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
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 15
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
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
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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