Re: Always Order Dessert: Rum Cake (from scratch!) -- Food Blog and Recipes

Sometime back in November I made the mistake of buying a tiny box of Tortuga rum cake that I saw on sale at the nearby TJ Maxx. I brought it home and opened the box for a small taste before dinner.

It was incredible! Eugene witnessed my minor freak-out as I raved over the moist, golden rum cake studded with a tiny sprinkle of crushed walnuts. Before I knew it, I had eaten the entire cake and was walking around the room with a happy buzz.

The next day after work, I returned to TJ Maxx and bought two more cakes--full-size this time. I proceeded to spend the next few weeks eating rum cake every night, returning to TJ Maxx regularly to replenish my supply. On one visit I finally realized that it would make more sense to just buy every cake they had left in stock (yes, this "made sense" to me)...so I did. I was so excited about the prospect of bringing home all these cakes that it didn't even occur to me to be embarrassed as I walked to the register with a tower of 8 rum cakes balanced in my arms.

"These are really, really good," I told the bemused cashier.

That was at the height of my wedding planning, and I credit a steady diet of nightly rum cake with helping me keep my sanity. (Miraculously, I still managed to lose quite a bit of weight pre-wedding; this may have to do with the fact that I was essentially replacing dinner with cake.)

When I got back in January, the first thing on my agenda was recreating this cake at home. I searched the Internet for recipes, but all the ones I found relied on a combination of boxed cake and pudding mixes.  I wanted to make rum cake from scratch, without bags of powdery substances. I finally found one recipe that was all from scratch except for the pudding mix (this, I’m sure you’ve guessed, is what led me to my explorations in homemade vanilla pudding mix). Not perfect, but definitely a start!

After a few trials and errors, I figured it out; I adjusted the original recipe slightly, and then replaced the packaged pudding mix called for in the recipe with a cup of my own homemade mix (essentially a combination of powdered milk and cornstarch). I pulled it from the oven, poured on the syrup, and waited anxiously until morning to see if it worked.

The results were brilliant!

The buttery rum syrup soaks evenly throughout the cake and leaves you with a moist, soft, golden cake speckled with flecks of vanilla bean. The texture of the cake is absolutely perfect—soft and springy without being spongy. Since the ingredients are all whole and from scratch, it lacks the artificial flavor undertones of the "semi-homemade" version.

The batter comes together easily, with not that much more effort than a cake mix, but the results are infinitely better. The rum both in the cake and the syrup can be adjusted according to your tastes. If you’re trying to recreate the Tortuga cake (the one in those hexagonal yellow boxes found in the airports all along the Caribbean—and TJ Maxx), I recommend getting a bottle of Tortuga rum, which can be found in various places online. You can also use infused or spiced rums such as Bacardi Coco or Captain Morgan’s, but I honestly prefer the simplicity and rich flavor of a good dark aged bottle (like Bacardi Anejo).

****
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Rum Cake (from scratch!)
Adapted to be completely homemade from a recipe found on Food.com

Ingredients

for the cake:
1/2 cups walnuts, crushed
1 1/2 cups granulated white sugar
1 stick (1/2 cup) butter, softened
3 tablespoons + 1/2 cup grapeseed or canola oil, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup DIY vanilla instant pudding mix (click for my easy homemade pudding mix recipe!; if you prefer, you can also use packaged pudding mix)
3/4 cup whole milk
4 large eggs
3/4 cup dark rum (recommended: Tortuga Rum)
1 tablespoon pure vanilla extract

for the rum syrup:
1 stick (1/2 cup) butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon Kosher salt
1/2 cup dark rum

Special Equipment: One 10-15 cup Bundt pan

Preheat oven to 325 degrees. Grease and flour bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.

In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.

Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.

While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.

View the original article here

Re: Always Order Dessert: Rum Cake (from scratch!) -- Food Blog and Recipes

Sometime back in November I made the mistake of buying a tiny box of Tortuga rum cake that I saw on sale at the nearby TJ Maxx. I brought it home and opened the box for a small taste before dinner.

It was incredible! Eugene witnessed my minor freak-out as I raved over the moist, golden rum cake studded with a tiny sprinkle of crushed walnuts. Before I knew it, I had eaten the entire cake and was walking around the room with a happy buzz.

The next day after work, I returned to TJ Maxx and bought two more cakes--full-size this time. I proceeded to spend the next few weeks eating rum cake every night, returning to TJ Maxx regularly to replenish my supply. On one visit I finally realized that it would make more sense to just buy every cake they had left in stock (yes, this "made sense" to me)...so I did. I was so excited about the prospect of bringing home all these cakes that it didn't even occur to me to be embarrassed as I walked to the register with a tower of 8 rum cakes balanced in my arms.

