Pudding Rich Butter Ring Cake Recipes

APPLE-BUTTERSCOTCH RING CAKE

Steps:

• Heat oven to 325°F. Grease dark nonstick 12-cup fluted tube cake pan with shortening or cooking spray.
• In medium bowl, toss apples, pecans, butterscotch chips, brown sugar, apple pie spice and melted butter. Set aside.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently.
• Pour apple mixture evenly into bottom of pan. Pour cake batter evenly over top.
• Bake about 55 minutes or until cake is golden and springs back when lightly touched. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool cake slightly before serving.

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.

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.

RICH BUTTER CAKE

Steps:

• In a large bowl, combine the cake mix, butter and 3 eggs; beat until smooth. Spread into a greased 13x9-in. baking pan. , Set aside 2 tablespoons confectioners' sugar for topping. In a large bowl, beat the cream cheese, vanilla and remaining confectioners' sugar until smooth. Beat in remaining eggs. Pour over batter. Sprinkle with walnuts., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with reserved confectioners' sugar. Store in the refrigerator.

ULTIMATE CRANBERRY PUDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

RICH CUSTARD BUTTER CAKE

Steps:

• Preheat your oven to 170 degrees Celcius.
• Grease and line a 20cmx20cm square cake tin.
• Place all the ingredients into a large bowl.
• Beat on high for 2-3 minutes until combined and the mixture is thick and a light creamy colour.
• Pour into prepared tin and bake for 1 hour.

PUDDING RICH BUTTER RING CAKE

Steps:

• 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.
• Frost if desired. Heat frosting in small saucepan until melted. Spoon glaze over cake, allowing some to run down sides. 16 servings
• 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.