Post Time: 2026-03-13

Country: United States, Australia, United Kingdom. City: Broken Arrow, Cambridge, Norman, Palmdale, WaterburyIna is joined by her friend Laura Donnelly, a pastry chef whose signature dessert is sticky toffee date cake! It's no surprise this delicious cake is one of Ina's favorite desserts in town. #InaGarten #BarefootContessa #FoodNetwork #StickyToffeePudding Subscribe to Max to stream more #BarefootContessa:  #StreamOnMax Get the recipe ▶ Subscribe to Food Network ▶ Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sticky Toffee Date Cake Recipe courtesy of Cheri Brownlee Company Level: Easy Total: 55 min Prep: 15 min Inactive: 10 min Cook: 30 min Yield: two 9 inch cakes, or about 20 muffins Ingredients 1 pound dates, pitted and chopped 2 teaspoons baking soda 8 ounces butter, softened 3/4 cup granulated sugar 4 eggs 1 teaspoon vanilla extract 2 1/2 cups all purpose flour 1 teaspoon salt 3 1/4 tablespoons baking powder For the Sauce (for 1 cake): 1/2 pound butter 1 cup brown sugar simply click the following post (8 ounces) 1/2 cup heavy cream 1 teaspoon vanilla extract Vanilla ice cream or whipped cream, for serving Directions Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins. Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up). Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough. Next, add the warm click here to read date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also). Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done. Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended. When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!). Serve with vanilla ice cream or whipped cream. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: ► STREAM ON MAX: ► FACEBOOK: ► INSTAGRAM: ► anchor TWITTER: ▶ TIKTOK: Ina Garten & Laura Donnelly Make Sticky Toffee Date Cake | Barefoot Contessa | Food Network