Vanilla Rum Bundt Cake

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Memorial day is right around the corner……OMG…… what to take along? Vanilla Rum Bundt Cake !
Vanilla Rum Bundt Cake

I think bundt cakes are the bomb! I have made numerous bundt cakes for What the Forks For Dinner? Look around the site and try them all……

What makes them so great?? Well…..they are easy to make, easy to bake, they either need no frosting, or are good to go with a quick glaze.


Vanilla Rum Bundt Cake

With Memorial Day comes the start of summer. And the start of summer is the start of cookouts, potluck, and picnics. No matter the occasion, everyone wants dessert…..be the dessert Queen……..or King and bring a bundt cake.

Vanilla Rum Bundt cake is perfect to take to your Memorial Day party, picnic, cookout……

Moist cake studded with flecks of vanilla bean, and flavored with rum. I used white rum but you could try a flavored rum for that extra kick.

Vanilla Rum Bundt Cake

There’s a pretty steep price difference between vanilla extract and a whole vanilla bean — pod and all.  In many cases where vanilla is called for, opting for the less expensive of the two is a wise choice. Vanilla beans would be wasted say in a batch of chocolate chip cookies, but in homemade ice cream, real vanilla beans make a world of difference.

But, here are times that the pretty black specs and flavor of vanilla beans are worth the splurge…….like Vanilla Rum Bundt Cake.

Vanilla Rum Bundt Cake

Vanilla beans also makes for a pretty Buttered Rum Glaze. Rich creamy butter, flavored with rum and those little specs of vanilla bean are melted together and then cooled. Add some powdered sugar and you have a glaze thats not only pretty, but super yummy!

Vanilla Rum Bundt Cake

For your next summer event, take along Vanilla Rum Bundt Cake and be speck-tacular!!

Vanilla Rum Bundt Cake
Author: 
Serves: 12
 
Ingredients
  • Cake
  • ¾ cup butter, room temperature
  • 2 eggs
  • 1 egg yolk
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ cup buttermilk
  • ¼ cup light rum
  • 1 vanilla beans, split lengthwise
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • Glaze
  • 5 tbsp butter
  • ⅓ cup rum
  • ½ tsp vanilla
  • ½ vanilla bean, seeds scrapped out
  • 1½ cups powdered sugar
Instructions
  1. Preheat oven to 325 degrees F.
  2. Grease and lightly flour a 10-inch fluted tube pan; set aside.
  3. In a small bowl whisk together flour and baking powder.
  4. In another small bowl combine milk and rum.
  5. Using the tip of a sharp knife, scrape out seeds from vanilla bean. Stir vanilla seeds into milk mixture; set aside.
  6. In a large mixing bowl of an electric mixer or stand mixer on medium to high speed beat butter for 30 seconds.
  7. Gradually add granulated sugar and brown sugar, and beat for about 10 minutes , until light and fluffy.
  8. Add eggs and egg yolk; beat for 1 minute.
  9. Alternately add flour mixture and milk mixture to butter mixture, on low speed just until combined.
  10. Pour batter into the prepared pan, and spread evenly.
  11. Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan for about 10 minutes. Remove cake from pan; cool completely on wire rack. Frost with Buttered Rum Glaze
  12. To Make Glaze
  13. In a small saucepan, heat the butter until melted. Add the rum, vanilla, and scrapping from vanilla bean. Cook over medium heat for about 3-5 minutes.
  14. Remove the buttered rum from the heat and allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.

 

 

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Calico Beans

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Calico Beans 3

We all have a member of our family that always brings the best food to all family gatherings. For me that person is my Aunt Marcella. She always brings the best food! She is know for her homemade bread( which makes the best toast in the whole world) and she always , always has cookies. Everything she makes is homemade and made with love…….and I love her!
Years ago….I’m not sure if she will remember this or not, she used to make this bean dish called Calico Beans. I loved it!!!! Continue reading “Calico Beans”

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Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing

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Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing

Beet Cucumber Onion Salad

When I first started to expand my culinary skills, the internet was not readily available……..truly shows my age…………but, cable TV and the start of the Food Network ,along with food magazines got my creative cook on.


Now, I love magazines and love to cook……match made in heaven. I got subscriptions to Gourmet, Bon Appetit, and Cooking Light. Later it was Food and Wine, Fine Cooking, and the list went on. Not to mention all the little cookbooks at the checkout counter. I had stacks and stacks of them. I would pour over them trying to find just the right recipe.

The Beet Cucumber Sweet Onion recipe came from Bon Appétit, the July 2002 edition. Later, I saw it again on one of my favorite recipe search websites, Epicurious, the hours I have spent on this web site……….oh my!!!

Beet Cucumber Onion Salad 1

About the beets…….as a child…….never, never never, would I eat them. As an adult, whole different story. I totally love them. And, because I love them I grow them every year in my garden. They are easy to grow……just be sure to thin them so they have room to spread out. Cooking them is a breeze…….roast them!

All you need to do is wash them, clip off the tops leaving about and inch or so, leave the tap root on , place them on a foil lined cookie sheet ,sprinkle a little water on them, cover with foil and bake in a 400* oven until tender. Let them cool slightly, and the skins peel right off. At that point you can use them in the Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing or your favorite beet recipe. You can also freeze them. They freeze beautifully.

The hardest part of this recipe is roasting the beets, which isn’t hard at all. The rest is easy peasy………just slice and arrange. Whisk together the dressing and you are all set. This can be done in advance and is easy to take with you…….it’s still summer picnic and family reunion time. Who doesn’t want an easy take along……that bonus……. is really pretty………….Beet, Cucumber, Sweet Onion Salad with Dijon Honey Dressing!

Beet Cucumber Onion Salad Collage

Beet, Cucumber, Sweet Onion Salad with Dijon-Honey Dressing
Author: 
Serves: 4
 
Ingredients
  • 6 medium beets, trimmed
  • 1 large cucumber, unpeeled, cut into ¼-inch-thick rounds
  • ½ sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
  • 4 teaspoons honey
  • 4 teaspoons apple cider vinegar
  • 1½ teaspoons Dijon mustard
  • ⅓ cup olive oil
Instructions
  1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour Cool in foil. Peel beets, then cut each into 6 slices.
  2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)
  3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.

 

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