Cake& Frosting Recipes! Young Puertoriquena Baker Needs
Baking By PlatypusCakes Updated 16 Aug 2013 , 2:28pm by Josie0726
Hi everyone!
I am a young puerto rican baker who has yet to bake any puerto rican styled cakes.
The cake I tasted is moist kind of tastes like rum and the frosting is different too not sure what it is but it seems to be common among the puerto rican cakes I tasted can someone give me some recipes to try?! im desperate my non-latino clients are perfectly fine with the cake i make but my latino customers want that moist cake and frosting. i need help lol
Hola, the cake you are talking about is the typical puerto rican cake that was the number one choice for wedding cakes, birthdays, everything. As with many cakes there are several recipes out there but here is one:
4 cups of self raising flour
2 -4 sticks of unsalted butter
2 cups of sugar
12 eggs ( separate the yolks from the whites)
2 tsp of good vanilla
Simple syrup:
2 cups of water or 1 cup water, 1 cup evaporated milk
1 cup of sugar
2 tablespoons of vanilla
2 tablespoons of rum
DIRECTIONS
Add the cold butter in the mixer with the 2 cups of sugar, beat a high speed exactly for 12 minutes.
In the mean time sift the flour twice, separate the eggs and beat the egg whites.
Add the eggs one by one. Beat slowly.
Add the flavor and the flour one cup at the time, at this time slow down the speed. Add the egg whites and incorporate slowly using a wire wisk.
Pour into a 11×3 round mold and cook at 325 for 1 hour. check often to make sure is cooking ok.
Second recipe from Cake Central
THIS IS A VERY EASY RECIPE. FOR THE CAKE I USE:
PART 1:
4 UNSALTED BUTTER STICKS
1 CUP OF EXTRA FINE GRANULATED SUGAR
1 TBS VANILLA EXTRACT OR THE DESIRED EXTRACT
12 Egg yolks
3 Cups self rising flour
PART 2:
12 EGG WHITES
1/2 CUP OF Extra fine granulated sugar
PART 3 syrup:
3 1/2 Cups water
1 1/2 CUPS OF Sugar
1/2 cup to 1 cup of dark bacardi I found this on the internet and made minor changes, i would cook a small batch first, this is why I put 2 to 4 sticks of batter, there is a recipe reducer on the internet (forget site) In reference to part 2 of the recipe, I do mine with a rum/almond buttercream not a cooked icing recipe.
this one is posted by cm on cooks.com The first one I believe was posted here on CC with a few changes I made
RUM POUND CAKE
Read more about it at www.cooks.com/rec/view/0,166,132182-240198,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum
I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
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