The slow cooker is a perfect fit for this pudding-like cake: The gentle, moist heat keeps the cake nice and supple until it’s doused at the end with nutmeg-laced toffee sauce. Make the cake a day ahead, and store it in the slow cooker (the fridge is quite full enough around the holidays!).
| Level: | Easy |
| Total: | 5 hr |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups pitted dates, chopped small (about 8 ounces)
- 1/2 cup whole milk
- 1/2 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 1 cup packed light brown sugar
- 1 stick (8 tablespoons) unsalted butter, melted
- 2 large eggs
- Zest from 1 orange (about 1 1/2 teaspoons)
- Cooking spray
- Sauce:
- 1 cup light brown sugar
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/8 teaspoon freshly grated nutmeg
- Vanilla ice cream or whipped cream, for serving
Instructions
- For the pudding: Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes. Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly.
- Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside.
- Whisk together the sugar, butter, eggs and zest in a large bowl until smooth. Whisk in the date mixture until just combined. Stir in the flour mixture until just combined.
- Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray. Pour the batter into the foil, and turn the cooker on low for 4 hours. Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal. Cover tightly with the lid. Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean. Let cool slightly, 15 to 20 minutes.
- For the sauce: While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes. Remove from the heat, and add the nutmeg.
- To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it. Let the cake absorb some of the sauce, then pour the remaining sauce over the cake. Let the cake cool, 10 to 15 minutes. Serve with ice cream or whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 513 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 2 g |
| Sugar | 53 g |
| Protein | 5 g |
| Cholesterol | 105 mg |
| Sodium | 279 mg |
Reviews
I made this dish for a post holiday meal with family. It’s very dense and not as “pudding like” as I had thought it would be. The sauce is critical on it to make it moist. My family was reluctant to try it, as it’s not visually appealing. But I must admit it was very tasty. Served it with ice cream and whip cream and it is really good. Not sure it’s going to be a staple in my home though since I can’t get past the appearance.
Great recipe – would do again. I agree with Lynn M. but, from the photo, I’d say you’d serve the other 1/2 of the sauce at the table. As mine burnt on the bottom, next time I will check for doneness after 3 hrs.
The directions were very unclear. The recipe says to pour 1/2 of the toffee sauce over the cake. What are you supposed to do with the other half of sauce?
This recipe looks great but could you clarify the steps. Do I cook it uncovered for 4 hours and then put the paper towels on and cover it? How long do I cook it before testing it after covering it? Thanks!
What a unique holiday dessert! The directions were spot on, and it was rather easy to make. The cake was very moist, and I was very pleased with the flavor. The blend of dates & orange in the warm cake created a delicious flavor together, then top with the sticky toffee, it was great. I liked the pudding (cake) and enjoyed making something different than holiday cookies.