When I found out that the theme for this months #Bundtamonth was Jam I was really surprised, not by the ingredient but by the fact that I immediately knew that I wanted to make a bundt version of a Sticky Toffee Pudding. Considering that this is a very sweet dessert I thought that a cranberry jelly glaze would be the perfect foil for that sweetness.
The flavors in this cake are perfect for this time of year. To me the sticky toffee flavor is such a comfort food, especially if you make a little vanilla custard to go with it. Also, I just love cranberry season and always end up with multiple bags in my freezer so that I can continue to enjoy them throughout the year.
To make this bundt you need to use a little time management because both the jelly and the dates for the cake need some preparation in advance. I made the date mixture first since it needs to cool down, and then the cranberry jelly since it is a good idea for it still to be a little room so that you can glaze the bundt. Although I am calling the glaze a jelly because it is completely smooth after being pureed in a bender, it is a little thicker than your typical jelly. The good news is that it also makes enough for you to have a coupe of jars leftover to enjoy at a later time, or to share with a friend.
I loved the toffee/caramel flavor of this bundt, and having a little extra caramel to pour over each slice is definitely a good thing. The cranberry glaze isn't a very strong flavor, but you can taste it in the background. I'm pretty sure it isn't going to last very long in my household.
Here's how you can be a part of #BundtaMonth ~
- Simple rule: Bake us a bundt using your favorite jam
- Post it before November 30, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
- Add your entry to the Linky tool below
- Link back to our announcement posts
- Aloha Cake by Veronica at My Catholic Kitchen
- Blueberry and Lemon Bundt by Holly at a A Baker's House
- Butter and Jam Bundt by Anne at From My Sweet Heart
- Cranberry Pear Pumpkin Cake by Kate at Food Babbles
- Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom
- Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street
- Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations
- Guava Cream Cheese Bundt Cake by Kathya at Basic N Delicious
- Peachy Keen Spice Cake by Kim at Ninja Baking
- Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess
- Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D's Books and Cooks
- Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That's Left are the Crumbs
- Sticky Fig Bundt by Anita at Hungry Couple NYC
- Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life
- Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love
- Triple Blackberry Bundt by Tara at Noshing with the Nolands
I'd also like to say a special welcome to the newest member of our #Bundtamonth group - Jill from Made with Love. Her first bundt cake with us is a Strawberry Jam and Raspberry Cake, and she even made her own jam for this cake. I am really looking forward to baking with her each month and encourage you to go an check out her blog.
Sticky Toffee Bundt Cake with Cranberry Jelly Glaze
(Printer Friendly Recipe)
- 1 cup chopped pitted dates
- 1 cup water
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ salt
- 1 cup (2 sticks) butter, room temperature, plus more for greasing
- 1¼ cups dark brown sugar, divided
- 1¼ cups granulated sugar, divided
- 3 large eggs, at room temperature
- 2½ teaspoons vanilla extract, divided
- 1 tablespoon light corn syrup
- ⅓ cup heavy whipping cream
- 1 lb of fresh cranberries
- 1 cup of fine white sugar
- 1 tbs lemon juice
- 1 large apple
- 3 tablespoons port
- In 2-quart saucepan, combine dates and water. Heat to boiling on high. Remove from heat. Stir in ginger and baking soda. Cool completely.
- Preheat oven to 350℉. Grease and flour 10-cup Bundt pan.
- Into large bowl, sift flour, baking powder, and 1/8 teaspoon salt; set aside.
- In another large bowl, with mixer on medium speed, beat 12 tablespoons butter, 1 cup dark brown sugar, and 1 cup granulated sugar until very well combined.
- Beat in eggs, 1 at a time, scraping side of bowl occasionally.
- Beat in 2 teaspoons vanilla extract.
- Alternate beating in flour mixture and date mixture, beating well in between additions, until combined.
- Pour batter into prepared pan.
- Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes, then invert pan onto wire rack to cool completely.
- To make ahead, wrap cooled cake tightly in plastic wrap and store at room temperature up to 1 day.
- In 3-quart saucepan, combine corn syrup and remaining 4 tablespoons butter, 1/4 cup dark brown sugar, and 1/4 cup granulated sugar. Cook on medium 3 minutes or until bubbly and sugar has dissolved, stirring constantly.
- Stir in cream, remaining 1/2 teaspoon vanilla extract, and pinch of salt. Cook another 2 minutes, stirring constantly. Let cool 5 minutes.
- Place a few tablespoons of cranberry glaze on top of the cake, and using a pastry brush gently spread it all over the top and sides of the cake.
- Place sheet of waxed paper under cake. Drizzle some of the caramel sauce over top of cooled cake and allow sauce to drip down sides and let caramel set.
- Transfer the cake to serving plate and serve with remaining caramel sauce.
- Place all ingredients in a medium saucepan and bring to a boil on medium-high heat.
- Reduce heat to medium-low and simmer, stirring frequently, for about an hour. Keep covered while simmering, leaving only a little crack for the steam to escape.
- Transfer into a blender and puree until smooth.
- Let cool completely and transfer to a medium jar.