I saw
this cake being made on the Food Network channel (my favorite) but some of the
ingredients were not to my liking so I have changed the recipe to suite my own
taste. That's what makes baking
so much fun! Believe it or not, I
took this cake to a church function and it was a really big hit.
I have made the cake several times since then and everyone just keeps
asking me for it. This cake works
well without the glaze but I love having the burst of flavor and the glaze
definitely makes that happen. ENJOY!
Cake…
Ingredients:
2 sticks
unsalted butter (room temperature)
4 c.
confectioners' sugar
1 vanilla
bean, split and seeds scraped
6 eggs
3 c. cake
flour
1/4 tsp.
cayenne
1 tsp.
cornstarch
1/2 tsp. salt
1/4 tsp.
baking soda
1 c. sour
cream
Zest of 1
orange
1/2 c. pureed
mango (I use canned and puree it myself)
3 T. Grand
Marinier
1 T. vanilla
extract
3 T. Bacardi
Rum
1 T. orange
extract
Nonstick spray
(the kind with flour)
Confectioners'
sugar, for dusting
Directions:
Preheat oven
to 350 degrees. With a stand
mixer, fitted with the paddle attachment, beat the butter at high speed until
it is smooth, about 5 minutes. Set
the mixer to the lowest speed and slowly add the sugar and vanilla seeds.
Beat until the mixture is pale and fluffy.
Add the eggs to the mixer, one at a time, scraping down the sides when
necessary. Set aside.
In a large
bowl, whisk together the flour, cayenne, cornstarch, salt and baking soda.
In another bowl, whisk together the sour cream, orange zest, mango
puree, Grand Marinier, vanilla extract, Bacardi Rum and orange extract.
With the stand
mixer at its lowest speed, alternately add the flour mixture and the sour
cream mixture to the butter mixture. After
all of the ingredients are in the mixer bowl, stop the mixer and scrape down
the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
Spray a 9 cup Bundt pan with nonstick spray with flour.
Pour the batter to 3/4 of the way up the pan.
Bake for about 1 hour and 15 minutes.
Test for doneness with a wooden skewer.
Let the cake rest and cool in the pan for 15 to 20 minutes.
Turn the cake onto a cooling wire rack and remove from pan.
Allow the cake to cool completely.
Glaze…
Ingredients:
4 c.
confectioners' sugar
1 T. vanilla
extract
1 T. orange
extract
3 T. Grand
Marinier
3 T. Bacardi
Rum
Orange juice,
with pulp
Directions:
Place all the
ingredients (except the orange juice) into a bowl and mix well.
Add orange juice, just enough to achieve the right consistency.
Pour over cooled cake and serve.
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