Thursday, September 29, 2016

Caribbean Rum Cake

Rum cake has to be one of the best cakes ever.  It used to be a regular item at my Christmas parties and always a big hit.  I miss those Christmas parties!

This recipe comes from the King Arthur Flour website.  Check it out for some awesome recipes!

Hope you enjoy this special cake :)


Rum cake base

    • 2 cups King Arthur Unbleached All-Purpose Flour
    • 1 1/2 cups sugar
    • 1/2 cup unsalted butter, softened
    • 1/2 cup pastry cream filling mix or instant vanilla pudding mix, dry
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 cup vegetable oil
    • 1/2 cup milk
    • 4 large eggs
    • 1/2 cup white or golden rum
    • 2 teaspoons vanilla
    • 1/4 teaspoon butter rum flavor (optional but excellent)
    • 1/4 cup pecan or almond flour, for dusting baking pan

Rum soaking syrup

    • 1/2 cup unsalted butter
    • 1/4 cup water
    • 1 cup sugar
    • 1/2 cup white or golden rum
    • 1/2 teaspoon vanilla


Preheat oven to 325°F. 

Spray a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

Combine the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer on medium speed for 2 minutes. Scrape down the bowl after one minute.

Add the rum, vanilla and flavor to the batter and blend for another minute. 

Pour the batter into the prepared bundt pan and spread level with a spatula.

Bake 50 to 55 minutes. 

You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. For best results, try a piece of dry uncooked spaghetti or linguine.

Make the soaking syrup while the cake in the pan cools slightly.

Combine the syrup ingredients, except vanilla i
n a medium-sized saucepan. Bring to a rapid boil andreduce to a simmer . . . cook for about 5 to 8 minutes, until syrup thickens slightly. Remove from heat and stir in the vanilla.

Poke holes all over the cake u
sing a long skewer. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in . . . repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate.

Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

Yield: one large or two small bundt cakes. Cake freezes very well.


Saturday, September 10, 2016

Tomato and Roasted Red Pepper Spread

We love tortilla chips and are always happy to find tasty chip spread recipes.

This recipe and photo comes from McCormick Spices website.


Serves: 16
Serving Size: 2 tablespoons

1 pound green bell peppers
1 pound red bell peppers
1 pound plum tomatoes
1 tablespoon McCormick® Paprika
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed
1 tablespoon sugar
1 tablespoon tomato paste
1 tablespoon fresh lemon juice


Preheat oven to 350°F. 

Place bell peppers on large baking sheet and roast 30 to 40 minutes or until skins begin to blister.  Turn peppers after 20 minutes. Transfer to a large paper bag. Close bag and let stand 15 minutes or until bell peppers are cool enough to handle. Peel off blistered skin and remove tops, ribs and seeds. Coarsely chop bell peppers and set aside.

Make an X in the bottom of each tomato and place in saucepan of boiling water for 10 seconds. Transfer tomatoes to bowl of ice water with slotted spoon.  Peel off skin and coarsely chop tomatoes.

Place bell peppers, tomatoes and seasonings in skillet on medium-low heat. Cook 35 to 45 minutes or until vegetables are very soft and stir frequently so mixture does not stick to the bottom of pan. Stir in sugar and tomato paste.  Cook 15 minutes, stirring frequently until thickened.  Stir in lemon juice.

Serve warm or at room temperature with pita, chips or crackers.  You can also refrigerate until chilled to serve cold.

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