For serving or sharing, festive and moist rum cake with butter rum glaze is ready for the oven in no time because it begins with a cake mix! Gift in a holiday tin or on a pretty plate tied up with cellophane and ribbon for a lovely presentation.Continue Reading
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Makes 3 mini loaves (about 3 1/4 x 5 1/2-inches)
INGREDIENTS
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 Tbs butter at room temperature
6 Tbs unsweetened applesauce
1 cup ricotta cheese (I use part skim) at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 Tbs lemon zest
1 cup fresh blackberries, (cut if large) or berry of choice
Preheat oven to 325°F. Prepare 3 mini loaf pans by coating the inside with butter or spraying with PAM.
In a medium bowl, whisk together the flour, baking powder and salt.
Use an electric mixer to beat together the butter, ricotta, and sugar, about 3 minutes. Add eggs one at a time; stir in the lemon zest and vanilla extract.
Pour batter into prepared pans, smoothing top with spatula. Bake for 40-45 mins, or until toothpick comes out clean.
Allow to cool for 15 minutes in the pans. Run a knife around the edge of the cake to loosen and gently remove the cake; cool completely on wire rack.
click on photos for more pound cake recipes
Pumpkin pound cake is so perfect for this time of year. It is full of the seasonal flavor of pumpkin with a yummy cream cheese frosting. Not just delicious but so pretty served on your Thanksgiving dessert table.
She sent me these photos of the reveal…
my adorable Jamie… just a little… hesitant… to tell us… she is… expecting… again… baby number… seven… and this time she isn’t having twin sister, Jill share the news for her… so, she… casually… mentions it… during a text conversation about nothing in particular…
Do you like gingerbread? Well, even though there is no ginger in this recipe, these zucchini bars taste just like gingerbread. Perhaps it is the cloves that impart such a pleasant flavor. A thin coating of frosting, lightly spiced with a small amount of ground cloves, make for a very nice bar.
You’ll think you’ve reached the rainbow’s end with this over-the-top, Double Chocolate Irish Cream Cake Roll. It is filled with a creamy chocolate center and then covered with a decadent chocolate ganache. Bits of minty chocolate garnish the top for an impressive dessert that will please any Irishman or Irish Lassie.Continue Reading
12 Servings Prep: 15 min. Bake: 20 min. + cooling
Ingredients
1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) sweet potatoes, drained and mashed
1 cup water
1/2 cup all-purpose flour
2 eggs
1 can (8 ounces) unsweetened crushed pineapple, well drained
2 tablespoons canola oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
7-1/2 cups confectioners’ sugar
Directions
In a large bowl, combine the first 10 ingredients. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Divide the batter among three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioners’ sugar until smooth. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.
RECIPE NOTES
