Category Archives: cake

The Best Walnut Rum Cake

 

the Best Walnut Rum Cake

WALNUT RUM CAKE RECIPE

This Walnut Rum Cake  is perfect for cake lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
WALNUT RUM CAKE:
  • 1 cup whole milk
  • 1 tablespoon white vinegar
  • 3 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 2 3/4 cup granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup spiced rum
  • 3/4 cup chopped Fisher Walnuts
  • 1/2 cup raisins optional
BUTTERY RUM SAUCE:
  • 1/2 cup 1 stick unsalted butter
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/3 cup half & half or heavy cream
  • 3 tablespoons spiced rum
Instructions
  1. Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
  2. In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
  3. In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla until well combined. Beat in flour mixture alternating with milk and rum. Fold in walnuts and optional raisins if desired.
  4. Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
Recipe Notes

Get Full Instructions https://thenovicechefblog.com/walnut-rum-cake/

Keto Rainbow Jello Cake Low Carb

 Keto Rainbow Jello Cake Low Carb

Low Carb Keto Rainbow Jello Cake

This  Low Carb Keto Rainbow Jello Cake is perfect for Low Carb Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 10 3oz boxes Sugar Free Jello (2 boxes per layer)
  • 15 oz cream cheese softened
  • 2 cups heavy whipping cream
  • 1/4 cup powdered Swerve or equivalent powdered sweetener
Instructions
  1. Smoothly line the sides of a 9″ or 10″ springform pan with wax paper. Cut the wax paper to extend 3 inches above the edge of the pan.
  2. Choose the flavor of your bottom layer. Dissolve the 2 envelopes of Jello into 1 1/2 cups boiling water in a medium sized bowl.
  3. Blend in 3 oz of softened cream cheese until smooth.
  4. Fill a one cup measure with ice cubes. Add cold water to fill the rest of the cup. Add the ice water to the bowl and mix until dissolved.

LEMON POUND CAKE RECIPE

LEMON POUND CAKE RECIPEHey Guys

Today I’m going to show you how to amke a fantastic lemon pound cake

INGREDIENTS:

1 cup butter (240g), softened

2 ½ cups (500g) sugar

6 eggs, room temperature

1 tbsp (15 ml) lemon zest

2 ¾ cups (330g) sifted flour

1 tsp (5 ml) salt

¼  tsp (1.25 ml) baking soda

1 cup (240 ml) sour cream, room temperature

FOR GLAZE:

1 cup (100 g) of powdered sugar

2-4 tbsp (30ml-60ml) heavy cream (depending on how thick you like it)

1 1/2 tbsp fresh lemon juice

zest of 1 lemon

a sprinkle of Lemon Thyme  (optional)

LEMON POUND CAKE RECIPE

This LEMON POUND CAKE is perfect for Pound cake Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1 cup butter 240g, softened
  • 2 ½ cups 500g sugar
  • 6 eggs room temperature
  • 1 tbsp 15 ml lemon zest
  • 2 ¾ cups 330g sifted flour
  • 1 tsp 5 ml salt
  • ¼ tsp 1.25 ml baking soda
  • 1 cup 240 ml sour cream, room temperature
FOR GLAZE:
  • 1 cup 100 g of powdered sugar
  • 2-4 tbsp 30ml-60ml heavy cream (depending on how thick you like it)
  • 1 1/2 tbsp fresh lemon juice
  • zest of 1 lemon
  • a sprinkle of Lemon Thyme optional
Instructions
  1. Preheat oven to 350F/176C degrees. 
  2. Spray on Bundt pan with baking spray.
  3. Sift together the flour, salt and baking powder and set aside.
  4. Cream together butter and sugar until very light and fluffy.
  5. Add the eggs to the butter mixture, 1 at a time. For a quick way to warm up eggs to room temperature, place them in a bowl with warm water for 5 mins while butter is creaming together).Add the eggs 1 at a time, scrapping down the bowl as needed, so that the eggs are well incorporated.Add zest and stir  

  6. Then remove the electric mixer and with a spatula, fold in the flour mixture to the batter in thirds, alternating with a spoonful of the sour cream. just until combined, being careful not to over mix! (or your cake will be tough) Bake for 35-40 mins. It’s done when a toothpick comes out clean. Allow to cool completely. Reverse from mold and place on a sheet pan, fitted with a cooling rack.

GLAZE:
  1. Place sugar in a bowl, whisk in heavy cream until smooth and no lumps appear. Then add juice. Spoon over cake until it drips over the sides. Garnish with lemon zest and lemon thyme. Allow to set.
  2. Serve with homemade whipped cream! (a few fresh strawberries, raspberries, blueberries or blackberries served alongside is also great with this too!)

