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
TOFFEE POKE CAKE
This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.-Ms. Jeanette Hoffman, Oshkosh, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 404 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 322mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
STICKY TOFFEE PUDDING CAKE
Provided by Nancy Fuller
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a bundt pan with a nonstick cooking spray.
- Put the dates in a medium bowl, pour the boiling water over them and let sit 10 minutes.
- In a large bowl, beat the granulated sugar, butter and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt and mix. Add the dry ingredients to the wet and gently mix. Add the dates with their liquid and mix. Use a light hand; don't overbeat or the cake will be tough.
- Add the batter to the prepared pan and bake for 45 minutes to an hour, making sure to check after 45 minutes to make sure the cake does not get too dry. Let cool for 15 minutes, then unmold the cake and cool on a rack until slightly warm.
- For the pudding: In a medium pot, combine the brown sugar, butter, cream, vanilla and salt. Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
- Place the cake on a platter, pour the pudding over and garnish with the crushed toffee bar.
TOFFEE CAKE
Steps:
- Split angel food cake in half horizontally.
- Stir together the whipped topping and the crushed toffee bars. Use to fill and frost cake. Cover and refrigerate cake.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 34.7 g, Cholesterol 10.3 mg, Fat 13.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 278.5 mg, Sugar 18.1 g
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
STICKY TOFFEE PUDDING WITH TOFFEE SAUCE
Sticky toffee pudding is essentially a rich, moist cake permeated with a thick caramel-like sauce (with extra for serving). Most recipes say to soak the dates in hot water, but here we use coffee. It gives the holiday favorite a surprising depth of flavor. Martha made this recipe on Martha Bakes episode 505.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. Place dates in a bowl, pour coffee over dates, and let soak 15 minutes. Stir in baking soda.
- Whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
- Reduce speed to low, and add half the flour mixture, beating until combined. Add date mixture and remaining flour mixture, and beat until just combined. (Do not overmix.) Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, about 25 minutes.
- Sauce: Meanwhile, combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
- Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour half of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce. Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and sauce in a small saucepan over medium heat.
STICKY TOFFEE MINI BUNDT CAKES
A miniature Bundt cake made with love is the perfect small gift for coworkers, teachers, and those overworked delivery people who have spent the month bringing endless packages to your door. Put a single one into tiny colorful cake boxes, or the whole lot into a large one, then tie up with lush ribbons.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 6 mini cakes
Number Of Ingredients 20
Steps:
- For the cakes: Cover the dates with boiling water and allow to rehydrate for 10 minutes, then drain and mash with the banana until smooth. Whisk in the melted butter, brown sugar, brandy, vanilla, salt and egg. Sift in the flour, baking powder and baking soda and stir until just combined.
- Coat a 6-mini Bundt pan well with cooking spray, then coat with a 50/50 mixture of flour and granulated sugar. Tap the excess out, and divide the batter evenly among the cavities. Place in the refrigerator for 15 minutes. In the meantime, preheat the oven to 350 degrees F.
- Line a baking sheet with aluminum foil, then place a wire cookie or roasting rack on top. Bake the cakes until they spring back when lightly touched, approximately 20 minutes. Place the pan on the prepared rack to cool for 5 minutes, then flip the pan upside down on the rack and let sit an additional 5 minutes. Gently lift the pan to release the cakes, then cool completely, about 30 minutes.
- For the glaze: In a small saucepan, cook the evaporated milk and brown sugar together, stirring occasionally, until it becomes a thick caramel, about 10 minutes.
- In a separate bowl, sift together the powdered sugar and salt, then whisk in the brandy. Add some ice water a teaspoon at a time until you have a glaze the consistency of maple syrup.
- Whisk the butter and glaze into the caramel until smooth, and allow to rest to thicken slightly, 10 minutes. Carefully dip the tops of the Bundt cakes halfway into the caramel, then place them back on the wire rack so that the glaze can drip down and coat them completely. Allow the glaze to harden, about 15 minutes.
STICKY TOFFEE DATE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield two 9 inch cakes, or about 20 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
- Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
- Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
- Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
- Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
- Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
- When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
- Serve with vanilla ice cream or whipped cream.
CARAMEL SAUCE CAKE
Started making this nearly 30 years ago but must admit a long time since I made it (so times a memory estimate). For the caramel sauce I use my own recipe of recipe #176729 - this is the only one I have used so I don't know how any others would work BUT DO NOT USE commercial caramel sauce toppings made for icecream the are to thin, you will end up with a yukky cake.
