Vodka & Red Bull Christmas Cake

Vodka & Red Bull Christmas Cake
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Ingredients:
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1 cup of water
1 tsp baking soda
flour
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
nuts
1 bottle Vodka
1 can of red bull
2 cups of dried fruit

Method:
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Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is the highest quality, pour one level cup and mix with a little red bull & drink. Repeat.

Turn on the electric mixer. Beat one cup of butter in a large, fluffy bowl. Add one teaspoon of sugar. Beat again.

At this point it’s best to make sure the vodka is shtill OK. Flavour with red bull to taste. Try another cup…. just in case turn off the mixerer.

Break 2 leggs and add to the bowl and chuckin the cup of dried fruit.

Pick fruit off floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers pry it loose with a screwscriver.

Sample the vodka to check for tonsisticity - flavour with a little Bed Rull.

Next, sift two cups of salt. Or something.

Throw a pinch of Bed Rull over your shoulder.

Pick up the can, mop the floor.

Check the vodka.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a spoon of sugar, or whatever you can find.

Turn the cake tin 360 degrees and try not to fall over.

Don’t forget to beat off the turner.

Finally, throw the bowl through the window, finish the vodka and fall into bed.

CHERRY MISTMAS!

Eggnog Cheesecake

Original recipe makes 1 9-inch cake
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 cup graham cracker crumbs
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg

Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.
Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).
In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust.
Bake in preheated oven for 10 minutes.
Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

Creamy Lemon Cheesecake

Ingredients
1 1/4 cups sweet biscuit crumbs
1 cup cream
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind (optional)
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
3/4 cup caster sugar
500g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
Method
COMBINE biscuit crumbs and butter and press into the base of a 20cm/8" springform pan; chill.
BEAT PHILLY and sugar using an electric mixer until smooth. Beat in gelatine mixture until just combined. Add cream, lemon juice and rind and continue beating until smooth.
POUR mixture into prepared base and refrigerate 3 hours or overnight.
Hint
For the perfect chilled cheesecake, mix the gelatine with the boiling water and set aside for 5 minutes before adding it to the PHILLY mix. Never add hot gelatine to a cold mixture as it sets into stringy lumps.

Red Velvet Cake

2 1/2 cups sifted cake flour (not all-purpose flour)
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting Ingredients:

1 lb (2 blocks) cream cheese (not softened)
1 stick (1/2 cup) butter, at room temperature
1 Tbsp. vanilla extract
4 cups powdered sugar, sifted

Directions:

Cake:
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.
Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to sc**** down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar mixture to the cake batter and stir well to combine. Fill cake pans with cake batter until they are about 3/4 full. Bake for approximately 20-22 minutes, rotating pans halfway through. The cakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!
Cool the cakes in their pan on a wire rack for 10 minutes then remove and allow to cool completely before frosting. If you cakes come out quite domed shape, you can slice off the top to make a more even and stable layer.
To Make Frosting:
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cake layers as desired.

Zebra Cake

INGREDIENTS
4 large eggs
1 cup sugar
1 cup milk
1 cup oil (corn, vegetable)
2 cups maida/all-purpose flour
1 tsp vanilla essence
3 tsps baking powder
2 tbsps dark cocoa powder

METHOD
1 Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth.
2 In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat.
3 Divide the batter into two. Add the cocoa pwd to one portion and combine well.
4 Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread.


5 Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.

Pistachio Cake

3/4 cup shelled natural pistachios (4 ounces)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large egg

Cod Cake

ingredients:

1 kg of cod
1 kg of potatoes
1 bunch of parsley
Pepper
2 egg whites
Olive oil
oil for frying
Preparation:

The cod desalting in boiling water;
Clean the skin and remove the bones and shred the cod it;
Boil potatoes, mash them and mix with cod (preferably with
hands);
Add chopped parsley, pepper and beaten egg whites and mix well in snow;
Grease hands with olive oil wraps and cookies;
Fry in hot oil until golden.

