Rum & Coke Pound Cake

I’m always on the look out for inspiration and ideas to create new recipes, and strolling around the net the other day while researching pound cake I came across a number of different recipes that utilized carbonated beverage of various flavors into the cake. Certainly an interesting addition but one I was hesitant to try. Then the other night while watching the TV I saw a commercial for rum and the idea began to work itself out in my head. I think the addition of rum to any number of recipes is a bonus The result is this recipe for rum & coke pound cake, which came out rather well, even if it’s not a traditional pound cake which was simply one pound each of sugar, butter, flour and eggs. Slightly less ingredients here, but still a moist dense cake.

Ingredients for Rum & Coke Pound Cake

1 1/2 cups softened butter
3 cups of granulated sugar
5 eggs
3 cups all purpose flour
1 pinch salt mixed into the flour
1 cup minus 2 Tbs Coca-Cola
2 Tbs Myers Dark Rum

Directions for Rum & Coke Pound Cake

Preheat oven to 325° with the rack in the center of the oven.

Take a bundt pan and lightly grease and flour the inside.* (see notes at end of directions)

In the bowl of the mixer place the softened butter and cream it until it is light and fluffy.Then with the mixer on medium slowly add the sugar about a 1/2 cup at a time allowing each addition to completely combine before adding the next.

: add sugar about 1/2 cup at a time

Once the sugar is combined begin to add the eggs one at a time waiting until each egg is completely combined before adding the next. **

: add the eggs one at a time

Once the eggs have been added, with the mixer on low begin to add the flour and continue to mix until all the flour is incorporated. Now slowly add the rum and coke, allowing the liquid to thoroughly combine between each addition. Pour into the prepared bundt pan

Place into the center rack of the oven and bake for about 70 minutes until a tooth pick stuck into the center of the cake comes out clean. Invert on a wire rack and remove from pan and allow to completely cool .

* You can also use 2 5 X 9 inch loaf pans, dividing the batter equally between both, and adjusting the cooking time to 90 minutes or less

** All the big shot cooks on the telly break their eggs directly into the items they are cooking. It’s a good way to get shell into the product. A better way is to break each egg one at a time into a small bowl to insure you don’t have any shell broken off. You can then add them one at a time to the recipe or for larger quantities of eggs put them into a larger bowl to hold.

Here are a few items to help make this recipe:
Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish
KitchenAid KP26M1XNP5 Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl

I have to admit, YES I am a cake junkie so there’s really no surprise that I give this one 5 paws.

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Rum & Coke Pound Cake

2013-11-12 20:20:09

a moist delicious dessert

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Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Ingredients

1 1/2 cups softened butter
3 cups of granulated sugar
5 eggs
3 cups all purpose flour
1 pinch salt mixed into the flour
1 cup minus 2 Tbs Coca-Cola
2 Tbs Myers Dark Rum

Instructions

Preheat oven to 325° with the rack in the center of the oven.
Take a bundt pan and lightly grease and flour the inside.* (see notes at end of directions)
In the bowl of the mixer place the softened butter and cream it until it is light and fluffy.Then with the mixer on medium slowly add the sugar about a 1/2 cup at a time allowing each addition to completely combine before adding the next.
Once the sugar is combined begin to add the eggs one at a time waiting until each egg is completely combined before adding the next. **
Once the eggs have been added, with the mixer on low begin to add the flour and continue to mix until all the flour is incorporated. Now slowly add the rum and coke, allowing the liquid to thoroughly combine between each addition.
Place into the center rack of the oven and bake for about 70 minutes until a tooth pick stuck into the center of the cake comes out clean. Invert on a wire rack and remove from pan and allow to completely cool

Notes

* You can also use 2 5 X 9 inch loaf pans, dividing the batter equally between both, and adjusting the cooking time to 90 minutes or less
** All the big shot cooks on the telly break their eggs directly into the items they are cooking. Its a good way to get shell into the product. A better way is to break each egg one at a time into a small bowl to insure you don't have any shell broken off. You can then add them one at a time to the recipe or for larger quantities of eggs put them into a larger bowl to hold.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

September 1, 2013December 8, 2014

Crème Brûlée

Crème Brûlée

My first attempts to produce this great dessert was to follow Julia Child’s directions in her famous tome “Mastering the Art of French Cooking (2 Volume Set”).It takes a number of pots and a lot of time. Through the years I’ve found much easier, less cumbersome recipes that produce just as tasty a product and are a little simpler to make.

Ingredients for Crème Brûlée

1/3 cup sugar
4 egg yolks
2 cups heavy cream
1 tsp vanilla or half a vanilla bean
1 Tbs Myers’s Dark Rum (optional)
Demerara sugar for topping

Directions for Crème Brûlée

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.

In a saucepan heat the cream with the vanilla and rum to 140° – 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.

At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.

Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.

Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

Here are a few items to help make this recipe:
BonJour Cr?me Brulee Ramekins Oval 4.5-Ounce, Set of 4
Pyrex Prepware 3-Piece Mixing Bowl Set, Clear
BonJour Crème Brûlée Chef’s Professional Culinary Torch with Fuel Gauge
Cuisinart CTG-00-3MS Mesh Strainers, Set of 3

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

I give this recipe 5 paws

Creme Brulee

2013-08-31 22:59:52

Serves 4

A fabulous dessert

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Prep Time

30 min

Cook Time

35 min

Total Time

1 hr 10 min

Prep Time

30 min

Cook Time

35 min

Total Time

1 hr 10 min

Ingredients

1/3 cup sugar
4 egg yolks
2 cups heavy cream
1 tsp vanilla or half a vanilla bean
1 Tbs Myers's Dark Rum (optional)
demerara sugar for topping

Instructions

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.
In a saucepan heat the cream with the vanilla and rum to 140° - 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.
At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.
Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.
Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

August 16, 2013November 14, 2014

Easter Bunny Cake

This cake can be made as a single layer or as a double layer cake. You will need either a very large platter or a large round cake disc to set the cake up on.

Ingredients for Easter Bunny Cake

4-8″ round cake pans greased and floured
2 – recipes of your favorite cake or 2 boxes of cake mix
Jelly beans 3 dark and 2 light colored
licorice sticks
shredded coconut, If you have allergies to coconut try shredding white chocolate
2 recipes for butter cream icing

Directions for Easter Bunny Cake

Following the directions for your chosen cake make 4 8″ round cakes. Layer the cakes with a flat side on the bottom and ice the center thick enough so the rounded top of the bottom layer will support the flat bottom of the second cake, with the top of the cake rounded. After you have iced centers cut one layer cake in half. Arrange the circular cake at the bottom of your platter and place the two halves with the cut side facing out above as ears.

For best presentation put the doilies on the platter before the cake and arrange wax paper around the edges of cake so that when you ice sides the icing won’t get on the doilies.

Ice top and sides of layered cakes and then coat sides and top with coconut leaving a uncoated area where the eyes and nose will go and a smaller clear area where the teeth will go.

Place the dark jelly beans for eyes and nose on cake and decorate with six licorice sticks as whiskers if sticks look too thick split them with a knife. Take on piece of licorice and cut in half length wise leaving about an inch uncut at the top. Spread it for the mouth and place the lighter jelly beans in between as teeth.

Butter Cream Icing

There are a number of tricks to a good buttercream icing. If your going to having the cake out in a warm area or if you want the icing to be very white substitute ½ to all the butter with shortening, if your going to use an all shortening recipe for a “very white” icing use about ¼ cup additional shortening.. There are a number of flavorings that are made “clear” use them to flavor an all white frosting, and if you truly like the butter flavor needed, use a no color butter flavoring.

Basics for all the recipes are cream the butter well and then add the flavorings and slowly add the sugar. Scrap the bowl down often to completely combine the ingredients. The icing will appear a little stiff at this point, and to thin to your desired consistency add the heavy cream or light corn syrup and whip the icing at a higher speed to make it airy and light and fluffy. Refrigerate for a while before working with it.

Ingredients for Buttercream Icing

1 cup butter or shortening or a combination of both
3 – 4 cups confectioners sugar
1 tbs vanilla
2 – 3 tbs heavy cream
pinch of salt

Directions for Buttercream Icing

Cream the butter well, then add the vanilla and salt, slowly add the sugar with the mixer on a slow speed scraping down the sides of the bowl often to incorporate all the sugar. Once combined add the heavy cream 1 tbs at a time and mix at medium high speed until you have the desired consistency. Can be refrigerated up to a week covered in the refrigerator.

Here are a few items to help make this recipe:
Chicago Metallic Commercial II Non-Stick 8-Inch Round Cake Pan
Wilton 13 Inch Angled Spatula With Black Handle
Twizzlers Sugar Free Twists, Strawberry, 5-Ounce Bags (Pack of 12)

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Easter Bunny Cake

2013-08-15 17:42:16

Serves 12

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Ingredients

4-8" round cake pans greased and floured
2 - recipes of your favorite cake or 2 boxes of cake mix
Jelly beans 3 dark and 2 light colored
licorice sticks
shredded coconut, If you have allergies to coconut try shredding white chocolate
2 recipes for butter cream icing

Instructions

Following the directions for your chosen cake make 4 8" round cakes. Layer the cakes with a flat side on the bottom and ice the center thick enough so the rounded top of the bottom layer will support the flat bottom of the second cake, with the top of the cake rounded. After you have iced centers cut one layer cake in half. Arrange the circular cake at the bottom of your platter and place the two halves with the cut side facing out above as ears.
Ice top and sides of layered cakes and then coat sides and top with coconut leaving a uncoated area where the eyes and nose will go and a smaller clear area where the teeth will go.
Place the dark jelly beans for eyes and nose on cake and decorate with six licorice sticks as whiskers. Take on piece of licorice and cut in half length wise leaving about an inch uncut at the top. Spread it for the mouth and place the lighter jelly beans in between as teeth.

Notes

For best presentation place doilies on the serving platter and before icing place waxed paper just underneath the cake so that the paper protects the doilies from any icing errors and will pull out easily

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

Buttercream Icing

2013-08-16 14:55:41

Yields 1

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Ingredients

1 cup butter or shortening or a combination of both
3 - 4 cups confectioners sugar
1 tbs vanilla
2 - 3 tbs heavy cream
pinch of salt

Instructions

Cream the butter well, then add the vanilla and salt, slowly add the sugar with the mixer on a slow speed scraping down the sides of the bowl often to incorporate all the sugar. Once combined add the heavy cream 1 tbs at a time and mix at medium high speed until you have the desired consistency. Can be refrigerated up to a week covered in the refrigerator.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/