Rose's Heavenly Cakes (15 page)

Special Equipment

One 9 by 13-inch baking pan, bottom coated with solid shortening, lined with parchment (no need to coat the parchment or sides)    |    Baking sheet, lined with plastic wrap and coated with nonstick cooking spray    |    Baking sheet or cutting board

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C. (If using a Pyrex or dark pan, bake at 300°F/150°C).

Prepare the Dates

In a small saucepan, bring the beer to the boiling point. Remove the pan from the heat and stir in the baking soda. It will fizz up a lot. Pour the beer mixture over the pitted dates. Set aside to cool to room temperature.

Remove the dates to a food processor and add a little of the beer mixture. Process until a paste is formed. Gradually add the rest of the liquid through the feed tube. The mixture will be very smooth, dark, and glossy. Scrape it into a bowl and keep it covered until ready to use.

Make the Batter

In the bowl of a stand mixer fitted with the whisk beater, beat the butter, sugar, and vanilla on medium speed until light and fluffy. In a small bowl, lightly whisk the eggs. With the mixer on medium speed, gradually add the eggs in three additions, scraping down the sides of the bowl after each addition. (The mixture may appear curdled, but after adding the flour, it will be smooth.)

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add one-third of the flour mixture to the batter and mix on low speed for 10 to 15 seconds just until incorporated. Scrape down the sides of the bowl. Add half the date mixture and mix just until incorporated, about 15 seconds. Repeat with another third of the flour mixture, then the remaining date mixture, and finally the remaining flour mixture. Mix just until the batter is uniform in color and no streaks remain. Scrape the sides of the bowl as needed. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with an offset spatula. The pan will be about one-third full.

Bake the Cake

Bake for 15 minutes, rotate the pan halfway, and continue baking for another 10 to 15 minutes, or until a wire cake tester comes out clean when inserted in the center and the cake springs back when pressed lightly in the center. While the cake is baking, make the toffee sauce.

Cool and Unmold the Cake

Let the pan cool on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto the prepared baking sheet. Reinvert it onto the second sheet or cutting board. Serve at once or reheat for 5 minutes in a 350°F/175°C oven. The cake will be about 1¼ inches at the sides and 1½ inches in the center.

Make the Butterscotch Toffee Sauce

In a small saucepan, place the brown sugar. With a small sharp knife, split the vanilla bean lengthwise in half. Scrape the vanilla bean seeds into the sugar. Rub the seeds in with your fingers. Remove and reserve the pod. With a silicone spatula, stir in the butter.

Bring the mixture to a boil over medium heat, stirring constantly. Remove the pan from the heat and stir in the heavy cream, lemon juice, salt, and the reserved vanilla pod. The mixture will be slightly grainy but will become totally smooth on standing. Reheat, if necessary, and remove the vanilla pod before serving.

Toast the Pecans

Spread the pecans evenly on a baking sheet and bake in a preheated 350°F/175°C oven for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. Break or chop them coarsely and set aside.

Complete the Sticky Toffee "Pudding"

Cut the pudding into thirds the long way and fourths the short way. Set each portion on a serving plate. Pour 3 tablespoons of the toffee sauce on top of each serving, allowing it to cascade over the sides and pool onto the plate. Sprinkle the lightly toasted pecan pieces over billowy dollops of crème fraîche.

Special Equipment

One 8 by 2-inch square cake pan or 9 by 2-inch round pan (see
Note
), wrapped with a cake strip, bottom coated with shortening, topped with a parchment square (or round), then coated with baking spray with flour

Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 325°F/160°C.

Mix the Liquid Ingredients

In a small heavy saucepan, stir together the butter, golden syrup, sugar, and marmalade over medium-low heat until melted and uniform in color. Set aside uncovered until just barely warm, about 10 minutes. Whisk in the eggs and milk.

Make the Batter

In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add the butter mixture, stirring with a large silicone spatula or spoon just until smooth and the consistency of thick soup. Using the silicone spatula, scrape the batter into the prepared pan.

Bake the Cake

Bake for 50 to 60 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Cool the Cake

Let the cake cool in the pan on a wire rack for 10 minutes. While the cake is cooling, make the syrup.

Make the Lemon Butter Syrup

In a small pan, stir together the sugar, lemon juice, and butter. Heat over medium-low heat, stirring, until the butter is melted and the sugar is dissolved.

Apply the Syrup and Unmold the Cake

Brush half the syrup over the top of the cake. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Brush the bottom with the remaining syrup. To prevent splitting, reinvert the cake onto a serving plate so that the top is up. For extra moistness, cover the cake with plastic wrap while still hot and allow it to cool. Wrap airtight for 24 hours before serving.