"These are really, really good," I told the bemused cashier.

That was at the height of my wedding planning, and I credit a steady diet of nightly rum cake with helping me keep my sanity. (Miraculously, I still managed to lose quite a bit of weight pre-wedding; this may have to do with the fact that I was essentially replacing dinner with cake.)

When I got back in January, the first thing on my agenda was recreating this cake at home. I searched the Internet for recipes, but all the ones I found relied on a combination of boxed cake and pudding mixes.  I wanted to make rum cake from scratch, without bags of powdery substances. I finally found one recipe that was all from scratch except for the pudding mix (this, I’m sure you’ve guessed, is what led me to my explorations in homemade vanilla pudding mix). Not perfect, but definitely a start!

After a few trials and errors, I figured it out; I adjusted the original recipe slightly, and then replaced the packaged pudding mix called for in the recipe with a cup of my own homemade mix (essentially a combination of powdered milk and cornstarch). I pulled it from the oven, poured on the syrup, and waited anxiously until morning to see if it worked.

The results were brilliant!

The buttery rum syrup soaks evenly throughout the cake and leaves you with a moist, soft, golden cake speckled with flecks of vanilla bean. The texture of the cake is absolutely perfect—soft and springy without being spongy. Since the ingredients are all whole and from scratch, it lacks the artificial flavor undertones of the "semi-homemade" version.

The batter comes together easily, with not that much more effort than a cake mix, but the results are infinitely better. The rum both in the cake and the syrup can be adjusted according to your tastes. If you’re trying to recreate the Tortuga cake (the one in those hexagonal yellow boxes found in the airports all along the Caribbean—and TJ Maxx), I recommend getting a bottle of Tortuga rum, which can be found in various places online. You can also use infused or spiced rums such as Bacardi Coco or Captain Morgan’s, but I honestly prefer the simplicity and rich flavor of a good dark aged bottle (like Bacardi Anejo).

****
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Rum Cake (from scratch!)
Adapted to be completely homemade from a recipe found on Food.com

Ingredients

for the cake:
1/2 cups walnuts, crushed
1 1/2 cups granulated white sugar
1 stick (1/2 cup) butter, softened
3 tablespoons + 1/2 cup grapeseed or canola oil, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup DIY vanilla instant pudding mix (click for my easy homemade pudding mix recipe!; if you prefer, you can also use packaged pudding mix)
3/4 cup whole milk
4 large eggs
3/4 cup dark rum (recommended: Tortuga Rum)
1 tablespoon pure vanilla extract

for the rum syrup:
1 stick (1/2 cup) butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon Kosher salt
1/2 cup dark rum

Special Equipment: One 10-15 cup Bundt pan

Preheat oven to 325 degrees. Grease and flour bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.

In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.

Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.

While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.

View the original article here

Re: Always Order Dessert: Rum Cake (from scratch!) -- Food Blog and Recipes

Sometime back in November I made the mistake of buying a tiny box of Tortuga rum cake that I saw on sale at the nearby TJ Maxx. I brought it home and opened the box for a small taste before dinner.

It was incredible! Eugene witnessed my minor freak-out as I raved over the moist, golden rum cake studded with a tiny sprinkle of crushed walnuts. Before I knew it, I had eaten the entire cake and was walking around the room with a happy buzz.

The next day after work, I returned to TJ Maxx and bought two more cakes--full-size this time. I proceeded to spend the next few weeks eating rum cake every night, returning to TJ Maxx regularly to replenish my supply. On one visit I finally realized that it would make more sense to just buy every cake they had left in stock (yes, this "made sense" to me)...so I did. I was so excited about the prospect of bringing home all these cakes that it didn't even occur to me to be embarrassed as I walked to the register with a tower of 8 rum cakes balanced in my arms.

"These are really, really good," I told the bemused cashier.

That was at the height of my wedding planning, and I credit a steady diet of nightly rum cake with helping me keep my sanity. (Miraculously, I still managed to lose quite a bit of weight pre-wedding; this may have to do with the fact that I was essentially replacing dinner with cake.)

When I got back in January, the first thing on my agenda was recreating this cake at home. I searched the Internet for recipes, but all the ones I found relied on a combination of boxed cake and pudding mixes.  I wanted to make rum cake from scratch, without bags of powdery substances. I finally found one recipe that was all from scratch except for the pudding mix (this, I’m sure you’ve guessed, is what led me to my explorations in homemade vanilla pudding mix). Not perfect, but definitely a start!

