Preheat
oven to 350 F. Butter a bundt pan liberally. Sprinkle pan with brown
sugar, then spread the pineapple over it evenly. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
In
the bowl of a stand-mixer fitted with a paddle attachment, beat
together butter and sugars, slowly increasing the speed to medium and
beating about 5 minutes, until light and fluffy.
In
a small bowl, beat together the eggs, egg yolks and vanilla. Drizzle
mixture into the creamed butter, scraping the sides as needed. Once the
eggs are completely incorporated (it should resemble moist icing),
gently mix in 1/3 of the flour mixture, then half of the coconut milk.
Repeat a second time. Add the remaining flour and stir until just
combined.
Spoon
the batter into the prepared bundt pan (it will be very thick). Bake
for 35-45 minutes until a skewer inserted in the center comes out clean.
Rum Syrup
In
a small saucepan, warm the remainder of the coconut milk, and the sugar
over medium heat, stirring until the sugar dissolves. Be careful not to
bring it to a boil. Remove from heat and whisk in rum.
When
cake comes out of the oven: Using a wooden skewer, poke numerous holes
in the warm cake - the more holes, the more rum soaks in!
Pour 3/4 of the syrup over the cake slowly, allowing it to soak in before adding more.
Let cake cool in the bundt pan, then invert on plate.
Using a pastry brush, brush the top with the remaining syrup.
Coconut Rum Glaze
Combine
the butter, cream, salt and sugar together in a small saucepan over
high heat. Bring to a boil, stirring the mixture to dissolve the sugar
(about 2 minutes).
Remove from heat and whisk in the rum. Cool, then whisk in the toasted coconut.
Spoon the glaze over the top of the cake. For stronger rum flavor, allow cake to rest overnight under a covered dome.
To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Place the flour, sugar, pudding mix, baking powder, salt,
butter, and vegetable oil in a mixing bowl, and mix at medium speed
until everything is thoroughly combined and the mixture is sandy
looking.
Beat in the milk, then beat in the eggs one at a time. Scrape
the bowl thoroughly, and beat briefly to recombine any sticky residue.
Stir in the rum, vanilla, and butter-rum flavor.
Spritz a 10- to 12-cup Bundt pan with cooking spray. For an
extra layer of nutty flavor, sprinkle the inside of the pan with almond
flour and turn the pan to coat evenly; shake out any excess. Pour the
batter into the prepared pan and spread level with a spatula.
Bake the cake for 50 to 60 minutes. When done, a cake tester,
long toothpick, or strand of uncooked spaghetti will come out clean
when inserted into the center. Remove the cake from the oven.
Leave the cake in the pan to cool slightly while you make the syrup.
To make the syrup: In a medium-sized
saucepan combine the syrup ingredients, except vanilla. Bring to a rapid
boil then reduce to a simmer and cook (without stirring) for about 5 to
8 minutes, until the syrup thickens slightly. Remove from the heat and
stir in the vanilla.
Use a long skewer to poke holes all over the cake. Pour about
1/4 cup of the syrup over the cake (still in the pan). Allow the syrup
to soak in, then repeat again and again until all the syrup is used.
Cover the pan loosely with plastic wrap and allow the cake to
sit overnight at room temperature to cool completely and soak in the
syrup. When ready to serve, loosen the edges of the cake and invert onto
your serving plate. If the cake won’t release, don't force it. Place it
in the oven, turn the oven to 350°F, and warm for about 10 minutes, to
soften the sticky syrup. (If your oven is one that preheats by making
its upper element red-hot, place the cake on a lower rack and tent it
with aluminum foil to protect it.) Remove the cake from the oven, and
tip it onto the serving plate.
Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
Wrap securely (or place under a cake cover) and store at room
temperature for several days. Freeze for longer storage, up to 1 month.
I am compiling my Bundt cake recipes here
For the cake:
1 stick unsalted, softened butter
1/2 cup canola oil
1 3/4 cups granulated sugar
4 large eggs
3/4 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla
1/4 cup strawberry jam
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2-3 drops red food coloring
For the ganache:
14 ounce can sweetened condensed milk
2 tablespoons strawberry jam
1/2 cup white chocolate chips
1-2 drops red food coloring
Directions:
Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam
and vanilla until combined. Place flour, baking soda, baking powder and
salt into a large bowl, mixing to combine. Alternate adding flour then
buttermilk until well combined. Stir in red food coloring to enhance
pink color. Transfer batter to prepared bunt pan spreading cake evenly.
