Sticky-Toffee Bundt Cake

By Good Housekeping

Smooth homemade caramel is drizzled over the top of this date-studded holiday bundt cake as a decadent finishing touch.

Total Time: 1:40

Prep: 0:35

Level: Moderate

Yield: 16 servings

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In 2-quart saucepan, combine dates and water. Heat to boiling on high. Remove from heat. Stir in ginger and baking soda. Cool completely.
Preheat oven to 350 degrees F. Grease and flour 10-cup Bundt pan. Into large bowl, sift flour, baking powder, and 1/8 teaspoon salt; set aside.
In another large bowl, with mixer on medium speed, beat 12 tablespoons butter, 1 cup dark brown sugar, and 1 cup granulated sugar until very well combined. Beat in eggs, 1 at a time, scraping side of bowl occasionally. Beat in 2 teaspoons vanilla extract. Alternate beating in flour mixture and date mixture, beating well in between additions, until combined.
Pour batter into prepared pan. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Invert pan onto wire rack. Cool completely. To make ahead, wrap cooled cake tightly in plastic wrap and store at room temperature up to 1 day.
In 3-quart saucepan, combine corn syrup and remaining 4 tablespoons butter, 1/4 cup dark brown sugar, and 1/4 cup granulated sugar. Cook on medium 3 minutes or until bubbly and sugar has dissolved, stirring constantly. Stir in cream, remaining 1/2 teaspoon vanilla extract, and pinch of salt. Cook another 2 minutes, stirring constantly. Let cool 5 minutes.
Place sheet of waxed paper under cake. Pour caramel sauce over top of cooled cake and allow sauce to drip down sides. Let caramel set. Transfer cake to serving plate. Garnish with grapes, if you like.

Cake Magazine