Mango Rum Cake

Here I am again, trying to get things done...at least, I did make something with the mangoes...not just any old mango cake, but added rum to it, and drizzled it with a light lemon glaze! I'm so happy I re-created my own recipe from a simple yellow cake mix...the second cake in the last two weeks, from a mix. So much easier to 'doctor; up a
mix cake, than to start from scratch.

Thank you so much for all your recommendations on the mangoes...each and every one of them sound so good, especially the salsa, which I have made last year, the jam, which is still waiting to be made, and also canning some, as well. The chutney, the salads, the puddings, and probably more cakes...all are so amazing with mangoes.



I just happen to find a box of yellow cake mix in my pantry, which I like to keep around for quick emergencies...and trust me, this one was an emergency...and why?...because I tried to make things easier on myself, since now, I'm a little bit clumsy with my left hand which requires to be used, but can't be lifting heavy things for a few weeks.


Well, remember when I mentioned in my last post that I got knocked on  the head with a falling mango, as I was picking the mangoes from under the tree?...I didn't mention that from the fall on my head, I lost my balance and awkwardly fell, over and kind of twisted my left hand...as a result, I noticed that my wrist was swollen the next morning, and for some reason my hand hurt...forget about the bump on the head, but can't ignore the swelling, so I went to get it checked, and x-rayed, and was told I have a sprained wrist. Last year, around this time, I sprained my left ankle...at least all the injuries are concentrated on the left side...left ankle, left side of the head bump, and left sprained wrist.!

...and NO, it didn't have anything to do with the rum..honest! I made the rum cake after my injury! What a "bummer'...could I be any more accident prone, other than my 6yr. old grandson vacationing in Italy, w/parents and sister, falling off from the 2wheeler bicycle, not once, but twice, learning to ride...Lora said he's got bruises from head to toe...poor baby!


...anyway, continuing with my rum cake!

Mango Rum Cake
My adapted version from yellow cake mix

1 box yellow cake mix
3 eggs
pulp of 2 ripe mangoes mixed in blender
mixed with 1 Tbsp water  (3/4 cup)
1/4 cup vegetable, or canola oil
1/4 cup golden rum
1/4 cup water


(baking bundt pan is a 'thrift find' made in Germany
cost, $3.99)

Preheat oven 350 degrees F. Mix all ingredients together in a large bow, with an electric mixer. Spray bundt pan or 2- 9 inch cake pans, or a tube pan, rectangular, whichever you prefer. Spray, and flour the pan.

Just make sure you mix everything together, start on low, to incorporate, and then on high to mix together the ingredients, so it will be golden, and thick...just like in the photo...it should take about 3 minutes, maybe 4.

Pour into the cake pan, and with a rubber spatula, clean the bowl to add all into the cake pan.

Cake batter should look, just like that, in the photo.

After 45 minutes in the oven, your cake will look like this! For the round 9 inch cake pans, it takes 35 minutes, but in the bundt pan will take at least 45 minutes to be done.

After about 20 minutes still warm...but you can carefully flip it out onto a cooling rack to cool for another 30 minutes, before drizzling it with the lemon glaze.

I almost forgot to mention, that you can poke holes in the cake and pour 1/4 cup more, of the gold rum...(optional)

with a metal skewer, or bamboo stick, prick some holes, all around the cake.

Slowly, pour all the rum around the cake into the poked holes.

Note: just don't make the same mistake that I did...what a shame...I forgot to put the cake on a plate, and instead it went all over the counter...(messy job, and a waste of good rum)

Now, you're ready for the lemon glaze, or you can just dust it with powdered sugar.

 Here's a little tip when you frost, or glaze a cake:
Set out your cake platter, or plate, and take 3 strips of wax, or aluminum foil, about 3 or 4 inches wide and lay them crossing each other on the platter.

For the lemon glaze: 3/4 to 1 cup powdered sugar. Add 1 the juice of 1 lemon...depending if you want a thin, or thick glaze (as for me, I only had about less than 3/4 cup sugar, so I ended up with a thin glaze)...for a nice rich thick glaze, use 1 cup of powdered sugar

Now you see, all the messy leftover glaze dripped on the paper, and not on the platter.



