Two Kentucky Derby Day Desserts. A panel of four judges from Jefferson Medical College, led by my sister Lindsey, polished off this mint julep cake in one sitting.
A bourbon-butter sauce moistens the vanilla-buttermilk cake when it first emerges from the oven; and a crème de menthe icing coats the exterior once cooled. The boozy and minty flavors make this cake a truly festive Derby Day dessert. And these assorted bourbon-spiked truffles, particularly the pecan-coated variety, are always a treat. The base truffle recipe is excellent and can be adapted in a number of ways: any alcohol or liqueur, from Grand Marnier to Port to Baileys Irish Cream, can replace the bourbon; and any coating from white chocolate to pistachios to toasted coconut can replace the cocoa powder, confectioners' sugar and pecans. Although the truffles do take more time to prepare than the cake, the elegant presentation when combined with fresh strawberries makes the work worthwhile, for any special event.
Mint Julep CakeYield = 12-18 servings. Spicy Pumpkin Bundt Cake. Sweet-Potato Bourbon Bundt Cake. Pumpkin Ginger Cake with Pumpkin Cheesecake Topping. Pumpkin Ginger Cake with Pumpkin Cheesecake Topping Here’s a cross between a cake and cheesecake.
The base is a moist soft pumpkin cake with added candied ginger for a little heat. The topping is a thin layer of creamy pumpkin cheesecake. The cake is baked just until a cake tester comes out clean, but not until the cake picks up color. Then it’s cooled briefly while the cheesecake batter is mixed. Serves about 8-12 For the cake base: 1 cup all-purpose flour1 cup granulated sugar1 tsp baking powder½ tsp baking soda½ tsp salt1½ tsp ground cinnamon¼ tsp ground nutmeg¼ tsp ground ginger1/8 tsp ground cloves1/3 cup vegetable oil (corn or canola)7½ oz (exactly ½ can) canned pumpkin puree (reserve the rest for the topping)2 large eggs (at room temperature)1 tsp pure vanilla extract1/3 cup finely chopped crystallized ginger For the cheesecake topping: Make the cake: Center the oven rack and preheat the oven to 350F. Whisk the dry ingredients in a large bowl. Chai Tea Spice Cake. All my favorites spices are here.
I was sure I would not be disappointed in the end result. The cake turned to be moist, buttery, very fragrant. This is a lovely treat especially during such dank weather outside. The recipe is from Carol Bloom’s “The Essential Baker Makes one 8-inch round cake, about 12 servings Ingredients: 6 chai tea bags½ cup boiling water4 oz (8 tbsp, 1 stick) unsalted butter, softened½ cup granulated sugar, divided½ cup firmly packed light brown sugar¼ cup unflavored vegetable oil2 ½ cups all-purpose flour2 tsp ground cinnamon1 tsp baking soda1 tsp ground ginger1 tsp ground cardamom1 tsp ground cloves½ tsp freshly grated nutmeg¼ tsp salt1 cup buttermilk2 large egg whites, at room temperature½ tsp cream of tartarConfectioners’ sugar for garnish Preparation: Center a rack in the oven and preheat it to 350 F.
Butter the inside of the cake pan, dust with flour. Place the tea bags in a medium bowl. Remove the tea bags, squeezing them to release as much liquid as possible. Brown Butter Pumpkin Layer Cake. User reviews made it?
RATE IT! By karidoherty, 4/3/2014Probably, the best cake I have ever had. This is my favorite recipe and a serious crowd pleaser. This cake is impressive. by Digigirltx, 12/1/2013Super delicious! By Kip1680, 11/27/2013I have made this cake about 10 times now. By MrsLanc, 11/12/2013I will be making this for Thanksgiving for the fourth year in a row. By curlyhead, 10/21/2013Fantastic!
By ElizabethCam, 10/20/2013Fabulous. By joannak423, 10/19/2013All the reviews are right on! By wendyb964, 10/15/2013Absolutely wonderful. By cookiecutie, 10/6/2013Got good reviews from all who tasted it. By baybroo2, 5/8/2013Best cake I ever made!!! By BakingACake, 4/14/2012I have made this cake three times ... always delicious! By AmyTheCake, 12/29/2012I made this amazing cake for Thanksgiving.
By Kitty13, 12/10/2012After reading other reviews, I too added extra spice to the cake.