Ingredients
Method
Preparation
- Start by placing the chopped dates in a heatproof bowl. Pour the boiling water over them and let them stand for about 10 minutes until they soften and become syrupy.
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Mix in the molasses, eggs, and vanilla extract until smooth.
- Stir in the buttermilk and yogurt until just blended.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Gently fold the dry ingredients into the wet mixture — just until combined.
- Stir in the softened dates with their soaking liquid, followed by your chosen fruit and nuts.
- Spread the batter evenly in your prepared baking dish.
Baking & Sauce Preparation
- Bake for 38–45 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
- While the cake bakes, prepare the sticky toffee sauce. Melt the butter in a saucepan over medium heat.
- Add the brown sugar and cook, stirring, until melted and bubbly for about 2–3 minutes.
- Slowly whisk in the heavy cream and maple syrup. Stir in the vanilla extract and allspice, and gently simmer for 5–7 minutes until the sauce is thick and glossy.
- Once the cake comes out of the oven, poke small holes across the surface and pour half of the warm sauce over the top. Let it soak in for about 10 minutes.
Serving
- Serve warm with additional sticky toffee sauce and a scoop of vanilla ice cream for a truly indulgent experience.
Nutrition
Notes
For the best flavor, serve with a drizzle of warm toffee sauce and toasted nuts. Store leftovers in an airtight container in the refrigerator for up to four days.