Rum Glazed Pumpkin Cake

Rum Glazed Pumpkin Cake
Original recipe by Taste of Home 
www.tasteofhome.com/recipes/rum-glazed-pumpkin-cake

Ingredients: 

1/2 cup chopped pecans
1 can (15 ounce) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1 - 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Glaze:

1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan; sprinkle pecans onto bottom of pan.

In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.

Bake 55 - 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2 - 3 minutes longer or until sugar is dissolved.

Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

Yield: 12 servings

Hint: To remove cakes easily, use solid shortening to grease plain and fluted pans.

Raspberry - Ricotta Cake

Raspberry - Ricotta Cake
Original recipe by Bon Appetit 
https://www.bonappetit.com/recipe/raspberry-ricotta-cake

You will be pleased and amazed how delicious this raspberry - ricotta cake is to your taste buds. The original recipe called for 1 cup raspberries. I added more to this recipe.

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups frozen raspberries or blackberries, divided

Directions:

Preheat oven to 350 degrees.

Line a 9'-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50 - 60 minutes.

Let cool at least 20 minutes before unmolding.

Keep cake refrigerated.

8 servings

Lemon Sheet Cake

Lemon Sheet Cake

Do you love lemon?  If yes, you will love this easy to make lemon sheet cake. Make this cake the day before and refrigerate overnight before serving.

Ingredients:

1 cup unsalted butter
1/2 cup water
1/2 cup lemon juice
2 cups granulated sugar
2 cups all-purpose flour
1/2 cup Greek plain yogurt
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cornstarch

Icing:

6 tablespoons unsalted butter
6 ounce softened cream cheese
4 cups powdered sugar
3 tablespoons lemon juice

Directions:

Cake:

Preheat oven to 350 degrees.

In a large saucepan melt butter with water. Turn off heat and whisk in lemon juice, sugar, flour, yogurt, eggs, vanilla, salt, baking powder, and cornstarch.

Pour into a greased jelly roll pan (15" x 10") and bake for 15 minutes or until tester inserted into center of cake comes out clean.

Icing:

While the cake is baking make the icing.

In a medium saucepan melt the butter and cream cheese. Remove from heat and whisk in lemon juice and powdered sugar. Pour over warm cake and spread.

Wine Bundt Cake

Wine Bundt Cake
Recipe submitted by Tracy Oprea

Ingredients:

1 (18.25) package moist yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup cream sherry
4 eggs

Directions:

Preheat oven to 350 degrees. Grease and flour one 10-inch bundt pan.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, cream sherry, and eggs. Beat with an electric mixer for 5 minutes.

Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioner's sugar.

Do you like white wine? If yes, here's the recipe variation.

Substitute the sherry with white wine and the yellow cake mix with moist white cake mix. It's that's easy. Enjoy! 

Cranberry Christmas Cake

Cranberry Christmas Cake

Serve this cake for a special holiday occasion or have a slice with your coffee in the morning. It is beautiful and it has just the right amount of tartness.  

Ingredients:

2 cups granulated sugar
3 large eggs, room temperature
3/4 cup unsalted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 (12 ounce) bag fresh cranberries (or frozen and thawed)
1 cup sliced almonds

Directions:

Preheat oven to 350 degrees

Butter a 9x13 baking pan, set aside.

In a large bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium. The volume of mixture will increase by almost half and will be thickened. Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until combined. Fold in cranberries.

Using a spatula, pour and smooth into prepared pan. Sprinkle almonds over top.

Bake for 40-45 minutes.

Serves 18

Fresh Rhubarb Cake

Fresh Rhubarb Cake
Submitted by Lisa Henry VanMansum

Super easy to make and really has a nice "rhubarb punch" rather than overly sweet like some cakes. Because of the fruit on the bottom, it is more like a crumble, so serve it in a bowl.  Flavor of this dessert improves if you wait a day, so it is a great one to make a day ahead.  Enjoy!  Lisa Henry VanMansum

Ingredients:

4 cups sliced fresh rhubarb (about 1 1/2 pounds)
1 1/3 cups sugar, divided
Cooking spray
1/3 cup butter, softened
1 large egg
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk

Directions:

Preheat oven to 350 degrees.

Combine rhubarb and 2/3 cup sugar in a bowl.  Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray.  Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes).  Add egg, beating well.  Beat in orange rind and vanilla.

