Cakes
What's on the menu?
Ruthie's Banana Cake
1 cup or so of medium ripe bananas (about 3 medium size)
½ cup oil
2 eggs
2 cups flour
2 cups sugar
4-6 Tablespoons milk
1 teaspoon vanilla
½ teaspoon baking soda
nutmeg and cinnamon to taste
chopped pecans to taste (optional)
350 F
Combine bananas, oil, sugar, eggs, milk and vanilla. Mix well. Stir in flour and baking soda. Pour batter into a greased and floured 13 x 9 x 2-inch baking dish. Sprinkle with nutmeg and cinnamon. Top with pecans and chocolate chips. Bake at 350 degrees about 50 minutes or until golden browned.
Yield: 12 to 15 servings
Hummingbird Cake
350 F
Supposedly this cake is so good that it makes you go "uhmmmm" like a hummingbird. One thing for sure: everyone loves this cake! I used to bake it for school get togethers.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 ½ teaspoons vanilla extract
1 (8 oz.) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas, mashed
cream cheese frosting or powdered sugar glaze.
½ cup chopped pecans
Glaze:
1 ¼ cups powdered sugar
3 tablespoons milk (more if needed)
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into a greased and floured 9" x 13" pan. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan. At this time, a cream cheese frosting or powdered sugar glaze may be added to cake. (I prefer the glaze.) Sprinkle with pecans.
Glaze:
Mix milk into sugar.
Add more milk, 1 Tablespoon at a time, if needed to achieve desired consistency.
Drizzle on cake and top with pecans.
Southern Jam Cake
1 3/4 cups of all- purpose flour
1 1/2 cups granulated white sugar
1 cup canola oil
1 cup of buttermilk
1 cup of raisins
1 cup smuckers seedless blackberry jam
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground cloves
1 teaspoon of allspice
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1 cup of finely chopped pecans or walnuts
3 eggs
Caramel Frosting:
2 1/4 cups of brown sugar
1 1/2 sticks butter or margarine
2 teaspoons of vanilla extract
3 tablespoons of white corn syrup
4 1/2 tablespoons of milk
2 1/4 cups confectioners sugar
350 F
Preheat oven to 350 degrees and spray or flour 2 (9 inch) round baking pans. Put all ingredients into a large bowl except pecans and mix well on low. Increase speed to high until sugar is completely dissolved. Fold in pecans and pour into pans. Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing. Note: If you make this in the bundt pan you will need to cook it longer. I cooked this bundt cake 55 minutes and it turned out perfect.
For the Frosting:
Melt all ingredients except confectioners sugar on top of stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake.
Better than Sex Chocolate Cake
(Follow cake instructions)
I choke up whenever I come across this recipe or make this cake for a party because Mom found this recipe in a Redbook magazine while in the hospital the night before she had the procedure that caused her to die. She giggled and said that she wanted to bake it for Dad when she got home to Little Rock and she wanted me to help and to help her redecorate their bedroom so that it included Dad’s favorite color of red. That just does me in. They loved each other so much and were so devoted to each other and she wanted to surprise him with this cake. I’ve made it several times in many flavors and I must say, it is pretty mind blowing.
1 box German chocolate cake mix (or double chocolate) or favorite flavor
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16-17 oz) caramel, butterscotch or fudge topping (I prefer the caramel topping)
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits, pecans, or more topping sauce
Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13”x9”-inch pan. Choose the flavor of cake that is your favorite.
Poke top of warm cake every ½ inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake. Sprinkle with toffee chips, pecans, mini-chocolate chips, or more caramel topping. Store covered in refrigerator.
Honey Bun Cake
350 F
This is one of Haden’s favorite cakes. It is easy to make but is pretty rich and goes over well at gatherings. Haden would take the cake to work at the Memphis Corps of Engineers and share with his co-workers. He said that otherwise he might be forced to eat it all himself.
1 box yellow cake mix (I always use Duncan Hines Butter Recipe.)
¾ cup vegetable oil
1 cup sour cream
4 eggs
½ cup packed light brown sugar (I use dark brown if that is all I have on hand.)
1 teaspoon cinnamon (or more if desired)
chopped pecans, optional
2 cups powdered sugar
4 Tablespoons milk
1 Tablespoon vanilla
Preheat oven to 350 degrees F. Mix with a spoon: cake mix, oil, eggs and sour cream until lumps are gone. (I use a hand mixer until well blended.)
In a small bowl, mix together brown sugar and cinnamon.
Pour half of the cake mix in a 13”x9” inch cake pan that's been sprayed lightly with cooking spray.
