All-New Cake Mix Doctor - Anne Byrn [87]
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
RED PEACH NECTAR CAKE
HAVE YOU EVER SEEN a new ingredient on the store shelf and it looks so good you can’t get it out of your mind, sort of like a song you keep singing over and over? It happened to me one day in Williams-Sonoma. I spotted bottles of red peach nectar on a shelf. Red peaches are grown in France, and I thought about this nectar for four days, then returned to buy a bottle. I poured a glass—it was smooth and sweet, just like a fresh peach—then put the rest in this cake. You can use most any fruit nectar—such as peach or apricot or mango—in this cake. Many supermarkets sell fruit nectars, and as for the gelatin, if you cannot find peach gelatin, use lemon instead.
serves:
12 to 16
prep:
25 minutes
bake:
40 to 45 minutes
cool:
45 to 50 minutes
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 medium-size lemon
1 package (18.25 ounces) plain yellow or vanilla cake mix
1 package (3 ounces) peach or lemon gelatin
1 cup red or plain peach nectar
½ cup vegetable oil
4 large eggs
For the glaze
¾ cup confectioners’ sugar, sifted
3 tablespoons red or plain peach nectar
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
5 Easy Glazes
No recipe to top that cake? No worries.
1. Dust confectioners’ sugar over a cake while it is still warm. The sugar will form its own glaze.
2. Microwave white chocolate chips until melted, then stir in enough cream or milk to make a glaze that can be poured from a large spoon.
3. Drizzle chocolate ice cream syrup over a cooled cake.
4. Spoon on good bottled caramel sauce.
5. Make an impromptu drizzle—lemon juice, orange juice, or milk with enough confectioners’ sugar to make it spoonable. A good ratio is 1 to 2 tablespoons of liquid to 1 cup sugar.
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Rinse and pat the lemon dry with paper towels. Grate enough zest to measure 1 teaspoon. Place this in a large mixing bowl. Set the lemon aside.
3. Place the cake mix, peach or lemon gelatin, 1 cup of peach nectar, the oil, and eggs in the bowl with the lemon zest. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until it is smooth and thick, 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
4. Bake the cake until it is light brown and the top springs back when lightly pressed with a finger, 40 to 45 minutes. Transfer the Bundt pan to a wire