Archive for the ‘Glaze’ Category

Raspberry Rum Cake with Buttered Rum Glaze

1 cup pecans
1 (18.25 ounce) box 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 morsels, melted
1 cup raspberry jam, warmed to room temperature

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

Cake: 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 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 a 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 long fork and drizzle Buttered Rum Glaze over top and sides of cake.

Buttered Rum Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat. Stir in rum.

Makes 12 to 15 servings.

Strawberry Glaze

2 (1 pound) packages frozen whole strawberries, thawed
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 teaspoons lemon juice

Drain strawberries well, reserving 3/4 cup liquid. In saucepan, combine sugar and cornstarch. Mix well. Stir in reserved liquid. Bring to a boil, stirring over medium heat. Boil 1 minute. Mixture will be thickened and translucent. Remove from heat. Let cool slightly. Add lemon juice. Let cool completely. Arrange strawberries, with point up, over cooled cheesecake. Spoon glaze over strawberries.

Confectioners’ Sugar Glaze

2 tablespoons hot water, or milk or light cream
1/4 teaspoon vanilla, lemon or other extract,
    or 1 teaspoon lemon juice or rum
1 cup confectioners’ sugar

Stir the liquid into the sugar, adding more, a few drops at a time, as needed. The icing is of the proper consistency when it coats the spoon.

Pound Cake Glaze

1 cup granulated sugar
1/2 cup water
1 teaspoon almond extract

Boil and pour over cake as soon as it comes from the oven.

Juban’s Praline-Creole Mustard Glaze

Posted by LladyRusty at recipegoldmine.com May 4, 2001

Source: Recipe by Terry McDonner, Executive Chef at Juban’s Restaurant

1/4 cup praline liqueur, reduced by half
2 tablespoons dark brown sugar
2 tablespoons Creole mustard

Stir together praline liqueur, brown sugar and mustard.

Servings: 4