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 RUMTOPF CAKE
Steps:
- Method Preheat oven to 350F. Butter and flour a 12-cup Bundt cake pan or coat it with cake release baking spray. Have all the ingredients scaled out. In a large mixing bowl, whisk together both flours, baking powder, baking soda, black pepper, cloves, and cinnamon. Set aside. Put brown sugar and eggs in the bowl of an electric mixer. Mix on medium high speed using the paddle attachment for 4 minutes until light and fluffy. Turn the speed down to medium low and gradually pour in oil and 75mL of rumtopf liquor until incorporated. Mix in the flour mixture on low until just combined. Stir in dates, almonds, and drained fruit. Immediately pour the batter into prepared baking pan. Bake for 50-60 minutes or until skewer insert into the centre of cake comes out clean. The cake may sink a bit in the middle but that's okay. Pour in 100mL of rumtopf liquor evenly over the cake as soon as it comes out of the oven. Cool on wire rack for 10 minutes before unmoulding. Set a baking tray under the wire rack to catch any drips. Brush on remaining 100mL rumtopf liquor over cake. Keep in airtight container at least overnight before serving so the flavour has a chance to age a bit. This cake keeps well for a few days but we usually eat it too quickly to find out.
RUMTOPF (TRADITIONAL GERMAN FRUIT PRESERVE & BEVERAGE)
Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket.
Provided by Thorsten
Categories Punch Beverage
Time P1m11DT1h15m
Yield 10-20 serving(s)
Number Of Ingredients 3
Steps:
- The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
- Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
- Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
- Close Rumtopf and set aside in a cool place.
- Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
- Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
- After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
- NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
- NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
- NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
- Number of servings can not be given. Time to make includes time until first use.
EASY RUM CAKE
This is an easy recipe for a rum-soaked cake filled with walnuts and a rum glaze.
Provided by Mariann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
- Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
- Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
- To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 51 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 479.3 mg, Sugar 33.5 g
POUND CAKE WITH RUM TOPPING
Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.
Provided by Jessica
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
- In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 41.9 g, Cholesterol 61.5 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 7.6 g, Sodium 109 mg, Sugar 27.7 g
LARDY CAKE
A very traditional recipe from SW England - lardy cake is *not* for those on diets! It is a sort of layered dough cake thing with a sticky, crunchy glaze on the bottom. It seems to be similar to Cornish heava cakes. This recipe comes from "Mary Berry's Complete Cookbook" and calls for large amounts of "white vegetable fat". I've always made this with lard (pork fat) purely because of it being called "LARDy cake" Strong white flour is whatever you'd use to make bread with - if I've got it right, it should contain more gluten than ordinary cake flour. Cooking time includes rising times.
Provided by Chef Hels
Categories Yeast Breads
Time 2h30m
Yield 1 9x12 loaf
Number Of Ingredients 15
Steps:
- Mix the flour, salt, sugar and yeast in a bowland rub in the lard.
- Make a well in the middle and pour in the water, bit by bit- mix to a soft dough.
- Turn out onto a floured surface and knead until smooth and elastic.
- Place in an oiled bowl& cover with oiled clingfilm; Leave to rise for about 1 hours or until doubled in size.
- Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick.
- Dot the surface with about 1/3 each of the lard, butter, dried fruit and sugar.
- Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn.
- Repeat with the remaining fat, fruit and sugar.
- Lightly butter a 9in by 12 in roasting tin, lightly roll out hte dough to fit and place the dough in the tin.
- Cover with oiled clingfilm and leave to rise until doubled in size (about 30 mins).
- Score the top of the dough in a criss-cross pattern and bake in a preheated oven at gas mark 6/200 degC/400degF for about 30 mins until well risen and golden brown.
- Leave to cool in the roasting tin for about 10 mins- this is to let the cake soak up the sugar/fat mixture that will have run out.
- Dissolve the caster sugar in the boiling water& brush on top of the loaf.
- Eat when cool.
Nutrition Facts : Calories 4099.6, Fat 159.5, SaturatedFat 72.2, Cholesterol 224.2, Sodium 2746.2, Carbohydrate 623.1, Fiber 32, Sugar 124, Protein 55.9
More about "sticky rumtopf cake recipes"
RUMTOPF CAKE - HAVE YOU EATEN, SF
From haveyoueatensf.com
Estimated Reading Time 3 mins
RUMTOPF BUNDT CAKE | I HAVE A PROBLEM, A PROBLEM OF 8L ...
From flickr.com
Views 1.1K
STICKY GINGER CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STICKY DATE CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
STICKY CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STICKY PEACH CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
RUM CAKE RECIPE - ADD A PINCH
From addapinch.com
RUMTOPF – CAKE
From bosskitchen.com
R/OLD_RECIPES - FRIENDSHIP CAKE RECIPE
From reddit.com
GERMAN PRESERVED FRUIT IN RUM (RUMTOPF) RECIPE
From thespruceeats.com
10 BEST STICKY CAKE RECIPES | YUMMLY
From yummly.com
RUMTOPF (FRUIT IN RUM) - BIGOVEN.COM
From bigoven.com
HOMEMADE RUM CAKE RECIPE (BOX MIX OPTION TOO) - DINNER ...
From dinnerthendessert.com
RUM CAKE (FROM SCRATCH!) - GIMME SOME OVEN
From gimmesomeoven.com
RUMTOPF BUNDT CAKE | DESSERTS, DESSERT TOPPINGS, RUM CAKE ...
From pinterest.ca
STICKY CAKES RECIPES - TUTDEMY.COM
From tutdemy.com
RUMTOPF CAKE - HAVE YOU EATEN, SF? | RECIPE | DESSERT CAKE ...
From pinterest.ca
VERY STICKY CHOC CAKE RECIPE
From crecipe.com
BUNDT CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
STICKY TOFFEE ACORN BUNDT CAKE: A PRIZE WINNING RECIPE ...
From gathervictoria.com
HOMEMADE RUM CAKE (FROM SCRATCH ... - BROWN EYED BAKER
From browneyedbaker.com
STICKY GINGER CAKE RECIPE
From crecipe.com
STICKY TOFFEE CAKE RECIPE - CREATE THE MOST AMAZING DISHES
BRANDIED PEACHES & A PLUM CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST HOMEMADE RUM CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
GERMAN RUMTOPF - BIGOVEN.COM
From bigoven.com
LOW SUGAR DUMP CAKE RECIPES - THERESCIPES.INFO
From therecipes.info
UNDEFINED - EPICURIOUS.COM
From epicurious.com
RECIPE: RUMTOPF - RECIPELINK.COM
From recipelink.com
RUMTOPF SCONES RECIPE (EASY) | RECIPE | SCONES RECIPE EASY ...
From pinterest.com
HOMEMADE STICKY TOFFEE PUDDING CAKE RECIPE
From thefoodiebunch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love