Archive for the ‘Cakes’ Category

Ritzy Raspberry Rum Cake

1 cup pecans
1 (18.25 ounce) box white or yellow cake mix
1 (4 ounce) box instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
1 (12 ounce) package semisweet chocolate chips, melted
1 cup raspberry jam, warmed to room temperature

Butter Rum Glaze
1/4 cup plus 2 tablespoons butter
3/4 cup granulated sugar
3 tablespoons water
3 tablespoons rum

Preheat oven to 325 degrees F (160 degrees C). Sprinkle pecans over bottom of a greased and floured 10-inch tube or 12-cup Bundt pan. Set aside.

In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and the 1/2 cup dark rum, mixing well. Pour 1/3 cake batter over pecans. Drizzle melted chocolate evenly over batter in pan. Pour another 1/3 of cake batter over melted chocolate. Spoon raspberry jam evenly over batter. Pour remaining batter on top of jam. Bake for 1 hour or until tested done when wooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.

While cake is still warm, prick top of cake with the tines of a fork and drizzle and smooth glaze over top and sides of cake. Make glaze by melting butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat, then stir in rum.

Italian Love Cake

Posted by Olga at recipegoldmine.com 6/6/02 7:31:55 am

1 box fudge marble cake mix
2 pounds ricotta cheese
3/4 cup granulated sugar
4 eggs
1 teaspoon vanilla extract
1 (3 3/4 ounce) box instant chocolate pudding
1 cup milk
1 (8 ounce) container whipped topping

Mix cake as directed on box. Pour into greased and floured 9 x 13-inch pan.

In separate bowl, combine ricotta, sugar, eggs and vanilla extract; mix well. Spoon over top of unbaked cake. Bake at 350 degrees F for 1 hour. Cool.

Mix pudding with milk; fold in whipped topping. Spread over cake; refrigerate.

Orange Rum Pound Cake

2 (17 ounce) boxes pound cake mixes
2 tablespoons shredded orange peel
2 teaspoons shredded lemon peel
1 cup granulated sugar
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons rum

Prepare mixes according to package directions, adding orange and lemon peel. Turn into greased and floured 10-inch angel food pan or fluted Bundt pan. Bake at 350 degrees F for 1 to 1 1/4 hours until done.

Cool in pan 10 minutes; remove to wire rack and cool 20 minutes more. Place on serving platter. Using a skewer, punch holes in top of cake at 1-inch intervals. Combine sugar, juices and rum. Bring to boil. Spoon slowly over cake a small amount at a time, allowing cake to absorb sauce. Chill cake until serving time.

Strawberry-Rhubarb Angel Food Cake

This cake is best if served the same day it is made.

1 angel food cake mix (or use a ready-made cake)
2 1/2 cups sliced rhubarb
1/2 cup granulated sugar
1 orange plus its grated peel
2 1/2 cups sliced strawberries
Red food color
1 cup whipping cream
1 (16 ounce) container ricotta cheese
4 tablespoons granulated sugar
Mint leaves (garnish)

Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid – if additional liquid is needed, add water to make 1/4 cup). Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender. Set aside 1/2 cup sliced strawberries. Stir remaining strawberries into rhubarb mixture. Stir in a few drops red food color for eye appeal. Cool. Mixture will begin to thicken slightly.

Slice cake horizontally to make 3 layers. Spoon 1/2 the filling on bottom cake layer. Add second layer cake and spoon on remaining filling. Place top layer on cake.

Chill cream well, then whip until stiff. Set aside.

Beat together ricotta cheese, 4 tablespoons sugar and the grated peel of one orange. Beat until fluffy. Fold whipped cream into whipped ricotta cheese. Frost the sides and top of cake with whip cream mixture. Garnish with remaining strawberry slices and mint leaves. Refrigerate until ready to serve.

Egg Nog Icing

1/2 cup butter, softened
3 egg yolks
6 cups sifted confectioners? sugar
1/4 cup bourbon whiskey

Beat butter and egg yolks until smooth. Gradually add confectioners’ sugar, 2 cups at a time, alternately with bourbon. Beat well after each addition.

This makes enough for a 3-layer cake.