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5 from 3 votes

AD - Sticky Toffee Loaf Cake

This Sticky Toffee Loaf Cake is heaven on a plate. It has all the classic flavours of a Sticky Toffee Pudding; dates, walnuts, and is flavoured using Nielsen Massey’s Gourmet Vanilla Extract. It is decorated with caramel buttercream, a caramel drizzle, and some fudgy pieces.
Prep Time30 minutes
Cook Time55 minutes
Decorating Time20 minutes
Total Time1 hour 45 minutes
Servings: 12 Servings
Author: Sarah Mark

Ingredients

For the Loaf

  • 175 g Stoned Dates
  • 1 tsp Bicarbonate of Soda
  • 125 ml Boiling Water
  • 200 g Dark Brown Sugar
  • 200 g Unsalted Butter or Stork
  • 200 g Self-Raisng Flour
  • 4 Large Eggs
  • 1 tsp Nielsen Massey Gourmet Vanilla Bean Paste
  • 75 g Black Treacle
  • 100 g Walnuts (chopped)

For the Buttercream

  • 400 g Icing Sugar
  • 200 g Unsalted Butter
  • 50 g Caramel
  • 1 tsp Nielsen Massey Gourmet Vanilla Bean Paste

For Decoration

  • Leftover Caramel
  • Leftover Walnuts (chopped)
  • Fudge Pieces

Instructions

To Make the Loaf Cake

  • Boil the kettle. Remove the stones from the dates and roughly chop. Add them to a bowl or jug and sprinkle over the bicarbonate of soda. Add the boiling water and leave for 10-15 minutes.
  • Preheat the oven to 180C (160C Fan) and line a loaf tin with baking parchment. Leave to one side.
  • In a bowl mix together the butter and sugar until pale and fluffy. Add in the flour, eggs and vanilla and mix again until combined.
  • Add in the black treacle, date mixture, and chopped walnuts and mix until they are completely combined.
  • Pour the mixture into your loaf tin and bake in the oven for 50-55 minutes or until a skewer inserted into the centre comes out clean.
  • Leave to cool in the tin for 10-15 minutes and then transfer to a wire rack to cool compleltey.

To Make the Buttercream

  • n a bowl mix together the icing sugar, butter and caramel until it is combined.
  • If the buttercream is too thick add 1tbsp of milk at a time and mix in between each addition until it reaches the desired consistency.
  • Put your buttercream into a piping bag.

To Decorate

  • Remove your loaf cake from the tin and place it on your serving plate. Pipe the buttercream on the top of the cake.
  • Add the caramel to a piping bag with a small round nozzle. Or if using a disposable piping bag snip the tip of the bag and drizzle over the top of the cake.
  • Decorate by sprinkling over the fudge pieces and chopped walnuts.