Sticky Toffee Date Cake

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Love it! The cake is surprisingly light...not rich and heavy as I expected when I read the recipe...was very concerned when I put it in the oven because the batter was about as thin as water. Sauce is good and couldn't be easier to make, but did not thicken at all. Surprised no other reviews mentioned that the batter is enough for two layers and twelve cupcakes, and still had some unused batter. Next time I will half the recipe and still fill two cake pans. I also only made half the sauce and it was plenty.

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Great idea. Dates are too often overlooked. But here's what I'd suggest...

- I used two 8x8x2 square glass dishes and the batter fit it perfectly well.
- The batter is fine on it's own.
- The sauce is a little sweet for my taste and just too much in general. I didn't even use it all. To cut down on the quantity and sweetness, I'll definitely cut the sugar and butter in half next time. I hope that'll keep the sauce from overpowering the cake and let the actual date taste come out more.

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Oh goodness....not sure I will ever make another dessert for a dinner party again. At first I felt like I was conducting a science experiment and not making a cake. It was sorta fun to put together. I was shocked at how light it was, and not overly sweet. And yes, it made 3 cake pans for me (1 9 inch and 2 8 inch. Next time I might put a smidgen of cinnamon or clove in it. Was thinking it would be good with chopped pecans, but realize since the batter is so thin, well they would just sink to the bottom. This was so good. I can hear the cake yelling at me in the fridge right now!

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To "brludens" review--please note! The recipe calls for 3 1/4 tablespoons of baking POWDER, NOT baking soda! The baking soda states using only 2 teaspoons...it's easy to confuse the two. I will report back later to tell you how this turns out, baking it later on, then I will edit my review w/my opinion on it.

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This cake turned out really well---so incredibly moist, but not soggy. My boyfriend's mother, known for eating rather healthily, had two slices. I used meedjol dates, which are (I think a lot sweeter than California dates, and so I was actually happy that I couldn't get all of the caramel to soak in. It was plenty sweet with just 2/3 of it.

We ate it immediately, and I did not notice any off baking soda taste. I did think the amount and the way it was added (at the very end was a little odd, but it turned out great for me. But now that you mention it, I think I may have read the recipe incorrectly and actually used teaspoons, not tablespoons...

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Ok, did anyone else think that 3 1/2 TABLESPOONS of baking soda seemed like a typo? I made the cake using this amount, and all I could taste was baking soda. So I was going to throw the entire two cakes and 12 cupcakes away (Yes, it made that much!! but then I decided to taste it again the next day.....poof like magic, no more weird baking soda taste, just FABULOUS. I dont know what to think about this. I kind of want to try it again with 3 1/2 teaspoons of the baking soda. The recipe stated that this recipe was cut way down from one that is used in a restaurant kitchen, and I wonder if that amount was from the original, bigger recipe. What do you think??

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Fabulous cake. Tastes like it's much more complicated to make than it is.

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Another easy to make 'keeper' from Ina.
Yes, you can half the recipe. I did. I had only an 8 inch pan, as well. Didn't see any reason to invest $ in more equipment--so-- I ended up baking 6 mini muffins with the extra. DO NOT try using a spring form pan. The batter is too thin, as most cake batters are, and it will seriously leak and run out the bottom. Spring forms need crusts or a very heavy batter. Brownie batter heavy.

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BEST CAKE EVER!! The recipe is very easy to follow and the end result is delicious. The cake itself is not too sweet which compliments the wonderful toffee sauce. I love that it makes two cakes as I have one to share with friends and family. I will be making this favorite for many years to come.

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This was the best cake I've ever tasted. Easy to make too. Thanks Ina