Recipes for rum pound cake?
RUM POUND CAKE 1 (18.25 oz.) pkg. yellow cake mix 1 (3.4 oz.) pkg. instant vanilla pudding mix 4 eggs 1/2 c. water 1/3 c. oil 1/2 c. dark rum Rum Butter Glaze Place cake mix in large mixer bowl. Add vanilla pudding mix, eggs, water, oil and dark rum. Beat according to package directions, or 2 minutes at medium speed. (Do not over beat.) Turn into greased and floured 10-inch bundt pan, or 2 smaller (7 inch) bundt pans, or 8 to 10 (3 1/2 inch) brioche pans. Bake large bundt at 350 degrees 50 to 60 minutes (cover top with foil if browning too fast). Bake smaller bundt pans 35 to 45 minutes and brioche pans about 25 minutes. Place pans on cooling rack and cool completely before unmolding cake. Invert onto serving plate. Pierce top with wood picks. Spoon Rum Glaze over. Makes 10 servings. Each serving contains about 664 calories. OR RUM SOUR CREAM POUND CAKE 2 sticks butter 3 c. plain flour 3 c. sugar 6 eggs 1/4 tsp. soda 1 pkg. sour cream 1 tsp. vanilla 1 tsp. rum flavoring Cream butter and sugar. Add eggs one at a time. Beat well. Add flour and soda. Add vanilla and rum flavoring. Stir well. Add sour cream. Cook at 325 degrees for 20 minutes. Reduce heat to 300 degrees. Cook for 1 hour and 10-15 minutes. Bake in tube pan. OR RUM POUND CAKE 1 pkg. Duncan Hines deluxe yellow cake mix 1 pkg. vanilla Jello instant pudding 4 eggs 1/2 c. water 1/2 c. salad oil 1/2 c. rum 1/2 c. pecans, chopped Mix all ingredients except pecans with mixer and beat about 2 minutes. Sprinkle pecans on bottom of greased tube or bundt pan. Pour batter in and bake 1 hour at 325 degrees. Cool 20 minutes, remove from pan. Pierce top with fork. Spoon glaze onto cake until all is used. Bring to boil 1 stick butter, 1 cup sugar and 1/4 cup water, then add rum. JM
Do I have to alter my fudge recipe for high altitude?
Hope this helps. Whole Food says: Mixtures with high sugar content such as candy and frosting become concentrated faster due to rapid evaporation. When using a thermometer, reduce recipe temperature 1°F for every 500 feet of elevation. Thus, if you live at 5,000 feet and the recipe calls for a temperature of 234°F, cook it at 224°F. Monitor closely to avoid scorching.
How do you bake a homemade cake at high altitude?
High Altitude Yellow Cake w Lemon Buttercream1. I wasn't letting my fridge ingredients (egg, buttermilk, butter) come to room temperature. I hadn't been convinced yet that it mattered. (I'm convinced now.) 2. I wasn't sifting my flour. Pure laziness on my part; I just didn't want to have to. 3. I was melting my butter instead of creaming it with the sugar. I used to cream the two together, but I couldn't see that it made a difference. (I was wrong.) 4. I wasn't adding the dry ingredients alternately with the buttermilk. Again, laziness. I wanted to add all the dry ingredients at once, and then the buttermilk all at once. So, there you have it. I have changed my lazy, unbelieving ways, and now have the perfect high altitude (for my 5,000 feet) yellow cake recipe. If you live at a high altitude, you should definitely add Susan Purdy's book, "Pie in the Sky", to your cookbook library, you will be so glad you did. In the meantime, give this recipe a whirl! Notes: **I have listed the flour amount in ounces. High altitude cakes are so temperamental, and it's really hard to measure flour accurately with a measuring cup, so I strongly suggest you use a kitchen scale. If you must use measuring cups, 13 3/4 oz is 3 cups plus 1 tablespoon sifted flour, meaning you sift the flour first and then measure it out. I find it is much easier to weight the flour out and then sift it afterward; easier, and by weighing it I'm sure I've got the right amount of flour. (I don't have a flour sifter, I just use a fine mesh strainer, and tap, tap, tap...) **Make sure your oven is ready when your batter is ready. Once the buttermilk is mixed with the baking powder the chemical reaction that creates leavening starts, so you want to get the batter in the oven right away.Cake Baking Classes in Pune
I want to use a family pound cake recipe to bake in CO. (near Denver). How should I adjust the recipe?