Provided by ImPat
Categories Dessert
Time 1h
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees celsius (350F) (for fan forced oven you may need to lower by about 5-10 degrees celsius).
- Grease with butter a 20cm (8inch) bundt/baba cake tin (one which gives you a hole in the centre of the cake).
- Sift flours together.
- Cream butter and sugar in electric mixer until soft and well blended, add eggs one at a time blending well between each addition.
- Add flour and milk alternating between the two starting and ending with flour.
- Spread half of the mixture into the prepared cake tin, spread the caramel sauce mixture over and then spread remaining cake mixture over (at this point you can take a skewer and swirl through the mixture to entwine the caramel more into the cake - OPTIONAL).
- Bake in oven for 40 - 45 minutes - test with a skewer and if comes out clean it is cooked.
- Leave to stand in tin for 5 minutes before turning out.
- If serving warm dust with icing sugar.
- Suitable to slice and freeze.
Nutrition Facts : Calories 250.3, Fat 11.4, SaturatedFat 6.9, Cholesterol 64.9, Sodium 145.2, Carbohydrate 34.6, Fiber 0.5, Sugar 15.1, Protein 3.3
HEATH BAR CAKE
Chocolate cake infused with caramel, topped with whipped cream and toffee bits. Amazing!
Categories Dessert: Cakes and Cupcakes
Time 1h45m
Number Of Ingredients 7
Steps:
- Bake your cake mix according to directions, using a 9x13" pan. Cool for about 15 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake, about an inch apart. (Try not to poke them all the way to the bottom or the sauce will pool in the bottom of the pan and make the cake soggy.)
- Pour the sweetened condensed milk slowly over the cake, trying to get most of the sauce into the holes. Do the same thing with the caramel sauce.
- Sprinkle with about a third of the crushed Heath bars. Cool completely, then cover and chill for at least an hour, or overnight.
- Before serving, beat the heavy cream in a mixing bowl till soft peaks form. Beat in the powdered sugar and vanilla till well combined.
- Spread whipped cream over the top of the cake. Sprinkle remaining Heath pieces on top before serving.
- Refrigerate any leftovers. Cake is even better the next day!
Nutrition Facts : Calories 313 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 148 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
TOFFEE CHEESECAKE WITH CARAMEL SAUCE
Make and share this Toffee Cheesecake With Caramel Sauce recipe from Food.com.
Provided by Celeste
Categories Cheesecake
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For Crust:.
- Preheat oven to 350.
- Lightly butter inside of 9" springform pan with 2 3/4" high sides.
- Combine crumbs, butter, and brown sugar in small bowl.
- Press crumbs over bottom and 1" up sides of pan.
- Refrigerate crust.
- For Filling:.
- Using electric mixer, beat cream cheese in large bowl until fluffy.
- Add sugar and beat until smooth.
- Beat in eggs 1 at a time.
- Mix in vanilla and fresh lemon juice.
- Pour filling into prepared crust.
- Bake until cake rises about 1/2" over rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
- Cool on rack. (Cake will fall as it cools, sinking in center.).
- Cover and refrigerate until well chilled, at least 6 hours.
- For Topping:.
- Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
- Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minute.
- Reduce heat to very low.
- Add cream (mixture will bubble up) and stir until smooth.
- Mix in butter.
- Cool slightly.
- Mix in vanilla.
- Using small sharp knife, cut around sides of pan to loosen cake.
- Release pan sides.
- Pour 2/3 Celsius caramel sauce into center of cake.
- Cover remaining caramel sauce and let stand at room temperature.
- Chill cake until caramel topping is almost set, about 2 hours.
- Whip 3/4 Celsius cream with 2 tablespoons sugar in medium bowl until firm peaks form.
- Spoon cream into pastry bag fitted with star tip.
- Pipe cream decoratively around edge of cake.
- Arrange toffee pieces in whipped cream border.
- Refrigerate until serving.
- Pass remaining caramel sauce separately.
