CARROT CAKE WITH BUTTERMILK GLAZE
This is a delicious cake-it's so moist! It's great for taking to picnics in summertime, since it travels well. It also keeps for several days in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20 servings.
Number Of Ingredients 21
Steps:
- Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in the sugar, oil, buttermilk and vanilla. Stir in flour mixture; stir in the pineapple, carrots, nuts and coconut. Pour into lightly greased 13x9-in. baking pan. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , For frosting, combine all ingredients except vanilla in saucepan; bring to boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with toothpick or fork; pour glaze over top while cake is still warm. Serve warm or store in refrigerator.
Nutrition Facts :
INY'S PRUNE CAKE WITH BUTTERMILK ICING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan.
- Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes.
- Drain the water and mash the prunes on a plate. It's okay to leave little chunks behind. Set the prunes aside and make the cake.
- Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm... smells like the holidays.
- In a separate bowl, mix together the oil, sugar, vanilla and eggs.
- Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
- Now throw in the mashed prunes. And if your honey walks in as you're completing this step, shield the bowl with your body and stir quickly. What he doesn't know won't hurt him.
- Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist.
- When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
- Pull the cake out of the oven. Try not to faint, as it smells absolutely divine.
- While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake.
- Spread the coat evenly ... then please, do yourself a favor: lick the spatula. It'll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age.
- Helpful hint: serve without revealing the fact that the cake contains prunes.
BEST EVER CARROT CAKE WITH BUTTERMILK GLAZE
This really is an easy cake to make even with all the steps and ingredients. The key is to have all the ingredients ready to go. This is one of my husband's favorite cakes, he likes it warmed up. My grandkids even like this cake.
Provided by Cheryl Kaelin
Categories Cakes
Time 17h
Number Of Ingredients 26
Steps:
- 1. Pre-heat oven to 350 Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
- 2. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans
- 3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.
- 4. Buttermilk Glaze Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
- 5. Cream Cheese Frosting Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
BOILED BUTTERMILK GLAZE
I come from a family of frosting haters. So, any glaze or frosting that I use has to be mighty special. It can't be "too sweet" or "too thick"...like Goldilocks, it has to be "just right." This delightful recipe makes a non-too-sweet topping, thicker than a glaze and thinner than a cream cheese frosting. I use it on cakes that require only a tiny amount of additional sweetness to make them perfect. The colour of this glaze turns a caramel colour when cooked, so take that into consideration if using on a white cake. It's good on it's own but when either orange or lemon zest is added, it's even better.
Provided by The_Swedish_Chef
Categories < 15 Mins
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place all ingredients except extracts or zest into a large sauce pan; this boils up to a high level!
- Bring to a boil, stirring constantly, for about 5 minutes, remove from heat and let it sit for 15 minutes at room temperature. Add extract or zests, stir and allow to come to room temperature.
- It gets slightly thicker, like honey, so when it is cool, it stays put on your cake surface. Pour over cake.
Nutrition Facts : Calories 1699.1, Fat 93.2, SaturatedFat 59, Cholesterol 248.9, Sodium 1425.3, Carbohydrate 222.8, Sugar 211.7, Protein 5
BUTTERMILK GLAZE
Make and share this Buttermilk Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 1/3 cup (approx)
Number Of Ingredients 4
Steps:
- In a bowl combine the confectioners sugar with melted butter and vanilla.
- Whisk in 1 tablespoon buttermilk until smooth adding in more buttermilk for desired consistancy.
- Using a spoon drizzle on top of cake.
Nutrition Facts : Calories 1778.3, Fat 35.3, SaturatedFat 22.2, Cholesterol 93.4, Sodium 298, Carbohydrate 363.1, Sugar 357.1, Protein 1.9
BUTTERMILK CANDY GLAZE
Make and share this Buttermilk Candy Glaze recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 25m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in saucepan, mix well.
- Bring to a boil, stirring until sugar is dissolved.
- Cook to 236* on candy thermometer.
- Do not stir.
- Pour over cake.
Nutrition Facts : Calories 652.1, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.5, Sodium 549.4, Carbohydrate 111.6, Sugar 106.1, Protein 2.3
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