Cakes

[Snowman]

Rum cake? It is similar to the Sock it to Me cake recipe. I have to dig to find the recipe. It is one of those recipes that everyone asks for.

Rum Cake​

This easy homemade Rum Cake recipe is made from scratch and topped with a delicious homemade glaze. It is always a crowd pleaser and can also be made alcohol-free.

Ingredients


​

​

• ▢ 1/4 cup milk , room temperature
• ▢ 1/3 cup sour cream , room temperature (light or regular)
• ▢ 1/3 cup rum (Bicardi Gold or Dark Myer's rum, or your favorite kind)
• ▢ 1 cup butter , room temperature
• ▢ 1 3/4 cups granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 3 large eggs , room temperature
• ▢ 2 large egg yolks , room temperature
• ▢ 2 1/4 cups cake flour
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt

For the Glaze:​

• ▢ ½ cup butter
• ▢ 1/2 cup granulated sugar
• ▢ ½ cup brown sugar
• ▢ ¼ cup rum
• ▢ ¼ cup heavy cream
• ▢ 1 teaspoon vanilla extract

Instructions

​

• Preheat the oven to 350 degrees F with oven rack in the center of oven.
• Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
• In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
• Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
• Combine the cake flour, baking powder, baking soda and salt.
• Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the milk/sour cream mixture and mix.
• Add another ⅓ of the dry ingredients, mixing just until combined. Add the last ½ of the milk/sour cream mixture and beat until just combined.
• Add the final ⅓ of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
• Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
• Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
• Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
• Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
• Store rum cake well-covered in the refrigerator.

Notes
​

Make Ahead Instructions:This homemade rum cake can be made and kept in the refrigerator for up to 5 days. You can reheat a slice in the microwave for 15 seconds or enjoy cold.



Freezing Instructions:Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

Nutrition
​

Calories: 439kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 117mgSodium: 281mgPotassium: 107mgFiber: 1gSugar: 38gVitamin A: 717IUVitamin C: 1mgCalcium: 53mgIron: 1mg

With Pics :

https://tastesbetterfromscratch.com/homemade-rum-cake/​

 

[Weedygarden]

Rum cake is so good! We had a rum cake for daughters h.s. graduation party. People raved about it.

 

[Weedygarden]

Harvey Wallbanger Cake

Who remembers this cake from the 70’s?

1 Duncan Hines Orange Supreme cake mix
1 (5.1-ounce box) vanilla instant pudding
1/4 cup vegetable oil
4 eggs
3/4 cup orange juice
1/4 cup vodka
1/4 cup Galliano

Mix all ingredients together. Pour into well-greased and floured 10-inch tube or bundt cake pan. Bake at 350° F for 45 to 55 minutes. Allow to cool for 15 minutes, then remove from pan.

Drizzle:

1 cup powdered sugar
1/2 teaspoon vodka
1/2 teaspoon orange juice
1/2 teaspoon Galliano

Blend ingredients together until smooth. Drizzle over cake when cake has cooled completely.

 

[Weedygarden]

 

[Weedygarden]

 

[Snowman]

This One seems like it would Great around Holidays, Oh heck, Anytime at all...

Ingredients​

For the Cake​

• 2 1/2 cups all purpose flour
• 1/3 cup cornstarch or replace all purpose flour and cornstarch with 3 cups of cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter softened
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 1 tsp almond extract optional (we leave out due to an allergy)
• 6 large egg whites at room temperature
• 3/4 cup milk

Simple Syrup​

• 2 cups water
• 1 cup sugar

Frosting​

• 2 cups heavy cream
• 1 tsp vanilla
• 1 8 oz package cream cheese softened
• 8 oz mascarpone cheese softened
• 2 cups powdered sugar

Fruits​

• 1 cup blueberries
• 1 cups strawberries sliced
• 1 cup raspberries sliced

Instructions​

To Make the Cake​

• Prepare two 8 inch cake pans by lining the bottom with a round piece of parchment paper. Lightly spray the sides of the pan with nonstick baking spray.
  
  Preheat oven to 350 F.
• In a medium bowl, stir together the flour, baking powder, cornstarch, and salt and set aside.
• In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla, as well as almond extract if using. Slowly add in the flour mixture and milk, mixing as you add the ingredients. The batter should look light and fluffy.
• Divide the batter evenly between prepared cake pans. Bake 25 - 28 minutes. The cakes should spring to the touch when gently touched in the center. Remove the cakes from the oven and allow them to cool.

