A Flaming Christmas Cake Recipes

Steps:

• 1. Mix and bake cake according to directions on package,for a 10 inch fluted cake or tube pan. Cooking time on package. Cool cake 10 minutes,then finishing cooling on a rack. Then put an a serving platter.
• 2. Spread with whipped topping around side edges and along outer edge on the top of cake. Put in refrigerator, or freezer till serving time.
• 3. When ready to serve...heat cherry pie filling, spoon into the top center of cake. In a small long handled pan heat brandy, until vapors begin to rise. Light and pour flaming brandy onto cherries on the cake at the table. ...serve immediately!.. Magnificent! Be ready for delightful applause's and many compliments!!
• 4. For a real surprise for your guests, turn off the dining room lights, right before you flame the cake!! Merry Christmas to all!
• 5. Borrowed from DEE DEE What I wanted to say...Now I found the words..... Pièce de résistance (French pronunciation: [pj?s d? ?ezist??s]) is a French term (circa 1839), translated into English literally as "piece of (or for) resistance," referring to the best part or feature of something (as in a meal), a showpiece, or highlight. It can be thought of as the portion of a creation which defies (i.e. "resists") orthodox or common conventions and practices, thereby making the whole of the creation unique and special. The phrase gives the sense that the referred-to element is the most outstanding, notable, or defining of the collection.

Steps:

• Pour 1/2 cup warm water into the bowl of an electric mixer. Stir in sugar and sprinkle in yeast. Let stand until foamy, 5 to 10 minutes.
• With mixer on low, beat in eggs, one at a time. Beat in flour and salt. Add butter, a few cubes at a time, and beat until batter is smooth, about 2 minutes. Scrape down sides of bowl and cover loosely with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
• Grease a 10- or 12-cup bundt pan with softened butter. Spoon half the batter into bottom of pan. Sprinkle chocolate over top of batter, making sure the chocolate doesn't touch the sides of the pan. Spoon remaining batter over chocolate. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Heat oven to 375 degrees. Remove plastic wrap and transfer pan to oven. Bake until deep golden and firm to the touch, 30 to 40 minutes. Let baba cool in the pan, set on a wire rack, for 10 minutes. Turn out onto rack while it is still warm and let cool completely.
• In a medium saucepan, combine brown sugar, 1 1/2 cups water, ginger, orange peel, cloves and cinnamon. Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool completely. Strain into a bowl; discard solids. Stir 1/2 cup rum into liquid.
• Place wire rack with cake over a rimmed baking sheet. Pour rum syrup slowly over surface of cake, allowing excess to drip into baking sheet below. Pour extra syrup from pan into a bowl and then pour it back on top of cake. Repeat several times until most of the syrup has soaked into the cake. (Reserve extra syrup for serving; you should have a least 1/3 cup left over.
• In the bowl of an electric mixer, whip heavy cream to soft peaks. Beat in crème fraîche. Beat in confectioner's sugar, to taste, and vanilla.
• Place cake on large platter. Place remaining 1/4 cup rum in a small skillet over high heat. Tilt skillet slightly so that rum catches fire. (If you don't have a gas range, use a long-handled match or lighter to set rum on fire.) Pour flaming rum over cake and let it burn off. Spoon whipped cream into the hollow center of the cake, then slice; or slice and then dollop with whipped cream. Serve cake with reserved rum syrup.

Steps:

• 1. Heat oven to 350. Grease and flour two round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat two minutes at highest speed. Pour evenly into pre-pared cake pans.
• 2. Bake for 25-30 minutes until a toothpick test comes out clean. Cool in pans on a rack 15 minutes. Then remove.Put each cake on a serving plate, and cut into wedges. Place a wedge on a small cake plate, for each person.
• 3. Just before serving, heat fruit sauce in a large skillet, until mixture just comes to a boil. Pour rum over hot fruit sauce. DO NOT STIR ! Ignite and ladle over cake wedges at the table.. Magnificent Presentation!!! Enjoy the compliments! ..Nancy 12/13/11

Steps:

• Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
• In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
• Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
• Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
• Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
• Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
• In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.