Recipe courtesy of Warren Brown
Show: Sugar Rush
Episode: Cake Creations
Total:
1 hr 30 min
Active:
25 min
Yield:
enough batter for: 1 (9-cup) bundt pan that serves 15
Level:
Intermediate

Ingredients

Directions

Preheat your oven to 350 degrees F.

In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.

Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.

Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.

At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.

After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.

Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.

Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.

Dust with confectioners' sugar and enjoy!

Preheat your oven to 350 degrees F.

In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.

Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.

Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.

At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.

After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.

Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.

Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.

Dust with confectioners' sugar and enjoy!

IDEAS YOU'LL LOVE

Grilled Banana Pound Cake with Chocolate Sauce

Recipe courtesy of Nancy Fuller

Plain Pound Cake

Recipe courtesy of Ina Garten

Lemon-Lime Pound Cake

Recipe courtesy of Ree Drummond

Aunt Paula's Cream Cheese Pound Cake

Recipe courtesy of No Author

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Dump Cakes

Recipe courtesy of Ree Drummond

Carrot Cake

Recipe courtesy of Alton Brown

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking