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Dec 15th, 2024
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#21237
07/14/2013 11:43 AM
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Joined: Jan 2005
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I just made a painkiller cake recipe for a neighbor who loves the BVI's. Can't wait to see if it is any good. I usually make my cakes from scratch but this one is really easy from a cake mix...hardest thing to do is the glaze cooked to a softball stage. Will let you know how it comes out! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />
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I think Walker has a recipe for this cake somewhere on TTOL. Been a while since it was posted. Best I can remember after we made it, sobering up after each piece of cake took a little time. WOW!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />
As long as you keep doing what you've been doing, you'll keep getting what you've been getting. - Martin Hall
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Joined: Aug 2000
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Please post a recipe also. Thanks!
Carol Hill
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Gatorman1 said:I think Walker has a recipe for this cake somewhere on TTOL. Been a while since it was posted. Best I can remember after we made it, sobering up after each piece of cake took a little time. WOW!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" /> It is Walkers recipe. There is like 1 1/2 c rum and 1/2 cup Gran Marnier in it! Haven't cut into it yet but the caramel glaze was pretty yummy!
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Painkiller Cake #1 Walkers recipe
1 package pineapple cake mix (I used DH Moist Deluxe Pineapple Supreme)
1 small box Coconut Cream Instant Pudding mix
4 eggs
1 C pineapple juice
1 C coconut flakes
1 8 oz can chunk pineapple in juice
1/2 C Pussers rum or any dark rum
1/2 C Coco Lopez cream of coconut
Glaze
1 stick of butter
1 C sugar
1 1/2 C orange juice
1/4 C Coco Lopez
1 C Pussers rum or any dark rum
1/2 C Gran Marnier
Fresh nutmeg
Pour 1 C pineapple juice and juice from can of pineapple into a sauce pan and cook over medium heat to reduce to 1/2 C.
Lightly chop pineapple.
Thoroughly mix all cake ingredients and pour into a greased bundt pan. Bake at 350 degrees for about 40 -45 minutes. when toothpick comes out clean it is done. Do not over bake.
About 20 minutes after putting cake in the oven start the glaze. Bring butter, sugar, OJ and Coco Lopez to a boil. Remove from heat and add rum and Gran Marnier. Return to heat and reduce over high heat until glaze reaches 240 degrees or soft ball candy stage.
Drizzle glaze over cake while cake is still warm Apply 1/2 and wait awhile for extra glaze to thicken up a little. Apply more glaze just to the top. Grate some fresh nutmeg lightly on top of glazed cake. Lightly sprinkle coconut flakes on top of glazed cake. (I toasted mine about 1/2 a cup) Enjoy!
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Well the cake was a huge hit! It is very rich and rum really comes through. A dollop of whipped cream would be good on it. I will be making it again.
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Joined: Sep 2001
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Is that regular sugar or confectioner's sugar for the glaze?
[color:"red"]NUTMEG[/color]
Today is the tomorrow you talked about yesterday.
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Regular sugar. You need a candy thermometer to cook it to soft ball stage. Take a little while.
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