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sticky toffee cake with butterscotch sauce Recipe


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     sticky toffee cake with butterscotch sauce

Category   Desserts - Breads
Sub Category   None

12 oz pitted dates (about 1 and 1/2 cups)
2 cups water
1 and 1/2 tsp baking soda
1/3 cup butter
1 cup packed brown sugar
3 eggs
1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp kosher salt
Butterscotch sauce-
3/4 cup packed brown sugar
1-1/4 cups whipping cream
1/2 cup butter, diced

1. Bring dates and water to a boil and remove from heat. Add baking soda and let stand 5 mins; puree.
2. With an electric mixer, cream butter and sugar; beat in eggs 1 at a time.
3. Combine SIFTED flour, baking powder and salt. Gently fold into egg mixture alternately with pureed dates in 3 to 4 additions, beginning and ending with flour. Transfer to a greased and parchment-lined 9 in. round springform pan or 12-18 greased muffin cups. Bake at 350F for 60-75 mins or 20-25 mins for muffin cups. Cover with foil if cake is getting too dark.
4.For sauce, bring all ingredients to a boil and simmer gently 5 mins or until slightly thickened. 5. With a fork or skewer, prick holes in cake when it comes out of the oven. Drizzle 1/3 sauce over top and let sink in. Cook for 10 mins, then invert onto a flate. Pour remaining sauce over top before serving.
Serving Suggestions
Don't forget to sift the flour

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