Drizzle cake with a spoon...it would look better, if the glaze was thicker.

You end up with a clean platter, and just dispose of the messy strips of paper.

I can't begin to tell you how amazing this awesome cake turned out. The Bacardi gold rum is the BEST rum I can recommend...so smooth, and mellow, just gave such a nice moistness and yummy flavor and texture to the cake...and the mango pulp?...oh, my, oh my...MANGO heaven!

I only had that one piece shown on the plate, and shared gave the rest of the cake to my ex, and my best friend~

I will be trying out your suggested recipes, and thank you so much for your gracious comments, ideas, and recipes...xo

Photo, courtesy of PINTEREST

HAPPY BIRTHDAY...AMERICA!...AND A HAPPY 4TH OF JULY to all! America is still the BEST of all the countries...LET FREEDOM PREVAIL THROUGHOUT ALL THE LANDS! GOD BLESS AMERICA ...AND GOD BLESS US ALL!

Strawberry Mimosas...Photo, courtesy of Pinterest

Mango Jelly Roll...a Guest Post

I finally have the privilege of introducing my sweet daughter, Lora @ Cake Duchess ...who is so kind to guest post for me, which I have already mentioned about 1 month ago when I had my hand injury. She already had this wonderful jelly roll ready for me but we just could not get together on the same day to post it. Be sure to check out Lora's lovely blog...and probably know her and follow her blog!

She is so very busy...like all young moms with work, kids, school, and all her own cooking and baking projects.
Lora, I'm so thrilled, and honored to have you guest post for me, and taking time out from your busy schedule and your amazing blog. I'm so proud to have you as my daughter!
xoxo

I have totally forgotten about my mango jam, that I make every summer, and it lasts for several months the way I carefully can it, and to make sure that it's properly sealed. Without further hesitation, here is Lora, and in her own words!

It’s such a pleasure to be guest posting on my mom’s blog. She’s an amazing woman and she was my first cooking inspiration.  She still inspires me every day with her creativity in cooking and in baking. I owe my love of cooking to my sweet mom. She’s taught me invaluable lessons in the kitchen that I am now teaching to my children.

The jelly roll is a recipe that brings back many memories for me. My mother’s aunt from Hungary used to make it very often. It was light as a feather and filled with her wonderful homemade jams. She was an expert at baking delicious Hungarian desserts. I have sweet memories of baking alongside my great-aunt with my mom.

Every summer my mom makes the most wonderful mango jam with the mangos from our tree. I thought it was about time to bake with some of it as our tree is filled again with more glorious mangos. You can fill the cake with your favorite jam or even some whipped cream and fresh berries.

Thank you very much for having me guest post today, mom. It’s a joy to be a part of your delicious blog.

Elisabeth's home made mango jam

Mango Jelly Roll:

source: Joe Pastry

 

This recipe makes enough for one 18″ x 13″ sheet  or one 9″ cake. Here’s the formula:

5 ounces (1 cup) all-purpose flour
4 tablespoons butter (preferably clarified)
½ teaspoon salt
6 eggs
7 ounces (1 cup) sugar
1 teaspoon vanilla extract 

Filling:

1 cup mango jam (or your favorite preserves)

Preheat your oven to 350. 

Set a saucepan big enough to hold your mixer bowl on the stove with an inch of water in it. Bring it to a simmer. Meanwhile, sift the flour and salt together into a medium bowl. Melt the butter in a small saucepan and set aside. 

Pour the sugar into the mixer bowl, add the eggs and whisk to combine. Set the mixer bowl over the pan of water and heat the mixture until it’s warm to the touch (no more than 120 degrees). What you’re trying to do is simply melt the sugar…don’t cook the eggs! It’ll only take a minute or so. 

Remove the bowl from the heat and, using the paddle attachment, beat the mixture on medium high until it’s very light and foamy, about triple its original volume (this will take up to ten minutes with a stand mixer). Add the vanilla and beat an additional 10-15 seconds. 

