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    spanish cake, sticky raisin cake Spanish Dessert Recipes 5 1 5 0

    Sticky Raisin Cake with Pedro Ximenez Toffee Sauce

    • Serves 6 people
    • Complexity Easy
    Prep time
    25 mins
    Cook time
    35 mins
    Total time
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    • 90g soft unsalted butter, plus extra for greasing
    • 150g light muscovado sugar
    • 175g self-raising flour
    • 2 eggs, beaten
    • 2 tsp coffee extract
    • 1 tsp bicarbonate soda
    • 1tsp baking powder
    • 175g moscatel raisins
    • 150ml boiling water
    • 50g pecan nuts, roughly chopped
    • For the Pedro Ximenez toffee sauce:
    • 125g unsalted butter
    • 175g light muscovado sugar
    • 6 tbsp double cream
    • 50ml Pedro Ximenez sherry


    This Spanish cake recipe is a variation from a classic sticky toffee pudding using moscatel raisins soaked in coffee and baked into a gooey sponge that is served with a rich toffee sauce made from sweet Pedro Ximenez sherry. It is an indulgent Spanish pudding that will see your dinner table with empty plates at the end of the meal.


    1. Pre-heat oven to 180C/350F/Gas Mark 4.
    2. Grease with butter a 30cm deep square baking tin and line the base and sides with greaseproof paper.
    3. Put the raisins in a bowl with the baking powder and coffee extract and cover with the boiling water. Leave to stand for five minutes to soften.
    4. Meanwhile, cream your butter and sugar until pale using an electric blender. Add the eggs a little at a time until the mixture is well combined. Fold the flour and baking powder carefully using a wooden spoon and finally add the raisin mix, followed by the chopped pecan nuts and fold the mix gently until well combined.
    5. Pour the mix into the lined tin and bake in the preheated oven for 35 minutes.
    6. While the pudding is cooking, make the Pedro Ximenez toffee sauce by putting the butter, sugar, sherry and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour.
    7. To serve, cut the pudding into square portions, pour over the toffee sauce and serve with some whipped vanilla cream.

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