Plum, Grape And Apple Sauce Cake Recipe
Plum, grape and apple sauce cake recipe was very popular in the 70. This recipe is very easy to make. You cannot find just plum fruit in the baby food, now it is mixed with grapes and other fruits, so I use 4oz baby apple and 4oz the plum and grape and you can put a glaze on top but my family likes it better without. Here is the recipe: 2 cups sifted self rising flour, 2cups sugar, 1 cup veg. oil, 3 eggs room temp. 1 tsp.vanilla extract, 1tsp. cinnamon, 1 tsp. nutmeg 4 oz apple sauce baby food 4 oz plum and grape baby food, 1/2 cup of chopped pecan. Sift together flour, sugar, cinnamon and nutmeg. put in mixture add oil, vanilla eggs and baby fruits, beat until thoroughly mixed. Add pecans mix. Pour batter into greased bundt pan. Bake 350 for-55 mins or done.
#babyplumcake #plumcake #plumcakerecipe
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How to Make Delicious Lemon Pound Cakes / Easy Recipes
#Lemon pound cake #Pound cake
How to Make Delicious Lemon Pound Cakes / Easy Recipes
Upload delicious chocolate chip cookie recipe. Thank you for watching
Ingredients (Fan Size: 16.7cm in width, 8.5cm in height, 6.5cm in height)
*All-purpose flour 110 g,baking powder 3g fits .
in the video, All-purpose flour 140 g,baking powder 4g is a typo, sorry.*
2 eggs at room temperature, vanilla extract
Room temperature butter 110g
80 g of sugar
All-purpose flour 110g, Baking Powder 3g
Lemon pickled (lemon flesh 20g + sugar 20g
For decoration
Lemon Glaze: Sugar Powder 50g + Lemon Juice 10g
pistachio
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How to make your lemon cakes super moist!
How to make the Best Homemade Rum Cake | Holiday Bundt Cake Recipe
A rum cake baked in a Bundt pan is a decadent dessert masterpiece. Moist and rich, it's made with a luscious blend of rum-infused batter, creating a symphony of flavors. Topped with a buttery, caramel glaze, it's a delightful treat that balances the warmth of rum with sweet, indulgent perfection.
Rum Cake Recipe Ingredients:
For the Cake:
1 cup chopped walnuts
1¾ cups all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 tablespoons + ½ cup canola oil, divided
1 cup DIY instant vanilla pudding mix(or one 3.4-ounce package of instant vanilla pudding)
4 eggs
¾ cup whole milk
¾ cup dark rum
1 tablespoon vanilla extract
For the Rum Syrup:
¾ cup unsalted butter
1½ cups granulated sugar
¼ cup water
Pinch of salt
½ cup dark rum
Directions:
1. Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
3. Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for a minute or two - the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
4. In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin - this is good! It will be nice and moist!)
5. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
6. When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 seconds.
7. When the cake comes out of the oven, immediately pour about one-third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
8. Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake - the top, sides, and around the inside. Don't be shy - all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn't just pool on the bottom of the serving dish.
9. Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.
#rumcake #rumcakerecipe #rum #cake #recipe
Video and Editing by: Teresa Koehler
Simple Cakes (Season 6, Episode 23)
In this episode, we show you three of our favorite cakes. Christopher Kimball and celebrated baker Cheryl Day start us off with a deliciously rich, moist and tender Chocolate Bundt Cake with Dark Chocolate Glaze. Next, Milk Street Cook Erika Bruce bakes Plum Cake with Spiced Almond Crumble, ideal for a weekend brunch. Finally, Milk Street Cook Bianca Borges whips up Mini Almond Cakes with Spiced Chocolate with flavors inspired by Mexican hot chocolate.
Chocolate Bundt Cake with Dark Chocolate Glaze:
Plum Cake with Spiced Almond Crumble:
Mini Almond Cakes with Spiced Chocolate:
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#Cooking ( #Food #cake #chocolate #bundt
Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
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