After a few trials and errors, I figured it out; I adjusted the original recipe slightly, and then replaced the packaged pudding mix called for in the recipe with a cup of my own homemade mix (essentially a combination of powdered milk and cornstarch). I pulled it from the oven, poured on the syrup, and waited anxiously until morning to see if it worked.

The results were brilliant!

The buttery rum syrup soaks evenly throughout the cake and leaves you with a moist, soft, golden cake speckled with flecks of vanilla bean. The texture of the cake is absolutely perfect—soft and springy without being spongy. Since the ingredients are all whole and from scratch, it lacks the artificial flavor undertones of the "semi-homemade" version.

The batter comes together easily, with not that much more effort than a cake mix, but the results are infinitely better. The rum both in the cake and the syrup can be adjusted according to your tastes. If you’re trying to recreate the Tortuga cake (the one in those hexagonal yellow boxes found in the airports all along the Caribbean—and TJ Maxx), I recommend getting a bottle of Tortuga rum, which can be found in various places online. You can also use infused or spiced rums such as Bacardi Coco or Captain Morgan’s, but I honestly prefer the simplicity and rich flavor of a good dark aged bottle (like Bacardi Anejo).

****
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Rum Cake (from scratch!)
Adapted to be completely homemade from a recipe found on Food.com

Ingredients

for the cake:
1/2 cups walnuts, crushed
1 1/2 cups granulated white sugar
1 stick (1/2 cup) butter, softened
3 tablespoons + 1/2 cup grapeseed or canola oil, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup DIY vanilla instant pudding mix (click for my easy homemade pudding mix recipe!; if you prefer, you can also use packaged pudding mix)
3/4 cup whole milk
4 large eggs
3/4 cup dark rum (recommended: Tortuga Rum)
1 tablespoon pure vanilla extract

for the rum syrup:
1 stick (1/2 cup) butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon Kosher salt
1/2 cup dark rum

Special Equipment: One 10-15 cup Bundt pan

Preheat oven to 325 degrees. Grease and flour bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.

In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.

Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.

While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.

View the original article here

Re: Always Order Dessert: Rum Cake (from scratch!) -- Food Blog and Recipes

Sometime back in November I made the mistake of buying a tiny box of Tortuga rum cake that I saw on sale at the nearby TJ Maxx. I brought it home and opened the box for a small taste before dinner.

It was incredible! Eugene witnessed my minor freak-out as I raved over the moist, golden rum cake studded with a tiny sprinkle of crushed walnuts. Before I knew it, I had eaten the entire cake and was walking around the room with a happy buzz.

The next day after work, I returned to TJ Maxx and bought two more cakes--full-size this time. I proceeded to spend the next few weeks eating rum cake every night, returning to TJ Maxx regularly to replenish my supply. On one visit I finally realized that it would make more sense to just buy every cake they had left in stock (yes, this "made sense" to me)...so I did. I was so excited about the prospect of bringing home all these cakes that it didn't even occur to me to be embarrassed as I walked to the register with a tower of 8 rum cakes balanced in my arms.

"These are really, really good," I told the bemused cashier.

That was at the height of my wedding planning, and I credit a steady diet of nightly rum cake with helping me keep my sanity. (Miraculously, I still managed to lose quite a bit of weight pre-wedding; this may have to do with the fact that I was essentially replacing dinner with cake.)

When I got back in January, the first thing on my agenda was recreating this cake at home. I searched the Internet for recipes, but all the ones I found relied on a combination of boxed cake and pudding mixes.  I wanted to make rum cake from scratch, without bags of powdery substances. I finally found one recipe that was all from scratch except for the pudding mix (this, I’m sure you’ve guessed, is what led me to my explorations in homemade vanilla pudding mix). Not perfect, but definitely a start!

After a few trials and errors, I figured it out; I adjusted the original recipe slightly, and then replaced the packaged pudding mix called for in the recipe with a cup of my own homemade mix (essentially a combination of powdered milk and cornstarch). I pulled it from the oven, poured on the syrup, and waited anxiously until morning to see if it worked.

The results were brilliant!

The buttery rum syrup soaks evenly throughout the cake and leaves you with a moist, soft, golden cake speckled with flecks of vanilla bean. The texture of the cake is absolutely perfect—soft and springy without being spongy. Since the ingredients are all whole and from scratch, it lacks the artificial flavor undertones of the "semi-homemade" version.