Sprinkle brown sugar mixture evenly over the top. Sprinkle with chopped pecans, if desired. Pour remaining cake mix over sugar and spread evenly.
With a butter knife, swirl the cake mix to resemble a honey bun. Bake in the preheated oven for 40-45 minutes or until toothpick inserted near center comes out clean and cake is evenly golden.
Icing: While the cake is baking, combine powdered sugar, milk, and vanilla until creamy. Pour over warm cake.
Crescent Roll Cheesecake
350 F
This is another one of those super easy breakfast party recipes that one of the assistants brought. One is cream cheese with a cinnamon sugar topping, one has apple filling, and one has canned peaches. There are endless variations on this cake.
3 cans Pillsbury butter crescent rolls
2 (8 oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
¼ cup butter (melted)
Cinnamon & sugar
(You can use less cream cheese and a can of apple filling,
chopping apples into smaller pieces. Blueberry and cherry pie filling is also good with this.)
Unroll and spread 1 and half can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. (You can use pie filling as well) Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
Summer Broadfoot Crider’s Peanut Butter Sheet Cake
Stove Top, 350 F
Summer, like her mother and father, James and Brenda Broadfoot, is an outstanding cook. Haden and Summer’s husband, Vester, are great friends and hunting buddies. When he visits them in Eminence, Missouri, he always hopes that Summer has made this cake. It is his all time favorite.
2 cups flour
2 cups sugar
1 tsp. baking soda
½ tsp. salt
1 ½ stick of margarine or butter
¾ cup peanut butter
1 cup water
½ cup buttermilk
2 eggs
1 tsp. vanilla
Frosting:
1/2 cup butter
1/4 cup crunchy peanut butter
1/3 cup plus 1 T. milk
2 cups powdered sugar
1 tsp vanilla extract
Mix together flour, sugar, baking soda, and salt.
Bring the butter, peanut butter, and water to a boil. Pour the boiled mixture over the dry mixture.
Then, Stir in buttermilk, eggs, and vanilla. Mix and pour into a greased sheet cake pan. Bake at 350 degrees 15 to 20 minutes.
Frosting: Prepare Frosting by bringing the peanut butter, butter, and vanilla to a boil over medium heat. Then add 1 pound powdered sugar and milk until smooth and creamy and smooth frosting on cooled cake. It helps to use a mixer and blend this icing until very smooth and creamy. Sprinkle with chopped peanuts if desired. For extra richness, spread your favorite chocolate icing on top of the peanut butter icing.
Texas Sheet Cake
350 F
I have eaten several friends’ Texas sheet cakes and have loved them all. I love the ones with the cooked glazed icing loaded with pecans. Give me a sheet cake over a layer cake any day of the week.
1 cup butter
1 cup water
4 Tablespoons cocoa powder
2 cup flour
2 cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs, slightly beaten
½ cup sour cream
Icing:
½ cup butter
6 Tablespoons milk
4 Tablespoons cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
Preheat oven to 350F. For the cake, combine the butter, water, and cocoa in a saucepan. Bring to a boil; set aside. In a mixing bowl, combine flour, sugar, salt and soda. Add all the chocolate mixture all at once; stirring to combine. Add in slightly beaten egg and sour cream together; pour into bowl and mix well. Pour batter into a lightly sprayed 18x12x1 inch sheet pan and bake for 20 minutes.
Icing: Just before the cake is done, make the icing. Combine butter, milk, and cocoa in a large saucepan and bring to a boil. Add the powdered sugar and vanilla. Cool the cake slightly and then pour over cake. Sprinkle with pecans.
Ruthie’s Mississippi Mud Cake
350 F
The first time I had this cake was at a family gathering in Big Springs, Van Buren, Mo. Mom, Dad, Rex and I had gone to the park to visit Aunt Lottie and Uncle Bill Bailey because my cousin Terry had just had her son, Rodney. Uncle Bill was the head park ranger and they were living in the cabin across from the lodge. Windy grilled, the ladies prepared the sides, and Ruthie had made this wonderful cake dotted with marshmallows and pecans. Rex and I joined Aunt Lottie at the spring to pick watercress and then we all went to the Current River to swim. Of course, with all of that fun and great memories, I couldn’t forget Ruthie’s cake!
2 cups sugar
1 cup vegetable shortening, softened
4 eggs beaten
1/3 cup cocoa powder
1½ cups self-rising flour
½ teaspoon salt
1 cup chopped pecans
3 teaspoons vanilla extract
2 cups miniature marshmallows
1½ sticks butter, softened
1/3 cup cocoa powder
1 box confectioner’s sugar
½ cup evaporated milk
1 teaspoon vanilla extract
1 cup chopped pecans
In a bowl cream together the sugar and shortening. Add the eggs and beat. Sift together the flour, cocoa, salt. Add this and beat. Add the vanilla and pecans. Mix well. Pour into a 13”x9” pan and bake 300 degrees for 40 minutes. As soon as it is done take it out and sort of drop it softly on the stove so that the cakes falls. This makes it fudgy.
