Allie Oop Photography Blog » Cake http://blog.allisonmjennings.com Just another WordPress site Wed, 08 Feb 2012 02:48:44 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Day 29 – january 29, 2012 my best friend is 28! http://blog.allisonmjennings.com/2012/02/02/day-29-january-29-2012-my-best-friend-is-28/ http://blog.allisonmjennings.com/2012/02/02/day-29-january-29-2012-my-best-friend-is-28/#comments Fri, 03 Feb 2012 03:05:12 +0000 allison http://blog.allisonmjennings.com/?p=605 6807075777 e5c6199005 Day 29 january 29, 2012 my best friend is 28!

6785447011 b483c5e81b m Day 29 january 29, 2012 my best friend is 28!

Almost Tortuga Rum Cake

American, Dessert, Rum cake
Cooks in    Servers 12
Ingredients
  • Basic Cake Mix
  • 2 cups cake flour
  • 1 ½ cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup butter , cut into bits
  • 3 tablespoons vegetable oil
  • For the Cake
  • ½ cup finely chopped walnuts
  • 1 (3 ½ ounce) package vanilla instant pudding mix
  • ½ cup milk
  • 4 eggs
  • ½ cup whaler vanille rum (Hawaiian-style rum)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Rum soaking Glaze
  • ½ cup butter (do not substitute)
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup whaler vanille rum (Hawaiian-style rum)
Directions
  • 1 Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
  • 2 On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  • 3 This mix may be contained and stored for up to 3 months in the refrigerator.
  • 4 For the Cake:.
  • 5 Preheat oven to 325 degrees.
  • 6 Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  • 7 Sprinkle the chopped walnuts on the bottom.
  • 8 Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
  • 9 Batter should be very smooth.
  • 10 Pour into Bundt pan.
  • 11 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  • 12 Remove from oven and place on a cooling rack while making the soaking glaze.
  • <b>Rum Soaking Glaze:.</b>
  • 13 Combine butter, water and sugar in a small saucepan.
  • 14 Bring to a boil carefully as mixture boils over very easily.
  • 15 Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  • 16 Remove from the heat and add the rum, mix to combine.
  • 17 While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
  • 18 Allow cake to cool completely in pan before turning out onto serving platter.
  • 19 This cake is delicate, so once it is turned out, it can not be moved around easily.
  • 20 Can be eaten when fully cool, but even better the next day!

Print Recipe | Print Ingredients Only

Almost Tortuga Rum Cake

American, Dessert, Rum cake
Cooks in    Servers 12
Ingredients
  • Basic Cake Mix
  • 2 cups cake flour
  • 1 ½ cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup butter , cut into bits
  • 3 tablespoons vegetable oil
  • For the Cake
  • ½ cup finely chopped walnuts
  • 1 (3 ½ ounce) package vanilla instant pudding mix
  • ½ cup milk
  • 4 eggs
  • ½ cup whaler vanille rum (Hawaiian-style rum)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Rum soaking Glaze
  • ½ cup butter (do not substitute)
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup whaler vanille rum (Hawaiian-style rum)
Directions
  • 1 Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
  • 2 On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  • 3 This mix may be contained and stored for up to 3 months in the refrigerator.
  • 4 For the Cake:.
  • 5 Preheat oven to 325 degrees.
  • 6 Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  • 7 Sprinkle the chopped walnuts on the bottom.
  • 8 Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
  • 9 Batter should be very smooth.
  • 10 Pour into Bundt pan.
  • 11 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  • 12 Remove from oven and place on a cooling rack while making the soaking glaze.
  • <b>Rum Soaking Glaze:.</b>
  • 13 Combine butter, water and sugar in a small saucepan.
  • 14 Bring to a boil carefully as mixture boils over very easily.
  • 15 Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  • 16 Remove from the heat and add the rum, mix to combine.
  • 17 While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
  • 18 Allow cake to cool completely in pan before turning out onto serving platter.
  • 19 This cake is delicate, so once it is turned out, it can not be moved around easily.
  • 20 Can be eaten when fully cool, but even better the next day!

Print Recipe | Print Ingredients Only
" data-image="http://farm8.staticflickr.com/7035/6807075777_e5c6199005.jpg" data-site="Allie Oop Photography Blog">