Pour a cup or so of the egg foam into the cooled melted butter and stir it until it’s completely incorporated, then gently pour the mixture back into the mixer bowl (this eases the incorporation of the butter into the batter). Next, sprinkle the flour mixture into the mixer bowl and carefully fold until the flour mixture and the butter mixture are completely incorporated. Gently pour the batter into the prepared pan.

Bake until the cake is a pale gold color and springs back lightly when touched. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment. 

While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)

Time to fill: Unroll cake.

Spread filling over cake leaving a 1/2-inch border all around. Carefully roll cake to enclose filling (without towel), starting at a short end. Refrigerate 30 minutes (or up to 3 hours). Dust with confectioners' sugar before serving.

Orange Almond Mandelbrot...a.k.a Jewish Biscotti!

To think that I was going to skip making cookies for the holidays...when this morning, I called my daughter Lora, and said..."I want to make some biscotti...but you know, that  my kitchen is way too small, so I will come over to
your house and will make it there! Of course, she agreed, as she always does, because she likes to see me out of my "rut"...even though I live on the beach, but I get into those "holiday blues" just before the holidays, and I tell you...You got to snap out of it!!!...seriously! Life is too short...life is GOOD! It's what you make of it!

You want to feel sorry for this person...for that person...their sad situation, but when you seriously think about it, you really have to think about "yourself!"...You have "issues" just as the next person does...except, you deal with it much better than they do! They make you feel, that you have to help them, it's your responsibility!...enough said, just check out my amazing Orange Almond Mandelbrot (Jewish Biscotti) for the holidays!

Linking my Orange Almond Manderbrot to: Full Plate Thursday 12-8-11 @ Miz Helen's Country Cottage

Chocolate Chip Biscotti to bid on... Becky's Bake Sale

Today is a very important day...it's the day of the Bake Sale!

Becky @ Baking and Cooking-A Tale of Two Loves 

is hosting for a very important cancer drive, for the American Cancer Society. There are at least 27 ...31 participants...including myself, to contribute some really awesome baked goods. Almost, a year ago, just about 11 months ago, when I first started my blog, I made my Chocolate Chip Biscotti and posted the recipe, as well. Becky has posted that photo of my biscotti, which really did not look as great with my old camera, not to mention the biscotti was done, quite mediocre.

Now, just look, I baked these yummy biscottis, even with my sprained ankle, which is healing very nicely...no braces, no walker, just ace bandage on it...still can't stand on it completely, but I have to start little by little. It's such an honor to do this, and I'm ready to ship the biscotti, carefully wrapped, to the person that has the highest bid on it. All 2 dozen, with Nestle's chocolate chips folded inside, and drizzled with more chocolate, of the same kind, melted down.

Actually, if I were to sell these...which I have done so, in the past, it would cost $1.50-$2.50...each, depending on the size...multiply even, $1.50 times 24 would still cost $36.00.
Becky is starting the bidding, at $15.00 on all the items...so what are you waiting for? Check out her blog, and bid on 1 or two selections, from all the talented bakers from our Foodies...and Foodbuzz Community friends. It is for a tremendous cause to save lives, and honor the ones who have lost their lives to cancer. Becky has worked so hard on this project. Please do visit her, and bid on your favorite. As for me...I'm ready to ship this out to the person who has won the bidding!
Thank you, for participating!

Good News: The Bake Sale will still be on till tomorrow...an e-mail note, from Becky!

Hi everyone!

I have decided to leave the Bake sale open for another day! There are many items that haven't received bids.  All of you were wonderful to participate and Bake for the Bake Sale.  I thank you all from the bottom of my heart.

Now, if you wouldn't mind spreading the word that the bake sale will remain open another day. and definitely close tomorrow at 9PM EST.
--
Becky Higgins

Baking and Cooking, A Tale of Two Loves


Here's the e-mail address to bid...bidding starts at $15.00
bakingandcookingataleoftwoloves.blogspot.com


I'm linking my Chocolate Chip Biscotti to: Tuesday Night Supper Club, #39 @Fudge Ripple 
 also to:  Heart and Soul Hop#46
and, to: Foodie Wednesday @Daily Organized Chaos
 and, also to: What's on the Menu Wednesday @Dining with Debbie