STICKY TOFFEE PUDDING CAKE
This version is rich with dates. A pudding cake with caramel sauce served over the top.
Provided by Maree
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 69.7 g, Cholesterol 82.9 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 9.9 g, Sodium 476.8 mg, Sugar 54.6 g
STICKY TOFFEE BUNDT CAKE RECIPE BY TASTY
Here's what you need: hot water, earl grey teabags, medjool date, ground cinnamon, ground nutmeg, butter, caster sugar, dark brown sugar, eggs, self-raising flour, butter, golden caster sugar, dark brown sugar, dark rum, double cream
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
- Let cool and take the teabags out, keeping the water.
- Pre-heat the oven to 180°C (350°F).
- In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
- For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
- Next, beat in the eggs one by one, using a metal spoon.
- Fold in the flour, followed by the puree.
- Pour into a thoroughly greased bundt cake tin and smooth out the top.
- Bake in the oven for about 45 minutes, until golden brown and cooked through.
- Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
- Stir in the rum and double cream.
- Bring to the boil and simmer for about 5 minutes.
- Pour into a jug and leave to cool.
- Once the cake is ready, flip onto a cooling rack.
- Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
- Pour what's left of the caramel over the top of the cake.
- Enjoy!
COFFEE AND RUM CAKE RECIPE BY TASTY
Here's what you need: refined flour, baking powder, baking soda, chocolate powder, instant coffee, salt, eggs, brown sugar, light rum, refined oil, orange zest, unsalted butter, brewed instant coffee, powdered sugar, cocoa powder
Provided by Urvi Sood
Yield 4 servings
Number Of Ingredients 15
Steps:
- Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
- Next, add the oil and orange zest and mix thoroughly.
- In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
- Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
- Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
- In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
- After the cake is done, take it out and let cool before inverting.
- After it cools, slice horizontally and remove the top half.
- Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
- Press together gently, let cool, and cut into pieces. Serve.
- Enjoy!
Nutrition Facts : Calories 1145 calories, Carbohydrate 88 grams, Fat 77 grams, Fiber 3 grams, Protein 10 grams, Sugar 52 grams
TOFFEE RUM CAKE
I found this recipe in a 1970's Sunset cookbook. This makes a very yummy dessert that's elegant enough for a dinner party. The prep time is the time to make the syrup and chill the cake. The cooking time is the time to chill the cake after frosting.
Provided by Dreamgoddess
Categories Dessert
Time 14h
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally.
- While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer.
- Remove the syrup made with the sugar and water from the heat and add in the rum.
- Stir well to combine and slowly pour the hot syrup over the cake.
- Chill the cake for 2 hours.
- Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract.
- Frost the top and sides of the cooled cake.
- Coarsely chop the toffee and sprinkle on top of the cake to garnish.
- Chill from 2 - 12 hours before serving.
- Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.
Nutrition Facts : Calories 280.1, Fat 11.3, SaturatedFat 6.6, Cholesterol 70.8, Sodium 130.1, Carbohydrate 40, Fiber 0.3, Sugar 30, Protein 2.8
TOFFEE BUNDT CAKE
This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.
Provided by Tinacooks
Categories Bundt Cake From a Mix
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
- Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
- Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
- Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
- Sift powdered sugar over the cooled cake.
Nutrition Facts : Calories 516.8 calories, Carbohydrate 59.7 g, Cholesterol 87.4 mg, Fat 29.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 539.7 mg
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