Freckle Cake Recipes

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IRISH FRECKLE BREAD



Irish Freckle Bread image

This bread has been a favorite at family gatherings, either formal or casual, for years. It's tender and slightly sweet, with a light texture and attractive shape. Sometimes I change the "freckles", using dried cranberries, currants or chocolate chips instead of the raisins.-Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Time 55m

Yield 1 loaf, 12 servings.

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
8 tablespoons sugar, divided
1 cup warm water (110° to 115°)
1/2 cup butter, melted
2 eggs
1/4 cup warm mashed potatoes (without added milk and butter)
1/2 teaspoon salt
3-1/4 to 4 cups all-purpose flour
1 cup raisins

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and 2 cups flour; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Shape each into a ball. Place dough balls in a greased 10-in. springform pan. Cover and let rise until doubled, about 30 minutes., Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool.

Nutrition Facts : Calories 276 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 189mg sodium, Carbohydrate 45g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE FRECKLE ICE-CREAM CAKE



Chocolate Freckle Ice-Cream Cake image

Chocolate freckles are a very popular candy of small chocolate discs covered in hundreds and thousands (round sprinkles). This cake looks like a giant freckle, with layers of chocolate ice cream, sponge finger biscuits and vanilla ice cream in the middle. Would make a great kid's birthday cake, and you can make it up to 4 weeks ahead of needing it. Cooking time is freezing time, prep time is approx. From Super Food Ideas Dec 2005. NB 1 cup = 250ml

Provided by westivan

Categories     Frozen Desserts

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 8

2 liters vanilla ice cream (Streets Blue Ribbon re-freezes well)
200 g butter, softened
1 1/2 cups icing sugar
4 eggs, room temp
400 g dark chocolate, chopped (make sure it's good quality)
1/2 cup thickened cream
250 g ladyfingers (sponge finger biscuits, Zaar defaults to ladyfinger)
2 (175 g) packets hundreds and thousands

Steps:

  • Remove ice cream from freezer and stand for 10-15 minutes. Ice cream should be just softened but not melted.
  • Meanwhile, using an electric mixer, cream butter and sugar until pale. Add eggs one at a time, beating well after each addition. Mixture may curdle but that's ok :-).
  • Combine chocolate and cream in a bowl and microwave, stirring every minute, until melted and smooth. Add to butter mixture and beat until smooth.
  • Sprinkle 1 packet of hundreds and thousands over base of a line springform cake pan (7.5 x 25cm base). Carefully spoon over half the chocolate mixture so as not to disturb the sprinkles.
  • Cut biscuits in half lengthways to make 2 thin, flat fingers. Arrange in a single layer to cover chocolate mixture, trimming if necessary. The easiest way to do this is to lay them pointing from the edge towards the centre, and then fill the centre with smaller bits (great if some of them broke while being halved).
  • Spoon vanilla ice cream over biscuits. Press another layer of biscuits into surface of ice cream and pour over remaining chocolate mixture. Sprinkle with remaining hundreds and thousands.
  • Cover tightly with plastic wrap and foil and freeze overnight or up to 4 weeks. Remove from pan and serve.

Nutrition Facts : Calories 706.6, Fat 51.9, SaturatedFat 31.3, Cholesterol 239.8, Sodium 242.6, Carbohydrate 62.9, Fiber 7.3, Sugar 41.7, Protein 13.1

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Top Asked Questions

How do you make freckle biscuits?
These classic Freckle Biscuits are perfect for filling your biscuit tin! Both regular and Thermomix instructions included. Preheat your oven to 190 degrees celsius (fan-forced) and line two baking trays with paper. In the bowl of an electric mixer add the softened butter, vanilla essence and brown sugar and mix until creamy.
How to bake Freckles in the oven?
Take tablespoon size amounts, roll into a ball, and then flatten with two fingers. Repeat until all the dough is used. 5. Bake in a 180 degree Celsius oven for 10 minutes or until lightly golden. 6. Remove from the oven and then gently press a freckle into each biscuit. Allow to cool before removing from the tray.
How do you store chocolate freckles?
The chocolate freckles will soften as they melt a little to stick to the biscuit. Don’t worry as they will harden again. Don’t transfer to a cookie jar until the chocolate freckle hardens. Store in an airtight container for up to a week. You can easily double the ingredients to make a larger batch.
How do you make chocolate icing with sprinkles?
To make the chocolate icing, place the cream, cocoa, icing sugar and hazelnut spread in a bowl and mix well to combine. Trim the top off the cake and brush off any crumbs using a pastry brush. Place the sprinkles on a baking tray.

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