The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
The famous orange cake that drives the whole world crazy melts in your mouth ! Recipe in 10 minutes
A new way to bake orange cake! I won't buy cake anymore! A new perfect recipe for quick cake, just bake it! Just delicious! The orange cake in the oven is better than in the store! So little time can be done. Cake contains a minimum of the simplest ingredients and does not contain chemicals. Be sure to try this homemade orange cake at home - you will love it and you bake it every day! Find out how to bake cake! Simple and delicious! How to cook Here are some practical recipes on my Food Channel! Everything is very simple, useful and delicious!
Turn on subtitles! They work for you! Let's make delicious orange cake which melts in your mouth! No eggs, no milk! Subscribe, like and cook!
Recipe and ingredients:
3 eggs.
pinch of salt
150 gr sugar
150 ml vegetable oil
150 ml orange juice
Grated orange sest
220 gr flour
10 gr baking powder
Honey
Coconuts
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How to make the Best Homemade Rum Cake | Holiday Bundt Cake Recipe
A rum cake baked in a Bundt pan is a decadent dessert masterpiece. Moist and rich, it's made with a luscious blend of rum-infused batter, creating a symphony of flavors. Topped with a buttery, caramel glaze, it's a delightful treat that balances the warmth of rum with sweet, indulgent perfection.
Rum Cake Recipe Ingredients:
For the Cake:
1 cup chopped walnuts
1¾ cups all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 tablespoons + ½ cup canola oil, divided
1 cup DIY instant vanilla pudding mix(or one 3.4-ounce package of instant vanilla pudding)
4 eggs
¾ cup whole milk
¾ cup dark rum
1 tablespoon vanilla extract
For the Rum Syrup:
¾ cup unsalted butter
1½ cups granulated sugar
¼ cup water
Pinch of salt
½ cup dark rum
Directions:
1. Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
3. Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for a minute or two - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
4. In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)
5. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
6. When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 seconds.
7. When the cake comes out of the oven, immediately pour about one-third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
8. Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don't be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
9. Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
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Video and Editing by: Teresa Koehler
Easy Chocolate-Glazed Cherry Bundt Cake Recipe (How to Make Bundt Cake) #ultragustibus
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Vanilla Bundt Cakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Vanilla Bundt Cakes. A bundt cake is instantly recognizable by its pretty fluted design. I like how it makes a cake look extra special. For this recipe we are making individual Vanilla Bundt Cakes. The cakes are buttery sweet with a texture that is wonderfully dense and moist. While perfect on their own, I couldn't resist pouring a Vanilla Glaze over each cake that dries to a beautiful hard matte finish.
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