Lightly spoon flour into dry measuring cups, level with a knife.  Combine flour, baking powder, baking soda, and salt; stir well with a whisk.  Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Spoon batter over rhubarb mixture.

Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.

Yield: 9 servings.

270 calories

Recipe submitted by Lisa Henry VanMansum

Serve with vanilla or strawberry ice cream

Do you need another delicious rhubarb recipe?  If yes, here is the best-ever rhubarb muffin recipe.

http://crowdedkitchen509.blogspot.com/2014/07/rhubarb-muffins.html

Maple - Glazed Pumpkin Spice Cake

Maple - Glazed Pumpkin Spiced Cake
Recipe submitted by Luti Lauvao Gibbs

Ingredients:

Cake:

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cups canned pumpkin puree
3/4 cup buttermilk
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups packed light brown sugar
3 large eggs, at room temperature

Glaze:

2 tablespoons whole milk
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups sifted confectioner's sugar

Directions:

Make cake:

Preheat oven to 350 degrees.

Butter and flour a 10-cup Bundt pan.

Sift flour, baking powder, baking soda, spices and salt together in a bowl.  In another bowl, whisk together pumpkin, buttermilk and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 4 minutes. Beat in eggs, one at a time, beating well after each. Scrape down sides and bottom of bowl. Beat in one third of flour mixture, then half of pumpkin mixture, beating until just combined. Repeat, ending with last third of flour mixture. Scrape batter into Bundt pan, smoothing top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes.

Let cake cool in pan on a wire rack for 15 minutes, then turn out onto rack to cool completely.

Make glaze:

Whisk together milk and maple syrup and extract.  Whisk in confectioner's sugar until glaze is smooth and of drizzling consistency. Up to 6 hours before serving, set cake on a wire rack over a plate and drizzle with glaze, allowing it to run down the sides.  Let cake rest at room temperature to allow glaze to set.

Serves 12

Recipe submitted by Luti Lauvao Gibbs

Low-Fat Berry Bundt Cake

Low-Fat Berry Bundt Cake

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup sugar
3/4 cup buttermilk
1/2 cup cholesterol free egg substitute
1/4 cup vegetable oil

2 cups raspberries
2 cups blueberries

*I use 4 cups of COSTCO'S, KIRKLAND, RADER FARMS, FROZEN NATURE'S THREE BERRIES (Raspberries, Blueberries, and Blackberries).

Directions:

Preheat oven to 350 degrees.

Spray 6-cup Bundt pan with nonstick cooking spray.

Combine flour, baking powder, baking soda and salt in a large bowl.

In a medium bowl, combine sugar, buttermilk, egg substitute and oil.

Add the sugar mixture to the flour mixture; stir until moistened.

Fold in berries.

Pour batter into prepared pan.

Bake 1 hour or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack.  Serve with additional berries, if desired.

12 servings
215 calories

Are you looking for another low-fat recipe?  If yes, here's our most requested recipe. Low-Fat Lemon Poppy Seed Cake

http://crowdedkitchen509.blogspot.com/2013/05/low-fat-lemon-poppy-seed-cake.html

Triple Layered Fudge Brownie Cake

Triple Layered Fudge Brownie Cake

Ingredients:

Cake

1 1/2 cups butter
6 oz unsweetened chocolate, chopped
3 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt

Frosting

2 (8 oz) packages cream cheese, softened
8 tablespoons milk
8 cups confectioners sugar
1/2 cup butter, softened
4 teaspoons vanilla extract
1 cup unsweetened cocoa powder

Directions:

Preheat oven to 350 degrees.

Using a double boiler, melt the butter and chocolate; stir until smooth.

In a large mixing bowl, pour the melted butter and chocolate.  Add the sugar and mix with an electric beater.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla, flour, salt and mix well.

Pour into three greased and floured 9-inch round baking pans.

Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.

Cool completely before removing from pans.

Frosting:

In a bowl, beat together the cream cheese, 7 tablespoons milk, confectioners sugar, butter, vanilla, and cocoa to a spreadable consistency.  Beat in the additional tablespoon of milk if necessary.

Spread frosting between layers and over top and sides of cake.

Store in refrigerator.

