May. 3rd, 2010

thesoupfairy: (Default)
Brown Sugar Rum Cake

I just made this cake for a dear friend's birthday last night.

Prep: 15 minutes
Bake: 55 minutes
Cool: 30 minutes or more
Servings: 12

  • cooking spray

  • 3 tablespoons flour for the pan

  • 1 cup unsalted butter (2 sticks), softened

  • 2-1/2 cups flour

  • 1 teaspoon salt

  • 2 teaspoons baking powder

  • 2 cups packed brown sugar

  • 3 large eggs

  • 1 cup evaporated milk

  • 2 tablespoons dark rum


Preheat oven to 350°F. Using cooking spray and 3 tablespoons flour, prepare 9-inch fluted Bundt/tube pan, using a pastry brush if necessary to coat pan well with flour.

Sift remaining flour, baking powder, and salt together in a medium bowl. Set aside. In large mixing bowl, beat butter with electric mixer until creamy. Add brown sugar in 1/4-cupfuls, beating between additions. Continue beating 4-5 minutes, until light and loose. Beat in eggs, one at a time, beating well after each addition. Beat in flour mixture and evaporated milk, in small amounts, alternating between the two, until all incorporated. Add rum and stir until just mixed.

Spoon batter into prepared pan. Tap pan on countertop to release any air bubbles.

Bake 55-60 minutes or until a knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate, loosening from sides of pan if necessary using a thin silicone spatula.

While cake is cooling, make Rum Glaze:

Rum Glaze

  • 1 tablespoon butter

  • 1-1/2 teaspoons cornstarch

  • 1/4 cup sugar

  • 1/2 cup milk

  • 1-1/2 teaspoons dark rum


Melt butter in a small saucepan over medium heat. Mix together sugar and cornstarch and stir into butter. Pour in milk, cook and stir frequently until the mixture begins to boil. Continue cooking until thickened, stirring constantly. Remove from heat and stir in rum. Pour over top of cake slowly.

You can also choose to pour the glaze over the cake while it is still in the pan, but wait until it's cooled and you're ready to invert the cake. Give the glaze a few minutes to run down the edges and soak into the cake, then invert onto plate.
thesoupfairy: (Default)
Immediately after dinner last night, we went to a friend's house for her birthday (for which I made this cake). I didn't have time to get these recipes posted, so here they are a tiny bit late. :)

Pesto-Topped Chicken Breasts

Delicious and tender and perfectly flavored! This takes just a tiny amount of pesto - most pesto recipes make pretty large quantities by comparison.

Prep: 5 minutes
Cook: 45 minutes
Servings: 4

  • cooking spray

  • 4 teaspoons pine nuts

  • 1/4 cup packed fresh basil leaves

  • 2 garlic cloves, peeled

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons freshly grated Parmesan

  • salt & pepper to taste

  • 4 boneless skinless chicken breasts


Preheat oven to 400°F. Spray a casserole dish with cooking spray.

Place pint nuts in food processor with S-blade. Pulse a few times. Add basil and pulse a few more times. Add garlic and pulse a few times again. Now, with processor running, add olive oil in a constant fine stream. Stop to scrape down the bowl with a spatula. Add the cheese and pulse again until blended. Add a pinch of salt and black pepper to taste.

Place chicken breasts in prepared casserole dish. Divide pesto evenly among chicken breasts, spreading on top of each. Cover dish with foil and bake 45 minutes.

When oven timer goes off, turn off the oven but leave the chicken in while you make the fettuccine.

Creamy Fettuccine

This is delicious and lovely for a light lunch all on its own, or as a side dish or even a vegetarian main dish.

Prep: 5 minutes
Cook: 11 minutes
Servings: 4

  • 1/2 pound fettuccine

  • 3 tablespoons butter, melted

  • 3/4 cup ricotta

  • 1/3 cup grated Parmesan cheese

  • 1 Roma tomato, diced

  • 2 tablespoons fresh basil leaves, cut into ribbons

  • 1/4 cup fresh baby spinach leaves, cut into ribbons

  • salt & pepper to taste


Cook pasta according to package directions. Meanwhile, combine melted butter and ricotta. Add Parmesan and mix well. Toss with tomato, basil, and spinach. Add salt and pepper to taste. Toss with drained but still hot pasta.
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The Soup Fairy

October 2012

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