Country Spice Pudding Cake Food

SPICED PUDDING CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in molasses. Combine the flour, baking soda, spices and salt; add to the creamed mixture alternately with 1 cup water, beating well after each addition., Transfer to an ungreased 13x9-in. baking pan; sprinkle with brown sugar. In a microwave, heat butter and remaining water until butter is melted; carefully pour over batter., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Serve warm. Garnish with whipped cream and cinnamon if desired.

COTTAGE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
• To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
• Slice cake into 2-inch pieces and place each piece in a bowl to serve.
• Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
• Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.

SPICED PUDDING SQUARES

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients just until blended; press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 15 to 17 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat dry pudding mix, milk and spice in medium bowl with whisk 2 min. Stir in COOL WHIP until blended; spread over crust. Refrigerate 2 hours. Sprinkle with toffee bits just before serving.

MIXED SPICE - TRADITIONAL OLD FASHIONED ENGLISH PUDDING SPICE

Steps:

• Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
• Add the finely ground cardamom and corainder seeds, if using, and mix well again.
• Use at once or store in an airtight jar in a cool dry place, and away from light.
• Makes an unusual and attractive gift, especially at Christmas - add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material.

SPICED PUDDING CAKE

Steps:

• In a large bowl, cream 1/2 cup softened butter and sugar until light and fluffy. Add egg and beat well; then beat in molasses.
• Combine flour, baking soda, spices and salt in a small bowl. Add flour mixture to the creamed mixture alternately with the 1 cup of water, beating well after each addition.
• Transfer batter to a 9x13" UNgreased baking pan. Sprinkle batter with brown sugar.
• In a microwave, heat 1 1/2 cups water and 1/4 c butter, until butter is melted. Carefully pour this mixture over the batter in the pan.
• Bake at 350F for 35-40 minutes or until a toothpick inserted near center comes out clean.
• Serve WARM. Garnish with a dollop of whipped cream and a sprinkle of cinnamon.

PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour tube or 10" bundt pan.
• Combine all ingredients in a large bowl.
• Beat at medium speed with electic mixer for 2 minutes.
• Pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle.
• Cool in pan for 25 to 30 minutes.
• Invert onto serving plate, cool completely.

COUNTRY PUDDING

Steps:

• Beat egg and sugar and mix well.
• Sift flour, salt and baking powder and add to egg.
• Mix well.
• Fold in nuts, fruit and vanilla.
• Pour into greased 8-inch pan.
• Bake at 325°F for 30 minutes.
• Cool.
• Serve warm or at room temperature with ice cream or whipped cream.

GINGERY PLUM CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down.
• For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter.
• Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days.