Sticky Toffee Date Cake

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recipe needs 3 1/4 TABLESPOONS of Baking Powder I copied the recipie from the show Did not use the printed on Turned out great and would make again.

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Anyone have a suggestion as to how long to bake this as regular size cupcakes, instead of a cake?

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I was exciting to try this cake but it was a real disappointment. The flavor was nothing special, the cake was heavy and dense and I'd call it mushy rather than sticky. family did not enjoy it at all.

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Very good! Wasn't sure to stack the two cakes or not. Went ahead and did, and poured extra sauce over the top!

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Before I make this, I need to know if the amounts of soda and powder are correct as written.
2 tsp baking soda and 3 1/4 tsp baking powder
I'm asking because I see so much confusion in the reviews and that does seem like a lot of baking powder

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Positively delicious! I served this at a luncheon I planned. Not a crumb or a drip of the fabulous toffee sauce remained. It is very light and tasty. Everyone requested the recipe! Laura Donnelly is a well established New York pastry chef veteran of 15 years. You don't survive in New York as a pastry chef unless you're leaps and bounds beyond GOOD! Currently Laura is a food editor for the East Hampton Star in East Hampton, New York and is working on her cookbook *Seasons by the Sea*.

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Fabulous cake! I made half of the recipe for one layer of cake and was very careful with the baking soda/baking powder measurements. It couldn't have been better.....our company loved it!

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The cake sunk in the middle after coming out of the oven. The sticky toffee sauce is too sweet and heavy, i was missing walnuts and could taste a lot of soda! (i use arm&hammer....

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This is a great recipe. I have a very warm kitchen 80 degrees, so when I added the baking powder in grew really fast, but the cakes still came out perfect. Next time I will put on the Air-conditioning around 72. I also think the dates would be easier to chop if they were refrigerated. I thought it would have been to sweet with the sauce, I was wrong, it's perfect.

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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.