The batter comes together easily, with not that much more effort than a cake mix, but the results are infinitely better. The rum both in the cake and the syrup can be adjusted according to your tastes. If you’re trying to recreate the Tortuga cake (the one in those hexagonal yellow boxes found in the airports all along the Caribbean—and TJ Maxx), I recommend getting a bottle of Tortuga rum, which can be found in various places online. You can also use infused or spiced rums such as Bacardi Coco or Captain Morgan’s, but I honestly prefer the simplicity and rich flavor of a good dark aged bottle (like Bacardi Anejo).

****
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Rum Cake (from scratch!)
Adapted to be completely homemade from a recipe found on Food.com

Ingredients

for the cake:
1/2 cups walnuts, crushed
1 1/2 cups granulated white sugar
1 stick (1/2 cup) butter, softened
3 tablespoons + 1/2 cup grapeseed or canola oil, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup DIY vanilla instant pudding mix (click for my easy homemade pudding mix recipe!; if you prefer, you can also use packaged pudding mix)
3/4 cup whole milk
4 large eggs
3/4 cup dark rum (recommended: Tortuga Rum)
1 tablespoon pure vanilla extract

for the rum syrup:
1 stick (1/2 cup) butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon Kosher salt
1/2 cup dark rum

Special Equipment: One 10-15 cup Bundt pan

Preheat oven to 325 degrees. Grease and flour bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.

In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.

In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.

Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.

Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.

While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).

Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.

View the original article here

Re: Always order Dessert: cake of rum (from scratch!)-Food Blog and recipes

Dos parfois en novembre j'ai fait l'erreur d'acheter une petite boîte de Tortuga rhum gâteau que j'ai vu en vente chez la voisine TJ Maxx. J'ai apporté à la maison et a ouvert la boîte pour un petit avant-goût avant le dîner.

C'était incroyable ! Eugene assisté mon mineur freak-out que j'ai déliré sur le gâteau de rhum humide, or clouté avec une petite pincée de noix écrasées. Avant je le savais, j'avait mangé le gâteau entier et se promenait autour de la salle avec un buzz heureux.

Le lendemain après le travail, je suis retourné à TJ Maxx et acheté deux gâteaux plus--plein-taille cette fois. Je me rendis à passer les semaines à venir manger le gâteau de rhum tous les soirs, revenant à TJ Maxx régulièrement pour reconstituer mon alimentation. Lors d'une visite, j'ai finalement réalisé qu'il serait plus judicieux d'acheter juste chaque gâteau qu'ils avaient quitté en stock (oui, cela "fait sens" pour moi)... alors j'ai fait. J'étais tellement excitée à l'idée de ramener chez eux tous ces gâteaux qu'il n'a pas même se produire pour moi d'être gêné quand je suis entré dans le registre avec une tour de 8 cakes rhum équilibré dans mes bras.

"Ce sont vraiment, vraiment bon," J'ai dit à la caissière perplexe.

C'était à la hauteur de la planification de mon mariage, et j'ai une alimentation régulière du gâteau de rhum tous les soirs de crédit avec pour m'aider à garder ma santé mentale. (Par miracle, j'ai quand même réussi à perdre un peu de pré-mariage poids ; cela peut avoir à faire avec le fait que je remplaçais essentiellement dîner avec gâteau.)

Quand je suis rentré en janvier, la première chose sur mon agenda a été recréer ce gâteau à la maison. J'ai cherché sur Internet pour les recettes, mais tous ceux que j'ai trouvé s'est fondé sur une combinaison de mélanges de gâteau et au lait en boîte.  Je voulais faire le gâteau de rhum à partir de zéro, sans sacs de substances poudreuses. J'ai enfin trouvé une recette qui était tout à partir de zéro, sauf pour le mélange de pouding (cela, je suis sûr que vous l'avez deviné, est ce qui m'a amené à mes explorations dans le mélange de pouding à la vanille fait maison). Pas parfait, mais certainement un début !

Après quelques essais et erreurs, j'ai pensé à elle J'ai rectifié la recette originale légèrement et remplace alors le mélange au lait emballés demandé dans la recette avec une tasse de mon propre mélange maison (essentiellement une combinaison de poudre de lait et de fécule de maïs). J'ai tiré du four, versé sur le sirop et attendu avec impatience jusqu'au matin pour voir si cela a fonctionné.

Les résultats ont été brillants !

Le sirop de rhum beurre absorbe uniformément dans tout le gâteau et vous laisse avec un gâteau humide, doux et doré moucheté avec des taches de gousse de vanille. La texture du gâteau est absolument parfaite, doux et moelleux sans être spongieux. Étant donné que les ingrédients sont tous ensemble et à partir de zéro, il manque les nuances de saveur artificielle de la version « semi-homemade ».

