Sticky Toffee Pudding Cake
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The Hill Team has always enjoyed Biltmore Estate. When we first moved to Charlotte, we would frequently drive up to visit and take friends. Then, when I was interviewing chefs for Time Warner Cable, we featured the various chefs at Biltmore Estates. Brenda was with me one of the several times, and what a great experience we shared.

Now, I’m in Arizona, but I still keep up with what is happening at Biltmore Estate. This recipe from Pastry Chef Sarah Bumba of Cedric’s Tavern looks like an ideal Holiday treat.  I hope you enjoy.

Sticky Toffee Pudding Cake


• 1 pound dates, chopped
• 1 ½ teaspoons baking soda
• 1 ¹⁄3 cups boiling water
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup butter, softened
• ½ cup dark brown sugar
• ²⁄3 cup molasses
• 1 ½ teaspoons vanilla
• 2 eggs


Preheat oven to 325°. Combine dates, baking soda, and water in a small bowl; set aside.

Sift together flour, baking powder, and salt in a medium bowl; set aside.

In a large bowl, beat butter and dark brown sugar together until light and fluffy. Add molasses and vanilla. The mixture will look slightly “broken” but will come back together.

Add the date mixture and dry ingredients; mix just until combined.

Pour into a well-oiled 9-inch cake pan, individual loaf pans, or silicon molds.

Bake for approximately 20 minutes; time will vary depending on chosen pan.

When done, cakes will be firm to the touch and a toothpick or paring knife will come out clean.

Tip: Dress up this dessert by adding a dollop of whipped cream, a drizzle of your favorite caramel topping, and fresh berries.

Winemaster’s Suggestion: Serve with Biltmore Estate® Blanc de Blancs

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