TEARIMISS YOU: VANILLA RUM CAKE SOAKED WITH COFFEE RUM SYRUP AND WHIPPED CREAM MARSALA MASCARPONE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In the bowl of an electric mixer with the paddle attachment, whisk both flours, the granulated sugar, baking powder and salt until well combined. With the mixer on low speed, add the butter. Add the eggs, one at a time, scraping the bowl as needed. Add the milk, rum and vanilla, and mix for about a minute until well combined. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
- For the coffee rum syrup: Combine the hot coffee, granulated sugar and rum in a bowl and whisk until the sugar dissolves. Refrigerate until cool.
- For the frosting: In the bowl of an electric mixer with the whisk attachment, combine the whipping cream and marsala and whip until stiff peaks form. In another bowl, mix the mascarpone cheese and powdered sugar with a wooden spoon until well combined. Fold the mascarpone mixture into the whipped cream and refrigerate until use.
- To assemble: Use a pastry brush to soak the cupcakes with the rum coffee syrup, soaking twice. Top with whipped cream marsala mascarpone frosting.
VANILLA RUM CAKE
Another one of my grandma's favorite recipes. Everytime she makes it, she reminds me that she had to ask her neighbor Fran for 1/2 cup of rum when she wanted to make this. I have no idea how many servings this makes and she doesn't remember either, so I'm guessing at that and the prep time.
Provided by the_cookie_lady
Categories Dessert
Time 1h10m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- For Cake: Place nuts in the bottom of a greased bundt pan. Combine all remaining ingredients in a separate bowl and pour into the bundt pan over the nuts.
- Bake at 350 degrees for 45 minutes. Let cool 10 minutes in the pan and poke cake with skewer or fork all over to create holes for the glaze to sink inches.
- For Glaze: Heat all ingredients until melted. Pour over the cake while still in the bundt pan. Leave the cake in the pan overnight in the refrigerator.
Nutrition Facts : Calories 459.4, Fat 26.2, SaturatedFat 6.8, Cholesterol 73.3, Sodium 378.8, Carbohydrate 47, Fiber 0.9, Sugar 34.3, Protein 4.4
RUM VANILLA BEAN BUNDT CAKE
This makes a bundt with gorgeous texture and lovely flavor. This cake is welcomed all year round and is right at home for a celebration or on the dessert table at a summer bbq.
Provided by Annacia * @Annacia
Categories Cakes
Number Of Ingredients 11
Steps:
- Allow butter, eggs, and egg yolk to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour a 10-inch fluted tube pan; set aside. In a small bowl stir together flour and baking powder. In a medium bowl combine milk and rum. Using the tip of a small sharp knife, scrape out seeds from vanilla beans. Stir vanilla seeds into milk mixture; set aside.
- Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until light and fluffy.
- Add eggs and egg yolk; beat for 1 minute. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly.
- Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar.
- Make-Ahead Tip: Do not sprinkle cake with powdered sugar. Wrap cooled cake in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight at room temperature. Before serving, sprinkle with powdered sugar.
DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE
Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this recipe and more at www.vanilla.com
Provided by Patricia Rain
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
- Pour milk into a saucepan, add the vanilla bean, and scald the milk.
- Let mixture cool to room temperature.
- Remove vanilla bean and set aside.
- Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
- In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
- Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
- Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
- Blend in vanilla extract.
- On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
- Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
- Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
- Cool cake in the pan on a rack for 10 minutes.
- Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
- Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
- Allow to cool slightly before adding extract and rum.
Nutrition Facts : Calories 1088, Fat 68.7, SaturatedFat 41.5, Cholesterol 379.9, Sodium 476.4, Carbohydrate 100.3, Fiber 2.2, Sugar 34.5, Protein 16.9
RUM-VANILLA BEAN BUNDT CAKE
How to make Rum-Vanilla Bean Bundt Cake
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Allow butter, eggs, and egg yolk to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour a 10-inch fluted tube pan; set aside. In a small bowl stir together flour and baking powder. In a medium bowl combine milk and rum. Using the tip of a small sharp knife, scrape out seeds from vanilla beans. Stir vanilla seeds into milk mixture; set aside.
- Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until light and fluffy. Add eggs and egg yolk; beat for 1 minute. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly.
- Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar.
GINGERBREAD SNACK CAKE WITH VANILLA OR RUM SAUCE
This is a perfect cake to make to take for after dinner or even breakfast. I love waking up to the smell of baking gingerbread!
Provided by running rachel
Categories Breakfast
Time 45m
Yield 15-18 serving(s)
Number Of Ingredients 13
Steps:
- Cut flour sugar and butter together.
- Set aside one cup of mix.
- In remainder of mix sprinkle soda and spices. Then add eggs and mix well.
- Then lightly stir in buttermilk.
- Pour into a 9 by 12 greased pan, Then sprinkle remaining reserved mixture on top.
- Bake at 350°F for 35 to 40 minutes.
- For Sauce:.
- Mix sugar and cream together.
- Heat, when ready to serve beat in melted butter real well and stir in flavoring.
- Serve over gingerbread and then add cool whip if desired.
Nutrition Facts : Calories 382.1, Fat 16.2, SaturatedFat 9.9, Cholesterol 72.3, Sodium 213, Carbohydrate 57.3, Fiber 0.6, Sugar 43.7, Protein 3.4
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