Italian Cream Cake Recipe – Inspired by Sempre by J.M. Darhower @jmdarhower

As a baker, I always have baked goods in my kitchen.  Sometimes the goodies are for customers, other times I am simply testing new recipes.

I was inspired to make an Italian Cream Cake after reading Sempre by J.M. Darhower.

Here is my easy Italian Cream Cake Recipe.  I think Carmine will approve. 🙂

You can make this shape using round cake pans too.  I used 3 9 x 5 loaf pans.

italian cream cake 1

Ingredients

1 box White Cake Mix with pudding (any brand will do)

1 1/4 cup Buttermilk

3 large eggs

1/4 cup Vegetable oil

1 package flaked coconut  120z

3/4 cup chopped pecans

1/4 cup of rum

3 9 x 5 inch loaf pans

 

Frosting Ingredients 

2 8 oz creme cheese packages (softened)

2 sticks of unsalted butter (softened)

4 cups  powdered sugar

2 teaspoons vanilla extract

1/4 cup chopped pecans

 

Directions  (Preheat oven to 350 degrees)

1.  Beat cake mix, buttermilk, eggs and oil with electric mixer for 2 minutes at medium speed.

2.  Fold in the coconut flakes and pecans

3.  Pour even amounts of cake mixture into each of the loaf pans.

4.  Bake at 350 degrees for 17 -18 minutes or until a toothpick inserted into the center comes out clean.

5.  Cool cakes for about 30 minutes

6.  Sprinkle rum on each cake layer and allow the rum to soak into cake (15 minutes)

7.  Spread frosting over layer 1 and assemble cake. Frost over each layer. Top the final layer with frosting and pecans.

8.  Refrigerate cake for at least 2 hours.  Cake tastes best cold.

9. Serve and enjoy!

 

Frosting Directions

1. Using the stand mixer, mix 2 sticks of butter and cream cheese together.

2. Add vanilla extract

3.  Slowly add powdered sugar to the mix

4. Ready to spread (refrigerate extra frosting)

italian cream cake 2

 

 

 

 

 

 

 

Crème de Vie (Cuban Egg Nog)

When I was a little girl, I looked forward to the Christmas Season for obvious reasons.  I loved the presents. However, it was during this time of the year that I would watch my Mom in the kitchen as she prepared her famous Crème de Vie or Cuban Egg Nog.  

creme de vie

It was a tradition to prepare bottles of this sweet and tasty drink and give it to the neighbors, family and friends.  I especially remember toasting on Christmas Eve (Noche Buena) with this drink in hand.

Now, my mother’s recipe is not original.  In fact, as I converse with friends and colleagues of Cuban descent, this recipe is popular in their households too.

Well, it is the Christmas Season.  So here is the recipe.  It means Creme of Life.  Let me warn you, drink with care.  You may not realize the effects until you have had too much.

 Ingredients

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 6 egg yolks
  • 2 cups sugar
  • 1 cup water
  • 1 tsp. vanilla
  • ½ cup white rum (you can add more if you love rum like me)

1) Make your simple syrup.  Start off by mixing the sugar and water together over very low heat.   Stir it constantly until the sugar dissolves – about 3 minutes. It has to be just low enough so that the sugar doesn’t caramelize, but makes a thick sugary water.

2) Add the egg yolks in a blender and mix with the condensed milk.

3) Add the evaporated milk slowly and mix completely.

4) Add the vanilla. ( Use pure vanilla extract)

5) Pour the mixture into the sugar-water and mix together.

6) Finally stir in the rum.

7) Let mixture cool.

8) Pour into glass bottles and refrigerate.  (It tastes better the next day)

9) Serve in shot glasses as an after dinner drink.

10) Cheers!!

If you have a variation to this recipe, feel free to share it with me.

Happy Holidays!

~Susi