There were a couple of requests for the recipes to the cakes I made for our Christmas celebrations so today I'd like to share both of them with you. Both are quite easy, however, I encourage you to carefully read the instructions for the Pineapple Cream cake as there is one step that may be unexpected and which took me by surprise the first time I made it. That said, here they are.
This is made with Jagermeister Liqueur which is an anise(black licorice) flavored liqueur. Personally, I cannot imagine drinking this stuff like a liqueur as it tastes like a very nasty version of cough medicine to me. However, it makes a very yummy spicy cake. This is one of the moistest cakes I've ever made and it's super simple to prepare. A large bottle of liqueur will yield 2 cakes while the small will make one.
- 1 box Yellow Cake Mix
- 4 eggs
- 1 package(4 oz) instant vanilla pudding mix
- 1 3/4 c. Jagermeister (if you want a milder cake, reduce the amount of liqueur and replace with the same amount of water)
- 3/4 c. vegatable oil
- 4 maraschino cherries cut in slivers for garnish
Preheat oven to 350°. Grease and lightly flour a bundt pan or a 9x13 baking dish. Place all ingredients in a large bowl and beat with an electric mixer for 5 minutes. Pour into prepared cake pan and bake about 50 minutes or until a toothpick in the center comes out clean. Cool for 1/2 hour. Turn out onto cake place. Mix up a bit of Jagermeister and powdered sugar to create a glaze. I used about 1/4 cup liqueur and enough sugar to create a pretty runny mixture. Drizzle glaze over cake and top with cherry slivers.
Pineapple Cream Cake
8 oz. cream cheese, softened
1/3 cup sugar
8 oz. crushed pineapple, drained, reserving the liquid
1 pkg. yellow cake mix
1/3 vegetable oil
1 c. water
1 1/4 tsp rum flavoring
1 cup shredded coconut
2 tbls margarine, softened
1 c. powdered sugar
For garnish: maraschino cherries or pineapple chunks
Preheat oven to 350°. Grease and lightly flour a tube pan.
In a small bowl, combine softened cream cheese, sugar, and 2 eggs; beat well. Stir in crushed pineapple; set aside.
In a large bowl, cobine yellow cake mix, oil, water, 1 tsp rum flavoring and 3 eggs. Blend on low speed with an electric mixer, then beat for 2 min on high. Stir in flaked coconut.
Pour 2/3 of the cake batter into greased and floured tube pan; spoon the cream cheese mixture on top. Carefully add the remaining cake batter. (I once did this without layering because I didn't read carefully and just mixed it all together. It still turned out fabulously and honestly, I don't know that you can really tell there are layers anyway!)
Bake for 55 - 65 minutes, or until the center is set. Cool in pan 10 minutes. Remove from pan and cool completely on rack.
Meanwhile, combine 4 tbsp of the reserved pineapple juice, 1/4 tsp run flavoring and 2 tbsp softened margarine in a medium bowl. Slowly beat in powdered sure, beating until thick enough to spoon over cake as a glaze. Garnish with pineapple chunks, maraschino cherries or whatever you have on hand.
Oh, and someone asked about the recipe for the Yeast Rolls from my Christmas Dinner, they can be found here.