Nutrition Facts : Calories 1246.6, Fat 87.6, SaturatedFat 50.7, Cholesterol 373.8, Sodium 556.7, Carbohydrate 106.5, Fiber 0.6, Sugar 96.3, Protein 13.5
STICKY DATE NUT PUDDING DESSERT WITH CARAMEL OR TOFFEE SAUCE
My sister-in-law makes this for my in-laws' Christmas meal and it is delicious. I added this to my extended family's holiday table several years ago and now I would be in trouble if I didn't make it and bring it to our holiday feast! In the past three years, it has become a new tradition for my family (which doesn't happen often!). My mother even requests this for the Thanksgiving meal. If you're searching for something deliciously different for your holiday meals, you will not be disappointed with this. It is a trifle-like dessert with layers of cubed, moist date/nut cake, cool whip, and candy-like caramel or toffee sauce. AMAZING. This recipe makes one dessert bowl. Doubling this will make it fit nicely into a 9x13" pan and into two dessert bowls.
Provided by SReiff
Categories Dessert
Time 35m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 350°F.
- Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
- In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
- Combine the cake batter with date mixture and mix well.
- Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
- Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
- For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
- For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
- Cut the cooled cake into very small square pieces.
- In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!
Nutrition Facts : Calories 850.4, Fat 43, SaturatedFat 22.6, Cholesterol 138.1, Sodium 322, Carbohydrate 116.1, Fiber 3.4, Sugar 92.7, Protein 5.9
TOFFEE CAKE WITH CARAMEL SAUCE
If you need a "date" for Valentine's Day or to feel "rich"...then this is the recipe for you! Whooeee! Pureed dates lend such a richness and depth to this dessert, while the rum gives it a "grown-up" kick!
Provided by Debber
Categories Dessert
Time 1h20m
Yield 1 8x8 pan, 9-16 serving(s)
Number Of Ingredients 16
Steps:
- Butter an 8- or 9-inch square pan; set aside.
- Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
- Puree dates in a blender or food processor; let cool 15 minutes.
- Preheat oven to 350°F.
- While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
- In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
- Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
- Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
- At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
- Cool in pan on wire rack for 5 minutes (set the timer).
- Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
- Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
- Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
- Pour warm sauce over cake.
- SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.
Nutrition Facts : Calories 629.5, Fat 25, SaturatedFat 15.2, Cholesterol 117.2, Sodium 378.8, Carbohydrate 88.9, Fiber 2.8, Sugar 63.2, Protein 5.6
PRALINE BUNDT CAKE WITH SALTED CARAMEL SAUCE
Time consuming, but decadent. Courtesy of Loren Wood November-December 2013 Issue of Louisiana Cookin'.
Provided by gailanng
Categories Dessert
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- For The Cake: Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour; set aside.
- In a large bowl, beat butter at medium speed with an electric mixer until creamy, about 3 minutes. Add sugars and vanilla, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan.
- Bake for 45 minutes; loosely cover with aluminum foil and continue baking until a wooden pick inserted near the center comes out clean, about 45 minutes.
- Remove from oven and cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on wire rack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1 cup Pecan Toffee pieces. Store at room temperature up to 5 days.
- For The Salted Caramel Sauce: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking often. Reduce heat to medium-low and simmer 5 to 8 minutes, whisking often. Remove from heat; whisk in butter, vanilla and sea salt. Cool at least 20 minutes before using. Makes about 1 1/2 cups.
- For The Pecan Toffee: Butter a large rimmed baking sheet; set aside.
- In a large saucepan, combine sugar, butter, 1 cup water, vanilla and salt. Bring to a boil over medium-high heat; boil until a candy thermometer reads 285° or soft-crack.
- Pour onto prepared baking sheet. Sprinkle with pecans and let stand until set, about 30 minutes.
- Break into small pieces. Makes about 4 cups. Store in an airtight container at room temperature up to 5 days.
Nutrition Facts : Calories 1221.3, Fat 63.6, SaturatedFat 34.3, Cholesterol 233.9, Sodium 683.2, Carbohydrate 155.4, Fiber 2.3, Sugar 123.6, Protein 12.3
TOFFEE CRUNCH CARAMEL CHEESECAKE
Categories Cheese Dessert Bake Kid-Friendly Cream Cheese Birthday Shavuot Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For gingersnap crust:
- Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
- For cheesecake:
- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
- For caramel topping:
- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
- Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
- Run knife around pan sides to loosen cake; release pan sides.
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE
Categories Dairy Fruit Dessert Bake Date Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat and simmer sauce until reduced to 3 1/2 cups, stirring occasionally, about 6 minutes. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring frequently, before using.)
