![]() ![]() Leslie Revsin, Chef and Cookbook Author, New York City. In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Let the cake cool completely before serving. Preheat the oven to 350F and grease and flour a 10 to 12-cup Bundt pan. Once baked it’s topped with a rum, butter, sugar, and water glaze that soaks into the cake. A yellow cake mix is mixed with vanilla pudding mix, rum, and pecans. ![]() Sprinkle the top of the cake with the pecans. Rum cake is a holiday tradition and this easy recipe makes it a breeze to whip up amongst the whirlwind of the holiday season. Transfer the warm cake, still on the rack, to another baking sheet and repeat the process with the glaze that has dripped onto the first sheet. Spoon the glaze over the warm cake so it coats the top and flows over the sides. Set the cake, still on the rack, over a baking sheet. Stir the glaze to combine and let it stand just long enough so it thickens a little more but remains pourable. Boil for 1 minute, then strain the mixture through a fine-mesh sieve into a small bowl, pressing the solids through the sieve. Sift the flour and baking powder together, fold into the creamed mixture alternately with the orange rind, juice and chopped apricots. In a small saucepan over medium heat, stir together the apricot preserves, the 1 1/2 Tbs. Invert the pan onto the rack and lift off the pan. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Bake until the cake is well risen and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the batter to the prepared pan (it will fill it by more than three-fourths). ![]() Spoon the remaining batter on top and fold it in with the whisk until no streaks remain. Spoon half of the batter on top of the whites and gently whisk it in by hand. Increase the speed to high and gradually add the remaining 1/2 cup sugar, beating until stiff and glossy peaks form, 1 to 2 minutes, scraping down the sides of the bowl once. Using the whisk attachment and a clean bowl, beat the egg whites on medium speed until soft peaks form, about 2 minutes. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. If any lumps remain, increase the speed to medium and beat for 20 to 30 seconds. Butter a Bundt pan and lightly dust with flour. With the mixer still on low speed, gradually add the oil mixture, beating until smooth and blended, 1 to 2 minutes, occasionally scraping down the sides of the bowl. In a bowl, using a fork, lightly beat together the olive oil, orange zest, the 1 cup orange juice, the egg yolks and vanilla. In the bowl of an electric mixer fitted with the flat beater, beat the flour, baking powder, salt and 1 cup of the sugar on low speed until combined, about 1 minute. Oil a 12-cup Bundt® pan, dust with flour and tap out the excess. ![]()
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