IRISH FRECKLE BREAD
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
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.
FRECKLE CAKE
This amazing cake joined the Walker family traditions when my brother met my sister-in-law. She's a redhead with lots of freckles, and this cake, thanks to the chocolate shavings and chips, has lots of freckles too. So, we changed the name. Chocolate Chip Cake (boring!) is now Freckle Cake. Great topped with vanilla ice cream!
Provided by Julie Tramp
Categories Bundt Cake From a Mix
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as a Bundt®).
- Beat yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and water in a bowl with an electric mixer to make a smooth batter, about 2 minutes. Stir grated chocolate and chocolate chips into batter and pour into prepared tube pan.
- Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in the pan before turning out onto a cake plate.
Nutrition Facts : Calories 583.9 calories, Carbohydrate 65.5 g, Cholesterol 62.9 mg, Fat 36.1 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 431.7 mg, Sugar 45.7 g
FRECKLE CAKE
This amazing cake joined the Walker family traditions when my brother met my sister-in-law. She's a redhead with lots of freckles, and this cake, thanks to the chocolate shavings and chips, has lots of freckles too. So, we changed the name. Chocolate Chip Cake (boring!) is now Freckle Cake. Great topped with vanilla ice cream!
Provided by Julie Tramp
Categories Bundt Cake From a Mix
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as a Bundt®).
- Beat yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and water in a bowl with an electric mixer to make a smooth batter, about 2 minutes. Stir grated chocolate and chocolate chips into batter and pour into prepared tube pan.
- Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in the pan before turning out onto a cake plate.
Nutrition Facts : Calories 583.9 calories, Carbohydrate 65.5 g, Cholesterol 62.9 mg, Fat 36.1 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 431.7 mg, Sugar 45.7 g
CHOCOLATE FRECKLE ICE-CREAM CAKE
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
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
IRISH FRECKLE BREAD
This is an authentic recipe traced back to County Cork on the Emerald Isle. I got it from Taste of Home magazine. This freezes well. Prep time includes rising and kneading time. Both prep and cook times are approximate.
Provided by keen5
Categories Yeast Breads
Time 2h30m
Yield 1 Loaf
Number Of Ingredients 9
Steps:
- In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water.
- Add the butter, eggs, potatoes, salt, remaining sugar and two 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-inch springform pan.
- Cover and let rise until doubled, about 30 minutes.
- Place on a baking sheet.
- Bake at 350 degrees for 25-30 minutes or until golden brown.
- Remove sides of pan.
- Place on a wire rack to cool.
Nutrition Facts : Calories 3327.7, Fat 107.3, SaturatedFat 62.3, Cholesterol 668.1, Sodium 2147.4, Carbohydrate 538.4, Fiber 18.6, Sugar 189.3, Protein 63.7
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