La pâte se rassemble facilement, avec ce pas beaucoup plus d'efforts qu'un mélange à gâteau, mais les résultats sont infiniment mieux. Le rhum dans le gâteau et le sirop peut être ajusté selon vos goûts. Si vous essayez de recréer le gâteau de Tortuga (celui de ces boîtes jaunes hexagonales trouvés dans les aéroports tout le long des Caraïbes — et TJ Maxx), je vous recommandons d'obtenir une bouteille de rhum de Tortuga, qui se trouve dans divers endroits en ligne. Vous pouvez également utiliser des rhums infusées ou épicés comme Bacardi Coco ou du capitaine Morgan, mais honnêtement, je préfère la simplicité et la riche saveur d'une bonne bouteille âgée sombre (comme Bacardi Anejo).

****
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Cake rhum (à partir de zéro!)
Adapté pour être entièrement fait maison d'une recette trouvée sur Food.com

Ingrédients

pour le gâteau :
1/2 tasse de noix, écrasés
1 1/2 tasse de sucre blanc granulé
1 bâton (1/2 tasse) beurre, ramolli
3 cuillères à soupe + 1/2 tasse huile de pépins de raisin ou de canola, séparée
1 3/4 tasse de farine tout usage
1/4 tasse fécule de maïs
4 c. à thé de poudre à pâte
1 cuillère à café de sel kasher
mélange de pouding instantané à la vanille DIY 1 tasse (cliquez ici pour ma recette de mélange de pouding maison facile!; si vous préférez, vous pouvez également utiliser emballés mélange de pouding)
3/4 tasses de lait complet
4 gros œufs
3/4 tasse de rhum brun (recommandé : Tortuga Rum)
1 cuillère à soupe d'extrait de vanille pure

pour le sirop de rhum :
1 bâton (1/2 tasse) de beurre
1/2 tasse d'eau
3/4 tasse blanche sucre granulé
1 cuillère à café de sel kasher
1/2 tasse de rhum brun

Équipement spécial : Une coupe de 10-15 Bundt pan

Préchauffer le four à 325 degrés. Graisser et fariner moule bundt, déposez les noix écrasées dans le fond de la casserole. Mettre de côté.

Dans la base d'un mélangeur, crémer le sucre de 1 1/2 tasse granulé et la 1/2 tasse de beurre. Ajouter les 3 cuillerées d'huile, farine, fécule de maïs, poudre à pâte et sel kasher combinant jusqu'à uniformément répartie. (Mélange ressemble à fines miettes.) Mélanger le mélange de pouding.

Dans un autre bol, fouetter ensemble les oeufs, lait, rhum, extrait de vanille et le reste de l'huile végétale. Ajouter au mélange sec et mélanger bien. La pâte sera lisse et mince et verser facilement.

Versez dans le moule bundt préparés et cuire au four pendant 50 à 60 minutes, ou jusqu'à ce qu'un testeur inséré dans le gâteau arrive propre.

Laisser refroidir dans le moule pendant 10 minutes, puis retourner sur une grille. Laisser refroidir pendant 20 à 30 minutes.

Pendant que le gâteau a refroidi, préparer le sirop de rhum : dans une grande casserole à bords élevés, mélanger le beurre, l'eau, le sucre granulé et le sel. Faire cuire à feu moyen jusqu'à ce que le beurre fait fondre complètement le sucre soit dissout. Laisser réduire légèrement, en gardant un œil sur elle, donc il n'est pas débordé. Retirer du feu et incorporer le rhum (il fera des bulles).

Laver et sécher le moule bundt, puis recouvrir le gâteau refroidir et inverser le gâteau dans le moule. Verser le sirop de rhum chaud partout dans le gâteau et laissez tremper pendant 8 heures (une nuit). Dans la matinée, inverser le gâteau sur un plat de service. Garde couverte pendant 1 semaine à température ambiante.

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Re: Always order Dessert: cake of rum (from scratch!)-Food Blog and recipes

Dos parfois en novembre j'ai fait l'erreur d'acheter une petite boîte de Tortuga rhum gâteau que j'ai vu en vente chez la voisine TJ Maxx. J'ai apporté à la maison et a ouvert la boîte pour un petit avant-goût avant le dîner.

C'était incroyable ! Eugene assisté mon mineur freak-out que j'ai déliré sur le gâteau de rhum humide, or clouté avec une petite pincée de noix écrasées. Avant je le savais, j'avait mangé le gâteau entier et se promenait autour de la salle avec un buzz heureux.

