How To make Amber Rum Cake
------------------------------PATTI - VDRJ67A------------------------------ 1 pk Yellow cake mix with pudding
3 Eggs
1 c Apricot nectar
1 c Dark rum
3 tb Vegetable oil
1 c Sugar
1/4 c Nuts; chopped
Preheat oven to 350~. Grease and lightly flour a 10" tube pan or 12-cup bundt pan. In bowl, combine cake mix, eggs, 1/2 cup nectar, oil, 1/2 cup rum, and nuts, at medium speed. Turn into prepared pan. Bake 55-60 minutes or until tested done. Cool 15 minutes. Prepare glaze by combining 1/2 cup apricot nectar and sugar. Bring to a boil for minutes, stirring constantly. Remove from heat. Stir in remaining ingredients. Bring to a boil for 5 minutes, stirring constantly. Remove from heat. Add remaining 1/2 c rum. Remove cake from pan; set on serving placte. Prick top of cake and sides of cake with a fork. Carefully brush glaze over warm cake. -----
How To make Amber Rum Cake 's Videos
Apple Tatin Easy (with Rum) - A Perfect Tarte!
Apple Tatin. It is easy. Born of a cooking mistake - it became a classic desert - legendary. Tarte Tatin is made from just a few fine ingredients but there are two keys to success, the caramel and the apples. In my recipe, the caramel should be melted to a nice amber. When the dark rum and cinnamon are added they darken the color so be sure not to go past an amber color when melting. Apples? I tested several and went with Golden Delicious for my recipe. It is both sweet and tart without bitterness and holds up well during baking.
**Please remember to Subscribe, like the videos you enjoy, and click the notification bell so you will always know when I have uploaded a new video.** Thank you so much for watching.
Ingredients: Serves 6 - 8
5 Golden Delicious Apples (7-8 oz each)
4 oz Unsalted Butter (one stick)
3/4 cup Sugar
1 tsp Cinnamon
1 Tbsp Dark Rum
1/2 Recipe Butter Pie Crust (separate video)
Equipment (Affiliate):
9 Inch Cake Pan:
Music Attribution:
Music by: Steven O'Brien
Beautiful Sunrise
(Used for free under a Creative Commons Attribution-NoDerivatives 4.0 License:
I Have Been Making This Delicious Christmas Cake For 20 Years [Without Alcohol] Easy Quick Recipe
I Have Been Making This Delicious Christmas Cake For 20 Years [Without Alcohol] Easy Quick Recipe
#easyquickrecipes #christmascake #christmasfruitcake #fruitcakerecipe #fruitcake #cakes
♣️ Turn ON Subtitles To get Your Language!
This is a moist and soft Christmas cake that my family has been making for generations! It is with No Alcohol! This has a special twist and it is a tropical flavor!
The whole fruit cake is based on a sweetened coconut base! with the mix of tasty fruits and nuts, the cake is crunchy, and soft at the same time!
When you bake this, the whole house fills with a wonderful Christmas smell!
Try this easy dessert recipe this festive season and impress everyone! You will make it every day!
♣️ Ingredients:
For the Coconut base:
Desiccated coconut 2 cups (190g)
1/2 cup (120ml) of hot water
For the caramel syrup:
Sugar 100g (1/2 cup)
water 2 tablespoons and 1/4 cup
Salt 1/4 teaspoon
Fruit base:
Dates (about 1/2 cup)
150g (about 3/4 cup) of dried Sultanas & Cashew nuts
fresh grated Ginger 1 tablespoon
zest of a Lemon or Lime and zest of 1/2 an Orange
juice of 1/2 an Orange
1 teaspoon of Cinnamon powder (you can add all spice powder, instead of this)
This is 1/2 teaspoon of Cardamom powder (optional)
Golden syrup or Honey 2 tablespoons
Vanilla Extract 1 teaspoon
Finally,
2 Eggs
Melted Butter 75g (1/3 cup)
120g (1 cup) of flour
1 teaspoon of baking powder
1/4 teaspoon of Baking soda
----------------------//
♣️ Instructions / How to make
Desiccated coconut 2 cups(190g). Add 1/2 cup (12ml) of hot water. Mix well and set aside.
???? Let's make a simple caramel
Add Sugar 1/2 cup (100g) into a pan. Add 2 tablespoons of Water. The pan should be over medium heat. Let it bubble away and the color changes gradually.
After the color changed to amber, I added 1/4 cup (60ml) of water. Mix well! Now add the coconut to the caramel. Mix well! Add 1/4 teaspoon of Salt. Mix and cook for another minute. It is ready (Set aside)
???? Let’s prepare the Fruit base
Dates (about 1/2 cup). These are whole Dates. So, I pitted them! Rinse them under clean tap water. Now cut them into smaller pieces. The dates are ready now!
150g (about 3/4 cup) of dried Sultanas & Cashew nuts
Add the dates and dried fruits to a bowl
Add fresh grated Ginger 1 tablespoon
Then add the zest of a Lemon or Lime and the zest of 1/2 an Orange
Add the juice of 1/2 an Orange
1 teaspoon of Cinnamon powder (you can add all spice powder, instead of this)
1/2 teaspoon of Cardamom powder (optional)
Golden syrup or Honey 2 tablespoons
Mix well! Set aside!
