CARAMEL SHINE CAKES
The recipe comes from Chef Rick Tanner of Alona's Cafe in Bristol, TN. We visited our local distillery in Piney Flats, TN and this recipe came with our caramel moonshine. There is nothing not to like about this cake. Apples, cinnamon and apple pie spices, pumpkin, pecans and caramel. Yes, I think you can taste the 'Shine' so...
Provided by Sherry Blizzard
Categories Cakes
Time 1h45m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350F. Butter (I used butter flavored Crisco and it came out just fine) and flour the bundt pan (I used the mini individual bundt pans (makes 12 small ones---we can't eat a whole cake!). If you have a family of 4+, go ahead and use the regular bundt pan.
- 2. In one large mixing bowl, combine the flour, 1 1/3 cup sugar, apple pie spice, baking powder, baking soda, salt and apples that have been tossed with 1/4 cup sugar. Toss
- 3. In another bowl, combine the eggs and oil. Whisk in sour cream, orange zest, buttermilk and Caramel Shine. Pour the egg mix into the dry ingredients and mis with an electric mixer just until incorporated.
- 4. In another bowl, mix the can of pumpkin pie filling (NOT pure pumpkin) with the recommended ingredients for a pie.
- 5. First: Pour half the cake batter in the bundt pan. SAVE the other half for the top of the cake.
- 6. Second: Pour pumpkin pie mix (about 1 1/2 cups) over the top of the batter in the pan.
- 7. Third: Pour the rest of the cake batter over the top of the pumpkin pie mix.
- 8. Bake your cake(s) about 45 minutes or until the cake pulls away from the sides of the pan and a cake tester comes out clean. Cool 10 minutes and then invert.
- 9. NOTE: I made a double recipe for this because I did individual cakes. If you are making one bundt cake, one recipe for the caramel sauce should be enough. BE CAREFUL HERE: My sugar, corn syrup crystalized when I added the cream. Lower the heat and continue stirring until you get a nice thickish caramel and the crystalized sugar relaxes into a nice caramel. Caramel Sauce: While your cake(s) is/are cooling, Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring it to a boil over medium heat and cook, swirling the pan NOT stirring until the sugar is a dark amber colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (it WILL splatter). Stir in the pecans, salt and Caramel Moonshine. Cool until caramel becomes thick and syrupy, pour over the cake.
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Extrimizz
[email protected]I wouldn't make these again.
Lucky Khan
[email protected]Not my favorite.
Jaffa Jaffa Benjamin
[email protected]Meh.
Ashley Teika
[email protected]Overall, I thought these cakes were pretty good.
Fred Collins
[email protected]These cakes were a bit dense for my taste, but they were still flavorful.
Soikot 90
[email protected]I had some trouble getting the caramel glaze to come out smooth, but it still tasted good.
jeremiah Durden
[email protected]These cakes were a bit too sweet for my taste, but they were still good.
Solomon Ugochukwu
[email protected]I'll definitely be making these cakes again.
marwan el mistro
[email protected]These cakes were a hit at my party! Everyone loved them.
Njie Abdou
[email protected]I loved these cakes! They were so easy to make and they turned out beautifully.
Desmond Penn
[email protected]These cakes were delicious! The caramel glaze was perfect and the cakes were so moist.
Julia Emad
[email protected]Overall, I thought these cakes were pretty good. They were easy to make and they tasted good. I would definitely make them again.
tracey battle
[email protected]These cakes were a bit dense for my taste, but they were still very flavorful. I think I'll try making them again with a different recipe.
Anyesi Etando
[email protected]I had some trouble getting the caramel glaze to come out smooth. It ended up being a little lumpy, but it still tasted good.
Raju Jung Xettri
[email protected]These cakes were a bit too sweet for my taste, but they were still very good. I think I'll try making them again with less sugar next time.
Jasslyn Guess
[email protected]I love the combination of flavors in these cakes. The caramel glaze is sweet and decadent, while the cakes themselves are light and fluffy. It's the perfect balance.
Abdur Rauf
[email protected]These cakes were so easy to make, and they turned out beautifully. I'm not much of a baker, but I was able to follow the recipe easily and the cakes came out perfect.
Keshab Raj GC Keshab Raj GC
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them, and I got so many compliments. They're definitely a keeper.
Larose Bossako
[email protected]These cakes were absolutely divine! The caramel glaze was perfectly smooth and flavorful, and the cakes themselves were moist and fluffy. I'll definitely be making these again soon.