Sticky toffee date cake with bourbon glaze from Barefoot Contessa Foolproof: Recipes You Can Trust (page 220) by Ina Garten

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Notes about this recipe

  • anya_sf on February 03, 2019

    I used dark brown sugar (out of light). The cake took 40-45 min to bake. The sauce is quite rich and the butter hardens somewhat as it cools. Probably 1/2-3/4 of the sauce would be plenty. Overall, really delicious. Quite sweet, but the bourbon helps balance the flavors. I didn't serve it with whipped cream, but that would also help cut the sweetness.

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