Raspberry Rum Cake Food

BACARDI DOUBLE-CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• Using an electric mixer, beat at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup of chocolate pieces.
• Pour batter into a greased 12-cup Bundt pan.
• Bake 50 to 60 minutes or until cake tests done.
• Cool in pan for 15 minutes.
• Remove from pan and cool on a wire rack.
• Heat raspberry preserves and remaining 1/2 cup of rum.
• Strain through a sieve to remove seeds.
• Place cake on a serving platter.
• Prick surface of cake with a fork.
• Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• Repeat until all the glaze has been absorbed.
• Combine remaining 1 cup of chocolate pieces and shortening.
• Microwave on high for 1 minute or until melted. Stir until smooth.
• Spoon chocolate icing over cake. Let stand 10 minutes.
• Combine vanilla baking bar and 1 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.

ROYAL RASPBERRY CAKE

Steps:

• In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.

RASPBERRY LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

MINI CHOCOLATE RASPBERRY RUM CAKES

Steps:

• 1. Mix together the first 6 ingredients.
• 2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
• 3. Bake at the 350 for 45 minutes.
• 4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
• 5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
• 6. Then top with powder sugar and raspberry.
• 7. Enjoy!

EASY CHOCOLATE RASPBERRY CAKE WITH CHOCOLATE GANACHE

Steps:

• Heat oven to 350 F. Grease and flour a 12-cup Bundt cake pan.
• Combine cake ingredients in a large mixing bowl and beat on low speed of electric mixer until blended. Scrape the sides and bottom of the bowl and then beat on high speed for 2 minutes. Spoon into the prepared pan and bake for 50 to 55 minutes, or until the cake springs back when lightly touched with a finger.
• Cool completely before frosting.
• Put the whipping cream in a saucepan over medium heat. Bring the cream to a boil; remove from the heat and stir in the chocolate chips. Continue stirring until the chocolate has melted and the ganache is smooth.
• Let the ganache stand for about 5 minutes to cool slightly and then drizzle over the cooled cake. Garnish if desired with chopped walnuts and fresh raspberries.

APPLE-RASPBERRY CAKE

Steps:

• Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
• Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking).
• Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.

RASPBERRY MOJITO CUPCAKES

Steps:

• Get out your eggs and buttermilk to bring to room temperature 30 minutes before you begin.
• Preheat your oven to 350F degrees and line your cupcake pan with liners.
• Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
• In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
• Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
• One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
• Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
• Using a toothpick, add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
• In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
• Fill cupcake liners 2/3 full with batter.
• Bake for 18-20 minutes or until a toothpick comes out clean.
• Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the raspberry rum filling.
• In a medium frying pan, stir together the raspberries, sugar, rum, Chambord (optional) and salt over medium high heat.
• Cook until the berries break down completely and the mixture begins to bubble, stirring constantly.
• Reduce heat to medium and continue to cook until the mixture has reduced by about 1/3-1/2 and has become thicker. Stir constantly during this process.
• Pour mixture into a glass bowl and set aside to cool. To speed up the cooling process, place the bowl in the refrigerator.
• In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
• Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
• Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
• Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
• Core the center of each cupcake using and apple corer.
• Fill the hole with raspberry filling, pressing the filling down to the bottom of the cupcake. Fill the hole with enough filling so that it is flush with the top of the cupcake.
• Fill a piping bag fitted with a round piping tip with the buttercream.
• Pipe a swirl of buttercream onto each cupcake.
• Garnish with a mint sprig and fresh raspberry.
• Serve immediately.

RASPBERRY CAKE

Steps:

• *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
• Preheat oven to 350°; grease a 9"x9" baking pan.
• Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
• Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
• Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.

RASPBERRY TRIFLE WITH RUM SAUCE

Steps:

• Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve.

DANISH RUM BALLS (ROMKUGLER)

Steps:

• Pour all the cake leftovers in a food processor and run until they are all crumble.
• Add jam, rum essence and cocoa powder and run the food processor until the dough has a uniform consistency.
• Roll the dough into about eight rum balls.
• Roll the rum balls in coconut flakes or chocolate flakes.
• Leave the rum ball in the fridge until they are to be served.

