CARAMEL PUDDING CAKE
This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
HOLIDAY CARAMEL PUDDING SPICE CAKE
This cake was a collaboration w/my friend (Magga) here in Iceland whose 2 daughters are lactose-sensitive. The idea was to avoid (or at least limit) any major dairy ingredients. Magga gave me her lactose-free spice cake recipe & I expanded it. Our goal was a dessert cake for our joint holiday dinners that was safe for her girls & did not make them feel deprived because it was a 3-family group favorite for those occasions. It was plain from its Thanksgiving debut 2 years ago that we had a winner & it is now our go-to dessert for all special occasion meals shared w/them. I do not frost this cake (it really doesn't need it). I have dusted it lightly w/powdered sugar or brushed the turned-out surfaces w/a light caramel or butterscotch glaze. The emphasis is on prep-made-easy, so a ready-to-use ice cream topping sauce is used as an ingredient for the cake & as the glaze. If you prefer a frosted/decorated cake, I suggest a vanilla cream cheese frosting w/candy corn. I also make it 1-2 days ahead of intent to serve. It works well & frees the oven for other parts of the holiday meal (10 min has been allowed for ingredient assembly & measurement. Enjoy!
Provided by twissis
Categories Dessert
Time 1h5m
Yield 12-16 wedge cut servings, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl.
- Gradually stir dry ingredients into wet ingredients until batter is smooth (Or use a hand-held mixer at a low speed as I do).
- Bake in a large greased & lined w/parchment paper deep spring-form baking pan for 50-55-60 min or until tests done w/toothpick or wooden skewer & sides of the cake have separated from the side of the baking pan (My large spring-form baking pan measures 11 in wide & 2.5 in deep).
- Allow to cool completely. Run a knife along the edges of the pan. Loosen & remove the outer part of the spring-form pan. Cover w/a large rd serving platter & invert the cake. The cake will settle easily onto the platter. Cover cake w/plastic wrap & store in your fridge until 3-4 hours B4 intent to serve (To save space in my fridge, I store the cake on our balcony & put it on 1 of the chair seats to shield it from the warmth of the sun).
- Dusting w/powd sugar should be left until just B4 dessert is served & will still be fresh that way. If you plan to glaze the cake, that should be done when it is removed from the fridge. This will allow the cake to absorb the glaze & be dry enough to cut & eat easily. I use a basting or pastry brush to generously & uniformly glaze the top & side surfaces of the cake.
- To serve, gently cut the cake in quarters. From these cuts, you can either cut the remainder of the cake in 12 generous portions or 16 smaller portions. For our grp of 9-10, I have found it more realistic to cut in 16 pieces since this dessert follows a large meal. Our guests can always indulge their appetites w/a 2nd helping & I do not want to waste any part of this cake because the portion size was larger than desired.
- Note #1 - Oven times can vary, so I suggest ck'ing for doneness at 50 min & reck at 5 min intervals until done to your satisfaction. Cake should still be moist & cooking time should probably not exceed 60 minutes.
- Note #2 - Altho I posted a pic of the cake having been baked in a bundt baking form, this was my 1st effort & I do not recommend a bundt pan be used. The cake actually overflowed the bundt form & had to be "trimmed" to serve. The spring-form pan works best & I have now posted those pics as well.
Nutrition Facts : Calories 316.4, Fat 10.6, SaturatedFat 1.6, Cholesterol 46.7, Sodium 328.9, Carbohydrate 51.8, Fiber 1, Sugar 18, Protein 4.6
CARAMEL SPICE CAKE
One of my favorite cakes, although I have never baked them in two round cake pans I can't see any reason not to ,the baking time would be adjusted slightly..
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350 degrees.
- Grease a 13x9-inch baking pan.
- In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices.
- Mix well; set aside.
- In another bowl, beat egg yolks, oil and water together.
- Stir in lemon juice, beat for 2 minutes.
- Gradually beat into dry ingredients, until smooth.
- In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat).
- Pour batter into buttered prepared baking pan.
- Bake 50-55 minutes, or until cake test done.
- TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt.
- Cook for 1 minute while stirring (do not brown butter).