Bake for 50-55 minutes until baked through. Remove and let cool
completely.
Just before serving prepare ganache. Heat sweetened condensed milk in
a small saucepan over medium-low heat, stirring. Add jam and white
chips stirring until melted. Once melted, stir in 1-2 drops of red food
coloring to enhance color if desired then turn off heat. Let
cool/thicken for about 5 minutes. With a spoon, drizzle icing over cake
letting drip down sides as desired. Serve room temperature.
Preheat the oven to 350°F. Grease and flour a 10 cup bundt pan. * Set aside.
In
a medium sized bowl whisk the dry ingredients, flour, baking soda,
baking powder, salt, and spices. In the bowl of your stand mixer add the
eggs, brown sugar, melted butter, buttermilk, and molasses. Using the
paddle attachment, mix on low until the wet ingredients are combined,
about 30 seconds. Add the flour into the wet ingredients. Mix on low
until combined.
Pour
the batter into your prepared bundt pan. Bake for 45-50 minutes, or
until a toothpick is inserted and comes out mostly clean or with a few
moist crumbs on it. Let the cake cool in the pan for 10-15 minutes.
Invert cake onto cake stand. Allow to cool before topping with the
glaze.
Maple Glaze
In a small bowl whisk the powdered sugar, syrup, and milk until combined. Pour over the cake.
I have not tried this yet, I am collecting recipes to hopefully try in the near future
Italian Rum Cake Recipe
YIELD: 1 Bundt Pan or Tube Pan
INGREDIENTS:
* 1 box of yellow (NOT LEMON) cake mix
* 1 package of vanilla instant pudding (the 4 serving size) -
Oh and wait, you may not need the pudding (see below)
* 4 eggs
* 1/2 oil
* 1 cup of walnuts
* 1/2 cup dark rum
GLAZE INGREDIENTS:
* 1 stick of butter
* 1 cups of sugar (not powdered)
* 1/4 cup water
* 1/2 cup of dark rum
Procedure:
* Preheat the oven to 325 degrees
* Grease the bundt or tube pan
* Pour the 1 cup of chopped nuts over the bottom of the pan
* Mix all the cake ingredients together
* Blend well
* Pour batter over nuts
* Bake for
* While the cake is baking for the hour - prepare the glaze
GLAZE PREP:
* Melt the butter in a sauce pan
* Stir in the water and sugar
* Boil the glaze mixture for 5 minutes stirring constantly (Really.
Don't walk away to do facebook, pinterest, or even to do "something". Stay and stir.)
* Add the rum AFTER you pull the mixture off of the stove.
PUTTING IT TOGETHER:
* When the cake has cooled and then invert on the serving plate
* Prick the top
* Drizzle and smooth glaze evenly over the sides and top.
* Allow the cake to absorb the glaze as MUCH as possible(yes there will be a
small puddle on the plate - but the cake will absorb it the next 12 hours)
18 servings = 3 SmartPoints each or 12 serv 5 pts
1 lemon cake mix DELICIOUS
1 small package sugar free lemon pudding mix
4 eggs
¾ cup nonfat Greek yogurt
¾ cup lemon juice
¼ cup water
2 Tablespoons lemon juice
1 cup powdered sugar
Preheat oven to 350*F. Spray the inside of the cake or bundt pan with Pam or other 0 point spray.
Combine cake mix, pudding mix, eggs, yogurt, 3/4 cup lemon juice and ¼ cup water. Whisk until combined. Do not overbeat.
Pour batter into cake pan and bake according to cake package instructions.
Combine powdered sugar, and 2 Tablespoons lemon juice. Stir until all ingredients are combined. Use remaining lemon juice to bring to a consistency that will allow you to drizzle the glaze over the cooled cake. After the cake has cooled, drizzle the glaze over the cake.
I was born and raised in Fort Worth, Texas, Yee-Haw. I am a proud member of the Fightin' Texas Aggie Class of '94. I have been blessed with a wonderful husband and 4 beautiful children plus 4 angel babies. We are members of the local Catholic church. Besides being with my family, I love cooking, baking, decorating cakes, and saving money!
