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Ask Me Your Baking Questions & Tell Me About Your Baking Challenges

by on ‎11-20-2012 01:08 PM

Hello, foodies…

 

I hope you had a terrific Thanksgiving! I certainly did. In fact, I think I'm still full! Hopefully by now you've had some time to relax after the big day. Maybe even do a little Black Friday (or Better Than Black Friday!) shopping. If you haven't seen QVC's special offers, turn us on or visit QVC.com until Midnight ET tonight. We've got the deals you want and the gifts they want. Plus, you can shop in your PJ's!

 

Now that Thanksgiving has ended, it's a good idea to start thinking about the next holiday at hand…which is exactly a month away! Those holiday parties and cookie exchanges are practically here and I'm sure you're in need of some unique cookie, bread, cake, and pie recipes. After all…'tis the season for baking! Here's what we're making this Sunday on In the Kitchen with David. You'll win all those baking contests with this recipe!

 

Spice Cake with Rum-Flavored Whipped Cream

 

This recipe is prepared with the KitchenAid Deluxe Edition 5-Quart 325 Watt 10-Speed Tilt Head Stand Mixer (K34708).

 

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

 

Cake:

1-1/3 cups cake flour

1 cup all-purpose flour

1-1/4 tsp baking powder

1 tsp baking soda

1 tsp salt

1-1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground all-spice

1 stick unsalted butter, softened

1 cup light brown sugar, firmly packed

1/2 cup granulated sugar

2 eggs

2 tsp vanilla extract

1-1/4 cups buttermilk

 

Whipped Cream:

2 cups heavy cream, cold

1/2 cup powdered sugar, sifted

1/2 tsp vanilla

2 tsp rum extract

 

Directions:

 

To prepare the cake, preheat the oven to 350°F. Grease and lightly flour a 10" Bundt pan; set aside.

 

Sift together both flours, baking powder, baking soda, salt, and ground spices in a large bowl. Set aside.

 

Cream the butter and both sugars until light in color in the bowl of a stand mixer, fitted with a paddle attachment. Add the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.

 

Set the mixer speed to low and alternate adding the sifted dry ingredients and the buttermilk. Mix until the ingredients are well incorporated.

 

Pour the batter into the prepared pan and bake for 4045 minutes, or until a toothpick inserted in the middle comes out clean.

 

While the cake is cooling, prepare the whipped cream. In the bowl of a stand mixer, fitted with a whisk attachment, whip the cream, vanilla, and rum extract until frothy. Add the powdered sugar and whip until medium picks form.

 

When the cake has completely cooled, dollop the rum whipped cream on top and serve.

 

As you prepare for the busy baking and cooking season, remember to do that all-important pantry and fridge prep. For example, replace your baking soda and baking powders if you haven't very recently opened the boxes, so your baked goods rise properly. Also buy fresh eggs and butter, as well as fresh chocolate, as over time, those ingredients can absorb the odors of your fridge, therefore effecting the flavor of your recipes. And, if you don't have good bakeware or air-tight containers, stock up. You want those recipes to come out perfectly and stay fresher longer. And, because holiday presentation is also important, don't forget about cake plates and decorative pieces. Sunday's Bundt-shaped spice cake would look stunning elevated in the center of your holiday spread.

 

You know what else would look good on your holiday table? A chocolaty cake...and how about some peanut butter whipped cream?!

 

Flourless Chocolate Cake

 

That's my recipe for my Flourless Chocolate Cake (and Peanut Butter Whipped Cream). It was selected as a foodie favorite from my recipes on QVC.com and I decided to put it in my new cookbook In the Kitchen with David: Comfort Foods That Take You Home (F09694). Some 245,000 copies of my book have been sold thus far and I am absolutely humbled by you all. I'm so glad you love this book as much as I loved creating it, and I can't wait to share it with those of you who have not yet heard about my love for tasty, home-cooked comfort food. The title is this Sunday's "Cookbook Corner" selection. Have a snack handy...I bet my recipes will get your tummy growling!

 

Time for your blog question, foodies. Since we're just beginning baking season, I'd like you to ask me your baking questions and tell me your biggest challenges. Do your cookies flatten out? Maybe you just can't master turning a cake out of the pan? Is sifting really necessary? Send me any questions you might have and I'll gladly answer them in Monday's blog. If I can't answer them, my dear friend and baking guru Cheryl Day from Savannah's widly popular bakery, Back in the Day Bakery, is on stand-by to lend a hand! I'll see you this this Sunday for In the Kitchen with David at Noon ET.

 

Keep it flavorful!

David

 

P.S. We have a very special Keurig Today Special Value coming this Sunday. It's the Keurig Platinum Plus Brewer…the most fully featured Keurig we've ever offered. It's on 6 Easy Pays and it comes with 64 K-Cups! I have a Keurig in my home and around the holidays, it's just tremendous…I can make coffee, tea, hot cocoa, or hot apple cider in seconds. No separate batches, no long waits. We've even got In the Kitchen with David mugs to help you enjoy your coffee! It all debuts this Sunday. Don't miss these offers for you and the foodies on your list.