Gerard's Birthday, 3/9/14

Earthquake Cake

Earthquake Cake

This cake is rich, gooey and easy to make!  It gets its name, because the cake cracks during the baking process.   Serve warm and with vanilla ice cream.

Ingredients:

1 cup flaked coconut
1 cup chopped pecans

1 package German chocolate cake mix &
   cake mix ingredients, water, oil, eggs, etc

1 stick butter
1 package (8 ounce) cream cheese
1 teaspoon vanilla
1 lb. powdered sugar

Directions:

Preheat oven to 350 degrees.

Lightly grease the bottom and sides of a 9 x 13-inch baking pan.

Layer the coconut and chopped nuts in bottom of baking pan.

In a large bowl, prepare the German chocolate cake mix according to package directions (water, oil, eggs, etc).

Pour mixture over the coconut and chopped nuts.

In a separate bowl, cream together the butter, cream cheese and vanilla. Once mixed, slowly add the powdered sugar.  Beat until smooth.

Spoon over cake in dollops.  DO NOT SPREAD, BECAUSE THE CAKE WILL BAKE AROUND DOLLOPS.

Bake for 40 - 45 minutes.

Toothpick will not come out clean.

Serve warm and with vanilla ice cream.

Low-Fat Lemon Poppy Seed Cake

Low-Fat Lemon Poppy Seed Cake

Ingredients:

6 tablespoons margarine, softened
1/2 cup firmly packed light brown sugar
1/2 cup plain low fat yogurt
1 whole egg
2 egg whites
3 teaspoons fresh lemon juice

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup skim milk
2 tablespoons poppy seeds
1 tablespoon grated lemon peel

Lemon Glaze

1 cup powdered sugar
2 tablespoons plus 1 1/2 teaspoons lemon juice
1/2 teaspoon poppy seed

Directions:

Preheat oven to 350 degrees.

Grease and flour 6-cup Bundt pan.

Beat margarine in large bowl with electric mixer until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and lemon juice.  Set aside.

Combine flour, baking powder, baking soda and salt in medium bowl.  Add flour mixture to margarine mixture alternately with milk, beating well after each addition.  Mix in 2 tablespoons poppy seed and lemon peel.

Pour batter into prepared pan.

Bake about 40 minutes or until cake is golden brown and wooden pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes; remove cake from pan and cool on wire rack.

For glaze, mix powdered sugar with lemon juice until desired consistency.

Spoon glaze over cake; sprinkle with 1/2 teaspoon poppy seed.

217 calories per serving.

12 servings

Do you like Berries?  If yes, here's a Low-Fat Berry Bundt Cake recipe.  It's easy to make and delicious!

http://crowdedkitchen509.blogspot.com/2014/09/low-fat-berry-bundt-cake.html

Chocolate Molten Lava Cake / Baker's Challenge 2013

Chocolate Molten Lava Cake / Baker's Challenge 2013

Welcome to the Crowded Kitchen Baker's Challenge 2013.

We have searched high and low for a fun, great tasting dessert that everyone will enjoy making.  Who doesn't love a warm, rich chocolate cake filled with a hot gooey, flowing chocolate center?   Our goal is to get everyone in the kitchen, so grab your loved-ones and let's have some fun.  In this challenge everyone is a winner, so send us your photographs, and we will publish them for everyone to see.

Please send photographs, and names to crowdedkitchen509@comcast.net

Ingredients:

4 ounce semi-sweet chocolate
1/2 cup butter
1 cup powdered sugar
3 eggs
1 egg yolk
6 tablespoons flour

Caramel sauce
Vanilla Ice cream
Chocolate sauce

Directions:

Preheat oven to 400 degrees

In a medium, microwave safe bowl, microwave the chocolate and butter together for 1 minute and 20 seconds.  Whisk the chocolate and butter together until the chocolate has melted.

Graham whisking the chocolate mixture

Once the chocolate and butter mixture is incorporated and smooth, whisk the following ingredients separately into chocolate mixture, in order.

Powdered sugar
3 eggs
1 egg yolk
6 tablespoons flour

Gerard and Graham 2/24/13

Spray 4 custard, or ramekin cups with cooking spray.

Fill the cups evenly with batter.

Place the cups on a baking sheet, and bake for 13 to 15 minutes, or until the outer edges are set and the center is soft set.

Let's bake the cakes!

Let the cakes cool for 2 to 3 minutes.

