holiday cake

Holiday Rum Bundt Cake Recipe

(about 18 Oz. yellow cake mix)

(3.5 Oz. INSTANT vanilla pudding mix)

eggs

water

golden rum (or “gold” rum)

pecans (optional)

butter

sugar

Prepare a bundt pan with cooking spray.

It's optional to sprinkle nuts over bottom of greased bundt pan (either 10 or 12" pan works).

Stir together cake mix, pudding mix, eggs, water, oil and rum.

Bake at 325 in oven for 1 hour.

Cool 10 minutes in pan.

Invert onto serving plate and prick top.

To make the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly.

Remove the pan from heat. Stir in the rum.

Gently poke holes in the cake with a fork.

Pour glaze evenly over top and sides of cake.

Allow cake to absorb glaze. Keep doing this until glaze is used up.

Serve warm with vanilla ice cream.

https://embed.mediavine.com/videos/egx0qxsmwlrvnbgod6c9

Holiday Rum Bundt Cake Recipe is hit at every party! A boozy, buttery glaze makes the cake delicious and moist, the perect serving with Vanilla ice cream!

With a buttery rum glaze, this Rum Cake is guaranteed to be your dessert centerpiece.

Rum Cake

Cooking spray

All-purpose flour

c. chopped walnuts

yellow cake mix

vanilla pudding

c. (1 stick) butter, melted and cooled slightly

c. dark rum

(1 stick) butter

c. sugar

dark rum

This is a fantastic quick base recipe for a great rum cake.  My personal flares...butter spray and sugar to prepare bundt pan.  Saute and cook down pecans in butter and rum before adding to pan.  Adding glaze before turning out and soak was a fabulous idea MamaK.  Turn it out and Then soak it again.

I used this base recipe but used white cake, pistachio pudding and spiced rum.  Saute chopped pistachios, butter, sour cherries and spiced rum.  Use sour cherry juice for water in cake mix.  use cherry juice for sliced rum glaze as well.

Used Malibu coconut rum and cinnamon 👍🏻 It was gone in 2 days

https://streaming.hearstdigitalstudios.com/552fc700-7c39-4bd6-b9f8-1de41709231e/video_rover_16x9_1080p_hd_1636043136_56089.mp4

The perfect Rum Cake for your holiday table.

Easy Rum Cake

This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat. 

Lemon Bundt Cake Recipe by Tasty

all-purpose flour

baking powder

unsalted butter, 2 sticks, room temperature

salt

eggs, room temperature

lemon zest

lemon juice

vanilla extract

milk

nonstick cooking spray, for greasing

sugar,

lemon, zested

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Make the cake: In a medium bowl, whisk together the flour and baking powder.

In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.

Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.

Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.

Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.

While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.

Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.

After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.

Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.

Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.

Transfer the cake to a serving platter, slice, and serve.

https://vid.tasty.co/output/117197/landscape_480/1543445513

Cranberry Buttercream is a basic buttercream frosting that&#039;s easy to make and holiday-ready for all your baked goodies.

Cranberry Buttercream Frosting

butter (softened at room temperature)

cranberry syrup

Mix the softened butter in a stand mixer or with a hand mixer for 1 minute or until it&#39;s smooth.

Gently mix in the cranberry syrup.

Add the powdered sugar 1/4 cup at a time until fully mixed.

Continue mixing for 4-5 minutes until it&#39;s light a fluffy.

Espresso Martini with Vanilla Cream recipe. The perfect blend of coffee and alcohol, with a hint of vanilla and cinnamon, makes this cocktail a subtle twist on the classic espresso martini. 

Espresso Martini with Vanilla Cream

espresso

vodka (titos)

coffee liqueur (mr. black)

demerara syrup

whip

heavy cream

demerara syrup (check notes)

vanilla bean paste

cinnamon

In a shaker, combine the espresso, vodka, coffee liqueur, and demerara syrup. Add enough ice to fill the cup and shake well.

In a separate bowl, mix together the cool whip, heavy cream, demerara syrup (check notes), vanilla bean paste, and cinnamon (if desired) until well combined using a milk frother hand wand.

Rim a martini glass with cinnamon sugar (if desired).

Strain the espresso mixture into the rimmed glass.

Espresso Martini

In a small jar, add the heavy cream, sugar, and vanilla bean paste until well combined.

Turn on your hand-held milk frother and immerse the head into the mixture. Hold the jar or glass steady and move the frother up and down to create froth.

Top espresso martini with the vanilla sweet cream mixture.

Enjoy the perfect blend of coffee and alcohol with a hint of vanilla and cinnamon.

