BEST PEPPERMINT POKE CAKE RECIPE - HOW TO MAKE ... - DELISH
A Peppermint Poke Cake from Delish.com is a must make this holiday season.
Provided by Lena Abraham
Categories dessert
Total Time 1 hours
Prep Time 30 minutes
Cook Time 0S
Yield 1
Number Of Ingredients 7
Steps:
- Preheat oven to 350º and grease a 9"-x-13” pan. Prepare chocolate cake mix according to package directions with the addition of mint extract and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Poke cake all over with a peppermint stick or the bottom of a wooden spoon. In a small bowl, microwave marshmallow creme and water for 1 minute, then stir until smooth. Stir in 1/3 cup crushed candy canes, then pour all over cake, making sure to fill the poked holes. Frost cake with whipped topping and garnish with remaining crushed candy canes and fudge sauce. Serve.
NADIYA HUSSAIN'S APPLE AND OLIVE OIL CAKE | BBC2 FAST ...
Vegan and gluten free, this apple and olive oil cake from Nadiya Hussain's Fast Flavours tangy with apple sauce and beautifully fragrant thanks to the olive oil.
Provided by Nadiya Hussain
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 1
Steps:
Start by lining and greasing a 20cm deep cake tin and preheating the oven to 200°C/fan 180°C.
Pour the oil and sugar into a bowl and whisk together for 2 minutes till the mixture is combined and pale. Put the baking powder and apple sauce into a smaller bowl and mix together. Add to the oil-sugar mix and whizz together till well combined.
Now add the ground almonds and plain flour, then fold through till everything is well combined. You should have a dense, grainy batter. Spoon into the lined cake tin, smooth with the back of a spoon and bake for 30 minutes.
Make the syrup by putting the apple juice and sugar into a pan. Bring to the boil and then leave to simmer for 10 minutes, till reduced by half. Take off the heat, add the mixed spice and stir through.
After 30 minutes, reduce the oven temperature to 180°C/ fan 160°C and pop a sheet of foil on top of the cake tin to stop the top from browning too much. Bake for another 25 minutes.
As soon as the cake comes out of the oven, poke holes into it and pour the syrup mixture all over. Leave to cool completely in the tin.
Meanwhile, make the icing by putting the oil and icing sugar in a jug and blitzing until thick and well combined (or blend with a stick blender).
As soon as the cake is cooled, remove it from the tin, add the icing right on top and it’s ready to eat. This will keep in the fridge for 4 days.
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BEST RUMCHATA COCOA RECIPE - HOW TO MAKE ... - DELISH.COM
From delish.com
Reviews 5
Total Time 15 minutes
Category gluten-free, Christmas, cocktail party, winter, beverages, cocktail
Cuisine American
- Bring milk to a simmer in small saucepan over medium heat. Whisk in sugar and cocoa powder and stir until no lumps remain. Stir in chocolate chips and vanilla and cook, stirring occasionally, until the chocolate is completely melted. Stir in Rumchata, then turn off heat. Pour caramel into a small dish. Dip cups in the caramel to coat the rim. Pour hot chocolate into each glass, then top with whipped cream, a sprinkle of cinnamon sugar, more caramel, and a cinnamon stick.
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