For the Simple Syrup​

• In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside.

For the Frosting​

• Using a stand mixer with a whisk attachment or a strong hand whisk, whisk the vanilla and heavy cream until it's almost stiff like shaving cream. This will take 2 -3 minutes on high speed (or much longer by hand).
• In a medium bowl, beat together the cream cheese, mascarpone cheese and powdered sugar until well combined and creamy.
  
  Gently combine the cream mixture with the cheese mixture until smooth and creamy.

To Assemble the Cakes​

• Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat. Then cut each cake in half, using a long knife.
  
  Brush the top of each cake with the simple syrup.
  
  Place a light layer of the frosting on the top of each cake, and then sprinkle in desired fruit. Lightly press the fruit into the frosting. Add each layer of cake and repeat frosting and adding of fruit, until all four layers are done. Frost the entire outside of the cake and top with fruits or decorate as desired.

Nutrition​

Calories: 543kcal | Carbohydrates: 75g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 161mg | Potassium: 251mg | Fiber: 2g | Sugar: 48g | Vitamin A: 885IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 2mg

Disclaimer​

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

https://www.lovefromtheoven.com/chantilly-cake-recipe/

 

[Weedygarden]

This One seems like it would Great around Holidays, Oh heck, Anytime at all...

View attachment 168181

Ingredients​

For the Cake​

• 2 1/2 cups all purpose flour
• 1/3 cup cornstarch or replace all purpose flour and cornstarch with 3 cups of cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter softened
• 1 1/2 cups sugar
• 2 tsp vanilla extract
• 1 tsp almond extract optional (we leave out due to an allergy)
• 6 large egg whites at room temperature
• 3/4 cup milk

Simple Syrup​

• 2 cups water
• 1 cup sugar

Frosting​

• 2 cups heavy cream
• 1 tsp vanilla
• 1 8 oz package cream cheese softened
• 8 oz mascarpone cheese softened
• 2 cups powdered sugar

Fruits​

• 1 cup blueberries
• 1 cups strawberries sliced
• 1 cup raspberries sliced

Instructions​

To Make the Cake​

• Prepare two 8 inch cake pans by lining the bottom with a round piece of parchment paper. Lightly spray the sides of the pan with nonstick baking spray.
  
  Preheat oven to 350 F.
• In a medium bowl, stir together the flour, baking powder, cornstarch, and salt and set aside.
• In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla, as well as almond extract if using. Slowly add in the flour mixture and milk, mixing as you add the ingredients. The batter should look light and fluffy.
• Divide the batter evenly between prepared cake pans. Bake 25 - 28 minutes. The cakes should spring to the touch when gently touched in the center. Remove the cakes from the oven and allow them to cool.

For the Simple Syrup​

• In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside.

For the Frosting​

• Using a stand mixer with a whisk attachment or a strong hand whisk, whisk the vanilla and heavy cream until it's almost stiff like shaving cream. This will take 2 -3 minutes on high speed (or much longer by hand).
• In a medium bowl, beat together the cream cheese, mascarpone cheese and powdered sugar until well combined and creamy.
  
  Gently combine the cream mixture with the cheese mixture until smooth and creamy.

To Assemble the Cakes​

• Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat. Then cut each cake in half, using a long knife.
  
  Brush the top of each cake with the simple syrup.
  
  Place a light layer of the frosting on the top of each cake, and then sprinkle in desired fruit. Lightly press the fruit into the frosting. Add each layer of cake and repeat frosting and adding of fruit, until all four layers are done. Frost the entire outside of the cake and top with fruits or decorate as desired.

Nutrition​

Calories: 543kcal | Carbohydrates: 75g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 161mg | Potassium: 251mg | Fiber: 2g | Sugar: 48g | Vitamin A: 885IU | Vitamin C: 11mg | Calcium: 125mg | Iron: 2mg

Disclaimer​

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

https://www.lovefromtheoven.com/chantilly-cake-recipe/

Almond flavoring in cakes is really good.

 

[Snowman]

Almond flavoring in cakes is really good.

It's in the Ingredient List...!!!

 

[Weedygarden]

It's in the Ingredient List...!!!

I saw that! While vanilla is a good flavoring, almond can add a great flavor as well.