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Chaska, MinnesotaHello Teddy Bear friends: Well for two decades now, I have been on the hunt for a good recipe for Irish Whiskey Cake or Rum Cake. I remember I bought a rum cake at a high end department store one year and it was the best I ever had. I would love to have a recipe to make instead of buying it. Anybody out there have a good recipe?
Bear Hugs
Michelle
Posts: 8,574Whiskey Fudge Cake Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen," Random House, 1991
1 1/4 cups pastry or cake flour
1 teaspoon baking soda
10 1/2 ounces bittersweet chocolate, cut into small chunks
12 tablespoons unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs, separated
1/3 cup whiskey, warmed slightly
1 tablespoon vanilla extract
Powdered sugar
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside.
In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm.
Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)
Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream.
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 1 minute
Cook Time: 1 hour
Yield: 1 (8-inch) cake
User Rating: No Rating
Episode#: WP1C18
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Posts: 8,574Rum Cakes Recipe courtesy Shutters on the Beach
1 tablespoon active dry yeast
1/3 cup warm milk
1 cup all-purpose flour
2 eggs
5 tablespoons unsalted butter, softened, plus additional for buttering molds
Pinch salt
1 teaspoon sugar
Blood Orange Marmalade, recipe follows
1 cup whipped mascarpone, for garnish
Syrup:
1 cup sugar
3/4 cup water
1 teaspoon vanilla extract
1/4 cup dark rum
In a large bowl, dissolve the yeast with the milk. Allow it to proof in a warm place for 10 minutes. Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes.
Preheat the oven to 350 degrees F. Brush 6 individual savarin molds or ramekins with butter.
Mix 5 tablespoons softened butter, the salt, and sugar into the dough, slapping it against the sides of the bowl. Fill molds almost full with the dough. Let the dough rise until molds are full. Bake for 20 to 25 minutes, until golden brown and a small knife or wooden skewer can be inserted in cake and removed cleanly.
To make the syrup: Combine the sugar and water in a saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and cool until lukewarm. Add the vanilla and rum.
Brush the cakes with the syrup, let it soak in, then brush again. Repeat until all the syrup is used or the cakes will absorb no more syrup. Place the soaked cakes on individual plates. Garnish with Blood Orange Marmalade and whipped mascarpone.
Blood Orange Marmalade:
24 blood oranges
8 Meyer lemons
2 star anise
Water, measured according to weight of fruit, approximately 5 pints
2 vanilla beans, split and scraped
1 cinnamon stick
Sugar, measured according to weight of fruit, approximately 5 pounds
Slice the fruit very thin on a slicer or with a very sharp blade, removing all seeds as you go.
You should have approximately 2 1/2 pounds of fruit. For every pound of fruit add 2 pints of water in a large heavy bottomed pot. Add the vanilla beans and cinnamon. Bring to a boil and cook until the fruit skin is tender, approximately 10 minutes. Remove from heat, cool and refrigerate overnight.
Weigh the fruit and water mixture. You should have approximately 5 pounds. For each pound of fruit and water, add 1 pound of sugar. Bring to a boil and then continue to cook over medium heat, stirring frequently. To test, drip a small amount of the syrup onto a cool plate. When it's the consistency of honey at room temperature, it is ready (about 1 hour or more). Remove from heat and allow to cool. Leftover marmalade will keep in the refrigerator for several weeks.
Yield: Approximately 1 gallon
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 9 hours
Cook Time: 2 hours
Yield: 6 servings
User Rating:
Episode#: BF1F11
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Posts: 8,574Baba au Rhum Recipe courtesy Emeril Lagasse, 2003
1/2 cup milk
4 teaspoons active dry yeast (1/2-ounce)
2 cups bread flour
3 large eggs
2 teaspoons sugar
Pinch salt
1 teaspoon orange zest
1 teaspoon lemon zest
1 unsalted stick, melted but not hot
Rum Soaking Syrup, recipe follows
1/4 cup dark rum
Sweetened Whipped Cream, accompaniment
Fresh berries, accompaniment
In a small saucepan, scald the milk over medium heat. Remove from the heat and cool to lukewarm (110 degrees F).
In the bowl of an electric mixer, combine the milk, yeast and 1/2 cup of the flour and let sit until foamy. Stir to form a sponge and let rise until doubled, about 20 minutes.
Beating with the paddle attachments, add the eggs 1 at a time, followed by the remaining 1 1/2 cups of bread flour, the sugar, salt, and zests. When a soft dough forms, slowly beat in the butter to make a smooth dough. Let rest for 20 minutes.
Preheat the oven to 375 degrees F. Butter and flour a large baba mold or 9-inch bundt cake pan.
Place the dough in the prepared pan, cover with plastic wrap, and let rise in a warm, draft-free place until it has nearly reached the top of the mold, about 40 minutes.
Place on a sheet pan and bake on the middle rack of the oven for 30 minutes, or until the top of the baba is golden brown and the sides have begun to pull away from the pan slightly.
Remove from the oven and cool on a wire rack for 10 minutes. Set the wire rack over a sheet pan. Using a toothpick or skewer, poke holes all over the top. Pour the warm syrup over the warm cake and let sit until the liquid is absorbed, about 5 minutes.
Turn the baba out onto the wire rack and let drain over the sheet pan for 30 minutes. Slowly drizzle the rum over the top in 2 additions.
Transfer to a cake platter or stand. Serve with the whipped cream and fruit.
Rum Soaking Syrup:
3 3/4 cups water
2 1/2 cups granulated sugar
4 teaspoons lemon zest
2 tablespoons orange zest
1 vanilla bean, split in 1/2 lengthwise and seeds scraped
10 tablespoons dark rum
In a medium saucepan, combine all of the ingredients except the rum. Bring to a boil and stir to dissolve the sugar. Remove from the heat and let stand for 30 minutes. Add the rum.
Strain through a fine mesh strainer and discard the solids. Cover to keep warm for soaking the baba.
Yield: 4 cups
Sweetened Whipped Cream:
2 cups heavy (whipping) cream
2 tablespoons confectioners' sugar
1 teaspoon dark rum
In a large bowl, beat the cream with an electric mixer at medium speed until frothy. Add the sugar and rum and beat until the cream holds soft peaks, being careful not to over beat.
Cover with plastic and refrigerate for up to 1 hour before serving.
Recipe Summary
Difficulty: Medium
Yield: 1 (9-inch) baba, 10 to 12 servings
User Rating:
Episode#: EM1G58
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Posts: 8,574Irish Raisin Cake Recipe courtesy of Ann Raftery
2 1/2 cups of buttermilk
2 cups of sugar
5 cups of flour
2 sticks of butter
5 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons baking soda
Dash of salt
1 (16-ounce box) of brown raisins
1 (16-ounce) box of golden raisins
1/2 cup whiskey, optional
Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Cake is finished when knife inserted into middle comes out clean.
Optional- pour 1/2 cup of whiskey over cake immediately after removing from oven. Cake is best when cut after a few days.
Recipe Summary
Difficulty: Easy
Yield: 1 cake
User Rating:
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Posts: 8,574You know about 700 of your bestest friends! :crackup: :crackup: :crackup:
gollyhugs
dilu
Chaska, MinnesotaOooooh Duli: you are a saint!!! So many recipes....Thank you, thank you.....I believe I will begin baking next weekend....That seems to be my only down time.... I will take pictures as I wish to share a slice with all our teddy bear friends!!
Many bear hugs to you
Michelle
