Wednesday, July 20, 2016

LIMONCELLO CAKE

My friend Sue served this delicious Limoncello Cake at the last gathering for Farkle. It was almost, (I repeat) almost too pretty to cut. She even served it from her Grandmother's cake stand. Sue was all ready for me (she knows me too well) with the recipe. The recipe is one from Chef Jasper from Hen House Supermarket. (Actually a friend and customer of his, Bonni Knocke created the recipe and shared it with Chef Jasper.)



LIMONCELLO CAKE

1        yellow cake mix (without the pudding in the mix)
1        box instant vanilla pudding mix
1/2    cup corn oil
1/4    cup water
3/4   cup limoncello
4       eggs + 1 egg yolk
1/4    cup lemon zest

TOPPING

3/4    cup brown sugar
3/4    cup butter
1/2     cup limoncello
3        tablespoons lemon juice
3        tablespoons lemon zest

Mix all of the ingredients for the cake, pour into a well-greased Bundt pan, and bake at 325 degrees F for one hour.

Prepare the topping while the cake is baking by placing all topping ingredients in a saucepan and bring to a boil, stirring constantly. Remove from heat.

Poke holes in the cake when you remove it from the oven and then pour the topping over the cake. (Do this as soon as you remove it from the oven.)

The cake on Sue's grandmother's cake stand...



 With homemade whipped cream...

without....

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