Sticky Toffee Mini Bundt Cakes Food

STICKY TOFFEE BUNDT CAKE RECIPE BY TASTY

Sticky Toffee Bundt Cake Recipe by Tasty image

Here's what you need: hot water, earl grey teabags, medjool date, ground cinnamon, ground nutmeg, butter, caster sugar, dark brown sugar, eggs, self-raising flour, butter, golden caster sugar, dark brown sugar, dark rum, double cream

Provided by Ellie Holland

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 ¼ cups hot water
4 earl grey teabags
2 ¾ cups medjool date, pitted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup butter, room temperature
¾ cup caster sugar
¾ cup dark brown sugar
3 eggs
2 ¾ cups self-raising flour
1 cup butter
⅔ cup golden caster sugar
¾ cup dark brown sugar
½ cup dark rum
1 ¼ cups double cream

Steps:

In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
Let cool and take the teabags out, keeping the water.
Pre-heat the oven to 180°C (350°F).
In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
Next, beat in the eggs one by one, using a metal spoon.
Fold in the flour, followed by the puree.
Pour into a thoroughly greased bundt cake tin and smooth out the top.
Bake in the oven for about 45 minutes, until golden brown and cooked through.
Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
Stir in the rum and double cream.
Bring to the boil and simmer for about 5 minutes.
Pour into a jug and leave to cool.
Once the cake is ready, flip onto a cooling rack.
Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
Pour what's left of the caramel over the top of the cake.
Enjoy!

TOFFEE BUNDT CAKE

Toffee Bundt Cake image

This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.

Provided by Tinacooks

Categories Bundt Cake From a Mix

Time 1h40m

Yield 12

Number Of Ingredients 9

Ingredients

1 (15.25 ounce) package yellow cake mix
1 (5.1 ounce) package vanilla instant pudding mix
⅔ cup vegetable oil
⅓ cup white sugar
⅓ cup water
4 large eggs, beaten
1 (8 ounce) container sour cream
1 cup chocolate-coated toffee bits
¼ cup powdered sugar, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
Sift powdered sugar over the cooled cake.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 59.7 g, Cholesterol 87.4 mg, Fat 29.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 539.7 mg

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Combine the dates and the water in a medium saucepan. Bring mixture to a boil over medium heat. Mash until smooth and set aside to cool. *Make sure your date mixture cools before starting your cake. Adding a warm mixture to your batter with lots of eggs risks cooking the eggs in the batter, which is not good.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and the white sugar. With the mixer on medium, cream together the butter and sugar until light, about 2 minutes. Add the eggs, one at a time, beating well between additions. Scrape down the bowl, as needed. Add the vanilla and mix in.

Sticky Toffee Mini Bundt Cakes Food

STICKY TOFFEE BUNDT CAKE RECIPE BY TASTY

Here's what you need: hot water, earl grey teabags, medjool date, ground cinnamon, ground nutmeg, butter, caster sugar, dark brown sugar, eggs, self-raising flour, butter, golden caster sugar, dark brown sugar, dark rum, double cream

TOFFEE BUNDT CAKE

This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.

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