INGREDIENTS
3 c. all-purpose flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 c. vegetable oil
1 (15 1/4 oz.) can crushed pineapple, undrained
2 tsp. vanilla
3 eggs
2 c. grated raw sweet potatoes
1 c. toasted and chopped pecans
Jack Daniel's Whiskey Sauce
COOKING DIRECTIONS
Preheat oven to 350 degrees. Stir together dry ingredients. With electric mixer, combine dry ingredients, oil, pineapple and vanilla. Add eggs one at a time; beat well after each. Fold in sweet potatoes and nuts. Pour into greased and floured 10 inch tube pan. Bake 1 hour 15 minutes.
TENNESSEE WHISKEY SAUCE:
INGREDIENTS
1 1/4 c. water
1/2 c. firmly packed light brown sugar
1/4 tsp. nutmeg
1/4 c. Jack Daniel's whiskey
1 1/2 tbsp. cornstarch
2 tbsp. butter
COOKING DIRECTIONS
Combine water, sugar and nutmeg in a saucepan. Bring to a boil. Combine Jack Daniel's Whiskey and cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted.
Showing posts with label bundt pan. Show all posts
Showing posts with label bundt pan. Show all posts
Wednesday, February 18, 2009
WHISKEY SAUCE FOR CAKES
2 c. sugar
Pinch of salt
1 tsp. pure vanilla
1 c. Jack Daniel's Black Label
1/2 lb. butter
Blend sugar and butter and vanilla until mixed completely. Then add whiskey bit by bit, mixing until it is a nice, loose, and creamy sauce. The sugar is supposed to be grainy. Pour over muffins or pound cake. Just down right good.
Pinch of salt
1 tsp. pure vanilla
1 c. Jack Daniel's Black Label
1/2 lb. butter
Blend sugar and butter and vanilla until mixed completely. Then add whiskey bit by bit, mixing until it is a nice, loose, and creamy sauce. The sugar is supposed to be grainy. Pour over muffins or pound cake. Just down right good.
Tuesday, February 17, 2009
JACK DANIEL'S CHOCOLATE BIRTHDAY CAKE
1 1/2 c. water
1/2 c. Jack Daniel's whiskey
1 tbsp. instant cocoa
2 1/2 sticks unsalted butter
1 c. unsweetened cocoa powder
2 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/8 tsp. salt
1 c. coarsely chopped pecans
2 tbsp. Jack Daniel's
Gobs of whipped cream or vanilla ice cream for serving
In a large saucepan, heat and stir the water, 1/2 cup Jack Daniel's, coffee, butter, and cocoa until the butter melts. Remove from heat and beat in sugar. Cool slightly, then whisk in the eggs, blending thoroughly.
In a bowl, sift together the flour, baking powder and salt. Beat into the chocolate mixture until incorporated. Stir in the pecans. Turn the batter into a greased and floured 9-inch tube pan or Bundt pan. Smooth the top of the batter with a spatula.
Bake the cake on the middle level of a preheated 325 degree oven for 60 to 75 minutes, until a cake tester comes out clean.
Immediately sprinkle with the 2 tablespoons of Jack Daniel's. Let cool on a rack, then remove cake from the pan.
NOTE: This cake is so rich it doesn't need icing, but it doesn't hurt to serve a lot of whipped cream or vanilla ice cream.
1/2 c. Jack Daniel's whiskey
1 tbsp. instant cocoa
2 1/2 sticks unsalted butter
1 c. unsweetened cocoa powder
2 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/8 tsp. salt
1 c. coarsely chopped pecans
2 tbsp. Jack Daniel's
Gobs of whipped cream or vanilla ice cream for serving
In a large saucepan, heat and stir the water, 1/2 cup Jack Daniel's, coffee, butter, and cocoa until the butter melts. Remove from heat and beat in sugar. Cool slightly, then whisk in the eggs, blending thoroughly.
In a bowl, sift together the flour, baking powder and salt. Beat into the chocolate mixture until incorporated. Stir in the pecans. Turn the batter into a greased and floured 9-inch tube pan or Bundt pan. Smooth the top of the batter with a spatula.
Bake the cake on the middle level of a preheated 325 degree oven for 60 to 75 minutes, until a cake tester comes out clean.
Immediately sprinkle with the 2 tablespoons of Jack Daniel's. Let cool on a rack, then remove cake from the pan.
NOTE: This cake is so rich it doesn't need icing, but it doesn't hurt to serve a lot of whipped cream or vanilla ice cream.