- Make cake:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk flour and baking powder in medium bowl to blend; set aside. Combine 1 1/2 cups water, dates and baking soda in another heavy medium saucepan and bring to boil. Remove from heat; cool completely.
- Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
- Bake until cake rises and is golden on top, about 45 minutes. Pour 3/4 cup caramel sauce over cake; continue baking until tester inserted near center of cake comes out with no crumbs (only caramel sauce) attached, about 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. (Can be prepared 1 day ahead. Cool completely. Wrap cake airtight and store at room temperature. Cover remaining caramel sauce and refrigerate. Rewarm sauce over medium-low heat, stirring frequently, before using.)
- Cut cake into slices; drizzle caramel sauce over each slice.
PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
CARAMEL STICKY TOFFEE CAKE
Tamal takes the rich indulgent flavours of sticky toffee puddings to make a cake with a difference. For this recipe you will need a 20cm/8in cake tin, a sugar thermometer and a large baking tray.
Provided by Tamal Ray
Categories Cakes and baking
Yield Makes 1 x 20cm/8in cake
Number Of Ingredients 17
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4 and put a small plate in the freezer. Grease and line the base of a 20cm/8in springform cake tin.
- For the fruit, combine the dried fruit and lemon juice in a bowl. Coat the fruit in the flour and stir in the lemon and orange zests.
- For the cake batter, cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, beating well between each addition. Stir in the remaining ingredients and the dried fruit mixture.
- Spoon the mixture into the prepared cake tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean.
- Set aside to cool, then remove from the tin, remove the baking parchment on the base and place on a wire rack to cool completely.
- For the toffee sauce, combine all the ingredients in a large saucepan and cook on a low heat for 30 minutes, stirring often, until smooth and bubbling (if using a sugar thermometer it will be 115-120C). To test if it is ready, remove the plate from the freezer and put a teaspoonful of the sauce in the middle. Leave it for a minute then test the consistency - it should be spreadable and not runny. Transfer to a bowl and leave to cool and thicken to a spreadable consistency.
- Once the cake is cool, slice it in half horizontally. Place the bottom half on a serving plate and spread the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cakes.
- To make the decorations, if using, make a batch of caramel by dissolving the sugar with the glucose in a large saucepan. Cook the caramel until it is a deep amber (about 185C on a sugar thermometer) then set aside to cool. Line a baking tray with non-stick baking paper.
- Once the caramel has cooled and thickened, drip caramel over the sides of the cake so that it streaks down to form irregular shards. The caramel will nearly be at the point where it sets solid, so you need to work quickly. If it hardens up completely then warm the pan gently to loosen it again.
- Spoon some of the caramel onto the prepared tray to form irregular shards that will decorate the tops of the cakes. Set aside to harden.
- Finally create spun sugar to dress the cake. Gently warm any remaining caramel and then take 2 wooden spoons and coat the handles with a small amount of oil. Secure these to the worktop with a heavy tray so that the handles are poking out. Cover the floor with paper because you're going to be making a mess! Once the caramel is the consistency of runny honey, dip a fork into the caramel and flick it between the oiled handles. Collect up the spun sugar and arrange on top of the cake. Dot edible flowers all over the cake to finish.
More about "toffee cake with caramel sauce food"
THE ULTIMATE STICKY TOFFEE CAKE RECIPE WITH CARAMEL SAUCE
From inspiredbycharm.com
5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 554 per serving
- Begin by preheating your oven to 350 degrees Lightly grease a 10-cup bundt pan with baking spray and set aside.
- For the cake, in a medium bowl, stir together the finely chopped dates, boiling water, baking soda, and vanilla extract. Let sit for 10 minutes.
- With a stand or hand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, and mix until blended, scraping down the sides of the bowl as needed.
BETTER THAN SEX CAKE - BROWN EYED BAKER
From browneyedbaker.com
Ratings 108Calories 464 per servingCategory Dessert
- Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
- In a medium bowl, stir together the sweetened condensed milk and caramel sauce, then slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
- Spread the Cool Whip over the top of the cake, top with the Heath toffee bits and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.
