Easy Cake Recipes From Scratch

Please do not cut and paste recipes. I am only interested in revenue from real people and ideas.

This is my recipe for Trinidadian rum cake - Alson or black cake or Christmas cake ... He is really strong and is an acquired taste .. I think it's worth.

Ingredients
1 pound currants
1 pound raisins
1 pound prunes
1 pound dried figs
1 (16 oz) pot of maraschino cherries, drained
1 / 2 pound of mixed Peel
1 / 4 pound almonds, chopped
1 tablespoon Angostura bitters
2 1 / 2 cups dark rum Jamaica

Caramelize the sugar

3 / 4 pound brown sugar
1 / 2 cup boiling water

Final Cooking
2 v. teaspoon lime zest
2 v. teaspoon vanilla
4 cups flour
4 c. teaspoon baking powder
1 tsp teaspoon cloves
Butter 1 pound (4 sticks) softened
2 1 / 4 cups sugar
9 eggs large

METHOD
Equipment: Two 9x5x3 inch loaf pans or tube 1 10 inches.

Preparation day

Chop currants, raisins, prunes, figs and cherries. Place in large bowl and mixed Peel almonds. Mix well. Sprinkle rum bitters and pour over mixture. Soak for a minimum of 24 hours, extending a month. (Dream about this cake for whatever period you have chosen.)

Caramelize the sugar

Put the brown sugar heavy saucepan. Stir, letting sugar liquefy. Cook over low heat until dark, stirring constantly, so sugar does not burn. When almost burnt, remove from heat and stir in hot water gradually. Mix well, let cool and pour into a container for the final baking.

Final Cooking

Preheat oven to 250 ° F.

Bring fruit from its resting place. Stir in lime zest, vanilla and caramel fruit. Mix well. Set aside.

Sift together flour, baking powder and cloves. Set aside.

Cream butter and sugar until the mixture is light. Add eggs, one at a time and mix well.

Stir in dry ingredients gradually. When mixed, stir in fruit mixture.

Pour into mold lined with buttered parchment paper or waxed paper. Place pan (or pans) in large shallow pan of hot water. Bake in preheated 250 ° F for 2 1 / 2 to 3 hours or until a toothpick inserted in center comes out clean. Cake should have decreased from sides of pan.

Cool for 24 hours in the molds. Allow to cool and moisten with rum, remove from tins and wrap in foil or a rum damp cloth. Cakes can be kept for a period of time. If detention for a period of time, check occasionally to add more rum.


Cranberry Sauce - This is the only one I do every year
1 bag cranberries
1 cup orange juice
1 / 4 cup Grand Marnier
1 1 / 2 cup sugar (or more, depending on how you like it sweet)
1 tablespoon grated fresh ginger

Place all ingredients in a saucepan and simmer over medium heat until the cranberries have burst and begin to decompose. Taste .. add more sugar if necessary, at this point when it is hot. It will thicken as it cools.

Here's an easy recipe for rum cake

INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 / 2 cup dark rum
4 eggs
1 / 2 cup water
1 / 2 cup vegetable oil
1 (3.5 ounce) package instant pudding mix Vanilla
Varnish
1 / 2 cup butter
1 / 8 cup water
1 / 2 cup white sugar
1 / 4 cup rum

MODE
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or bundt pan. Sprinkle nuts over bottom of pan.

Mix cake mix, 1 / 2 cup dark rum, eggs, 1 / 2 cup water, oil and pudding mix for vanilla. Pour batter over nuts in pan.

Bake in oven for 1 hour. Cool and invert the cake onto a serving platter. Prick the top.