Simple Ginger Cake with Butter Cream

Main Ingredients:

Eggs: 5
Flour: 2 cups
Sugar: 1.25 cups
Vegetable oil: 1/2 cup
Milk: 1/2 cup, cold
Ginger powder: 1 tbsp
Baking powder: 1 tbsp
Vanilla powder: 1/2 tsp


Butter Cream Ingredients:

Butter: 1 stick (1/4 lb or 100 grams), at room temperature
Sugar: 1/2 cup
Water: 1/2 cup
Honey: 2 tbsp
Vanilla powder: 1/2 tsp
Chocolate syrup: to decorate


Directions:

1. Using your electric mixer, beat all the main ingredients together for 3 min.

2. Preheat the oven to 375F.

3. Place parchment paper around your cake pan. Pour in the cake mixture.

4. Bake the cake for 30-40 min or until golden. Let it cool down for at least 15 min.

5. Meanwhile to make butter cream, in a saucepan, boil together sugar, water, honey and vanilla powder. Reduce to half and let it cool down.

6. Using your mixer, beat butter for 1 min. Add the reduced syrup and beat for 1-2 min.

7. Pour butter cream over the cake and decorate with chocolate syrup.

Hummingbird cake with cream cheese frosting

Preparation Time


20 - 30 minutes

Cooking Time


95 minutes

Ingredients


Olive oil, to grease
20g (1/3 cup) flaked coconut
265g (13/4 cups) self-raising flour
200g (1 cup, firmly packed) brown sugar
45g (1/2 cup) desiccated coconut
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 x 440g can crushed pineapple in natural syrup
3 small ripe bananas, peeled, mashed
185ml (3/4 cup) extra light olive oil
2 eggs, lightly whisked
Cream cheese frosting
1 x 250g pkt cream cheese, at room temperature
100g unsalted butter, at room temperature
450g (3 cups) icing sugar mixture
3 tsp milk

Method

Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with olive oil to grease. Line the base and side with non-stick baking paper. Spread the flaked coconut over a baking tray. Bake for 5-8 minutes or until toasted.
Combine the flour, sugar, desiccated coconut, bicarbonate of soda and cinnamon in a large bowl. Add the pineapple, banana, extra light olive oil and egg and stir until well combined. Pour into the prepared pan. Bake in oven, covering the cake with foil if it browns too quickly, for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl. Add the icing sugar and beat until well combined. Add milk and beat to combine.
Place the cake on a plate. Spread the cream cheese frosting over the top and side of the cake. Sprinkle with toasted flaked coconut and serve.

Godiva Chocolate Cake With Whipped Cream

Chocolate Cake:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 cup all-purpose flour
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar, divided
6 large eggs, separated, at room temperature

Raspberry Glaze:
2/3 cup seedless raspberry jam
1 tablespoon water

Chocolate Ganache Frosting:
2/3 cup heavy cream
5 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped

Finishing:
1 cup heavy cream
1 1/2 tablespoons confectioners' sugar
1 tablespoon raspberry flavored liqueur

Garnish (optional):
1 pint fresh raspberries

Make the cake:
Preheat oven to 350°F. Butter side and bottom of 9-inch springform pan. Line bottom with a round of parchment paper.

Place chocolate in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Sift together flour and salt and set aside.

Beat butter and 1/2 cup sugar in mixing bowl until light and fluffy, using electric mixer at medium speed for about 3 minutes. Add egg yolks, one at a time, beating well after each addition. Fold in melted chocolate.

Whip egg whites in another bowl until whites are opaque and begin to hold soft peaks, using electric mixer at medium speed. Gradually add remaining sugar, about 1 tablespoon at a time, until firm peaks form.

Using a rubber spatula, stir about 1 cup of the beaten egg whites into chocolate mixture to lighten it. Then fold chocolate mixture into egg whites. Fold in flour in 3 additions. Spread mixture in prepared pan.

