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January 28, 2007 4:29pm CST
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• United States
16 Feb 07
Orange Rum Cake Ingredients for the cake Vegetable oil spray,Flour for dusting the pan,1pkg (plain yellow cake mix,1pkg of (3.4 Ounces) vanilla instant pudding mix, 1 cup fresh orange juice (from about 5 oranges)or from the carton,8 tablespoons=(1 stick) of butter,melted,1/4 cup dark rum,4 large eggs, 1 tablespoon gradted orange zest (from med orange) Ingredients for the Rum Glaze 4 tablespoons (1/2 stick of butter),1/2 cup of sugar,1/4 cup of dark rum,1/4 cup fresh orange juice Directions 1. Preheat the oven to 350 F. Lightly grease a 12 cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set aside. 2. Place the cake mix,pudding mix,orange juice,melted butter,rum,eggs (beat one egg at a time),and orange zest in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop scrape down the sides of the bowl with a rubber spatula. Increase the speed of the blender and beat two more minutes. The batter should look thick and smooth. Pour the batter into the prepared pan,smoothing it out with the rubber spatula. Place the pan in the center of the oven. 3. Bake the cake until it springs back with lightly pressed with your finger or when you stick a toothpick in it and it is clean. Bake it for 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife around the edge of the cake and invert it on a serving platter to cool. 4. Now it's time to prepare the glaze. Place butter,sugar,rum, and orange juice in a small saucepan over medium heat. Bring the glaze to boil,stirring constantly, and cook for 2 minutes. 5. Poke holes in the top of the cake with a wooden toothpick so that the cake can soak up the glaze. Spoon the hot rum glaze over the cake, allowing it to soak into the holes and drizzle down the sides and into the center of the cake. You need to allow the cake to cool completely before slicing it. In the same recipe you can also use a mixture of citus juices,such as tangerine and lemon. This cake can be stored at room temperature up to 4 days or in the fridge for up to 1 wk, of course when I bake cakes they never last that long.lol