Le lendemain après le travail, je suis retourné à TJ Maxx et acheté deux gâteaux plus--plein-taille cette fois. Je me rendis à passer les semaines à venir manger le gâteau de rhum tous les soirs, revenant à TJ Maxx régulièrement pour reconstituer mon alimentation. Lors d'une visite, j'ai finalement réalisé qu'il serait plus judicieux d'acheter juste chaque gâteau qu'ils avaient quitté en stock (oui, cela "fait sens" pour moi)... alors j'ai fait. J'étais tellement excitée à l'idée de ramener chez eux tous ces gâteaux qu'il n'a pas même se produire pour moi d'être gêné quand je suis entré dans le registre avec une tour de 8 cakes rhum équilibré dans mes bras.

"Ce sont vraiment, vraiment bon," J'ai dit à la caissière perplexe.

C'était à la hauteur de la planification de mon mariage, et j'ai une alimentation régulière du gâteau de rhum tous les soirs de crédit avec pour m'aider à garder ma santé mentale. (Par miracle, j'ai quand même réussi à perdre un peu de pré-mariage poids ; cela peut avoir à faire avec le fait que je remplaçais essentiellement dîner avec gâteau.)

Quand je suis rentré en janvier, la première chose sur mon agenda a été recréer ce gâteau à la maison. J'ai cherché sur Internet pour les recettes, mais tous ceux que j'ai trouvé s'est fondé sur une combinaison de mélanges de gâteau et au lait en boîte.  Je voulais faire le gâteau de rhum à partir de zéro, sans sacs de substances poudreuses. J'ai enfin trouvé une recette qui était tout à partir de zéro, sauf pour le mélange de pouding (cela, je suis sûr que vous l'avez deviné, est ce qui m'a amené à mes explorations dans le mélange de pouding à la vanille fait maison). Pas parfait, mais certainement un début !

Après quelques essais et erreurs, j'ai pensé à elle J'ai rectifié la recette originale légèrement et remplace alors le mélange au lait emballés demandé dans la recette avec une tasse de mon propre mélange maison (essentiellement une combinaison de poudre de lait et de fécule de maïs). J'ai tiré du four, versé sur le sirop et attendu avec impatience jusqu'au matin pour voir si cela a fonctionné.

Les résultats ont été brillants !

Le sirop de rhum beurre absorbe uniformément dans tout le gâteau et vous laisse avec un gâteau humide, doux et doré moucheté avec des taches de gousse de vanille. La texture du gâteau est absolument parfaite, doux et moelleux sans être spongieux. Étant donné que les ingrédients sont tous ensemble et à partir de zéro, il manque les nuances de saveur artificielle de la version « semi-homemade ».

La pâte se rassemble facilement, avec ce pas beaucoup plus d'efforts qu'un mélange à gâteau, mais les résultats sont infiniment mieux. Le rhum dans le gâteau et le sirop peut être ajusté selon vos goûts. Si vous essayez de recréer le gâteau de Tortuga (celui de ces boîtes jaunes hexagonales trouvés dans les aéroports tout le long des Caraïbes — et TJ Maxx), je vous recommandons d'obtenir une bouteille de rhum de Tortuga, qui se trouve dans divers endroits en ligne. Vous pouvez également utiliser des rhums infusées ou épicés comme Bacardi Coco ou du capitaine Morgan, mais honnêtement, je préfère la simplicité et la riche saveur d'une bonne bouteille âgée sombre (comme Bacardi Anejo).

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Cake rhum (à partir de zéro!)
Adapté pour être entièrement fait maison d'une recette trouvée sur Food.com

Ingrédients

pour le gâteau :
1/2 tasse de noix, écrasés
1 1/2 tasse de sucre blanc granulé
1 bâton (1/2 tasse) beurre, ramolli
3 cuillères à soupe + 1/2 tasse huile de pépins de raisin ou de canola, séparée
1 3/4 tasse de farine tout usage
1/4 tasse fécule de maïs
4 c. à thé de poudre à pâte
1 cuillère à café de sel kasher
mélange de pouding instantané à la vanille DIY 1 tasse (cliquez ici pour ma recette de mélange de pouding maison facile!; si vous préférez, vous pouvez également utiliser emballés mélange de pouding)
3/4 tasses de lait complet
4 gros œufs
3/4 tasse de rhum brun (recommandé : Tortuga Rum)
1 cuillère à soupe d'extrait de vanille pure

pour le sirop de rhum :
1 bâton (1/2 tasse) de beurre
1/2 tasse d'eau
3/4 tasse blanche sucre granulé
1 cuillère à café de sel kasher
1/2 tasse de rhum brun

Équipement spécial : Une coupe de 10-15 Bundt pan

Préchauffer le four à 325 degrés. Graisser et fariner moule bundt, déposez les noix écrasées dans le fond de la casserole. Mettre de côté.

