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92% would make again

Sticky Toffee Bundt Cake

Tasty Team

Ingredients

for 6 servings

Cake

  • 1 ¼ cups hot water (300 mL)
  • 4 earl grey teabags
  • 2 ¾ cups medjool date (500 g), pitted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup butter (170 g), room temperature
  • ¾ cup caster sugar (170 g)
  • ¾ cup dark brown sugar (170 g)
  • 3 eggs
  • 2 ¾ cups self-raising flour (350 g)

Caramel Sauce

  • 1 cup butter (250 g)
  • ⅔ cup golden caster sugar (125 g)
  • ¾ cup dark brown sugar (125 g)
  • ½ cup dark rum (100 mL)
  • 1 ¼ cups double cream (300 mL)

Preparation

  1. In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
  2. Let cool and take the teabags out, keeping the water.
  3. Pre-heat the oven to 180°C (350°F).
  4. In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
  5. For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
  6. Next, beat in the eggs one by one, using a metal spoon.
  7. Fold in the flour, followed by the puree.
  8. Pour into a thoroughly greased bundt cake tin and smooth out the top.
  9. Bake in the oven for about 45 minutes, until golden brown and cooked through.
  10. Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
  11. Stir in the rum and double cream.
  12. Bring to the boil and simmer for about 5 minutes.
  13. Pour into a jug and leave to cool.
  14. Once the cake is ready, flip onto a cooling rack.
  15. Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
  16. Pour what’s left of the caramel over the top of the cake.
  17. Enjoy!

Ingredients

for 6 servings

Cake

  • 1 ¼ cups hot water (300 mL)
  • 4 earl grey teabags
  • 2 ¾ cups medjool date (500 g), pitted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup butter (170 g), room temperature
  • ¾ cup caster sugar (170 g)
  • ¾ cup dark brown sugar (170 g)
  • 3 eggs
  • 2 ¾ cups self-raising flour (350 g)

Caramel Sauce

  • 1 cup butter (250 g)
  • ⅔ cup golden caster sugar (125 g)
  • ¾ cup dark brown sugar (125 g)
  • ½ cup dark rum (100 mL)
  • 1 ¼ cups double cream (300 mL)

Preparation

  1. In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
  2. Let cool and take the teabags out, keeping the water.
  3. Pre-heat the oven to 180°C (350°F).
  4. In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
  5. For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
  6. Next, beat in the eggs one by one, using a metal spoon.
  7. Fold in the flour, followed by the puree.
  8. Pour into a thoroughly greased bundt cake tin and smooth out the top.
  9. Bake in the oven for about 45 minutes, until golden brown and cooked through.
  10. Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
  11. Stir in the rum and double cream.
  12. Bring to the boil and simmer for about 5 minutes.
  13. Pour into a jug and leave to cool.
  14. Once the cake is ready, flip onto a cooling rack.
  15. Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
  16. Pour what’s left of the caramel over the top of the cake.
  17. Enjoy!

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