Before inverting the cake on a dessert plate, drizzle caramel sauce evenly.

Drizzling the caramel sauce

Top each cake with a scoop of vanilla ice cream and chocolate sauce.

4 servings.

BAKER'S CHALLENGE 2013 PHOTOGRAPHS

The finished dessert!  3/20/13

3/20/13

3/20/13

4/16/13

4/18/13

4/18/13

4/18/13

Italian Cream Cake

Italian Cream Cake
Recipe submitted by David Gaimari

You will not be able to resist this cake!  The icing is over-the-top delicious!

Ingredients:

Cake
1 cup buttermilk
1 teaspoon baking soda
5 large eggs, separated
1 cup pecans, in pieces
2 cups flour
2 cups sugar
1 stick butter, softened
1/2 cup Crisco
1 teaspoon vanilla
2 cups angel flake coconut

Icing
2  sticks butter, softened
2 (8 oz) cream cheese packages, @ room temperature
2 teaspoons vanilla
2 pounds powdered sugar
2 cups pecans, in pieces

Directions:

Cake

Preheat oven to 325 degrees.

Separate the eggs whites and yolks into two small bowls.

Stiffly beat the egg whites and set aside.

Mix the baking soda and buttermilk together in a small bowl; set aside.

In an electric mixer, cream the sugar, Crisco and butter together.  Once creamed, add the egg yolks and blend well.  Add the buttermilk, flour and vanilla.

Fold in the egg whites, then pecans, and then the coconut.

Pour into 3 round (greased & floured) cake pans.

Bake for 25 to 30 minutes.

Icing

Cream butter, cream cheese and vanilla in an electric mixer.  Add the powdered sugar and mix well.  Stir in pecan pieces.

Serves 12

Recipe submitted by David Gaimari

Aunt Ruth's Pumpkin Pie Cake

Aunt Ruth's Pumpkin Pie Cake
Recipe submitted by Ruth Shields

This delicious cake is a fun alternative to your basic pumpkin pie.  It can be served warm from the oven with a scoop of vanilla ice cream, or cold with whipped cream.  Happy Holidays!

Ingredients:

1 (29 ounce) can Libby's 100% pure pumpkin puree
1 (12 fluid ounce) can Carnation evaporated milk
3 eggs
1 cup sugar
3 teaspoons cinnamon
1/2 teaspoon salt

1  box (18.25 ounce) yellow cake mix
1 cup chopped pecans
1/2 cup butter or margarine, melted

Directions:

Preheat oven to 350 degrees

Combine the yellow cake mix, chopped pecans and melted butter or margarine together, set aside.

In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt together by hand, using a wooden spoon.

Pour into a greased 9 x 13 x 2-inch pan.

Sprinkle the cake mix, pecans and melted butter mixture evenly over pumpkin mixture in pan.

Bake at 350 degrees for 60 minutes, or until done.

Italian Rum Cake

Italian Rum Cake

This is the easiest and best tasting rum cake ever! 

Ingredients:

1     box of yellow cake mix
1     package of vanilla instant pudding (4 1/2 cup serving size)
4     eggs
1/2  oil
1/2  cup water
1/2  cup dark rum

1     cup crushed walnuts

Glaze Ingredients:

1    stick of butter
1    cup of sugar
3/4 cup of dark rum

Directions:

Preheat the oven to 325 degrees

Step 1:

Grease and lightly flour the bundt pan.  Pour the crushed walnuts over the bottom of the pan.

Step 2:

Mix all the cake ingredients together, and blend well.  Pour the batter over walnuts.

Step 3:

Bake cake for 1 hour.

While the cake is baking, prepare the glaze.

Step 4:

Glaze directions:

Melt the butter in a sauce pan and stir in the sugar and rum.  Boil the glaze mixture for 5 minutes, stirring constantly.

Step 5:

Putting it all together:

While in the bundt pan, prick the rum cake with a sharp utensil.  Drizzle 1/2 OF THE GLAZE MIXTURE evenly over the sides and top of cake.

Remove the rum cake carefully by inverting the bundt pan.  LOOSEN THE CAKE FIRST BY DROPPING THE PAN LIGHTLY ON A HARD SURFACE.

Once again, prick the cake (top) with a sharp utensil and slowly pour the rest of the glaze mixture over the cake.