Sticky Toffee Pudding Loaf Cake Recipe
Prep Time:
1 hour, 45 minutes
Cook Time:
45 minutes
Servings:
10 Servings
Ingredients
  • 1 ½ cups pitted dates
  • ⅔ cup hot water
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter, softened
  • ⅔ cup dark brown sugar
  • ⅓ cup light brown sugar
  • 3 large eggs, room temperature
  • ⅓ cup black treacle
  • 1 ⅓ cups heavy whipping cream
  • 1 tablespoon black treacle
  • 1 cup dark brown sugar
  • ½ cup butter
  • ½ teaspoon vanilla extract
  • ⅔ cup butter, softened
  • 2 cups powdered sugar, sifted
Directions
  1. Preheat the oven to 350 F.
  2. Line a large loaf pan with parchment paper.
  3. Roughly chop the dates.
  4. Soak the chopped dates in hot water with baking soda until softened, roughly 10 to 15 minutes.
  5. Transfer the softened dates and water to a food processor and add the vanilla. Blend to form a smooth puree.
  6. In a large bowl, whisk the flour, baking powder, ground cinnamon, ground ginger, and salt.
  7. In a separate bowl, beat together the butter, light brown sugar, and dark brown sugar for 2 to 3 minutes until light and creamy.
  8. Add the eggs to the sugar/butter mixture one at a time, beating the mixture well between each addition.
  9. Mix the black treacle and date puree into the sugar/butter mixture.
  10. Fold the flour mixture into the wet ingredient mixture, forming the cake batter.
  11. Transfer the cake batter to the prepared loaf tin, smoothing out the top with a knife or spoon.
  12. Bake in the oven for 40 to 45 minutes until a skewer inserted comes out clean. Set the loaf cake aside to cool.
  13. Make the sticky toffee sauce: Add the cream, black treacle, brown sugar, and butter to a saucepan.
  14. Stir the ingredients over a medium-high heat until the sauce is combined.
  15. Bring the mixture to a boil and cook for 2 to 3 minutes, until thickened.
  16. Remove the sauce from the heat and mix in the vanilla extract. Set aside to cool fully.
  17. To make the buttercream, beat the butter and the powdered sugar together.
  18. Add in ⅓ cup of the cooled sticky toffee sauce, beating to fully combine the frosting.
  19. Frost the cooled loaf cake with the sticky toffee buttercream.
  20. Drizzle the cake with the sticky toffee sauce, reserving some for serving with individual slices.