Text 15549, 75 rader
Skriven 2011-09-10 05:30:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 323
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Bundt Cake w/Berry-Rhubarb Glaze
 Categories: Cakes, Fruits, Desserts, Citrus
      Yield: 10 servings
 
  3 1/4 c  Cake flour; sifted
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Fine salt
    3/4 c  Sour cream
           Fine grated zest from 1
           - lemon
    1/4 c  Lemon juice
      2 tb Pure vanilla extract
      4 lg Eggs
  2 1/4 c  Sugar
    3/4 c  Vegetable oil

MMMMM---------------------------GLAZE--------------------------------
  1 1/2 c  Fine chopped rhubarb
     12 oz Jar red berry jam
      1 tb To 2 tb water
        pn Fine salt
    1/2 ts Pure vanilla extract
 
  From Food Network Kitchens
  
  Special equipment: 10-cup bundt pan
  
  Position a rack in the middle of the oven and preheat to
  350øF/175øC. Generously brush the bundt pan with shortening
  and dust with flour.
  
  Whisk the flour, baking powder, baking soda and salt
  together in a large bowl and set aside. In another bowl,
  whisk the sour cream, lemon zest, lemon juice and vanilla
  and set aside.
  
  Whisk the eggs and sugar together in another bowl, stirring
  vigorously to lighten the eggs. Gradually whisk in the oil
  until evenly combined. Add the sour cream mixture and stir
  together. Add the dry ingredients and stir with a wooden
  spoon just until combined but still a bit lumpy. Pour the
  batter into the prepared pan.
  
  Bake the cake until it pulls away from the sides of the pan
  and a skewer inserted into the center of the cake comes out
  clean, about 1 hour. Cool 10 minutes; then unmold cake onto
  a rack placed over a baking sheet. Cool. (The cake can be
  prepared to this point a day ahead.)
  
  When ready to serve. Combine the rhubarb, jam, water and
  salt in a small saucepan and simmer until the rhubarb gets
  translucent and syrupy, almost jewel like,, about 10
  minutes. Add a bit more water, if the glaze gets too thick .
  Remove from the heat and stir in vanilla. Let cool slightly.
  Spoon some of the glaze over the top of the cake, and
  reserve the rest for serving with sliced cake. Serve.
  
  Cook's Note: We like to bake this cake the day before we
  serve it so the flavors and texture ripen. If you bake it a
  day ahead, glaze the day you plan to serve it.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 01 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The human race has one really effective weapon, and that is laughter.
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