Sticky Toffee Loaf Cake

Thu, 11 November 2021

Kelly Lou's Sticky Toffee Loaf Cake

Loaf cake Ingredients:
200g Chopped dates
200ml Boiling water
1tsp Bread soda
60g dark soft brown sugar
80g butter (room temperature)
1 tbsp Treacle
2 Eggs
150g Plain Flour

Toffee Sauce Ingredients:
150g dark soft brown sugar
100ml cream
1/2 tsp treacle
75g butter

Instructions:
Preheat oven to 175 degrees Celsius.
Chop the dates and soak in the boiling water along with the bread soda for 10 minutes. 
In a stand mixer or with an electric hand mixer cream the butter and sugar until pale in colour.
Add the eggs and treacle and mix until incorporated. 
Add the flour and mix until just combined.
Add in the dates along with the water and mix until a smooth batter is formed. 
Pour into a lined loaf tin and bake for 30 minutes.
While the cake is in the oven, make the toffee sauce. Add all sauce ingredients into a saucepan and melt together over a low heat, bring to the boil and simmer until it is slightly thickened.
When loaf cake is baked allow to cool for 10 minutes, then with a skewer poke holes all over the top of the cake and pour over 1/4 of the toffee sauce, allow the sauce to sink into the holes.
When cake is completely cooled add some more toffee sauce to the top.
Decorate with some chop dates and ENJOY!
To serve, why not add a scoop of your favourite ice cream on top of your sticky toffee slice and pour over some extra toffee sauce.