Bake for about 40 minutes or until the cake begins to come away from the sides of the pan. Cool cake in pan on wire rack.

Invert cooled cake on a wire rack. Carefully remove the round of parchment from the bottom of the cake. Place cake, bottom-side-up, on a cardboard round, slightly smaller than the cake and place on a wire rack set over a baking pan. Dust off any excess crumbs from the cooled cake.

Make the raspberry glaze:
Combine raspberry jam and water in a small saucepan and heat to a low boil over medium heat, stirring constantly. Cook for 1 minute. Remove the pan from the heat and let the glaze cool until tepid, about 25 to 30 minutes.

Using a pastry brush, apply the tepid glaze to the top and side of the cake. Allow the glaze to come to room temperature before frosting the cake.

Make the chocolate ganache frosting:
Heat cream in small saucepan until it comes to just under the boil. Remove the pan from the heat and add chopped chocolate. Let stand for about 3 minutes to melt the chocolate. Gently whisk the ganache until it is well blended and smooth. Allow to cool slightly.

Pour ganache over the top of cake and use an offset metal cake spatula to spread the ganache evenly over the top and side of the cake, allowing any excess to drip off. If desired, pipe small dots of ganache around edge of cake.

Assembly:
Combine heavy cream, confectioners' sugar and raspberry liqueur in a large chilled bowl. Using a hand-held mixer set at medium speed, whip the cream until soft peaks form. Refrigerate until needed.

An hour or less before serving, spoon or decoratively pipe whipped cream on top of the cake. Refrigerate until serving time.

To serve, cut cake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice. Garnish each serving with a few raspberries.

Chocolate Chip Cookie Ice Cream Cake

Ingredients

1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries


Directions

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Strawberry Cream Cake

Ingredients

Cake

1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup sugar
5 large eggs (2 whole and 3 separated), room temperature
6 Tbsp unsalted butter, melted and cooled slightly
2 Tbsp water
2 teaspoons vanilla extract

Strawberry Filling

2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
4-6 Tbsp sugar

Pinch salt

Whipped Cream

8 ounces cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream

Method

Bake the cake

1 Adjust oven rack to lower-middle position. Preheat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper. In a large bowl, by hand, whisk flour, baking powder, salt, and all but 3 Tbsp of the sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.
2 Using a mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one-third of whites into batter to lighten. Add the remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
Strawberry filling

3 Cut in half 24 of best-looking berries and reserve. Slice or quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. The sugar will macerate the strawberries, making them soft, and generating liquid. Strain the juices from berries and reserve (you should have about 1/2 cup). Put the strawberries in a bowl and use a potato masher to mash them; set aside.
In small saucepan over medium-high heat, simmer reserved juices until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
Whipped cream
4 When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
Assemble the cake


5 Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of puréed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 12-20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.
Serve immediately, or keep chilled. If the whipped cream warms to room temperature it will be harder to keep stable while cutting. Serves 8 to 10.

Irish Cream Bundt Cake

Ingredients

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur


Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Rice Cake

Rice Cake

Ingredients (serves 8):

- 200 g (7 oz) rice

- 800 ml (28 fl oz - 3 2/3 oz) milk

- 100 g (3 1/2 oz) sugar

- 1 teaspoon vanilla powder

- 40 g (1 1/2 oz) sultanas

- 60 g (2 oz) unsalted butter

- Pinch cinnamon powder

- 1 organic lemon

- 2 eggs

- 2 tablespoons dry breadcrumbs

- 2 tablespoons granulated sugar

- Salt

Time:

preparation: 15 minutes

cooking: about 60 minutes

Bring the milk to the boil with a pinch of salt. Add the rice and cook until al dente stage. Switch off the gas. Don't drain the rice!

Meanwhile soak the sultanas in warm water for about 20-30 minutes. Then squeeze of their soaking water.

Preheat the oven to 180°C (350°F). Line a baking pan (Ø 22 cm - 9in) with waxed paper.

