Sticky Toffee Spice Cake

by Gina Solon


  • 8 tablespoons butter, room temperature (plus more to grease pans)
  • 2 cups pitted, chopped dates
  • 2 teaspoons baking powder
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar
  • 2 eggs
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
Sticky Toffee Spice Cake

Elizabeth Cecil

Preheat oven to 350˚.
Butter an 8-inch square (or bundt) pan. In a small bowl combine dates and cup of boiling water. Set aside for 10-15 minutes.
Combine flour, baking powder and spices in a small bowl. Then, in a mixer with a fitted paddle attachment, beat butter and sugar. Once the mixture
is light and fluffy, add eggs one at a time, beating after each addition. Pour in molasses and vanilla, then add date mixture and flour mixture, a bit at a time. Do not overmix. Once the batter has come together, spread evenly into prepared pan.
Bake about 50-60 minutes, or until a toothpick inserted in center of cake comes out clean. Invert cake while still very warm. Poke holes at the top with toothpicks and pour about a cup of the Toffee Sauce over. Let soak about 20 minutes. Serve with a dollop of Ginger Crème Fraiche.

Yield: 8 servings