Sunday, February 15, 2009
JACK DANIELS CHOCOLATE VELVET CAKE
1 (8 inch diameter) sponge cake, 1 inch thick
2 oz. Jack Daniel's whiskey, divided
2 lb. semi sweet chocolate
1 c. heavy cream
6 egg whites
1/4 c. sugar
Whipped cream
Place sponge cake layer in bottom of a spring form pan and douse the sponge with 1 ounce of Jack Daniel's whiskey. Set aside. Place the chocolate, broken into pieces, into the top of a double boiler over simmering water; add 1 ounce of Jack Daniel's whiskey and heat stirring until the chocolate is smooth and fully melted. Whip the heavy cream until stiff peaks form. Beat the egg whites until stiff peaks form, adding sugar a little at a time until all is used. Fold the whipped cream, chocolate and egg whites together. Mix thoroughly, but not vigorously. Pour the chocolate mixture into the cake-lined pan; refrigerate overnight. Remove cake from pan and smooth the sides with a cake spatula. Decorate the borders with whipped cream.
2 oz. Jack Daniel's whiskey, divided
2 lb. semi sweet chocolate
1 c. heavy cream
6 egg whites
1/4 c. sugar
Whipped cream
Place sponge cake layer in bottom of a spring form pan and douse the sponge with 1 ounce of Jack Daniel's whiskey. Set aside. Place the chocolate, broken into pieces, into the top of a double boiler over simmering water; add 1 ounce of Jack Daniel's whiskey and heat stirring until the chocolate is smooth and fully melted. Whip the heavy cream until stiff peaks form. Beat the egg whites until stiff peaks form, adding sugar a little at a time until all is used. Fold the whipped cream, chocolate and egg whites together. Mix thoroughly, but not vigorously. Pour the chocolate mixture into the cake-lined pan; refrigerate overnight. Remove cake from pan and smooth the sides with a cake spatula. Decorate the borders with whipped cream.
Wednesday, January 28, 2009
JACK DANIELS CAKE
INGREDIENTS
1 box dark chocolate cake mix
4 eggs, lightly beaten
1/2 cup Jack Daniel's Whiskey
1/2 cup black coffee
1/4 cup broken pecan pieces
1 very ripe banana
1 stick butter, softened
COOKING DIRECTIONS
Preheat oven to 350F degrees.
In the bowl of an electric mixer combine all together, except the pecan pieces. Mix on medium-high 1-2 minutes until ribbon like consistency is achieved (do not overmix or cake will be tough).
Spray a Bundt cake pan with Pam to coat lightly.
Put pieces of nuts in the bottom. When cake mix is mixed well, pour batter into the pan, level off in center, and bake 45-50 min or until toothpick inserted in center is nearly clean.
1 box dark chocolate cake mix
4 eggs, lightly beaten
1/2 cup Jack Daniel's Whiskey
1/2 cup black coffee
1/4 cup broken pecan pieces
1 very ripe banana
1 stick butter, softened
COOKING DIRECTIONS
Preheat oven to 350F degrees.
In the bowl of an electric mixer combine all together, except the pecan pieces. Mix on medium-high 1-2 minutes until ribbon like consistency is achieved (do not overmix or cake will be tough).
Spray a Bundt cake pan with Pam to coat lightly.
Put pieces of nuts in the bottom. When cake mix is mixed well, pour batter into the pan, level off in center, and bake 45-50 min or until toothpick inserted in center is nearly clean.
POUND CAKE WITH COCONUT ICING
INGREDIENTS
2 Estee brand white cake mixes
1 lg. sugar free vanilla instant pudding mix
1 c. water
4 eggs
1/3 c. oil
Dash of salt
COOKING DIRECTIONS
Mix all together. Pour into well greased and floured bundt pan. Bake at 350 degrees for 1 hour.
INGREDIENTS
1/2 cup flaked, unsweetened coconut
1 recipe [low calorie frosting]
1/2 teaspoon coconut extract
COOKING DIRECTIONS
Mix coconut into frosting, and spread on cooled cake. Sprinkle with additional coconut and chopped macadamia nuts, if desired.
2 Estee brand white cake mixes
1 lg. sugar free vanilla instant pudding mix
1 c. water
4 eggs
1/3 c. oil
Dash of salt
COOKING DIRECTIONS
Mix all together. Pour into well greased and floured bundt pan. Bake at 350 degrees for 1 hour.
INGREDIENTS
1/2 cup flaked, unsweetened coconut
1 recipe [low calorie frosting]
1/2 teaspoon coconut extract
COOKING DIRECTIONS
Mix coconut into frosting, and spread on cooled cake. Sprinkle with additional coconut and chopped macadamia nuts, if desired.
Tuesday, January 27, 2009
HOLIDAY NUT CAKE
INGREDIENTS
6 eggs, beaten separately
1 cup butter (no substitutes)
2 scant cups sugar
1 teaspoon ground nutmeg
1 teaspoon salt
3 cups cake flour
2 cups walnuts or pecans, finely chopped
1 1/2 cups raisins
1 cup brandy or bourbon
This is an old Southern style cake recipe from the 1930's or 1940's which was baked in a slow oven for many hours, unlike the cakes of today.
