Desserts

Golden Walnut Rum Cake

July 14, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Rum Cake Waiting On MarthaRum Cake Waiting On MarthaRum Cake Waiting On MarthaRum Cake Waiting On Martha

When I escaped to the Bahamas a few months back I was introduced to rum cake.  Topped with walnuts, pineapple, or coconut, rum cake is the most delicious of desserts originally descended from holiday puddings, but can now be found every day of the week all throughout the Caribbean.  And just like my beloved Sky Juice, rum cake was something I knew once State side I had to make my own.  And make it my own I did.  By sticking with the traditional golden walnut topping and using Wilton Brand’s gorgeous Belle Pan and their Bake Easy non stick baking spray (my go-to non stick spray) I was able to create a rum cake that looked as good as it tastes.  And how adorable would these rum cakes be in the mini version?!  Enjoy!  truly, MKR

*Photography, Kathryn McCrary Photography

Walnut Rum Cake
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Ingredients
  1. 1 1/2 cups chopped walnuts
  2. 1 3/4 cups all-purpose flour
  3. 1/4 cup cornstarch
  4. 1 package of instant vanilla pudding
  5. 4 teaspoons baking powder
  6. 1 teaspoon kosher salt
  7. 1/2 cup room temperature unsalted butter
  8. 1 1/2 cups granulated sugar
  9. 1/2 cup sunflower or vegetable oil
  10. 4 eggs
  11. 3/4 cup whole milk
  12. 1/2 cup dark rum
  13. 1 tablespoon vanilla extract
For the Rum Glaze
  1. 1/2 cup unsalted butter
  2. 1 cup granulated sugar
  3. 1/4 cup water
  4. 1/2 cup dark rum
Instructions
  1. For the Cake...
  2. Preheat oven to 325 degrees F.
  3. Grease a standard Bundt pan (if your bundt pan is larger than 10 cups you may need to double recipe). I find the best way to grease a bundt pan is with organic vegetable shortening and then spray with Wilton Bake Easy non stick spray.
  4. Cover the bottom of the pan with the chopped walnuts; set aside.
  5. In a medium/large bowl whisk together the flour, cornstarch, baking powder, pudding, and salt; set aside.
  6. In an electric mixer on medium speed, mix the butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the flour mixture and mix on medium-low speed for 1-2 minutes.
  7. Add the eggs, one at a time, milk, rum, canola oil, and vanilla extract. Mix until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed.
  8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean. If you're using a larger bundt can increase the time and cover the bottom with tin foil half way through baking.
  9. Allow the cake to COMPLETELY cool before removing it from the pan. For removing shake the pan just a tad to loosen the sides. Place a cake plate on the bottom of the bundt pan and in one swift movement flip the cake right side up. Remove bundt pan gently.
  10. Pour the rum glaze over entire cake right before serving.
  11. For the Rum Glaze...
  12. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
  13. Remove from heat and stir in 1/2 cup rum.
Welcome by Waiting on Martha https://waitingonmartha.com/
*This post was sponsored by Wilton Brands.  Opinions, recipe, and love of Wilton Brands 100% my own.

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Blueberry Nut Crumble Muffins

July 1, 2014
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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I’m not sure if there is anything food wise that reminds me of growing up like blueberries.  Maybe it’s because I was an extremely picky eater as a child and blueberries were one of the few foods I loved, or maybe it was because we always had freshly picked blueberries on hand.  Regardless, one of my many blueberry pleasures is blueberry muffins.  So when I was thinking about how I could elevate the standard muffin I thought why not a take a que from my blueberry nut crumble and make blueberry muffins with a nut crumble topping?  That crunch combined with warm fresh blueberries and just a hint of cinnamon and vanilla…well lets just say I don’t think I’ll be going back to “standard” blueberry muffins anytime soon.  truly, MKR