LEMON POUND CAKE

The Best CARAMEL COFFEE FUDGE

Caramel Coffee Fudge

Caramel Coffee Fudge Recipe

This Caramel Coffee Fudge is perfect for fudge Lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
For the Caramel Layer
  • 2 cups white chocolate chips
  • 2 Tablespoon butter
  • 3/4 cup Dulce de Leche
  • 1/2 cup marshmallow cream
For the Coffee Layer
  • 2 teaspoons instant coffee
  • 1 teaspoon hot water
  • 1/2 cup sweetened condensed milk
  • 2 cups white chocolate chips
  • 2 Tablespoons butter
  • 1/2 cup marshmallow cream
For the Topping
  • 1/4 cup dark chocolate chips
  • 1/2 teaspoon shortening
Instructions
  1. Line an 8x8 baking dish with foil. Set aside.
  2. Place the white chips and butter in a saucepan over low to medium heat. Let melt. Stir in the Dulce de Leche and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour into the prepared pan. Place in the refrigerator for 30 minutes.
  3. Stir together the hot water and instant coffee until dissolved. Stir into the sweetened condensed milk very well. Set aside.
  4. Place the white chips and butter in a clean saucepan over low to medium heat. Let melt. Stir in the coffee sweetened condensed milk and stir until creamy. Add the marshmallow cream and stir until creamy again. Pour over the set caramel layer. Place in the refrigerator until set. (4 hours or overnight)
  5. Remove the foil and fudge from the pan. Peel off the foil. Use a hot knife to cut the fudge into 36 squares. Let come to room temperature.
  6. Heat the dark chocolate chips and shortening in the microwave for 1 minute. Stir until creamy. Spoon into a small ziplock baggie and cut one tip off. Drizzle over the fudge squares. Let set. Store in a sealed container on the counter. Makes 36 pieces of fudge.

The Best Pumpkin Caramel Poke Cake

The Best Pumpkin Caramel Poke Cake

The Best Pumpkin Caramel Poke Cake

This The Best Pumpkin Caramel Poke Cake is perfect for cake lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • one 16.50-ounce box spice cake mix
  • one 15-ounce can pumpkin puree not pumpkin pie mix
  • 1 large egg
  • 1/3 cup canola or vegetable oil
  • 2 teaspoons pumpkin pie spice
  • one 12-ounce can sweetened condensed milk
  • one 12-ounce jar caramel sundae topping
  • one 8-ounce container whipped topping thawed (I used fat free)
  • 1/2 cup toffee bits
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/3 cup salted caramel sauce storebought or homemade, regular caramel sauce or caramel sundae topping may be substituted
Instructions
  1. Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
  3. Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
  4. While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
  5. Remove cake from the oven when it’s done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
  6. Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.
  7. Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. Cake will keep airtight in the fridge for up to 5 days.

The Best Lemon Coconut Cake

The Best Lemon Coconut Cake

The Best Lemon Coconut Cake

This The Best Lemon Coconut Cake is perfect for cake lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
Cake
  • 5 eggs separated
  • 1/4 tsp cream of tartar
  • 2 cups sugar
  • 1/2 cup butter softened
  • 1/2 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 2 cups all purpose flour
  • 2 Tbsp corn starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut milk
  • 1/2 cup whole milk
  • 1/4 cup Greek yogurt or sour cream
  • 1 cup coconut sweetened flaked
Frosting
  • 12 oz cream cheese softened
  • 12 Tbsp butter softened (1 1/2 sticks)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2-3 Tbsp heavy cream
  • 5-6 cups powdered sugar
  • salt to taste
  • 1/2 cup shredded coconut sweetened
  • 3/4 cup lemon curd
Topping
  • 2 cups toasted coconut
  • lemon slices optional
Instructions
Cake
  1. Separate the egg whites from egg yolks, and allow the egg whites to stand at room temperature for 30 minutes (it's easier to separate the eggs when cold, but it is better to whip the egg whites when they are at room temperature)*.
  2. Preheat the oven to 325. Grease three 9" round cake pans and set aside.
  3. In a large bowl, beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each addition. Add in vanilla and almond extract. Set aside.
  4. In a separate bowl, sift together flour, corn starch, baking powder, baking soda and salt. Set aside.
  5. In a small bowl, mix whole milk, coconut milk, and Greek yogurt (or sour cream) together.
  6. Alternately add flour mixture and milk mixture to the creamed mixture, beating well after each addition. Once combined, add in coconut.
  7. Add cream of tartar to egg whites, and with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the egg whites into the cake batter, then gently fold in remaining whites.
  8. Once combined, divide the batter evenly into the 3 greased cake pans. Bake 25-30 minutes, or until a cake tester comes out clean. Allow to cool at least 10 minutes before carefully removing from the pans and allowing to cool completely on a wire rack.
Topping
  1. In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.
Frosting
  1. For the frosting, beat cream cheese and butter until light and fluffy.
  2. Add in 2 Tbsp of the lemon curd; mix.
  3. Add in powdered sugar, beginning with 5 cups.
  4. Add in vanilla and almond extracts. Beat together, scraping down the sides of the bowl as necessary.
  5. Add in 2 Tbsp of heavy cream and beat. If frosting seems too thick, add in another Tbsp of cream. If it seems too thin, add in the last cup of powdered sugar (cream cheese frosting has a slightly thinner consistency than buttercream). Add in salt to taste (salt helps even out the sweetness).
  6. (Before frosting the cake, you may need to trim the tops of each layer until they are flat.)
  7. On a serving plate or cake stand, place down one of the layers. Spread a layer of frosting over the cake, about 1/4 cup. Spread lemon curd over the top, about 1/4 cup. Sprinkle on 1/4 cup of coconut. Top with second cake layer, and repeat the process. Top with the last layer and spread the remaining frosting over the top of the cake and around the sides, covering thoroughly. On the top of the cake, drizzle the last 2 Tbsp of lemon curd. With a toothpick, swirl the curd with the frosting.
  8. Press toasted coconut on the sides of the cake and sprinkled lightly over the top.
  9. Refrigerate cake for at least 2 hours before serving, and store the leftovers in the fridge.
Recipe Notes

Notes

*When it comes to beating egg whites, make sure the bowl and beaters are completely clean and dry. Also, make sure no egg yolk is mixed with the egg whites. If either of these things occur, the egg whites will not whip into stiff peaks.

Source : https://www.alattefood.com/lemon-coconut-cake/