Biltmore Estate Sticky Toffee Pudding Cake
At Biltmore, our pastry chefs are always creating new recipes to tempt the taste buds, from elegant tarts to decadent tortes and classic rolled cakes. For a festive finish to a holiday meal – or a truly special hostess gift that will guarantee you receive an invitation next year – try your hand at this extraordinary holiday dessert.
Sticky Toffee Pudding Cake
Serves 6, Preparation Time: 45 minutes
Ingredients
- 1 lb. chopped dates
- 1 1/2 teaspoons baking soda
- 1 1/3 cups boiling water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup softened butter
- 1/2 cup dark brown sugar
- 2/3 cup molasses
- 1 1/2 teaspoons vanilla
- 2 eggs
Preparation Instructions
Preheat oven to 325 degrees. 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 eggs. 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.
Winemaker’s Suggestion
Biltmore Estate Blanc de Blancs
Looking for the perfect Biltmore wine to pair with this dish? We have just the selection for a truly tasty meal.
Thanks to the Biltmore Estate for this recipe.
Maralyn D. Hill
Executive Editor, Luxe Beat Magazine Digital Edition now online at http://luxebeatmag.com/magazine/
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