COOKING DIRECTIONS
Preheat oven to 300°F. Grease and flour a large Bundt-pan or ring style pan.
In a large mixing bowl, add 3 egg yolks, one at a time, beating well after each addition. Add the sugar and beat until light and fluffy. Set aside.
In a separate bowl, beat 3 egg yolks, one at a time, beating well after each addition. Add the butter and beat until white in color.
Combine both mixtures in a single bowl. Stir together flour, nutmeg and salt until well mixed. Gradually add to batter, mixing well.
Soak the raisins in the bourbon and roll the finely chopped nuts in a little flour; stir into batter.
In a clean bowl, beat the 6 egg whites. Gently fold the beaten whites into the batter. The batter should be thick and heavy, but a small amount of water can be stirred in if needed to make a batter which can be stirred smoothly.
Bake in a 300°F oven for 30 minutes, then reduce heat to 275°F and bake for 2 to 2 1/2 hours or until cake has begun to pull away from the side of the pan.
Note: Hickory nuts, butternuts or macadamia nuts may be also be used in place of walnuts or pecans.
6 eggs, beaten separately
1 cup butter (no substitutes)
2 scant cups sugar
1 teaspoon ground nutmeg
1 teaspoon salt
3 cups cake flour
2 cups walnuts or pecans, finely chopped
1 1/2 cups raisins
1 cup brandy or bourbon
This is an old Southern style cake recipe from the 1930's or 1940's which was baked in a slow oven for many hours, unlike the cakes of today.
COOKING DIRECTIONS
Preheat oven to 300°F. Grease and flour a large Bundt-pan or ring style pan.
In a large mixing bowl, add 3 egg yolks, one at a time, beating well after each addition. Add the sugar and beat until light and fluffy. Set aside.
In a separate bowl, beat 3 egg yolks, one at a time, beating well after each addition. Add the butter and beat until white in color.
Combine both mixtures in a single bowl. Stir together flour, nutmeg and salt until well mixed. Gradually add to batter, mixing well.
Soak the raisins in the bourbon and roll the finely chopped nuts in a little flour; stir into batter.
In a clean bowl, beat the 6 egg whites. Gently fold the beaten whites into the batter. The batter should be thick and heavy, but a small amount of water can be stirred in if needed to make a batter which can be stirred smoothly.
Bake in a 300°F oven for 30 minutes, then reduce heat to 275°F and bake for 2 to 2 1/2 hours or until cake has begun to pull away from the side of the pan.
Note: Hickory nuts, butternuts or macadamia nuts may be also be used in place of walnuts or pecans.
RUM POUND CAKE
INGREDIENTS
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
Rum Sauce/Mayer's Rum (Optional):
It is good to keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
COOKING DIRECTIONS
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
Rum Sauce/Mayer's Rum (Optional):
It is good to keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
COOKING DIRECTIONS
Preheat oven to 350°F.
Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.
Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.
Sunday, October 19, 2008
ORANGE DREAM CAKE
INGREDIENTS
1 pkg yellow cake mix
3/4 cup Miracle Whip
1 pkg Dream Whip
3/4 cups orange juice
3 eggs
2 tsp grated orange zest
Preheat oven to 350°F.
COOKING DIRECTIONS
Combine the Miracle Whip, Dream Whip, cake mix, orange juice, beaten eggs and orange zest with electric mixer at medium speed for 2 minutes.
Pour into a greased and floured 10" bundt pan (A ring-shaped pan used to cook round ring shaped cake).
Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out nearly clean. Cool 10-15 minutes, loosen sides with a blunt knife and remove from pan.
Cool completely. Stir together 1 1/2 cups 10X sugar (confectioners) with 2-3 tablespoons of milk and drizzle over cooled cake. Sprinkle top with coconut if desired.
1 pkg yellow cake mix
3/4 cup Miracle Whip
1 pkg Dream Whip
3/4 cups orange juice
3 eggs
2 tsp grated orange zest
Preheat oven to 350°F.
COOKING DIRECTIONS
Combine the Miracle Whip, Dream Whip, cake mix, orange juice, beaten eggs and orange zest with electric mixer at medium speed for 2 minutes.
Pour into a greased and floured 10" bundt pan (A ring-shaped pan used to cook round ring shaped cake).
Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out nearly clean. Cool 10-15 minutes, loosen sides with a blunt knife and remove from pan.
Cool completely. Stir together 1 1/2 cups 10X sugar (confectioners) with 2-3 tablespoons of milk and drizzle over cooled cake. Sprinkle top with coconut if desired.
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