YIISolutions

Drunken Cake Easy Recipes Rum Syrup 2 large eggs 1/2 cup granulated sugar 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons grated orange peel 1/4 cup butter, melted Orange segments (optional) Mint sprigs Prepare Rum Syrup; set aside. Beat eggs and sugar until thick and lemon-colored. Add flour, baking powder, orange peel and butter. Beat until well blended. Spread batter in a greased, floured 9-inch springform pan with a removable rim. Bake at 375 degrees F until cake just begins to pull away from sides of pan and center springs back when lightly pressed (about 20 minutes). Set warm cake in pan on a rack; set rack over a plate to catch any drips. Pierce cake all over with a fork. Slowly pour Rum Syrup over cake; let cool. Just before serving, remove pan rim; garnish cake with orange segments, if desired, and mint sprigs. Makes 8 servings. Rum Syrup 3/4 cup granulated sugar 1 teaspoon grated orange peel 1/2 cup orange juice 1/2 teaspoon grated lemon peel 2 t...

Bourbon Cake 2 cups red candied cherries, chopped 1 1/2 cups light seedless raisins 2 cups bourbon 1 1/2 cups butter or margarine 2 1/3 cups granulated sugar 2 1/3 cups firmly packed brown sugar 6 eggs, separated 5 cups sifted cake flour 4 cups pecans (about 1 pound) 2 teaspoons nutmeg 1 teaspoon baking powder Combine cherries, raisins and bourbon. Cover and let stand overnight. Drain fruits; reserve bourbon. Cream butter or margarine and sugar together until light. Add egg yolks and beat well. Combine 1/2 cup flour and pecans. Sift remaining 4 1/2 cups flour, nutmeg and baking powder together. Add flour mixture and bourbon alternately to butter or margarine mixture, beating well after each addition. Beat egg whites until stiff, but not dry. Fold egg whites into flour mixture. Fold soaked fruits and pecan-flour mixture into batter. Turn into greased 10-inch tube pan lined with greased wax paper. Bake at 275 degrees F for 4 1/2 hours. Cool. Remove from pan. Fill center with cheesecloth ...

Mango Layer Cake Recipe Source: Coastal Living Magazine, May-June 2003 1 cup butter, softened 1 3/4 cups granulated sugar, divided 1 teaspoon orange extract 1 teaspoon orange rind 3 cups sifted cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 8 large egg whites 2 mangos, peeled, seeded, and chopped Orange Syrup, recipe follows Orange Filling, recipe follows Orange Buttercream Frosting, recipe follows Garnishes: mango slices, raspberries Orange Syrup 3 tablespoons orange juice 3 tablespoons granulated sugar 3 tablespoons Triple Sec Orange Filling 3/4 cup granulated sugar 1/4 cup cornstarch 1/8 teaspoon salt 1 1/4 cups fresh orange juice 2 egg yolks 1/4 cup fresh lemon juice 1/4 cup butter 2 teaspoons grated orange rind Orange Buttercream Frosting 1 (16 ounces) package powdered sugar 1/2 cup butter, softened 1 1/2 teaspoons grated orange rind 6 to 8 tablespoons heavy whipping cream Description Grease 3 (9-inch) round cake pans. ...

Chocolate Walnut Upside Down Cake 1 3/4 cups sifted cake flour 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup light corn syrup 1/2 cup plus 2 tablespoons butter or     margarine, softened – divided use 1/4 cup light brown sugar, firmly packed 1/4 cup whipping cream 1 cup chopped walnuts 3 (1-ounce) squares unsweetened chocolate 1 1/2 cups granulated sugar 2 large eggs, separated 1 teaspoon vanilla extract 1 cup milk Whipped cream or sour cream Combine flour, baking powder and salt in a small bowl; set aside. Combine corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in walnuts (mixture will be thin). Pour into a well-greased 12-cup Bundt pan. Set aside. Melt chocolate in top of a double boiler over simmering water. Set aside. Cream remaining butter at medium speed of an electric mixer until soft and creamy. Gr...

Pineapple Pecan Upside-Down Cake Recipe 1/2 cup butter 1 cup brown sugar 1 (15 1/2 ounce) can pineapple slices, undrained 1/4 cup pecan halves 3 eggs, separated 1 cup granulated sugar 1 cup sifted cake flour 1 teaspoon baking powder 1/8 teaspoon salt Melt butter in a 10-inch cast iron skillet. Sprinkle evenly with brown sugar. Drain pineapple, reserving 1/3 cup juice (set juice aside). Arrange pineapple slices over brown sugar, placing a half pecan in center of each pineapple slice. Beat egg yolk until thick; add sugar, flour, baking powder, and salt. Stir in reserved pineapple juice. Beat egg whites to stiff peaks; fold in flour mixture. Spoon batter over pineapples. Bake at 375 degrees F for 30 minutes.