Add the butter cut into pieces, sugar, sultanas, vanilla, beaten eggs, and the grated skin of the lemon to the rice. Stir accurately.

Pour the mixture into the pan, level the surface and springle with dry breadcrumbs and granulated sugar.

Bake for almost 25-30 minutes or until the surface is golden.

- It's a very tasty cake, easy-to-do, typical recipe from Val d'Aosta (Italy), well known also as gateau de ris.

- Serve it with a cup of tea or coffee or after a meal with a glass of dessert wine.

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate
Ingredients
1 prepared pound cake, from bakery section or frozen foods, defrosted
3 ounces sambuca, or other anise liqueur
1/2 pint strawberries, halved or sliced
2 teaspoons sugar plus 2 tablespoons
1 pint whipping cream
Chocolate syrup, for drizzling
1 bar good quality dark bittersweet chocolate
Directions
Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.

Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.

Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.

Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

JAPANESE STRAWBERRY CAKE

JAPANESE STRAWBERRY CAKE Ingredients:

1 cup shiratama-ko (rice flour)
1/4 cup sugar
2/3 cup water
*For filling
1/3 cup water & 1/2 cup sugar & 1/4 cup dried anko powder
or 1/2 cup premade anko (sweet red bean paste)
6 strawberries
*katakuriko starch for dusting

Preparation:

Heat 1/3 cup of water and 1/2 cup of sugar in a pan. Add 1/4 cup of anko powder in the pan and stir well. Set aside. Wash strawberries and remove the calyxes. Wrap a strawberry with about a spoonful of anko and rounds to make a ball. Make 6 balls. Put 2/3 cup of water and 1/4 cup of sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 6 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 6 flat and round moc Put a piece of strawberry and anko filling on a mochi piece and wrap it by stretching moc Rounds . Repeat the process .

Cheese Cake Coffee Cake

Cheese Cake Coffee Cake

Ingredients

3 cups biscuit mix
1/4 cup granulated sugar
1/2 cup milk
1/4 cup butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry preserves

Procedures

Combine biscuit mix, 1/4 cup granulated sugar, milk and butter. Stir vigorously 30 seconds. Turn dough out onto a lightly floured surface. Knead 4 or 5 times. Pat evenly into the bottom and up the sides of an ungreased 9-inch round cake pan; set aside.

Combine cream cheese, eggs, 1/2 cup granulated sugar and vanilla extract. Beat at medium speed of electric mixer until smooth. Pour over dough. Bake at 350 degrees F for 30 to 35 minutes. Remove from oven; let stand for 10 minutes. Spread preserves over top.

Serve warm.

Rum Pound Cake

Rum Pound Cake
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum


I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
Preheat oven to 350°F.

Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.

Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Gone with the Wind Cake

Gone with the Wind Cake
INGREDIENTS

3/4 cup water
3 egg whites
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 egg yolks


DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).


Beat cold water and egg yolks together until mixture makes 1 quart - at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes.


Sift the flour, baking powder and salt together. Fold into the egg yolk mixture.


Beat egg whites until stiff peaks form and fold in smoothly to the egg yolk mixture. Pour batter into an ungreased 9 or 10 inch tube pan.


Bake at 350 degrees F (175 degrees C) for 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan. May be cut into layers and filled with Lemon Filling and iced with the same or with whipped cream.

Ice Box Cake

ICE BOX CAKE


YOU WILL NEED
CRUST
2 tbsp sugar 1/2 cup ground cashew nuts 3 pc egg whites 1/3 cup sugar
CREAM FILLING
3 pc egg whites 1/3 cup sugar 1 can (439 g) DEL MONTE Fiesta FruitCocktail, drained 3/4 cup butter, cut into cubes and chilled HERE'S HOW 1 PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.

2 CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.

3 CREAM Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.

4 TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.

Serves 8
Rich in Vitamin C- helps fight common infection.