???? Let’s assemble the cake
Add the sweetened coconut to a bigger bowl. Add the fruit mixture to the bowl
Vanilla extract 1 teaspoon
Beat and add 2 Eggs
Melted Butter 75g (1/3 cup)
Now sieve 120g (1 cup) of flour. with 1 teaspoon of baking powder. And 1/4 teaspoon of Baking soda. Mix well with a spoon
The baking pan is a 7-inch round pan, double-lined with baking paper. Put the mixture in carefully
Bake in a preheated oven, at 180c (356f) for 45-50 minutes
Enjoy!
----------------------//
♣️ Subscribe & Support my Channel :) and don't forget to click on the BELL ???? to not miss any new videos.
Subscribe Link
♣️ Write your thoughts and wishes to me in the comment box! it will make me very Happy and I will write back!!
If you liked this video, you can share this video with your friends on social media ????. This will go a long way in promoting my channel.
Please put a LIKE ???? below the video and write a comment or just SMILEY ???? only. I will continue to delight you with good recipes.
-------------------//
Music:
Deck the Halls by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
Source:
Artist:
Coconut Banana Rum Cake with Rum Cream Cheese Frosting #rumcake#rum#cake
How to Make A Christmas Cake - The Victorian Way
????Order your copy of Mrs Crocombe’s cookery book here: ????
Christmas is approaching so Mrs Crocombe is making a cake for Lord and Lady Braybrooke at Audley End House.
This traditional plum cake is based on a recipe by Charles Francatelli, who was Queen Victoria's chief cook from 1840 to 1841.
INGREDIENTS
680g plain flour
680g butter
450g caster sugar
450g dried chopped cherries
680g currants
680g candied peel
225g ground almonds
8 eggs
Zest of four oranges
15g ground spices (cinnamon, cloves, nutmeg)
½ pint of brandy
For the almond paste:
225g ground almonds
450g caster sugar
A little orange water
3-4 egg whites
For the icing:
6 egg whites
680g icing sugar
Lemon Juice
METHOD
Preheat your oven to 160ºC, 320ºF or gas mark 3.
Line a large cake tin with butter and greaseproof paper.
Soften your butter, then combine with the sugar, flour and eggs gradually. Then incorporate the cherries, currants, candied peel, ground almonds, spices and brandy until you have a thick mixture.
Pour this mix into your lined cake tin, then place in a preheated oven and bake until a skewer comes out clean when placed into the centre of the cake. This will take around six hours, but keep an eye on it.
Once your cake is out of the oven, remove it from the tin and leave it to cool on a wire rack. You can then make the almond paste.
Mix the ground almonds, caster sugar and orange water together in a bowl. Slowly add in the egg whites, and mix until the mixture comes together into a dough. You may not need to use all of the egg whites, so keep an eye on the consistency of the mixture so it doesn’t become too thin.
Take your almond paste and roll it out until it is around 5mm thick. Using your cake tin as a guide, cut out a circle to cover the top of the cake, and a strip to encircle the sides. You can then place it over the cake, using jam or water as a glue if necessary.
Next you can make the icing by mixing the egg whites and fine sugar together. Add a few drops of lemon juice until the mixture becomes spreadable. Cover the cake in this icing mixture and leave this in a dry place until it turns hard.
You can then decorate the cake by piping on some more icing. It’s up to you to choose your decorating style, but if you’d like to keep it authentically Victorian we suggest writing a Christmas message onto your cake. You can add a little food colouring to your icing to create an array of colours for your cake.
Discover more Victorian Christmas recipes:
SUBSCRIBE TO OUR YOUTUBE CHANNEL:
FIND A PLACE TO VISIT:
LIKE US ON FACEBOOK:
FOLLOW US ON TWITTER:
FOLLOW US ON INSTAGRAM:
Vanilla Rum Cake
In this video I share with you my Vanilla Rum Cake recipe. Very easy and super delicious! Enjoy !
Ingredients
3 cups all purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 cup milk
1 tablespoon vanilla extract
1/4 to 1/2 cup flavored or plain rum (optional)
Simple syrup
Preheat oven to 325 degrees
Sift all dry ingredients and set aside.Combine butter and sugar until pale in color, light and fluffy. Add the eggs one at a time and mix until well combined. Add vanilla to milk. With your mixer turned off add the dry ingredients and milk alternately starting and ending with the dry ingredients. Make sure to scrape the sides and bottom of the bowl with a spatula in between additions. Once this is all well combined you can bake in either one 10 inch round pan or two 8 inch round pans. Bake for 30 to 40 minutes depending on the size of your pan. After baking, let cake cool completely before soaking with simple syrup.
Simple syrup
Combine 1 cup of sugar and 1 cup of water and cook over low to medium heat on stove top for about 5 to 10 minutes or until it becomes a light syrup. Take off the heat and add the rum. You may omit the rum if desired.
Trini Browning Recipe - Burnt Sugar - Episode 783
3 tbsp brown sugar
1/4 cup water