This is the most festive of cakes! Perfectly spiced and not too sweet... until you smother it in toffee sauce and faux creme anglaise! Presented by our friends at Nordic Ware!


My friends at Nordic Ware created the iconic Bundt® pan in the 1950s, which has now become a staple in over 70 million kitchens around the world! The success of this pan sparked their creation of dozens of different shapes and sizes of cast aluminum pans, which help bakers achieve picture-perfect, golden-browned results every time they’re used. Nordic Ware’s pans are still designed and manufactured in Minneapolis, Minnesota, USA to exacting standards, with over a dozen sets of hands touching each pan during the manufacturing process. We were lucky enough to have visited their plant earlier this year and got to see firsthand how Bundt pans are made! We’re just loving these three new 70th Anniversary Bundt shapes with their sophisticated gold finish. Who doesn't love a little sparkle in the kitchen?

 

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One 10 to 12 cup Bundt

Cake

10 oz dates, chopped & pitted

1¾ cup water

2 teaspoons baking soda

2 sticks of salted butter 

²⁄3 cup dark brown sugar, packed

3 large eggs

3 cups all purpose flour 

1 tablespoon baking powder

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1 scant teaspoon salt

¾ cup walnuts, chopped

Toffee Sauce

1 cup brown sugar, packed

1½ sticks butter 

1 scant teaspoon salt 

1 teaspoon instant coffee

1 tablespoon lemon juice

pinch ground cloves 

1 cup heavy cream

splash of whiskey (optional)

Faux Creme Anglaise:

1 pint of custard-based vanilla ice cream, melted

splash of whiskey (optional)

  1. Preheat oven to 350°F.
  2. Grease and flour a 10-12 cup Nordic Ware Bundt pan.
  3. Add dates, water, and baking soda to a medium sauce pan. Heat on low and simmer for 5 to 6 minutes. The liquid will foam up and the dates will almost dissolve in the foam and turn very dark. Remove from heat and set aside to cool completely.
  4. Cream butter and brown sugar until light and fluffy. Add eggs and mix well.
  5. Mix flour, ginger, cinnamon, baking powder and salt in a bowl. Alternate adding the date mixture and the flour mixture to your butter and eggs until everything is incorporated. Fold in walnuts. Pour into your prepped Bundt pan.
  6. Bake for 45 minutes until cake is golden and a toothpick comes out cleanly. If the toothpick does not come out cleanly continue baking in 5 minute increments until cake is done.
  7. Remove from oven and cool in pan for 10 minutes, then turn it out onto a rack.
  8. For the sauce, combine all ingredients except for the cream in a sauce pan. Bring mixture to a simmer and hold it for 5 minutes. Remove from heat and stir in cream and whiskey if you want.
  9. On the rack, ladle the toffee sauce over the cool cake and then transfer to a cake plate.
  10. Cut cake and serve with more toffee sauce and faux creme anglaise.

TIP:

If you’re baking with a smaller Nordic Ware Bundtlette or Cakelet pan, bake 15 minutes and then check for doneness. If you’re using the Nordic Ware Bundt Quartet pan, bake for 30 minutes then check for doneness. If your cakes aren’t done, bake in 5 minute increments and check with a toothpick each time.



This is the most festive of cakes! Perfectly spiced and not too sweet... until you smother it in toffee sauce and faux creme anglaise!
Photography by Recipe developed by Paul Vitale & Tux Loerzel Photography + styling by Paul Lowe

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