RUM CAKE

Steps:

• Sift the cake flour and baking powder: Fold a piece of parchment in half, then open it again. Set a large bowl next to the parchment paper. You will sift the flour and baking powder 3 times transferring it from the bowl to the parchment and back to the bowl. This aerates the flour and helps create a tender crumb. Set a fine mesh sieve over the bowl add the flour and baking powder to the sieve. Lightly tap the sieve against your hand to to sift the flour and let it fall through the sieve. Set the sieve onto the parchment, pour the sifted flour from the bowl into the sieve and sift again. Once you've sifted the flour, put the sieve back over the bowl. Pour the sifted flour from the parchment into the sieve and sift into the bowl. Set this aside while you begin mixing the cake.
• Combine the milk, vanilla extract and 1/2 cup of rum: In a separate 1-quart measuring cup or small mixing bowl, combine the milk, vanilla extract, and 1/2 cup of the cooled rum. Set aside.
• Combine the butter, sugar, honey, and salt: In the bowl of your stand mixer, use the paddle attachment to beat together the unsalted butter, granulated sugar, honey, and kosher salt at low speed for 2 minutes. Once the mixture is smooth, stop the mixer and scrape down the bowl and paddle. Continue beating, this time at medium speed until the mixture is almost white in appearance and slightly fluffy, about 3 minutes. Stop the mixer and scrape down the bowl and paddle halfway through this 3-minute mixing time.
• Add the eggs: With the mixer on low speed, add the eggs to the bowl one at a time. Beat in each egg until it is no longer visible before adding the next one. Once all of the eggs have been incorporated, stop the mixer and scrape down the bowl and paddle. Now, beat the mixture for 3 minutes on medium speed or until light and fluffy.

RASPBERRY RUM CAKE

Steps:

• 1. Bake white cake of your choice in 2 8-inch round pans, that you have greased and floured. When cool remove from pans and split each round in half to make four slices. Sprinkle with some rum BUT NOT FROM THE 1/3 CUP called for IN INGREDIENTS.
• 2. Then spread raspberry jam as well as you can over each slice. But not on top layer.
• 3. Mix pudding with milk and rum. Then spread pudding mixture on each three layers, again leaving top of cake untouched. Stack all four layers together and top with cool whip. sprinkle nuts of your choice on top of cake. Keep unused cake in refrigerator.

CHOCOLATE RUM RASPBERRY CAKE ROLL

Steps:

• Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
• Strain to remove seeds.
• At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
• Stir liqueur into remaining purée.
• Refrigerate until ready to serve.
• (Best if made 24 hours ahead.).
• Cake Roll: Preheat oven to 375°F.
• Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
• Stir together dry ingredients except coffee and sugar.
• Set aside.
• Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
• Separate eggs.
• In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
• Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
• Set aside.
• Clean beaters well in preparation for next step.
• In larger bowl, beat egg whites on medium speed until foamy.
• Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
• Briefly fold yolks into whites without being too thorough.
• Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
• Turn into prepared pan, and smooth to edges with as few strokes as possible.
• Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
• Do not overbake.
• As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
• As cake is removed from oven, immediately turn cake out onto prepared cloth.
• Gently remove parchment or wax paper from bottom.
• Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
• Set aside to cool, seam side down.
• Filling: Combine cold water and 1 tablespoon liqueur.
• Sprinkle gelatin over and allow to soften for 2-3 minutes.
• Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
• Combine reserved purée with gelatin mixture.
• Refrigerate until syrupy.
• (If it gels too quickly, simply warm again.).
• Whip cream with sugar and vanilla until stiff.
• Fold purée/gelatin mixture into sweetened whipped cream.
• Refrigerate until ready to use.
• Stir remaining 1 tablespoon liqueur into jam.
• Carefully unroll cake, remove towel and spread jam over unrolled cake.
• Top with mousse, sprinkle with fresh raspberries, if available.
• Roll up again, seam side down.
• Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
• Brush all crumbs from surface of cake roll.
• Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
• Refrigerate cake for 10 minutes.
• Reheat glaze so that it pours easily.
• (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
• Refrigerate until ready to serve.
• To Serve: Remove from refrigerator 15- 20 minutes before serving.
• Place 2-3 tablespoons raspberry sauce on each dessert plate.
• Slice with a clean knife dipped in warm water and place a slice on each plate.
• Pass raspberry sauce around the table.