Best Individual Irish Pudding Cake Recipes
IRISH CREAM BUNDT CAKE
Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
Provided by Sue Haser
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
- To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g
IRISH CREAM BUNDT CAKE
Make and share this Irish Cream Bundt Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F (165°C).
- Grease and flour a 10 inch Bundt pan.
- Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix.
- Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
- Beat for 5 minutes at high speed.
- Pour batter over nuts in pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- Cool for 10 minutes in the pan, then invert onto the serving dish.
- Prick top and sides of cake.
- Spoon glaze over top and brush onto sides of cake.
- Allow to absorb glaze repeat until all glaze is used up.
- To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
- Bring to a boil and continue boiling for 5 minutes, stirring constantly.
- Remove from heat and stir in 1/4 cup Irish cream.
INDIVIDUAL STICKY TOFFEE PUDDING CAKES FOR TWO OR FOUR
This recipe makes four individual puddings. You can make the puddings ahead of time and freeze all of them, or serve two immediately and freeze the other two for later. To freeze, wrap individual puddings after baking in plastic wrap and then in foil (or put in large ziplock bag) and place in freezer so they lay flat. Freeze sauce in a separate small ziplog bag. To serve, remove both puddings and sauce from freezer and let sit at room temperature while oven preheats to 300 degrees. Bake puddings for 20 to 25 minutes or until knife inserted in the center feels warm to the touch. When the cakes are almost reheated, open one corner of the ziplock bag containing sauce and microwave on high for 25-40 seconds or until hot. Pour over each cake.
Provided by Cucina Casalingo
Categories Dessert
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- For the pudding cakes:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
- Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
- Bring kettle or large saucepan of water to boil over high heat.
- Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
- Drain dates, reserving liquid, and transfer to medium bowl.
- Whisk flour, baking powder, and salt together in another medium bowl.
- Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
- Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
- With food processor running, pour melted butter through feed tube in steady stream.
- Transfer this mixture to bowl with softened dates.
- Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
- Distribute batter evenly among prepared ramekins.
- Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
- Cover pan tightly with aluminum foil, crimping edges to seal.
- Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.
Nutrition Facts : Calories 1156.3, Fat 52.3, SaturatedFat 31.9, Cholesterol 251.6, Sodium 586.7, Carbohydrate 167.2, Fiber 5.9, Sugar 126.3, Protein 10.1
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