Rye sticky toffee bundt cake

Serves 10

  1. 8oz pitted dates
  2. 1 cup coffee
  3. 296g brown sugar
  4. 4 eggs
  5. 2tsp vanilla extract
  6. 1tsp allspice
  7. 20tb butter, 12tb melted and cooled and 8tb cut into 8 pieces and chilled
  8. 142g flour
  9. 117g rye flour
  10. 1tsp baking powder
  11. 1/2tsp baking soda
  12. 5/8tsp salt
  13. 2/3 cup corn syrup
  14. 2tsp orange zest
  15. 6tb rye whiskey
  • Bring 1-2 to a boil, set aside and rest for 15 minutes.
  • Process mixture with 198g sugar. Process 4-6. Steam in melted butter with processor running. Whisk mixture with 8-11 and 1/2tsp salt, pour into a 10in bundt pan, cover with foil and bake at 325 degrees for 55-65 minutes. Cool in pan for 15 minutes.
  • Meanwhile, combine remaining sugar and salt with 13-14 over med-high heat. Cook until mixture reaches 240 degrees. Lower heat to low and whisk in whisky 2tb at a time. Whisk in butter 2 pieces at a time. Remove cake from pan, brush with sauce and serve with remaining sauce on side.
  • To rewarm, place cake wrapped in foil in a 300 degree oven and microwave sauce until bubbling.

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