. (89 ml) whipping cream
DIRECTIONS:
Preheat your grill to 325°F (163°C) preparing to use indirect heat. Place a baking stone over the unlit burners to preheat as well.
In a saucepan, bring the rum, dates, and baking soda to a boil. Then immediately kill the heat and allow everything to cool to room temperature.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the butter, oil, and sugar until light and fluffy. It takes up to 5 minutes and will almost look like whipped cream. Incorporate the eggs, one at a time, then the vanilla, beating until just combined.
Using an immersion blender, to puree the dates until they aren’t fully smooth, but not too lumpy. If you do not wish to blend the date mixture, you can mash them with a fork, however, this will leave whole chunks of date in the cake. Add the milk to the cooled date mixture.
Alternating between the flour and milk mixtures, stir in each until both are fully incorporated.
Prepare a 12-cup bundt pan, or two 8x2-inch round pans, or a 13x9 rectangle. (NOTE – using different pans will result in different baking times.) Use baking spray or rub the pan with butter and then dust with flour, paying close attention to ensure everything is thoroughly coated.
Pour the dough into the prepared cake pan and gently tap out some of the bubbles with your hand.
Place the cake onto the preheated baking stone in your BBQ and bake for about 60 minutes, or until a cake tester comes out with a few tender crumbs, but mostly clean. Remove the cake from the grill and allow it to begin to cool in the cake pan.
After 10 to 15 minutes, turn the cake out onto a cake plate to finish cooling.
In a saucepan, melt the butter, then add the brown sugar and rum. Bring this mixture to a simmer and cook for 1 to 2 minutes, then remove it from the heat. Allow it to cool a little, then divide the Butter Rum Drizzle in half. PRO TIP: brown the butter for this sauce for even more amazing flavor.
Once cool, put the cake back into the bundt pan and using a skewer, poke holes into the bottom of the cake. Pour half of the Butter Rum Drizzle over the bottom of the cake. Allow the cake to sit upside down for up to 2 hours to absorb the drizzle.
Finally make the Sticky Toffee Sauce bring the remaining Butter Rum Drizzle to a simmer and add the whipping cream, stirring until thickened.
Turn the soaked cake onto a serving platter and slice. Top with the Sticky Toffee Sauce and some cream or ice cream.
#holidayseason #holidayrecipes #stickytoffeepudding
