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CELEBRATE CAKE


(cake with a kick)

HARVEY WALLBANGER CAKE


  • 18 1/2 oz. box orange cake mix
  • 3 3/4 oz.box instant vanilla pudding
  • 4 eggs
  • 1/2 cup vegetable oil
  • 5 oz. Liquore Galliano
  • 2 oz. vodka
  • 5 oz. orange juice
  • Glaze-1 cup confectioners sugar

    Combine cake mix and pudding in a large bowl. Blend in eggs, oil, 4 oz. Galliano, 1 oz. vodka and 4 oz. orange juice. Mix batter till smooth smooth and thick. Pour into greased and floured 10 inch tube or 12 cup bundt pan. Bake at 350 for 45 minutes. Let cool in pan 10 minutes, remove and place on rack. Prepare glaze during last minute of baking so it is ready when cake is. To make glaze, combine confectioners sugar with remaining Galliano, vodka and orange juice. Blend till smooth. Spoon on warm cake.


    RUM CAKE

  • 1 cup chopped pecans or walnuts
  • 18 1/2 oz. pkg. devils food chocolate cake mix
  • 3 3/4 oz. pkg. instant chocolate pudding
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup dark 80 proof Rum
  • (variation of yellow cake and vanilla pudding can be used).

    Preheat oven to 325. Grease and flour a 10 inch tube pan or 12 cup bundt pan. Combine above ingredients except for nuts. Sprinkle nuts over bottom of pan; pour in batter and bake 1 hour. About 5 minutes before cake is done begin making glaze.

    Glaze: 1/4 butter, 1/4 cup water, 1 cup granulated sugar, 1/2 cup dark Rum. Melt butter in a saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Cake may already be out of the oven and sitting a few minutes. Invert cake onto a pletter or plate with a lip. Prick top of cake with fork many times so it will absorb the glaze. Spoon and brush glaze over warm cake. Allow cake to absorb all the glaze.


    BOURBON PECAN CAKE

  • 2 teaspoons nutmeg
  • 1/2 cup Bourbon
  • 1 1/2 cups sifted flour, divided
  • 2 cops pecans
  • 1 cup raisins, finely chopped
  • 1/2 cup butter
  • 1 cup, plus 2 tablespoons sugar
  • 3 eggs, seperated
  • 1 teaspoon baking powder
  • dash salt
  • pecan halves

    Preheat oven to 325. Grease a 10 inch tube pan. Soak nutmeg in bourbon. Mix 1/2 cup flour with nuts and raisins, coating thoroughly. Reserve. Mix butter and sugar till fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in remaining flour, baking powder, salt; add bourbon mixture, nuts and raisins, blend. Beat egg whites until very stiff then fold in. Spoon batter into pan. Bake at 325 for 1 1/4 hours till cake tests done. Cool in pan, 1-2 hours before turning out. Store in coverd container for several days, wrapped in a bourbon-soaked napkin. Cake improves with age.

    Mango Rum Cake

  • 1 cup peeled mango cubes
  • 1 (18.5 oz.) butter recipe, golden cake mix.
  • 1/2 cup rum plus water to make 2/3 cup
  • 3 eggs
  • 1/2 cup pureed ripe mango (replaces 1/2 cup butter)

    Spray bottom of tube pan with vegetable spray. Arrange mango cubes in bottom of pan. Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl at low speed until moistened. Beat at medium speed 4 minutes. Pour batter in pan and bake at 375° 40-45 minutes. Cool 20 minutes.

    Kahlua Swirl Cake

  • 2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon mace
  • 1/2 cup butter, softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup sour cream
  • 3/4 cup Kahlua

    Glaze

  • 3/4 cup sifted powder sugar
  • 2 tablespoon soft butter
  • 1 tablespoon Kahlua

    Beat till smooth. Grease and flour a tube pan, preheat oven to 350°. Prepare streusel filling. Mix and set aside.

    Streusel filling

  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mace

    To prepare cake- sift together baking powder, soda, and mace. In large bowl combine butter, sugar, eggs, and vanilla. Beat 2 minutes on medium speed, on low speed blend flour alternately with sour cream and Kahlua. Turn 1/3 batter into pan, cover with 1/2 streusel filling then 1/3 batter and remaining streusel. Top with remaining batter. Bake on rack below ovencenter for 45 minutes or golden brown. Remove and cool 10 minutes. Invert on a cake rackand cool till luke warm with pan on top. While cake is cooling prepare glaze. Remove pan and spoon glaze over top of luke warm cake. Top with pecan halves. Serves 8-10.






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