Blue Smoke Sticky Toffee Cake Recipes

STICKY TOFFEE DESSERT CAKES

Steps:

• Heat oven to 350°F. Spray 12 muffin pan cups with no-stick cooking spray. Set aside.
• Place dates into heat-proof bowl; add boiling water. Cover; set aside.
• Combine 1/4 cup butter, brown sugar, 3/4 teaspoon salt, baking powder and cinnamon in bowl; beat at medium speed until light and fluffy. Add egg, molasses and vanilla; continue beating until well mixed. Add flour; beat at low speed, scraping bowl occasionally, until well mixed.
• Place softened dates and baking soda into food processor bowl fitted with metal blade; process until mixture is pureed. Add to cake mixture; mix well.
• Divide batter evenly among prepared muffin pan cups. Bake 16-20 minutes or until cakes spring back when touched in center. Run knife around inside of each muffin cup. Cool 5 minutes. Remove each from pan; turn upside down onto individual serving plates.
• Combine sugar, 6 tablespoons butter and 1/4 teaspoon salt in heavy saucepan; cook over medium heat 8-10 minutes or until sauce turns deep golden brown. Add whipping cream. Continue cooking, whisking constantly, until caramel sauce is smooth. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Pour about 2 tablespoons warm sauce over top of each cake.
• Serve with whipped cream or vanilla ice cream, if desired.

STICKY TOFFEE PUDDING CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
• Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
• In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
• Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
• For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
• Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.

STICKY TOFFEE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

BLUE SMOKE STICKY TOFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 12-by-10-by-2 1/2-inch baking pan with vegetable cooking spray, and line bottom with parchment paper; set aside.
• In a small saucepan, heat the stout over medium heat, almost to a simmer. Remove from heat, and add the baking soda, then the dates. Let stand until dates are soft, about 15 minutes. Transfer to a food processor, and puree.
• Into a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, beating to combine after each addition. Beat in the vanilla extract.
• Add the dry ingredients, alternating with the date puree, starting and ending with the dry ingredients. Pour into prepared pan, smoothing top with a spatula. Bake until set, about 20 minutes.
• Let cool in pan on a wire rack for 15 minutes. Turn out onto a cutting board, and cut into nine pieces. Serve, warm, drizzled with butterscotch sauce, and topped with a dollop of creme fraiche.