Archive for the ‘Bundform Pans’ Category
I used to love butterscotch canides from grandpa growing up. We used to go on long walks to the stor for eggs, milk, and other essenntials. If I was “good” grandpa would reward me with a purchase of buttershctch hard candies which he would ration out ever so carefully to keep me in line. “if you’re a good boy today, I’ll give you all the candies you can eat after dinner” he would say. Well, you can argue with his method but it definitely worked! I was the best kid on the block. Now I can relive that delicious butterscotch flavor with this yummy dessert. This butterscotch cake is made with butterscotch pudding and butterscotch chips, and then topped with delicious caramel.
Butterscotch Pound Cake with Caramel Icing (Directions): Combine cake mix, sugar, and pudding. Stir with a wire whisk to remove lumps. Add oil, eggs, water, and sour cream, then beat with electric mixer until smooth. Stir in vanilla and butterscotch chips. Pour into a greased and floured 12 cup bundform pan or a 10 inch tube pan. Bake at 350 degrees for one hour or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes before removing. Let cool completely and drizzle with caramel syrup, if desired.
Ingredients
* 1 18.25 oz box yellow cake mix with pudding
* 1/2 cup sugar
* 1 3.9 oz box instant butterscotch pudding
* 1/2 cup vegetable oil
* 3/4 cup water
* 4 large eggs
* 1 8 oz carton sour cream
* 1 6 oz package butterscotch chips
* 1 teaspoon vanilla extract
* Caramel syrup
Last year on vacation, I bought Italian Rum Baba from an Italian grocery store. It was so delicious that I searched high and low this exact recipe. I absolutely love to whip up this recipe for holiday house guests. Many of them have never tried Italian Rum Baba so it’s a new and exciting holiday treat!
Italian Rum Baba (BABA): 1/2 cup raisins, 1 tablespoon gold rum, 5 tablespoons butter, room temperature, 1/2 cup milk, 1 package dry yeast, 2 tablespoons sugar, 2 eggs, room temperature, 1-2/3 cup flour, 1/4 teaspoon salt, RUM SYRUP: 1 cup sugar, 2/3 cup gold rum, 1/2 teaspoon vanilla, 3/4 cup apricot preserves, WHIPPED CREAM: 2 cups heavy cream, 2 tablespoons sugar, 2 teaspoons vanilla, Seasonal Fruit (optional)
You will need a small, deep bundform pan, (about 6.5 and 8.5-inches in diameter) for this recipe. Combine the raisins and rum in a bowl and set aside. Use 1 tablespoon of the butter to coat the inside of the pan. Heat the milk in a small saucepan to 110-115° F. Stir in the yeast and sugar. Allow it to sit about 5 minutes until it gets foamy. Pour the yeast mixture into the bowl of an electric mixer. With the mixer on low speed, add the eggs. Combine well. Add the flour, salt, and remaining 4 tablespoons of butter. Beat the mixture on medium speed 3-4 minutes. Scrape the batter down to the bottom of the bowl. It will be very soft. Cover the bowl with a towel and set aside in a warm location. Allow the dough to rise until doubled, about 1 hour. Drain the raisins and fold them into the dough. Spoon the dough evenly into the prepared pan. Cover the pan with a towel and set aside. Allow the dough to rise until it is almost even with the top of the pan. This rising may only take 30-45 minutes. Preheat the oven to 375° F.
Bake the baba for 30 minutes, or until a cake tester comes out clean. While the baba is baking, make the rum syrup. Place the sugar and 1-1/2 cups water in a small saucepan. Cook over medium-high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla. Set aside. When the baba comes out of the oven, allow it to cool for 10 minutes. Turn it out of the pan onto a baking rack placed over a baking sheet. Loosen the baba around the top edge with a knife if it does not want to come out. Pour the rum syrup very slowly over the warm baba, allowing it to soak in. It will look like you have too much syrup but it will all be absorbed. Heat the apricot preserves with 1 tablespoon of water in a small saucepan. Pour the mixture through a strainer to remove the chunks of fruit. Brush the apricot liquid over the entire baba.
TO MAKE THE WHIPPED CREAM: Put the cream, sugar, and vanilla into the bowl of an electric mixer. Whip until the mixture forms soft peaks. Cut the baba in wedges and serve with a dollop of whipped cream. Optional: Add some seasonal fruit to each serving.
If you’re entertaining at home this holiday (like I am), you might as well do it right! That’s why I decided to go all out with this crowd pleasing rich chocolate cake. Oh, the fact it’s easy to make didn’t hurt either. 
Easy Chocolate Cake recipe: In mixing bowl melt together: butter, shortening, water, and set aside. Stir together sugar, cake flour, cocoa and salt; add the butter mixture and stir until well blended; add in egg and blend. add heavy cream and blend; add vanilla and blend. Spoon the batter into lightly buttered 2.5 cup bundform pan. Bake the cake for 20 minutes in 375 F degree oven until golden brown and a toothpick or cake tester inserted into the center comes out clean. Remove the cake from the oven, cool the pan for 10 minutes, then turn it out of the pan onto a cooling rack.
Ingredients: 2 tablespoons butter, 2 tablespoons shortening, 1/8 cup water, 1/2 cup sugar, 1/2 cup + 3 tablespoons cake flour, 1 tablespoon Cocoa, 1/8 teaspoon salt, 1 egg, 2 tablespoons heavy cream, 1/2 teaspoon vanilla