Monday, September 7, 2015

Toffee Rum Cake

Friday I baked this cake from items I had on hand.  It was just too hot to out to the grocery store.

1 box yellow cake mix
1 box vanilla pudding mix
3 eggs
1/2 cup oil
1 cup water
1 TBSP RUM Flavoring
1 tsp vanilla extract
1/2 tsp nutmeg

1/2 cup or half a package of Heath Toffee crumbles.

Preheat oven to 325 degrees Fahrenheit.  Grease and flour or spray cake pan with baking spray.

Blend together all ingredients except Toffee bits.  Mix at medium speed for approximately 2 minutes until well blended.

Pour 1/2 of  cake batter into prepared pan.  Sprinkle toffee bits on top of batter in pan, distributing evenly.  Cover with remaining cake batter.  Tap pan on counter covered with a dish towel gently to release air bubbles.

Bake for 45 minutes in pre heated 325 degree oven.  Test cake at this point to see if done.  Cake is done when tester or inserted toothpick comes out clean.  Do not overbake.

Cool cake for 1 hour in pan on rack.  Turn onto serving platter and allow to cool completely before lightly dusting with powdered sugar.  Cover cake to keep fresh.  It will last 3 days without refrigeration, longer if you keep in fridge.

Enjoy this easy and very moist toffee rum delight.  It turns out very pretty with the inner ring of toffee chips melting into a delicious surprise.

#toffeerumcake  #toffeesurprisebundt  #lovetobake #anotherbundt

Thursday, September 3, 2015

Gluten Free Cranberry Cosmo Cake

Today's Baking adventure called for a bit of experimentation. I decided to keep working on my Gluten Free recipes. I found some GF packaged mixes by Pamela's and decided to give this a whirl.

1 package Pamela's Gf Vanilla Cake Mix
4 eggs
1/2 cup oil
1 tsp vanilla extract or flavoring
1/2 tsp Almond extract
3/4 cup of Cranberry Cosmos mixer
1 cup of dried cranberries or craisins
Optional. cosmos rimming sugar

First of all soak the cranberries the in the cosmos mixer for about an hour to plump and soften them. Drain the liquid off the cranberries into a measuring cup to ensure you have 3/4 cup to add to the cake. Pour the oil,,extracts, eggs and reserved cosmos mixer into the mixing bowl. Gently blend together until well mixed. Add the Gf baking mix and beat on medium speed for 2 minutes, scraping the bowl as necessary. Be sure not to over mix. Stir in the cranberries and toss to coat with batter.

Pour into a prepared (I used coconut oil cooking spray) BUNDT pan. Tap the pan gently on the counter to release any air bubbles. Place cake into a pre heated 325 degree oven and bake for 30 minutes. Test for doneness. Cake is done when it springs back when you press your finger into it or when the tester comes out clean.

Cool upright in the pan for 20 minutes On a wire rack and then invert into a serving platter.
Continue to cool cake for the better part of an hour. Once cooled you can decorate the cake with a little cosmos rimming sugar and serve.