Pudding Rich Butter Ring Cake Recipes

PUDDING RICH RING CAKE

Steps:

• HEAT oven to 350°F
• Generously spray a 12-cup fluted tube pan pan or 10-inch tube pan with flour no-stick cooking spray.
• Combine cake ingredients in large bowl at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan.
• BAKE 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; invert onto serving plate. Cool completely.
• HEAT frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.

PUDDING RICH BUTTER RING CAKE

Steps:

• 1. Heat oven to 350 degrees F. Generously grease and flour 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; invert onto serving plate. Cool completely.
• 2. Frost if desired. Heat frosting in small saucepan until melted. Spoon glaze over cake, allowing some to run down sides. 16 servings
• 3. HIGH ALTITUDE - Above 3500 feet add 1/3 cup flour to dry cake mix and increase water to 1 1/4 cup. Bake as directed.

CHERRY CREAM PUFF RING

Steps:

• In a large saucepan, bring the water, milk, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.

BUTTER RINGS

Steps:

• Dissolve yeast and 2 teaspoons sugar in milk; set aside. Combine flour, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Beat the egg yolks into the cream; add to the flour mixture along with the yeast mixture. Blend well and form into a ball. Place dough in a greased bowl; cover and refrigerate overnight. , Punch dough down; place on a lightly floured surface and divide into six balls. Using hands, roll each ball into a 24-in. rope. On a greased baking sheet, twist two ropes together, then shape into a 6- to 8-in. ring. Pinch ends together and sprinkle with nuts. Repeat with remaining two rings. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25 minutes. Bake at 350° for about 25 minutes or until golden brown. Place on wire racks. Combine icing ingredients; drizzle over warm rings.

RICH RICE PUDDING CAKE

Steps:

• Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
• Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
• Position a rack in the top third of the oven preheat to 350.
• Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
• Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.