- Stir in cream; cook until mixture thickens.
- Remove from heat and add in brown sugar, mix well.
- Let cool for 5 minutes.
- Add icing sugar and vanilla; mix well.
- Spread cake with caramel icing; serve immediately.
CARAMEL PUDDING CAKE
This easy, caramel-lovers dessert magically makes its own sauce as it bakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and oil (batter will be thick). In ungreased 8-inch or 9-inch square pan, spread batter.
- In small bowl, mix brown sugar and boiling water with spoon. Pour over batter.
- Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm.
CARAMEL PUDDING
Caramel pudding was always a favorite in the family when I was growing up, now I enjoy making it for my family. My grandmother often cooked "from scratch", and she still does. As you can see from this recipe, it uses a good many "on-the-farm" products, which made this tasty treat even more enjoyable-we'd get to eat the fruits of our labor!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, scald milk. Meanwhile, in a bowl, beat eggs until creamy. Add sugars, flour and 1-1/2 cups of the scaled milk; slowly pour into saucepan with remaining milk. Cook and stir over medium heat until pudding thickens, about 15-20 minutes. Remove from the heat; add vanilla and butter. Stir well. Continue to stir pudding every 10 minutes until cooled.
Nutrition Facts : Calories 221 calories, Fat 6g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 85mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 0 fiber), Protein 5g protein.
CARAMEL PUDDING CAKE
Make and share this Caramel Pudding Cake recipe from Food.com.
Provided by blondiecancook
Categories Dessert
Time 1h10m
Yield 1 pan, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and granulated sugar.
- Add flower, baking powder and salt.
- Stir in milk and mix until smooth.
- Spread into greased 8x13-inch pan.
- Boil water and dissolve brown sugar. Pour over batter.
- Bake at 350°F for 1 hour.
Nutrition Facts : Calories 559.7, Fat 19.7, SaturatedFat 12.3, Cholesterol 52.2, Sodium 459, Carbohydrate 93, Fiber 1, Sugar 62.8, Protein 4.9
CARAMEL HOT PUDDING CAKE
This is a traditional French Canadian Pudding cake. This recipe has been in my family since the late 1800's! I remember going to my grandma's on Sundays after church and the first thing I would smell when I walked in her home was her homemade bread and her luscious Caramel Hot Pudding Cake that was so good back then baked...
Provided by Josee Lanzi
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven at 325 degrees. Spray with non stick cooking spray butter flavor a 9x9 inch dish and set aside.
- 2. On medium heat in a sauce pan add brown sugar, half stick of the butter and boiling water. Stir and let it go until it comes to a boil. Melt in the microwave the remaining butter. In a mixing bowl add melted butter and sugar. Mix well then add egg, vanilla and milk mix until all well blended slowly add flour to wet ingredients mix until you have a smooth batter mix in chopped pecans.
- 3. Pour better in your sprayed dish and smooth evenly on the bottom of your dish. Next slowly pour hot syrup all over the top. Place in oven and bake 40 to 45 minutes. Serve warm with a doll up of whipped cream and garnish with glazed pecans (optional)
EARLY AMERICAN SPICE CAKE
Make and share this Early American Spice Cake recipe from Food.com.
Provided by Lali8752
Categories Dessert
Time 50m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F degrees.
- Grease and flour a 9" X 13" pan.
- Cream shortening and gradually add sugar beating until light and fluffy.
- Add eggs all at one time, beating well after each addition.
- Sift together flour, soda, salt and spices.
- Add alternately with buttermilk, blend well after each addition.
- Pour into prepared pan.
- Bake 35 to 40 minutes or until done.
SPICED PUDDING CAKE
I came across this recipe years ago and made a few changes. It's very popular. My mom's church group serves it for dessert quite regularly. -Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in molasses. Combine the flour, baking soda, spices and salt; add to the creamed mixture alternately with 1 cup water, beating well after each addition., Transfer to an ungreased 13x9-in. baking pan; sprinkle with brown sugar. In a microwave, heat butter and remaining water until butter is melted; carefully pour over batter., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Serve warm. Garnish with whipped cream and cinnamon if desired.
Nutrition Facts :
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