Dans la base d'un mélangeur, crémer le sucre de 1 1/2 tasse granulé et la 1/2 tasse de beurre. Ajouter les 3 cuillerées d'huile, farine, fécule de maïs, poudre à pâte et sel kasher combinant jusqu'à uniformément répartie. (Mélange ressemble à fines miettes.) Mélanger le mélange de pouding.

Dans un autre bol, fouetter ensemble les oeufs, lait, rhum, extrait de vanille et le reste de l'huile végétale. Ajouter au mélange sec et mélanger bien. La pâte sera lisse et mince et verser facilement.

Versez dans le moule bundt préparés et cuire au four pendant 50 à 60 minutes, ou jusqu'à ce qu'un testeur inséré dans le gâteau arrive propre.

Laisser refroidir dans le moule pendant 10 minutes, puis retourner sur une grille. Laisser refroidir pendant 20 à 30 minutes.

Pendant que le gâteau a refroidi, préparer le sirop de rhum : dans une grande casserole à bords élevés, mélanger le beurre, l'eau, le sucre granulé et le sel. Faire cuire à feu moyen jusqu'à ce que le beurre fait fondre complètement le sucre soit dissout. Laisser réduire légèrement, en gardant un œil sur elle, donc il n'est pas débordé. Retirer du feu et incorporer le rhum (il fera des bulles).

Laver et sécher le moule bundt, puis recouvrir le gâteau refroidir et inverser le gâteau dans le moule. Verser le sirop de rhum chaud partout dans le gâteau et laissez tremper pendant 8 heures (une nuit). Dans la matinée, inverser le gâteau sur un plat de service. Garde couverte pendant 1 semaine à température ambiante.

View the original article here

Re : Toujours commande Dessert : gâteau de rhum (à partir de zéro!)--Blog culinaire et recettes

Back sometime in November I made the mistake of buying a small box of Tortuga Rum cake I've seen on sale at the nearby TJ Maxx. I brought home and opened the box for a small taste before dinner.

It was amazing! Eugene assisted my freak-out minor that I raved about the moist rum cake, gold studded with a small pinch of crushed walnuts. Before I knew it, I had eaten the entire cake and walked around the room with a happy buzz.

The next day after work, I went back to TJ Maxx and bought two cakes plus - full-size this time. I proceeded to spend the coming weeks eating Cake rum every night, returning to TJ Maxx regularly to replenish my supply. During a visit, I finally realized that it would be more sensible to buy just every cake they had left in stock (Yes, that "makes sense" for me)... so I did. I was so excited at the idea of bringing home all these cakes that it did not even occur to me to be embarrassed when I entered in the registry with a tower of 8 cakes rum balanced in my arms.

"These are really, really good," I told the puzzled cashier.

It was at the height of planning my wedding, and I have a regular supply of rum cake every night credit with helping me to keep my sanity. (Miraculously, I still managed to lose a little pre-wedding weight; this may have to do with the fact that I essentially replaced dinner with cake.)

When I returned in January, the first thing on my agenda was recreating this cake at home. I searched on the Internet for recipes, but all I found was based on a combination of mixtures of cake and canned milk.  I wanted to make the cake of rum from scratch, without bags of powdery substances. I finally found a recipe that was all from scratch, except for the pudding mixture (this, I'm sure that you guessed it, is what led me to my explorations in the House made vanilla pudding mixture). Not perfect, but certainly a start!

After a few trials and errors, I thought about it I've adjusted the recipe slightly and then replaces the mixture to packaged milk called for in the recipe with a cup of my own House Blend (essentially a combination of powdered milk and cornstarch). I pulled from the oven, poured over the syrup and eagerly until the morning to see if it worked.

The results were brilliant!

Rum butter syrup absorbed evenly into the cake and leave you with a cake moist, sweet, Golden speckled with flecks of vanilla bean. The texture of the cake is absolutely perfect, soft and fluffy without being spongy. Because the ingredients are all together and from scratch, it lacks the nuances of artificial flavor of the "semi-homemade" version

The dough comes together easily, with not much more effort than a cake mix, but the results are much better. The rum in the cake and syrup can be adjusted according to your tastes. If you try to recreate the cake of Tortuga (that of the hexagonal yellow boxes found at airports throughout the Caribbean - and TJ Maxx), I recommend getting a bottle of rum from Tortuga, located in various places online. You can also use infused or spicy as Bacardi Coco or the Captain Morgan rums, but honestly, I prefer the simplicity and rich flavor of a dark old bottle (like Bacardi Anejo).