To make the vanilla sweet cream cold foam, you will need to use a hand-held milk frother. Follow these steps:

https://letseatcuisine.com/wp-content/uploads/2023/01/Expresso-Martini-Final-Video.mp4

Expresso Martini Final Video

Cranberry Cake with Mascarpone Frosting is a stunning layered holiday cake consisting of vanilla cake with walnuts, orange zest and cranberries, a creamy frosting, cranberry filling, and candied cranberries with rosemary sprigs!

Holiday Cranberry Cake With Mascarpone Frosting

16.25 oz white cake mix

eggs (room temperature)

canola oil

orange zest (grated)

cranberries

cornstarch (16 grams)

Tablespoons unsweetened cranberry juice (14 grams)

water (170 grams)

½ Tablespoons orange juice

unsalted butter

mascarpone cheese

confectioner's sugar

sugar (299 grams, divided)

water (113 grams)

rosemary

Preheat the oven to 350 degrees F.

Grease two 9-inch round baking pans and line the bottoms with parchment paper. Grease the paper.

In a large bowl, combine the white cake mix, the water, the eggs, the canola oil, and 1 tablespoon of the orange zest.

Using a hand mixer, beat the mixture together on low speed for 30 seconds, then on medium speed for 2 minutes.

Stir the cranberries and 1 cup of the walnuts into the batter.

Transfer the batter to the prepared pans.

Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.

Cool the cakes in the pan for 10 minutes, then transfer the cakes to wire racks to cool completely, making sure to remove the parchment paper.

Allow the cakes to cool completely.

For the Cake:

Combine the cornstarch and cranberry juice in a small bowl and whisk well until completely combined. Set aside until needed.

Combine the cranberries, water, sugar, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until the sugar has dissolved about 5 minutes. Continue cooking until the cranberries soften, and some have begun to burst, about 5 more minutes.

Pour in the cornstarch slurry and mix well to combine. Continue cooking, stirring constantly with a wooden spoon or silicone spatula, until the mixture has thickened, about 4 to 5 more minutes.

Remove from heat and stir in the orange juice and vanilla extract.

Scrape into a bowl and cool completely before using.

For the Cranberry Filling:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and mascarpone cheese on medium speed, until smooth and creamy, stopping the mixer occasionally to scrape down the sides and bottom of the bowl.

Reduce the mixer speed to low, and gradually add in the confectioners’ sugar, beating each addition well before adding the next. Once all of the sugar has been added, beat in the salt, vanilla, and milk.

Increase the mixer speed to medium-high and beat for 2 to 3 minutes until light and fluffy. If the frosting appears too stiff to spread, add more milk, a teaspoon at a time, until the desired texture is achieved.

For the Mascarpone Frosting:

Combine 1⁄2 cup of granulated sugar and water in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved.

Add in the cranberries and bring the mixture back to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove the cranberries and transfer them to a wire cooling rack using a slotted spoon.

Add the rosemary to the sugar syrup and cook for 1 minute, then use a slotted spoon to transfer to the wire cooling rack.

Allow cranberries and rosemary to sit at room temperature for 10 minutes, or until still slightly tacky to the touch.

Add the remaining granulated sugar to a wide, shallow bowl. Add a few cranberries at a time, and roll them in the sugar until they’re completely coated on all sides. Transfer the cranberries back to the wire rack. Repeat with all the cranberries and rosemary sprigs.

Leave to dry at room temperature for 2 hours before using.

For the Sugared Cranberries and Rosemary:

Using a long serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. This will only be a thin layer, as the cakes don’t rise too much in the oven.

Carefully transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, aiming for it to be 1⁄4” in thickness, then top with half of the cranberry filling. Top with another cake layer, and repeat, adding the same ratio of frosting and cranberry filling.

Top with the final cake layer, then use the remaining frosting to cover the top and sides of the cake. Aim for a 1⁄4” thickness of frosting on top, then spread whatever is left around the edges. This is a semi-naked cake, so don’t be alarmed if the sides aren’t totally covered with frosting.

Decorate the cake with sugared cranberries and rosemary. Allow cake to set at room temperature for at least 1 hour before slicing and serving.

To assemble the cake:

Top 6 holiday cake recipes from across the web

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Holiday Rum Bundt Cake Recipe

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Top 6 holiday cake recipes from across the web

The most viewed holiday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Holiday Rum Bundt Cake Recipe

Rum Cake

Lemon Bundt Cake Recipe by Tasty

Cranberry Buttercream Frosting

Espresso Martini with Vanilla Cream

Holiday Cranberry Cake With Mascarp...

The most viewed holiday cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine