Sticky Toffee Bundt Cake

This is my perfect bundt - a cake that's actually a pudding. Serve it cold for a beautifully moist cake with that unmistakeable sticky toffee taste, or have it warm with ice cream/custard for a syrupy sponge to die for. Seriously, this stuff's like crack. Don't say I didn't warn you. Parental advisory, bakers make at their own risk and all that...

Ingredients - cake:

• 150g chopped dates
• 225g butter
• 450g light muscovado sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 375g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 3 tsp groung ginger
• 3 tbsp black treacle
• 250ml toffee yoghurt 

Ingredients - sauce:

• 30g butter
• 200g soft brown sugar
• 150ml double cream

Method:

1. Soak the chopped dates in boiling water for at least 1 hour. 
2. Preheat the oven to gas 3/160 c
3. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
4. Cream the butter and sugar until pale and fluffy.
5. Add the eggs one at a time, beating well after each addition. 
6. Add the extract.
7. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
8. Pour the yoghurt into a jug.
9. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
10. Stir in the black treacle.
11. Drain the dates and stir them in too. They'll be like mush... 
12. Give everything a quick mix on a low speed for about 10 seconds.
13. Pour the mix into your prepared tin. 
14. Bake in the centre of the oven for about 1 hour 20 minutes or until a skewer comes out clean. 
15. Leave the cake to cool for ten minutes before removing from the tin.
16. Allow the cake to cool fully. 
17. To make the sauce, melt the butter in a saucepan, then stir in the cream and sugar. Keep stirring until it comes to a gentle simmer. Let it bubble gently for five minutes. Tip over your cake, et voila! 

Where to buy this stuff:
Cake Release

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.