Sticky Toffee Bundt with Cran Caramel - Rachael Ray In Season

Sticky Toffee Bundt with Cran Caramel

If you have pie fatigue, may we suggest a Bundt? It’s cakey and cute and perfect for a crowd. This one has a warm, fall-friendly flavor and a cranberry-caramel sauce that you’re going to want to drizzle over pretty much everything. Black Friday waffles, here we come!
Sticky Toffee Bundt with Cran Caramel

Don't know the size of your Bundt pan? Use a measuring cup to fill it with water. An 8-cup Bundt holds 8 cups of water, etc.

Recipe by Mindy Fox



  • 1 stick unsalted butter, at room temperature, plus more for greasing the pan
  • 4 cups flour, plus more for dusting the pan
  • 16 oz. dates, pitted and chopped (2 packed cups)
  • 4 tsp. grated orange zest
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 1/3 cups sugar
  • 2 tsp. pure vanilla extract
  • 4 large eggs


  • 2 cups (packed) brown sugar
  • 1 cup heavy cream
  • 4 tbsp. unsalted butter
  • 2 tbsp. bourbon
  • 2 tsp. kosher salt
  • 1 /4 tsp. ground cinnamon
  • 1 1/3 cups cranberries (if frozen, no need to thaw) Whipped cream, for serving


1. For the cake, arrange a rack in the center of the oven; preheat to 350°. Butter and flour a 10- to 12-cup Bundt pan. In a large saucepan, bring the dates and 21/2 cups water to a boil. Remove from heat. Stir in the orange zest, then the baking soda. (The mixture will foam up.) Let cool. 

2. In a large bowl, whisk 4 cups flour, the baking powder, and kosher salt. In a large bowl, using an electric mixer on medium- high, beat the stick of butter, the sugar, and vanilla until light and creamy, about 2 minutes. Add 2 eggs; beat to blend. Add half of the flour mixture and half of the date mixture; beat to blend. Repeat with the remaining 2 eggs, flour mixture, and date mixture. 

3. Transfer the batter to the pan. Bake until a tester inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan on a wire rack for 30 minutes; invert the cake onto the rack. Let cool for at least 15 minutes more.

4. Meanwhile, for the sauce, in a large saucepan, bring the sugar, cream, butter, bourbon, kosher salt, and cinnamon to a boil. Reduce heat to medium and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes. Stir in the cranberries; remove from heat. Let stand for 1 minute, then, using a potato masher, lightly crush the cranberries. Serve the cake with the caramel sauce and whipped cream.