SALTED CARAMEL CHRISTMAS CAKE RECIPE | BBC GOOD FOOD
Try a modern twist on a traditional Christmas cake with this salted caramel version. Laced with chunks of toffee and dates, plus a crunchy, nutty topping, it’s a real treat
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Total Time 3 hours 15 minutes
Prep Time 35 minutes
Cook Time 2 hours 40 minutes
Yield Serves 14
Number Of Ingredients 21
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter the base of a loose-bottomed 20cm cake tin that is at least 7cm deep. Line the base with baking parchment, then wrap a wide band of parchment around the outside of the tin and tie to secure, so the cake won’t burn.
- Combine both types of nuts, the dates, sultanas and toffee in a bowl, then mix the flour, salt, sugar and almonds together in another bowl. Beat the butter, eggs, treacle and rum into the flour mixture with an electric whisk until smooth. Stir the fruit and nut mix into the wet ingredients, then gently fold through the dulce de leche to create a ripple effect. Spoon the mixture into the prepared tin and level with the back of a spoon. Bake for 1 hr, then reduce the oven to 150C/130C fan/gas 2. Cover the cake with a circle of baking parchment and bake for another 1 hr 25 mins, or until a skewer inserted in the middle comes out clean. Set aside (don’t remove from the tin) and increase the oven temperature to 200C/180C fan/gas 6.
- To make the topping, gently heat the syrup and butter in a pan. Stir in the salt, pecans, hazelnuts, almonds and flour. Remove the parchment circle from the cake, then dot the surface with the topping and bake for 12-15 mins more until golden. Leave to cool in the tin, then remove and decorate with ribbon, if you like. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 726 calories, FatContent 43 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 4 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.6 milligram of sodium
TOO MUCH CHOCOLATE CAKE RECIPE | ALLRECIPES
This cake won me First Prize at the county fair last year. It is very chocolaty.
Provided by Denise
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 1 12 cup Bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Nutrition Facts : Calories 600.4 calories, CarbohydrateContent 60.9 g, CholesterolContent 78.9 mg, FatContent 38.6 g, FiberContent 2.4 g, ProteinContent 7.6 g, SaturatedFatContent 12.8 g, SodiumContent 550.4 mg, SugarContent 43.5 g
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