Desserts > Cake > Novelty Cakes

Liquorice Allsorts Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup liquorice allsorts, chopped
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt

Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Parchment paper

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is well combined.

6. Fold in the chopped liquorice allsorts.

7. Divide the batter evenly between the two prepared cake pans.

8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

10. Once the cakes have cooled, place one cake layer on a serving plate and spread a layer of frosting over the top.

11. Place the second cake layer on top and frost the entire cake.

12. Garnish with additional chopped liquorice allsorts, if desired.


Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings

Nutritional information:
Calories: 350
Fat: 15g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 250mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 34g
Protein: 4g

Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have whole milk, you can use 2% or skim milk instead.
- You can substitute the liquorice allsorts with any other candy or chocolate of your choice.

Variations:
- You can add a teaspoon of vanilla extract to the batter for extra flavor.
- You can make a chocolate frosting instead of vanilla frosting for a different flavor combination.

Tips and tricks:
- Make sure your butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you've added the dry ingredients, as this can result in a tough cake.
- To make the frosting easier to spread, let it sit at room temperature for a few minutes before using it.

Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also store the cake in the refrigerator for up to 5 days.

Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.

Presentation ideas:
- Cut the cake into slices and arrange them on a cake stand for a beautiful presentation.
- You can also dust the top of the cake with powdered sugar for a simple yet elegant look.

Garnishes:
- Chopped liquorice allsorts
- Sprinkles
- Chocolate chips

Pairings:
- A cup of tea or coffee

Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream

Troubleshooting advice:
- If the cake is too dense, make sure you're not overmixing the batter and that you're using the correct amount of leavening agents.
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.

Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the cake.
- Store the cake in an airtight container to prevent contamination.

Food history:
- Liquorice allsorts were first created in 1899 in England by a man named Charlie Thompson.
- The candy was originally called "Poor Man's Nougat" and was made from leftover ingredients in Thompson's candy factory.

Flavor profiles:
- Sweet
- Salty
- Licorice

Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with a cup of tea or coffee.

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Taste: Sweet, Sugary, Licorice, Creamy, Chewy, Licorice-Flavored