STICKY TOFFEE CAKE WITH DECADENT TOFFEE SAUCE | …
From canadianliving.com
10 BEST TOFFEE CARAMEL CAKE RECIPES - YUMMLY
From yummly.com
STICKY TOFFEE CAKE! - JANE'S PATISSERIE
From janespatisserie.com
5/5 (27)Total Time 3 hrs 15 minsCategory CakeCalories 472 per serving
- Preheat your oven to 180C/160C Fan and line two 8"/20cm round cake tins with parchment paper!
- Add your butter to a bowl or stand mixer and beat on it's own for about 3-5 minutes until smooth and supple.
STICKY TOFFEE PUDDING RECIPE - DAVID GUAS | FOOD & WINE
From foodandwine.com
5/5 Category Desserts
- In a medium saucepan, combine 1 1/4 cups of the cream with the butter, corn syrup and sugar; bring to a boil. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms, about 40 minutes. Carefully whisk in the remaining 1 1/4 cups of cream. Strain the sauce through a sieve into a bowl.
- In a small saucepan, simmer the dates in the water over moderately low heat until the water is nearly absorbed and the dates are soft, about 15 minutes. Transfer the dates and any liquid to a food processor and puree until very smooth.
- Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla, then beat in the date puree. At low speed, beat in the dry ingredients. Spoon the batter into the ramekins and smooth the tops. Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean; let cool slightly.
- Using a small serrated knife, trim the tops of the cakes level with the rims of the ramekins. Unmold the cakes and invert them onto a wire rack. Slice each cake in half horizontally. Wipe out the ramekins and spoon 1 tablespoon of the toffee sauce into each. Return the bottom layers of the cakes to the ramekins, cut side up. Spoon another tablespoon of the toffee sauce into the ramekins and top with the remaining cake layers. Spoon another tablespoon of the toffee sauce over the cakes and spread evenly. Place the ramekins on a baking sheet and bake for 10 minutes, or until the toffee is bubbling around the edges.
STICKY TOFFEE PUDDING CAKE WITH CARAMEL SAUCE - SYSCO FOODIE
From foodie.sysco.com
Cuisine DessertEstimated Reading Time 1 minCategory Dessert
- In a saucepan over medium heat, combine the dates and water and cook, stirring often, until reduced to a jam consistency. Set aside.
NUTTY TOFFEE-DATE CAKE RECIPE - KATE NEUMANN | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 8
- Preheat the oven to 350°. Butter a 9-inch round cake pan. Line the bottom with parchment paper and butter the paper.
- In a small saucepan, simmer the dates in the water over moderately low heat until the liquid is reduced by half and the dates are very soft, about 10 minutes. Scrape the dates and liquid into a food processor. Add the molasses and puree. Let cool.
- In a bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon of salt. In another bowl, using an electric mixer, beat the butter with 1/2 cup of the brown sugar until fluffy. Beat in the egg and vanilla, then beat in the dry ingredients. Beat in the date puree.
- Scrape the batter into the prepared pan and bake for about 30 minutes, or until the cake is springy to the touch. Let cool for 10 minutes, then turn the cake out onto a rack. Peel off the parchment paper and return the paper to the pan.
CHOCOLATE TOFFEE CARAMEL CAKE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
4.9/5 (7)Total Time 1 hr 20 minsCategory DessertCalories 543 per serving
- Preheat oven to 350 degrees. Grease two 9-inch round cake pans with cooking spray and line the bottoms of the pans with parchment paper rounds. Set aside.
- In a medium bowl, whisk the cocoa powder and boiling water until smooth. Set aside to cool slightly.
- In a large bowl, add the eggs, oil, sour cream, and vanilla and beat with a hand mixer until smooth, about a minute. In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Add to the wet ingredients and and gently fold in the dry ingredients. With hand mixer on low, slowly pour in the cocoa/water mixture until combined, using a rubber spatula to finish mixing together the ingredients.
- Divide batter between prepared pans (a kitchen scale is great to ensure equal amounts). Sprinkle in 1/3 cup of chocolate chips into each of the pans. Bake for 40-45 minutes, or until toothpick inserted in middle of cake comes out clean. Transfer to baking racks and let cool for 10 minutes before removing cakes from pan to cool completely. Once completely cooled, transfer to freezer for 10 minutes to harden slightly.
CHOCOLATE SPHERE WITH PISTACHIO CAKE, SPONGE TOFFEE ...