The King Arthur flour site mentioned by Robert Lee is an excellent place to start. From there you'll have to experiment, sometimes a lot! Lower air pressure is part of the story, but so is the low humidity we often experience in the mountain states. Since you're making pound cake, which is far more dense than layer cake, you might first try the recipe without adjustments. I've found that banana bread, for instance, doesn't really need any altitude adjustments, and I live in Santa Fe at 7,000 feet (and often 15%-20% humidity). The more delicate the baked goods, the more likely the recipe will need adjustment.
The BEST CHOCOLATE CAKE recipe?
Here are 2 of my favorite recipes. Haven't done them together, but would probably be delicious. Yum. Both super easy, and not finicky. ALL TIME BEST CHOCOLATE CAKE EVER - so moist and easy. A family favorite (had to edit the one I found online) and never a disappointment. Off Hershey's cocoa box 1-1/2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup Cocoa powder 1 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 1 cup buttermilk 1/2 cup vegetable oil 1/2 teaspoons vanilla extract 1 cup cold coffee Directions:1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 2. Stir together dry ingredients in large bowl. Add wet ingredients; beat on medium speed of electric mixer 2 minutes. (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) For a frosting, I like a whipping cream type frosting, but buttercream is always a good standby. An easy whipping cream recipe is: Decadent Whipped Cream Ingredients 8 oz cream cheese, at room temperature 2 cups heavy cream 1/2 cup powdered sugar 1 tsp lemon zest or ½ tsp vanilla extract Use an electric mixer on medium-high speed to whip the cream cheese until smooth. Reduce the speed and stir in the sweetener and the extracts until the mixture is smooth and well blended. With the mixer on low speed, add half of the cream. Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until stiff. Use immediately for the best decorating texture. This is best done the same day. I prepared this frosting the night before once, but have to remix it as it had settled a bit in the bowl.
I baked a pound cake at 300 degrees for 1 hour and 40 minutes. After removing the cool cake from the pan, the center wasn't done. What can I do next time to avoid this problem?
Did you know that the typical electric oven will produce uneven temperatures? I'm not just talking about the possibility that the temp inside the oven didn't match the temp you set it to. I'm not just talking about the upper rack as compared to the lower rack either. I'm talking about how in some ovens, the left side can be a different temperature from the right side.That's why every oven needs one of these.First... you check your oven to see if it is even reaching the temperature you are setting it at. Then you see how much it drops when the element turns off. Then you see how long it takes to get back up to temperature. So, for all you know, your pound cake could have never reached temp, or even if it did, it could have spent more time at a lower temperature as your oven continually went hot and cold.Gas oven? Still needs one.You could try a different recipe... or 325 for 1 hour 20 minutes, or 350 for 1 hour and 10 minutes (according to a few other recipes I took a look at)... but if your oven isn't producing even temps, or if it isn't hitting the temp it is supposed to, it would still not be done in the middle.
What are some recipes for homemade cakes? How can I decorate the cake after it's been baked?