Cover the cake with mini marshmallows. Place back in oven and let slightly melt.
Icing: In a bowl combine the confectioner’s sugar, cocoa, vanilla, evaporated milk, melted butter, and pecans. Mix well. Pour this over the marshmallows and spread out. Place cake in refrigerator for 2-3 hours. Keep chilled until time to serve.
Mt. Dew Cake
350 F
In honor of my son-in-love, Dave Shirey, who drinks at least one Mountain Dew daily. He even keeps a few of the cartons as pop art. I love the Dew, too, but it would now put me into a diabetic coma.
1 box lemon cake mix
1 (4.5 oz). lemon instant pudding mix
1/4 cup vegetable oil or melted butter
4 eggs
1 (12 oz.) can Mt Dew
Confectioner sugar
In a bowl, combine cake mix, lemon pudding, oil, and eggs. While mixing, add Mt Dew a little at a time into batter. Pour into a well greased 9"x13" cake pan (or Bundt pan). Bake at 350º following directions on the cake box.
Icing: mix a little Dew to the con. sugar until thick and spreadable.
One Bowl Apple Cake
350 F
Haden loves a "pan" cake. One in a 9" x13" pan. I would buy the aluminum foil ones from Dollar Tree so that he could take them to work and then throw away the pan. His favorites: hummingbird, peanut butter, cinnamon bun, and apple. Below is an easy apple cake.
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda
Caramel Icing:
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons butter
1/4 cup evaporated milk
1 teaspoon vanilla extract
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon, and oil. Peel and slice the apples and add to the mixture in the bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased 9" x 13" pan. Bake for approximately 55 minutes or until golden. Haden always preferred a glaze icing made with powdered sugar and a little milk. The caramel icing below is also delicious.
Pecan Pie Cake
325 F
My favorite pie is pecan. I buy 2 pound bags of pecans at Costco and freeze them. When I want a snack, I get a bowl of pecans. I love pecan bars and I love this "cake".
1 box yellow cake or butter cake mix
½ cup melted butter
1½ cups light corn syrup
4 eggs
½ cup dark brown sugar, packed
1 teaspoon vanilla
1½ cups chopped pecans (I'll add extra pecans.)
Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of this batter. Spray a 9” x 13” pan with cooking spray. Spread remaining batter into this pan and bake at 325º for 15 minutes, or until just lightly browned.
In a mixing bowl, stir together reserved 2/3 cup batter, syrup, 3 eggs, brown sugar, vanilla and pecans. Pour filling on top of crust and cook at 325º for 50-60 minutes, until set in the center. Allow to cool completely before serving.
Rich’s Rich Cheesecake
350 F
Rich is Karen Bean Crane’s dad. He and his wife, Ginnie, live near Rex and Karen and the grandchildren in suburban Orlando, Florida. On one of our visits there, Rich made this delicious cheesecake. It is so rich and sinful tasting that it really doesn’t need a topping.
5 packages of cream cheese, softened
4 eggs
1 cup Splenda
1 teaspoon vanilla (or lime or lemon zest)
optional: ¼ cup lime or lemon juice for flavored cake
1 Tablespoon flour
Mix the cream cheese, Splenda, and vanilla together until totally blended. Then add flour and then eggs last. Mix together very well. Butter or spray cake pan or cheesecake pan. Pour in mix. Bake for 40 minutes at 350º or until golden brown on top. Cake may sink after baking. This is okay. Cake can be covered with sliced fresh fruit like strawberries or blueberries.
Death by Chocolate Bundt Cake
350 F
This is just one of the many bundt cakes I made for Dad, including Chocolate Zucchini, Cinnamon Spice, Bacardi Rum, and many, many more.
1 chocolate cake mix (I prefer Duncan Hines.)
1 small box instant chocolate pudding
3/4 cup vegetable oil
3/4 cup water, warm
4 eggs, beaten
1 cup sour cream
1 cup (or about 1/2 package) chocolate chips, semi-sweet
Fudge Frosting:
1 cup (or about 1/2 package) semi-sweet chocolate chips
1 tablespoon butter
1 teaspoon vanilla
1/2 to 1 cup powdered sugar
dash salt
milk to thin
Chocolate Ganache Icing:
1/2 cup heavy cream
2/3 cup dark chocolate chips, divided
Preheat oven to 350º. *Generously grease a Bundt pan.