From more.ctv.ca
Cuisine AmericanCategory DessertServings 1Total Time 1 hr
- Melt 500 grams semisweet chocolate callets over bain-marie. Bring to 114°F-118°F (46°C-48°C).
- Slowly add in 100 grams of seed chocolate, stirring well to melt each addition. This will slowly lower the temperature of the chocolate to 88°F-90°F (29°C-31°C).
- Add 130-140 grams into sphere mold. Hold together firmly and aggressively shake mold in all directions to distribute chocolate evenly inside mold. This could take approximately five minutes of shaking. Every so often, place mold on a flat surface and let go to see if the chocolate is heavy or if it’s settling in one area. If it settles in one area, work to shake it away from that area to make sure it’s as even as possible.
TOFFEE APPLE POUND CAKE WITH CARAMEL SAUCE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 22Estimated Reading Time 8 minsServings 12Total Time 1 hr 40 mins
- Preheat oven to 325 degrees F and generously spray all surfaces of a 12 CUP (no less!) nonstick bundt pan with nonstick cooking spray WITH FLOUR, OR grease and flour the inside. Set aside.
- Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
PEAR STICKY TOFFEE CAKES WITH MISO-CARAMEL SAUCE RECIPE ...
From foodandwine.com
5/5 (2)Category Desserts
- Preheat oven to 350°F. Grease a 12-cup muffin tin with softened butter, and dust with flour; set aside. Stir together dates and 1 cup water in a small saucepan. Bring to a boil over medium; cook, stirring occasionally, until dates are softened and liquid is mostly absorbed, about 5 minutes. Remove from heat, and let cool 5 minutes. Using a potato masher or fork, mash mixture until mostly smooth; set aside.
- Melt butter in a medium saucepan over medium-low. Add brown sugar and miso; whisk until dissolved, 1 to 2 minutes. Whisk in heavy cream. Let mixture come to a boil; cook, whisking constantly, 1 minute. Remove from heat; set aside until ready to use.
- Beat heavy cream in bowl of a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, 1 to 2 minutes.
STICKY TOFFEE PUDDING - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
3.1/5 (65)Category Baked Goods, Cakes, Holidays SweetCuisine Baked Goods, Cakes, Holidays SweetTotal Time 40 mins
CRANBERRY TOFFEE BREAD PUDDING | WITH CARAMEL SAUCE - FOOD ...
From foodmeanderings.com
5/5 (6)Total Time 55 minsCategory DessertCalories 942 per serving
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE. – OURLIFESBLESSINGS
From ourlifesblessings.com
Category DessertEstimated Reading Time 2 mins
STICKY TOFFEE PUDDING WITH MAPLE CARAMEL - FOOD SCHMOOZE
From foodschmooze.org
Servings 6Estimated Reading Time 3 minsCategory Brunch, Dessert
STICKY TOFFEE PUDDING WITH CARAMEL SAUCE - CHATELAINE
From chatelaine.com
3.2/5 (241)Category RecipesServings 12Total Time 1 hr 10 mins
STICKY TOFFEE PUDDING CHOCOLATE LOAF - FOODNESS GRACIOUS
From foodnessgracious.com
Cuisine AmericanCategory DessertServings 8Total Time 1 hr 18 mins
DESSERT OF THE WEEK: STICKY TOFFEE PUDDING WITH SALTED ...
From countryandtownhouse.co.uk
TOFFEE CAKE WITH CARAMEL SAUCE RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
TOFFEE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
TOFFEE CAKE WITH CARAMEL SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE ULTIMATE STICKY TOFFEE CAKE RECIPE WITH CARAMEL SAUCE ...
From foodnewsnews.com
STICKY TOFFEE PUDDING - STEVEN AND CHRIS - CBC.CA
From cbc.ca
STICKY DATE CAKE WITH CARAMEL SAUCE RECIPE : SBS FOOD ...
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APPLE CAKE WITH CARAMEL SAUCE UK - FOOD AND CAKE
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TOFFEE CAKE RECIPES - BBC GOOD FOOD
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TOFFEE CAKE WITH CARAMEL SAUCE RECIPE - FOOD NEWS
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TOFFEE CHEESECAKE WITH CARAMEL SAUCE | FOOD PEOPLE WANT
From foodpeoplewant.com
STICKY TOFFEE PUDDING WITH MAPLE CARAMEL RECIPE - FOOD NEWS
From foodnewsnews.com
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