Sticky Toffee Bundt Cake with Carnation Caramel Sauce
Sticky Toffee Bundt Cake with Carnation Caramel Sauce

Sticky Toffee Bundt Cake

Prep: 25 minutes
Cook: 50 minutes
Quite Easy
Serves: 14

This pairs really well with vanilla ice cream or alternatively heat up some custard and serve up alongside the cake.

Just say no to Christmas Pudding and yes to our Sticky Toffee Bundt Cake this year. An enviable Christmas dessert that will dazzle the whole family. Just five simple steps separate you from this sensational Sticky Toffee Bundt Cake, then serve warm with our Carnation Caramel.

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For the cake: 
Chopped dates


Black tea (not too strong)


Bicarb of soda

2 tsp

Buttery baking spread


Light brown sugar


3 eggs

Plain flour


For the sauce: 
Carnation Caramel


You will also need: 
Non-stick bundt tin (22cm)

Step 1 of 5

Heat the oven to 180C/fan 160C/gas 4. 

Step 2 of 5

Add the chopped dates and tea to a saucepan and bring to the boil. Cook for 3–4 minutes until the dates have softened and then stir in the bicarb of soda.

Step 3 of 5

Put the buttery baking spread and sugar into a large bowl and beat until pale and creamy (you’ll probably need electric beaters for this!). Add in the eggs and flour and beat again until everything is incorporated. Fold in the date mixture and pour the mix into your bundt tin.

Step 4 of 5

Bake for 40–45 minutes until springy to the touch and cooked all the way through. Remove from the oven and allow to cool slightly before removing from the tin.

Step 5 of 5

When ready to serve, transfer the cake onto a serving plate or cake stand. To make the sauce, spoon the caramel into a microwave safe bowl and heat for 1-2 minutes, stirring often (or heat gently on the hob). Pour over the top of the cake and serve! 

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