Capturing Capacity

HOLIDAY BAKING (Like cookies n whutnot)!!!


The New York Times website has an awesome feature going right now for sharing insane looking baked goods.  CLICK HERE to go and have a gander at all 35 of the mouth watering options.  Below are a few sample images of what’s in store for you at that link, and the recipe for my personal favorite out of the bunch.

Here is the recipe for Spiced Yam and Orange Cake with Brown Butter Rum Glaze

Ingredients for the Cake
1 large yam
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 cup fresh squeezed orange juice
1 tsp fresh orange zest
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt

Ingredients for the Glaze
1/4 cup unsalted butter
2 tablespoons milk, plus more if desired
1 teaspoon dark rum
1 cup powdered sugar


Preheat oven to 350 degrees.

Rub yam  with  vegetable oil place on a baking tray and bake until tender, 45 minutes to 1 hour. Peel and mash with a fork (should measure to about 1 cup). Keep oven on.

Using an electric mixer at medium speed, combine the eggs, sugar, oil, orange juice, zest and mashed yam until light and fluffy.

Stir together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients to the yam mixture and ix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased cake pan. Bake for 30 minutes. Let cool completely before glazing.

To make glaze: In a small saucepan, melt butter over medium high heat. Heat butter until golden brown, about 7 minutes. Remove from heat and pour into a bowl. Add milk, sugar, and rum to butter and whisk until smooth. If too thick add more milk. Pour immediately over cake.

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