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Cake rum (from scratch!)
Adapted to be entirely a recipe found on Food.com House

Ingredients

for the cake:
1/2 cup of nuts, crushed
1 1/2 cup of white sugar granulated
1 stick (1/2 cup) butter, softened
3 tablespoons + 1/2 cup oil Grapeseed or canola, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 tsp. baking powder
1 teaspoon kosher salt
DIY 1 cup vanilla instant pudding mix (click here for my mixture of easy House pudding recipe!; if you prefer, you can also use packaged pudding mix)
3/4 cups of full milk
4 large eggs
3/4 cup dark rum (recommended: Tortuga Rum)
1 tablespoon pure vanilla extract

for the rum syrup:
1 stick (1/2 cup) butter
1/2 cup of water
3/4 cup white sugar granulated
1 teaspoon kosher salt
1/2 cup Dark Rum

Special equipment: A cut of 10-15 Bundt pan

Preheat the oven to 325 degrees. Grease and flour bundt pan, place the crushed nuts in the bottom of the pan. Set aside.

In the basis of a mixer, cream sugar 1 1/2 cup granulated and the 1/2 cup butter. Add 3 tablespoons of oil, flour, corn starch, baking powder and kosher salt combine until evenly distributed. (Mixture resembles fine crumbs.) Mix the pudding mix.

In another bowl, whisk together eggs, milk, rum, vanilla extract and the rest of the vegetable oil. Add to the dry mixture and mix well. The dough will be smooth and thin and pour easily.

Pour into the prepared bundt pan and bake in the oven for 50-60 minutes, or until a tester inserted in the cake comes clean.

Let cool in pan for 10 minutes, then return on a grid. Cool for 20 to 30 minutes.

While the cake has cooled, prepare the rum syrup: in a large high-sided saucepan, mix butter, water, granulated sugar and salt. Cook over medium heat until the butter is completely melted sugar is dissolved. Let reduce slightly, keeping an eye on it, so it is not overwhelmed. Remove from heat and stir in the rum (it will bubble).

Wash and dry the bundt pan, then cover the cake cool and invert the cake in the pan. Pour the hot rum syrup all over the cake and leave to soak for 8 hours (overnight). In the morning, invert the cake on a serving dish. Guard covered for 1 week at room temperature.

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ARCO IRIS RING EASTER BASKET CAKE

1Heat oven to 325° f.. generously grease tube ribbed 12 cups cake pan with butter or spray. Make cake mix as directed on box, using the mixture of whites.2Divide of water, oil and egg among 3 small bowls. Add a few drops of yellow food color to 1 Bowl; mix well. Add the Red food coloring to second cup for rose. Add red and blue to third Bowl to make purple. Pour half of the yellow cake. The half of the rose pour carefully over the yellow mixture. Carefully pour the half of the purple on pink dough. Repeat the layers (not to mix colors). 3Bake as indicated in the box until you insert in the center of a stick, comes out clean. Cool 10 minutes; Turn out on rack to cool. Cool completely, about 1 hour. Place the cake in the service plate.4Divide frosting among 3 small bowls for microwave. 1 Bowl on high in microwave about 5 to 10 seconds; Add a few drops yellow food color and stir until frosting is smooth enough as a drizzle. With a spoon, drizzle yellow frosting forward and backward on the cake in the striped pattern until frosting all used (some allow frosting to drip onto plate in the middle of the cake, if desired). Another bowl of microwave freeze; Add the color red and blue to make purple. Drizzle the glaze over the cake in the same banding pattern. Repeat with the last bowl, adding red food to make the icing pink. Decorate cake with coconut sprinkles.5Place in resealable food storage plastic bag; Add a few drops of green food color. Seal bag and mix until coconut is evenly tinted. Sprinkle coconut on serving around the cake and the Center for "Grass of Easter."

Recipe taken from this site http://www.bettycrocker.com/recipes/rainbow-ring-easter-basket-cake/5749bd11-1d96-4f20-b8ec-5df06508fca4

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CROCK POT PECAN PIE

RECIPE and photo submitted by Melissa Hansford Snodgrass

CROCK POT PECAN PIE

Put the cake in the Pan and press up sides 1/2 inch
Mix 1 cup sugar
3 eggs

butter 1/2 cup melted
2/3 cup dark kayro syrup
1 teaspoon vanilla
1 cup pecan nuts broken

Make sure that you spray your pan first before putting it all in...
Cover and cook at high 3 hours

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HOMEMADE BEEF PEPPERONI

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