Combine cake mix, dry pudding mix together in bowl. Add rest of ingredients; mix until all ingredients are combined well with beater, about one minute. Pour into prepared pan, and bake on middle rack of oven for about 50-60 minutes or until toothpick inserted in center of cake comes out clean. Remove from oven and place on wire rack. Let cake sit for about 5 minutes, loosen edges with a table knife, and invert onto a platter. Cool completely, then frost. Great with or without the frosting.
Fudge Frosting: Melt chocolate chips microwave-safe dish in 30 second increments. Add the butter and beat until smooth. Add powdered sugar, 1/2 cup to begin, and then add vanilla and dash of salt. Add remaining powdered sugar, continue to mix until desired spreading consistency. Add milk to thin. Top cake with frosting.
Chocolate Ganache Icing: Let the cake cool completely before adding ganache (or it will run right off the cake). To make the ganache add the 1/2 cup of heavy cream to 2/3 cup dark chocolate chips in a microwave-safe bowl and heat in 30 second increments.
Easy Pineapple Upside Down Cake
350 F
The pineapple upside down cake recipe is one Granny Mary used. I prefer the pecans to the cherries. I have always liked its sticky richness. Mom also made a yellow cake with a toasted coconut and brown sugar topping. I don't know how she got the "icing" to its candy-like consistency, but I remember she broiled it. I was bad to pull off the chewy topping and eat it. This ruined the cake, but she let me do it. I love you, Mom.
First layer:
1 cup light brown sugar
1 stick butter (melted)
Second layer:
1 box Yellow cake mix
1/2 cup oil
4 eggs
1 (20 oz.) can sliced pineapples, drained (save)
1 (20 oz.) crushed pineapple, drained (save)
1 cup pineapple juice (from the drained pineapples)
Maraschino cherries or pecan halves
In a 9” x 13” pan, add melted butter and a cup of light brown sugar. Mix and spread to cover the bottom then add pineapple slices. Place maraschino cherries or pecan halves in the center of each pineapple slice. Place some of the crushed pineapple in between the layers of the pineapple slices.
In another large bowl add the Yellow cake mix, 1/2 cup oil, 4 eggs, a cup of pineapple juice, and the rest of the crushed drained pineapple. Mix until well combined.
Pour into the prepared pan and bake at 350º for 40 minutes. When done, let cake cool for 5 minutes then turn over on a foil-wrapped pan.
Apple Fritter Cake
Stove Top, 350 F
This is not your usual apple cake. It is definitely rich and fritter like.
For Filling:
1 heaping cup of sliced apples (I cored, quartered, then sliced and diced.)
1/3 cup sugar
1/4 teaspoon cinnamon
small pinch freshly grated nutmeg
2 tablespoons cornstarch
2 teaspoons water
1/2 cup brown sugar (I used a 1/4 cup each of dark and light)
1/2 teaspoon cinnamon
For Cake:
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup greek yogurt (you could use plain yogurt as well or sour cream)
For Glaze:
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons milk
For filling: Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.
For Cake: Preheat oven to 350°. Grease and flour a 9" × 13" baking dish. Set aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix until combined. Add the eggs, one at a time, beating well after each addition.
Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.
Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.
Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some glaze out that pooled at the corners and repoured that over the top. Let the cake sit for awhile for the glaze to set.
Strawberry Bundt Cake
350 F
The evening of Dad's heart attack he complained of indigestion from the strawberry cake and took his usual dose of Tums. He was 57 years old. He was working the "graveyard" shift (11pm to 7am) at the main office of Mississippi River Transmission Corporation. It pumped natural gas from the gas field in Perryville, Louisiana through Arkansas and Missouri to be sold to Laclede Gas, the supplier for St. Louis. He worked his way from engine man to dispatcher. The dispatcher got measurements from the entire pipeline and put them in a register. If the line had a problem, he would know it. Shortly after midnight he began having horrible chest pains and called for an ambulance. He unlocked the outside door and lay down on his desk. He said that he could see himself from above and knew he had died. He also knew that Mom was going to be very ill. He said that he kept saying, "I can't leave, Mary! I can't leave, Mary!" The next thing he knew, there was an oxygen mask over his face. He survived despite losing half his heart tissue and he never had another heart attack. He survived Mom by about 5 years and died in his brothers' and sisters' arms at a family reunion. He knew traveling to see them would probably kill him due to his congestive heart problem, but he chose how he wanted to die. He said he wasn't afraid to go. I've never made the cake since even though it didn't cause the attack. I'm including it because it is delicious. And prompts this memory. By the way, I test my cakes with a dry spaghetti noodle. It works beautifully and will show crumbs if the cake is not done.
