Orange Mango Spiced Rum Cake Recipes

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Steps:

• Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan.
• Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes.
• Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
• Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer.
• Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour.
• Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more.

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

Steps:

• Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.
• Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

Steps:

• For cake-----------------.
• Position rack in center of oven and preheat to 400°F.
• Butter 2 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Line bottom of cake pans with waxed paper.
• Butter paper and dust lightly with flour.
• Sift flour and baking powder into medium bowl.
• Using electric mixer, beat eggs and yolks in large bowl until frothy.
• Gradually add 1/2 cup sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
• Fold in flour mixture.
• Fold 1 heaping tablespoon batter into melted butter.
• Fold butter mixture back into batter.
• Divide batter between prepared pans.
• Bake until cakes are just golden brown around edges and toothpick inserted into centers comes out clean, about 10 minutes.
• Cool cakes completely in pans on rack.
• For Mousse---------------------.
• Pour liqueur into small bowl; sprinkle gelatin over.
• Let gelatin soften 10 minutes.
• Puree mangoes in processor.
• Measure puree and return 2 1/2 cups to work bowl of processor (reserve remainder for garnish).
• Add sugar to mango puree in processor and blend well.
• Set bowl of gelatin in saucepan of simmering water.
• Stir until gelatin dissolves.
• Add gelatin mixture to mango in processor and blend.
• Whip cream in large bowl to soft peaks.
• Fold in mango mixture.
• Transfer 1 cake layer to 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Spread mango mousse over cake.
• Place second cake layer atop mousse.
• Press lightly.
• Wrap tightly with plastic and refrigerate at least 4 hours.
• (Can be prepared 1 day ahead.) For Frosting------------------------Ø© .
• Whip cream until soft peaks form.
• Add sugar and liqueur and beat until firm peaks form.
• Release pan sides.
• Transfer cake to platter.
• Frost top and sides of cake with whipped cream mixture.
• Press almonds onto sides.
• Garnish top with mango slices.
• Brush mango with reserved puree.

Steps:

• Spray the bottom of a 10 inch tube pan or bundt pan with a non-stick vegetable spray and dust with flour.
• Arrange mango cubes in the bottom of the pan.
• Blend together rum, water, eggs, butter, and pureed mango.
• Add cake mix and beat at medium speed for 4 minutes.
• Pour batter into prepared pan and bake at 375ºF for 45 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool cake 20 minutes in the pan.
• Loosen and remove from pan onto serving plate.