Almost Tortuga Rum Cake

American, Dessert, Rum cake
Cooks in    Servers 12
Ingredients
  • Basic Cake Mix
  • 2 cups cake flour
  • 1 ½ cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup butter , cut into bits
  • 3 tablespoons vegetable oil
  • For the Cake
  • ½ cup finely chopped walnuts
  • 1 (3 ½ ounce) package vanilla instant pudding mix
  • ½ cup milk
  • 4 eggs
  • ½ cup whaler vanille rum (Hawaiian-style rum)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Rum soaking Glaze
  • ½ cup butter (do not substitute)
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup whaler vanille rum (Hawaiian-style rum)
Directions
  • 1 Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
  • 2 On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
  • 3 This mix may be contained and stored for up to 3 months in the refrigerator.
  • 4 For the Cake:.
  • 5 Preheat oven to 325 degrees.
  • 6 Spray a large Bundt pan (12 cup) with nonstick cooking spray.
  • 7 Sprinkle the chopped walnuts on the bottom.
  • 8 Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
  • 9 Batter should be very smooth.
  • 10 Pour into Bundt pan.
  • 11 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
  • 12 Remove from oven and place on a cooling rack while making the soaking glaze.
  • <b>Rum Soaking Glaze:.</b>
  • 13 Combine butter, water and sugar in a small saucepan.
  • 14 Bring to a boil carefully as mixture boils over very easily.
  • 15 Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
  • 16 Remove from the heat and add the rum, mix to combine.
  • 17 While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
  • 18 Allow cake to cool completely in pan before turning out onto serving platter.
  • 19 This cake is delicate, so once it is turned out, it can not be moved around easily.
  • 20 Can be eaten when fully cool, but even better the next day!

Print Recipe | Print Ingredients Only
" data-image="http://farm8.staticflickr.com/7035/6807075777_e5c6199005.jpg" data-site="Allie Oop Photography Blog">]]> http://blog.allisonmjennings.com/2012/02/02/day-29-january-29-2012-my-best-friend-is-28/feed/ 2 Day 141 – May 21 2011 Happy Birthday Arianna! #project365 #photography http://blog.allisonmjennings.com/2011/08/10/day-141-may-21-2011-happy-birthday-arianna-project365-photography/ http://blog.allisonmjennings.com/2011/08/10/day-141-may-21-2011-happy-birthday-arianna-project365-photography/#comments Wed, 10 Aug 2011 02:54:01 +0000 allison http://blog.allisonmjennings.com/archives/330 6027894774 00b1a49ab8 Day 141 May 21 2011 Happy Birthday Arianna! #project365 #photography
Day 141 – May 21 2011 Happy Birthday Arianna! #project365 #photography a photo by Allie Oop Photography on 9th August, 2011 on Flickr.

For her first cake she knew exactly what to do!

]]> http://blog.allisonmjennings.com/2011/08/10/day-141-may-21-2011-happy-birthday-arianna-project365-photography/feed/ 0 Day 4 – January 4 2010 – Food day 95 – Cynthia’s Blueberry Streusel Coffee Cake http://blog.allisonmjennings.com/2010/01/04/day-4-january-4-2010-food-day-95-cynthia%e2%80%99s-blueberry-streusel-coffee-cake/ http://blog.allisonmjennings.com/2010/01/04/day-4-january-4-2010-food-day-95-cynthia%e2%80%99s-blueberry-streusel-coffee-cake/#comments Mon, 04 Jan 2010 12:43:26 +0000 allison http://blog.allisonmjennings.com/?p=244
4248815698 c2beec8aac Day 4 January 4 2010 Food day 95 Cynthia’s Blueberry Streusel Coffee Cake

 

Cynthia’s Blueberry Streusel Coffee Cake
Print
Recipe type: Breakfast, Bread
Author: Prevention Magazine
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Serves: 16
Ingredients
  • Streusel
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 3/4 cup chopped walnuts
  • 2 cups blueberries
  • Cake
  • 2 1/4 cups light spelt or unbleached flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 pkg (12 oz) soft silken tofu
  • 3 eggs
  • 1 cup granulated sugar
  • 2/3 cup canola oil
  • 2 tsp vanilla extract
Instructions
  1. Mix brown sugar, walnuts, and cinnamon in small bowl. Set aside.
  2. Preheat oven to 350°F.
  3. Grease and flour 10″ angel food cake pan.
  4. Combine flour, baking powder, baking soda, and salt in medium bowl. Set aside.
  5. Beat tofu in large bowl until smooth. Add eggs, sugar, oil, and vanilla. Combine thoroughly. Add reserved flour mixture and mix to combine.
  6. Spread a little more than half the batter into prepared pan.
  7. Combine 3 to 4 tablespoons of reserved streusel with blueberries, then sprinkle mixture on top of batter in pan.
  8. Top with remaining batter and remaining streusel.
  9. Bake for 55 minutes, or until wooden pick inserted in center comes out clean.
  10. Cool on rack for 10 to 15 minutes. Remove from pan and serve warm.
Calories: 300 Fat: 15 grams Saturated fat: 1 gram : 39 grams Protein: 5 grams Cholesterol: 40 mg
Notes

Per serving: 247 mg sodium exchanges: 2 starch, 1/2 meat, 2 1/2 fat

Google Recipe View Microformatting by Easy Recipe
]]> http://blog.allisonmjennings.com/2010/01/04/day-4-january-4-2010-food-day-95-cynthia%e2%80%99s-blueberry-streusel-coffee-cake/feed/ 7