1 box white cake mix, I like Duncan Hines
1 (3 oz.) box strawberry-flavored instant gelatin
1 (15 oz.) package frozen strawberries in syrup, thawed and pureed
4 large eggs
½ cup vegetable oil
¼ cup water
Preheat oven to 350º. Lightly grease and flour bundt pan.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into pan and bake for 20 minutes, or until a pick inserted in the center comes out clean.
Let cool in the pan for 10 minutes. Remove from the pan and plate. A powered sugar glaze can be poured over the top.
Caramel Pecan Bundt Cake
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
1 8oz bag toffee chips
1 cup pecans, chopped
Caramel Drizzle:
1 (14 oz.) can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
325 F
Preheat oven to 325º and butter and flour a Bundt pan. Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee bits and pecans. Spoon batter into pan and bake for 85 minutes or until a wooden pick comes out clean. To prevent excess browning, cover the cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle: In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.
Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.
Cinnamon Swirl Bundt Cake
350 F
This was Dad's favorite bundt cake. It was his favorite to eat with his coffee. Mom and Dad arranged their day by their coffee breaks. Dad made a pot when he awoke at 6 am. Then he made a mid morning pot. Another pot of coffee after lunch, an afternoon pot, and then an evening pot. Usually 4-5 pots of coffee a day. But he used Maxwell House and only 2 scoops per 8 cup pot. That is not strong coffee. A spoon of sugar and one of Coffeemate finished the perfect cup. A night cap of coffee never kept them awake. He did love something sweet with his coffee. This cake was a favorite. I made it for him at least once a month.
1 box yellow cake mix (I prefer Duncan Hines.)
1 package vanilla instant pudding (4-serving, 3.9 ounce size box)
3/4 cup milk
3/4 cup water
4 large eggs
1 teaspoon butter extract, optional but adds to richness
1 teaspoon pure vanilla extract
Cinnamon Streusel:
1/4 cup sugar
2 teaspoons cinnamon
1/2 cup finely chopped toasted pecans
Glaze:
1 cup powdered sugar
2 tablespoons milk
Place a rack in the center of your oven and preheat the oven to 350º. Grease and flour a bundt pan and set aside.
In a large mixing bowl, stir together the cake and pudding mix. Add the milk and water and stir to combine. Beat in the eggs one at a time, combining well after each, then add the butter and vanilla extracts. Beat for 6 minutes at high speed.
In a small bowl, stir together the streusel ingredients: sugar, cinnamon, and pecans. Pour half of the batter into the prepared pan, sprinkle with all of the cinnamon-sugar mixture, then pour the remaining batter over the top. Bake the cake in the center of the oven until golden and a skewer inserted in the center comes out clean, 50 to 60 minutes. Set the pan on a wire rack and let cool for 8 minutes, then turn the cake out of the pan and let cool completely.
For the glaze: beat together the powdered sugar, milk, butter extract, and vanilla extract until smooth. Drizzle over the cooled cake. Slice and serve.
Bacardi Rum Cake
325 F
I made this cake for a treat when I worked part-time at the Museum Co., a gift shop of art objects from world museums, now closed. It was the perfect job for an art teacher. We weren't paid a commission along with our salary, but we were given "store money" for our sales. I was a good sales person, so I usually had a good bit of "money." I bought store items at our employee discount. I bought a lot of gift items as well as jewelry for Sammie. I also repaired gift items that were damaged and received these items when they were closed out. My Chinese Tang horse and Einstein marionette are examples of repaired items. My co-workers loved the rum cake and it was requested often. I think it comes close to the deliciousness of Grand Cayman's Tortuga Rum Cake.
1 cup chopped pecans
1 yellow cake mix (I like Duncan Hines.)
1 (3 3/4 oz). pkg. Jell-O Vanilla Instant Pudding and Pie filling. (Even if pudding is already in the cake mix.)
4 eggs
1/2 cup cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
Glaze:
1/4 pound butter, cubed for easier melting
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum
Preheat oven to 325º. Grease and flour a Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake for 1 hour. Cool. Invert cake onto a serving plate.
Glaze: melt the butter in a saucepan. Stir in the water and sugar. Boil for five minutes, stirring constantly. Remove from heat. Stir in the rum. Prick all over the top of the cake. Drizzle and smooth glaze evenly over top and sides. Allow the cake to absorb the glaze completely. Repeat until glaze is used up. Have waxed paper underneath and continue to scoop up the glaze and add it until the cake is saturated. This is a rich, moist cake. A dollop of whipped cream can be added for a special touch.
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