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Sunday, March 25, 2012

Rum Cream Walnut Bundt Cake

Hello everyone and welcome to my page again. Hope everyone is doing well and enjoyed your weekend! I had a quiet weekend. I spent my Saturday at Barnes and Noble with some friends as I have decided to take the GMAT. (Yes, I know, sounds so fun on a Saturday! But actually, it was. Surprisingly it feels great to be studying again). I have been thinking about this for awhile now and it is time to put some action into it. Now, since I have been good studying for my GMAT, I decided to treat myself a bit. ;) So what do I decide to do today? Ah, yes, that bottle of "Jamaica Rum Cream" that my co-worker bought back after her has been sitting on my table for awhile now... I been meaning to make something out of this and today is the perfect day. :)

Enjoy this recipe as it is so easy to make - it's basically a regular cake mix + some rum + some walnuts (or pecans)

Goodness! MmmmmMmmm.
Bundt Pan
Some of the supplies/ingredients - classic yellow cake mix, rum cream (any kind would work), 3 eggs, 1 cup of walnuts, brown sugar, cooking spray
Delicious, creaminess
Washing bundt pan! Such a beautiful shape.
Mixing all the ingredients together.
Chopped walnuts. Depending on your preference, if you like it finely chopped or more coarsely chopped.
Spray the bundt cake pan with oil (be generous so you can make sure the cake comes out later when you flip it over - I personally had a bad experience with the cake sticking to the side of the bundt pan once, it was very difficult to get it out and not only that you will ruin the beauty of the cake!), pour the chopped walnuts on the bottom of the pan (this will later be the top of the cake). Pour the cake mixture over it and even it out so it bakes evenly.
These are the ingredients for the glaze. Very easy to make. (Of course, I used that huge tub of sugar! (JK! Oh, imagine...sugar attack))
While the cake is in the oven, make the glaze: butter + water + sugar + rum = bring to a boil  on low-med heat, stirring constantly. Pour the rum in last and when you do, turn off the fire first or stand further away in case there's crazy flame from the alcohol that would burn your beautiful eyelashes! :)
In the oven
I want already!! So tempted not to dig a hole in it (I mean, no one will notice right, since it will be flipped around later anyways - top being on bottom)
Flip the cake onto a round plate - look at that beauty. It should come out easily as you should have sprayed cooking oil all around.
Close up of the walnuts

Use a fork and start poking away all over the cake especially where the creases indents in from the pan. This way, as you pour the glaze slowly over it, the cake will soak up the glaze.
Of course, the first slice is mine!!! ALL MINE!!! This cake has so much moisture it's truly an "AMAZING APPETITE GALORE" :)



1 box yellow cake mix (if your cake mix doesn't already come with pudding mix, add in 1 package of Instant Vanilla Pudding Mix)
3 eggs
1/2 cup water
1/2 cup oil
1/2 cup rum cream
1 cup chopped walnuts or pecans
2 TBSP brown sugar

1 stick of butter
1/4 cup of water
2 TBSP of sugar
3/4 cups of rum

Preheat oven to 325 F. Make sure to spray the bundt cake pan with oil. Mix the finely chopped walnuts with some brown sugar and pour it over the bottom of the pan.

Mix all the cake ingredients together. Then pour the cake mix batter over the walnuts. Bake for 45 minutes. Do not over bake as the cake will be dry and turn dark.

While the cake still has about 10 minutes left in the oven, start making the glaze. First slightly melt the butter in a pot and add in water and sugar. Let it simmer and add in the rum. Stir constantly and when you pour in the rum, turn off the fire in case it flames up from the alcohol.

When the cake is out of the oven, first pour about 1/3 of the glaze over the top of the cake (which will later become the bottom when flipped over). Allow to sit for a few minutes and then invert the cake onto a round serving plate. Poke holes in the cake with a fork and then drizzle the remaining rum glaze all over the top of the cake. I like to poke holes especially in the creased, indented areas as the glaze likes to run down those areas.

I know it is very tempting to eat right away but I would suggest waiting for the glaze to soak into the cake and for the cake to cool off. It will be worth the wait. Trust me!

Enjoy! Till next time...

Sunday, March 11, 2012

Brownie Cheesecake Topped with Cherry Filling

Hope you are all having a great weekend. I was watching the Knicks vs Philly game earlier today and what a disappointment again!! What is going on Knicks?! Ever since they played the Boston Celtics last Sunday, they haven't turn back around this losing streak. :( (There really is a Boston curse!) This will be 5 losses in a row - really hoping for a miracle to happen tomorrow against the Chicago Bulls. Despite all this, I will not lose faith in the Knicks, especially Jeremy Lin. GOOO KNICKS!

So what do I decide to do after watching the Knicks lose? Bake! I decided to make cheesecake again as it is a great hit in my family and I have cream cheese left that I should really use up.

Today, I am making a Brownie Cheesecake topped with Cherry Filling. Look how amazing the color looks and trust me, it tastes even more amazing!

Look at all that gooeyness from the cherry filling oooozing over my perfect slice of cheesecake

Some of the ingredients

After taking out of the oven, you can see the layers through the glass

Finishing off with Cherry Topping

I get the first slice!

1 package (19-21 oz) brownie mix (use 13x9 inch size pan) - extra ingredients as directed on package
4 packages of cream cheese
1 cup sugar
1 tsp vanilla extract
1/2 cup sour cream
3 eggs (this is in addition to the eggs needed in the brownie mix)
1 can of cherry filling

Preheat the oven to 325 degrees and spray the baking pan with cooking spray. Pour in the brownie mixture. (Follow the directions from the package). Bake for 25 minutes.

Prepare the cheesecake. Beat the cream cheese, sugar, vanilla extract on medium speed. Then add the sour cream and mix. After that add each egg, one by one slowly and mix on low speed. Pour mixture over the brownie.

Bake for 40 minutes. Let it cool and refrigerate at least 4 hours. Right before serving, top with cherry filling.

Note: The longer you refrigerate it, the better it will taste. Trust me as I had been impatient and it just doesn't taste the same as when you let it set. ;)