Blueberry Nut Crumble Muffins
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3/4 cup white sugar
  3. 1/2 teaspoon salt
  4. 2 teaspoons baking powder
  5. 1/3 cup vegetable oil
  6. 1 egg
  7. 1/3 cup milk
  8. 1 1/2 cup fresh blueberries
  9. 1 teaspoon Vanilla
  10. 1/2 teaspoon Cinnamon
  11. For the crumble
  12. 3/4 cup chopped nuts (walnuts, almonds and pecans)
  13. 1 tablespoon brown sugar
  14. 1 tablespoon melted butter
  15. 1/4 teaspoon Cinnamon
Instructions
  1. Preheat oven to 400 degrees
  2. Grease muffin cups or line with liners
  3. In a mixing bowl add flour, sugar, salt, cinnamon, and baking powder
  4. In a separate bowl mix vegetable oil, egg, milk, and vanilla, mix and add to the flour mixture
  5. Fold in blueberries and combine
  6. For the nut crumble topping
  7. Add chopped nut mixture, brown sugar, cinnamon, melted butter and mix together
  8. Fill muffin cups 3/4 full and sprinkle with nut crumb topping mixture
  9. Bake for 20 to 25 minutes in the oven or until done you can insert a toothpick in the center and it comes clean
  10. Let cool 5 minutes before enjoying
Welcome by Waiting on Martha https://waitingonmartha.com/
*All images original to Waiting On Martha

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Peach And Blueberry Rustic Tart

June 2, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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peach and blueberry rustic tartpeach and blueberry rustic tartpeach and blueberry rustic tartpeach and blueberry rustic tart

Living in the land of peaches I find myself always looking for new ways to cook and bake with this summer time stone fruit.  I’ve done cobbler, ice cream, muffins, pies, etc., but I hadn’t done a tart.  Tarts can be somewhat tricky.  That pesky perfection of crust aspect and all.  But not rustic tarts.  Rustic tart’s beauty actually lies in the imperfect.  And let me tell you rustic tarts you have currently stolen my heart.  And this tart, my peach and blueberry rustic tart, well it may not look perfect but it tastes pretty dang close.  So roll out some dough, whip up some homemade ice cream, and cut a slice of what can only  be described as Southern Summer in your mouth.  Porch swing and sweet tea not included.  truly, MKR

Peach & Blueberry Rustic Tart
Serves 8
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Cook Time
50 min
Total Time
2 hr 30 min
Cook Time
50 min
Total Time
2 hr 30 min
Ingredients
  1. For the pie crust...
  2. 2 cups all purpose flour
  3. 1 teaspoon salt
  4. 2/3 cup shortening
  5. 5-6 tablespoons cold water
  6. For the fruit mixture...
  7. 3/4-1 pounds fresh blueberries
  8. 3/4-1 pounds fresh peaches, sliced
  9. juice of 1/2 a lemon
  10. 1/3-1/2 granulated sugar (depending on how sweet/ripe your fruits are)
  11. 1/4 tsp. salt
  12. 1 tsp. cinnamon
  13. 1 tablespoon cornstarch
  14. 1 large egg, for egg wash
  15. Sanding Sugar
  16. Vanilla Ice Cream, for serving
Instructions
  1. For the pie crust...
  2. Sift flour and salt into mixing bowl.
  3. Cut in shortening, using a pastry blender or knife until mixture is the size of small peas.
  4. Sprinkle water a little at a time over mixture stirring lightly with fork until dough is just moist enough to hold together.
  5. Wrap in saran wrap and refrigerate for at least an hour. Pie dough can be made and refrigerated 2 days in advance.
  6. Preheat oven to 375 degrees.
  7. Line a rimmed baking sheet with foil and then parchment paper.
  8. In a large mixing bowl lightly mix together fruit, sugar, lemon juice, salt, cornstarch, and cinnamon
  9. Roll out pie dough on a well floured surface (approximately 13 inches round, 1/8 inch thick). Transfer to your baking sheet and arrange fruit mixture in center leaving a 2 inch border.
  10. Fold over border, leaving the center open.
  11. Brush crust with egg wash and sprinkle with sanding sugar.
  12. Bake until golden brown, 50-60 minutes. Let cool on baking sheet 10 minutes then slice and serve with vanilla ice cream.
Welcome by Waiting on Martha https://waitingonmartha.com/

All images original to Waiting On Martha


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