Hi I’m Chef Philippe, corporate chef for Chicago Steak Company, and welcome to my kitchen. Today, I want to talk to you about our delicious, creamy, New York Cheesecake from our Decadent Dessert Line. As you will see, each item in our dessert line has been handpicked to ensure that we offer you unique and elegant desserts to accompany your gourmet meal. Here we have our New York Style Cheesecake. Also, called Original or Plain Cheesecake, I can assure you there is nothing PLAIN about this cheesecake. As with all of our cheesecakes, this cheesecake is built on a custom blend of honey-graham-cracker-pecans crust and topped with a smooth cream cheese filling. Between these two, you get the perfect balance of rich creamy filling and crisp graham cracker crunch in each bite. You’ll notice this cake is pre-cut for you so it’s ready to serve to 12 friends. And what I like to do is offer some fresh fruit, maybe strawberries or raspberries to top it off. So there you have our New York Cheesecake from our Decadent Dessert Line. As you can see, this makes the perfect addition to any gourmet steak order. Be sure to check out the rest of our Decadent Dessert line.One of the keys to cutting a New York cheesecake is that cold cheesecake is the easiest to cut. Cheesecake that are frozen cannot be cut well and hot cheesecake may get soften and fall apart while cutting. Use a neat and hot blade to share through your cheesecake. The thinner the blade, the better pieces you will get of your cheese cake. Do not try to use a cake cutting knife as this will not allow you having clean slices. Dip the blade into warm water between each piece you cut. This will lessen the chance of the blade getting sticky. Following are some tips on how to serve a New York Cheesecake so you have a perfectly sliced New York style cheesecake for your guests:§ First of all you need to know what should be the size of your cake you want for your party. A cake with three pound weight can be sliced into 12 pieces. Not all of the guests will have one full sized piece and some them will search for a half piece. So you can take that a three pounded cake is enough for 12-15 person of the party.
Pound cake baking problems, please help?
I baked a pound cake for the first time today, and I had a couple of issues (and I used a well-rated recipe, so...) First, I had a horrible time getting it done properly. The recipe said bake at 350 for 40-60 minutes, using the toothpick test. The edges kept getting browner and browner, but the center just wasn't done -- I finally pulled it at 60 minutes, when it started to actually smell a bit burnt. The slightly overbrowned edges wouldn't be so bad, though, if the middle wasn't STILL underdone -- just a touch, just in the very center at the top, but still, what gives? This may have something to do with the second problem -- why did the shape come out sort of oddly? The edges are higher, then it dips down, and then it's really domed right in the middle. I followed the recipe exactly, and the result was still tasty, but these pesky problems are bugging me and I'd like to be able to solve them. Here's the recipe I used: http://purplefoodie.com/chocolate-chip-p...
Easy m&m cookie recipe?
Use this recipe, except, use M&Ms instead of chocolate chips. And when using M&Ms put them in last so they won't break while you're mixing them. The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks, 1/2 pound) butter, softened 3/4 cup granulated [white] sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels 1 cup chopped nuts --------------------------------------... COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minu
How do I make a good pound cake that's not dry?
The answer is in the name. Traditionally, a pound cake called for one pound of flour, one pound of butter, one pound of sugar and one pound of eggs. The cake is assembled by the creaming method, meaning first you beat the room temperature (not warm) butter until it is smooth and creamy, then you beat in the sugar until it is light and fluffy, and then you add the eggs one at a time. This can be a pain in the tuchus, because a pound of eggs is a lot of eggs.At this point, you can decide if you want your cake to taste like delicious creamy butter, or you can add some citrus zest, a few spices like ginger, cinnamon and nutmeg, or extracts like vanilla, coffee, almond, etc. Please do not use artificial flavors. They’re just bad and you’re going doing too much work to ruin it now. A pinch of salt won’t hurt.Once all the eggs are incorporated, fold in the flour, put your cake in a greased and floured cake pan and bake at 350F for 50 minutes or until a tester comes out clean. If you over bake it, it will be dry, so start testing about ten minutes before you think it’s done. If you’re using a non stick pan with a dark coating, turn the heat down to 325F. The dark pan will make the outside of the cake brown more quickly.If your cake is dry, it’s not the end of the world. Make a simple syrup flavored with lemon or orange zest and juice, or with your favorite liqueur or brandy, and brush it onto both the top and bottom of the cake, then let it sit for a while to absorb the syrup.And thank the gods of invention that you own a stand mixer. 19th century recipes called for the batter to be beaten for a full hour. I guess that’s what scullery maids were for. Bet they had great arms.