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Rum Cake from Scratch

Rum Cake from Scratch

2 cups all-purpose flour

1/3 cup cornstarch

1 1/2 cups sugar

4 teaspoons baking powder

1/2 teaspoon salt

5 eggs

1/2 cup vegetable oil

1/2 cup milk

1 tsp lemon juice

1/2 cup dark rum

2 teaspoons vanilla

1/4 teaspoon rum flavoring

1/4 cup dry bread crumbs, for dusting baking pan


1/2 cup unsalted butter (125 g)

1/4 cup water

1/4 – 1/2 cup sugar

1/4 – 1/2 cup dark rum

1/2 teaspoon vanilla

Using pastry brush, oil the bundt cake pan and sprinkle it with fine dry bread crumbs so that the cake doesn’t stick. Set aside.

In a large bowl, combine flour, cornstarch, sugar, baking powder and salt.

In another bowl, mix eggs with oil, milk, lemon juice, rum, vanilla extract and rum flavoring. 

Mix the dry ingredients and the wet ingredients and beat on medium speed for 1-2 minutes, or until the batter is smooth.
Pour the batter into prepared bundt cake pan and bake in 350 F (175 C) oven for about 20 minutes. Rotate the cake, set the temperature to 300 F (150 C) and bake for another 20 minutes. Check with wooden skewer for doneness.

RUM BUTTER SAUCE: In a small saucepan, cook butter, water, sugar, rum and vanilla for a few minutes or until sugar dissolves.

After the cake has cooled a little, use a skewer to poke lots of holes (at least 20) all over the cake. SLOWLY pour the sauce over the cake. Let it rest until the sauce is absorbed, about 10 minutes.

At this point either serve the cake, or cover it and until serving.

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DIY Cream Tart – Africa cake – EASY RECIPE!

DIY Cream Tart!


I wanted to represent my lovely Africa therefore instead of making a heart shape, number or letter, I choose an African shape cookie

Valentines Day Layered Cookie Tart Cake – How to make a Number Cake – Valentines Day Cake Trend 2018! – Birthday cookie cake in number shape recipe

This cream tart is bursting with flavor! The cookie layers are crisp on the outside, yet soft on the inside. The filling is a rich and creamy mascarpone whipped cream. Top it with your favorite fruits and you have a perfect mouth-watering dessert.

This dough and filling makes enough for one double-layer letter. The Number Cake (Alphabet Cake) trend is everywhere on Instagram and Pinterest and I’m obsessed! I wanted to get in on the Number cake trend by making a Valentines Day, X and O, inspired version! This would be the perfect Valentines Day dessert to make for that special someone. A lot of people make Valentines Day cookies to give out to their friends and family but this is even better because it is a GIANT Valentines Day cookie decorated with a bunch of gorgeous treats! I love how this Valentines Day Layered Cookie Tart turned out, let me know in the comments down below if you try this out for yourself!


Tart Dough:

2 egg yolks

4 tbsp very cold water

2 tsp vanilla extract

2 1/2 cups all purpose flour

2/3 cup granulated sugar

1/2 tsp salt

16 tbsp (2 sticks) cold unsalted butter, cut into ¼” cubes

Cream Filling:

16 oz mascarpone (1 cup)

2 cup chilled heavy cream

1/2 cup granulated sugar

2 tsp vanilla extract




Fresh or gumpaste flowers


Jam (strawberry or apricot) (for optional glaze)


Preheat oven to 350 degrees.

In a small bowl, stir together the egg yolks, water and vanilla; set aside.

In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough comes together. Mix with your hands, if needed.

Transfer the dough to a piece of parchment paper, and sprinkle the paper with flour. I first rolled my dough out to ¼” thick, but that was too thick, so I went a little thinner.

Use a template to cut out the 2 Africa shape, letters or numbers with a sharp knife. Transfer the dough to a cookie sheet and bake for approximately 12 – 16 minutes or until the edges start to brown.

While the cookies are cooling, prepare the filling.


Beat mascarpone and heavy cream with sugar in a large bowl until the mixture begins to thicken. Add the vanilla extract. Continue beating until the mixture holds a stiff peak.

Place the filling into a piping bag and pipe dollops of the cream beginning with the inner and outer edges of the cookie. Place the second cookie on top and repeat the process with the filling.

Add your favorite toppings! Brush the fruit with watered down apricot jam for shine.

Recipe Notes

*Keep refrigerated. Best eaten the day it’s prepared.

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For the Cake:
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 cup sugar
2 eggs
3 tablespoons milk
3/4 cup freshly squeezed orange juice from about 3 oranges
1/2 cup oil
1 teaspoon vanilla extract
5-6 tablespoons orange zest from about 3 oranges
Pinch of salt

For the Glaze:
1 1/4 cups icing sugar
2-3 tablespoons fresh orange juice
1/2 teaspoon vanilla extract

For the Cake:
Preheat oven to 350 F (176 C) and prepare a bundt cake pan by greasing it well.
In a medium large bowl, sift together all the dry ingredients, and mix until combined. Set aside.

In a separate bowl, combine the wet ingredients and whisk until combined.

Slowly add the dry ingredient mix to the wet ingredients, and lightly whisk until combined. Do not over mix.

Pour the batter into the bundt cake and bake for about 30-40 minutes until lightly golden brown on top and a toothpick comes out clean.

Remove from oven and let cool till room temperature and then gently take out the bundt cake. Cool completely on baking rack.

For the Orange Glaze:
Mix all the ingredients until fully combined.
Drizzle on completely cooled cake and serve.

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Chocolate Cake

3 cups all-purpose flour

3 cups granulated sugar

1½ cups unsweetened cocoa powder

1 tablespoon baking soda

1½ teaspoons baking powder

1½ teaspoons salt

4 large eggs

3 cups buttermilk

½ cup vegetable oil

2 teaspoons vanilla extract


Preheat oven to 350 degrees.

Butter pan and dust with flour and tap out the excess.

Mix the dry ingredients together: flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Mix the wet ingredients together: eggs, buttermilk, oil, and vanilla until combined.

Mix the dry and the wet ingredients. Beat on a medium speed until smooth. This should take just a couple of minutes.


Bake for 45-60 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).


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