BHG Delish Dish

Stirring Up Ideas In The Kitchen

cake

grapefruit vanilla bean pound cake

I love keeping magazine clippings around for inspiration especially when it comes to recipes. I tear out pages of interest and keep them on a cork board. I have everything from favorite color palettes, to fashion pieces to recipes. Last year, Better Homes and Gardens January issue had a great collection of 25 grapefruit recipes, including a grapefruit olive oil cake that was good looking. I saved the article and have been making recipes from it all year long. This grapefruit olive oil cake became a family favorite and every time I make it, I add a twist. Today’s version is a grapefruit pound cake with vanilla bean and grapefruit glaze. Doesn’t that sound lovely?

grapefruit vanilla bean pound cake

One of my favorite thing about this recipe is a grapefruit-sugar concoction that is served with the finished cake. It adds a great crunch to the tender, crumbly pound cake that is just divine. I added vanilla bean to the sugar to make a grapefruit-vanilla sugar. I also added some of this sugar into the cake for a bolder grapefruit flavor.

grapefruit vanilla bean pound cake

The resulting cake is a soft and crumbling pound cake that’s rich, has a bold grapefruit flavor and a crunchy top with the grapefruit-vanilla sugar. The next time you need a good pound cake recipe, you must try this one. It will become a winter favorite instantly and you will find yourself making it all year long like I do. Just change up the citrus in the recipe for your favorite one.

grapefruit vanilla bean pound cake

You can find the original recipe here and here are the changes I made:

  • Added 2 teaspoons vanilla bean paste to the grapefruit-sugar mixture.
  • Used 8 tablespoons of butter instead of 6 tablespoons.
  • Eliminated the oil
  • Added half of the grapefruit-vanilla bean sugar to the creaming step of butter and sugar.
  • I topped the cake with a grapefruit glaze made with 2 tablespoons grapefruit juice and 2/3 cup powdered sugar.

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Cake flavored vodka mixed with vanilla ice is the ultimate dessert cocktail

I love a great martini, but sometimes I prefer something on the dessert side. My birthday is coming up this month and I came up with the perfect martini variation to celebrate. Every year, I enjoy cake and ice cream with a splash of sprinkles. This year I thought why not combine the two into a delicious cocktail. This cake and ice cream martini is very simple to make, potent and absolutely delicious. It’s the perfect recipe for your own birthday, adults at a kid’s party or when you have a craving for dessert!

To transform the classic Martini into this dessert version, you substitute everything savory for something sweet. A cake-flavored vodka is perfect for this recipe instead of a classic vodka. You can substitute a whipped or vanilla flavored vodka to achieve a similar taste. I’ve also tried chocolate and strawberry vodka variations too! Take out the vermouth for ice cream and a cream liqueur. Instead of olives, use maraschino cherries.

Cake-flavored vodka with vanilla ice cream is the perfect birthday treat

Start off by adding 3-5 scoops of vanilla ice cream to the blender. Depending on your glass size, this will make about four servings. For an individual serving just add one large scoop. Add two ounces of cake-flavored vodka for every glass. For an even boozier version add a half ounce of amaretto or another cream liqueur. Blend the mixture until creamy and smooth.

Cake-flavored vodka with vanilla ice cream is the perfect birthday treat

Before pouring into the glass, garnish the rim with nonpareil sprinkles. Just dab a little water around the rim to get them to stick, then dip in a plate of sprinkles. Pour in the blended cocktail almost to the edge, but leave a little room. Top with whipped cream, a cherry for a special presentation and add festive colorful straws for easier enjoyment. This cocktail is the perfect birthday party surprise!

Cake-flavored vodka with vanilla ice cream is the perfect birthday treat

Cake flavored vodka mixed with vanilla ice is the ultimate dessert cocktail

This really is a simple cocktail and tastes so good. Even though it’s like a dessert, this is definitely still a stiff martini! Here are the ingredients again:

  • 2 oz Cake-flavored vodka
  • 1-2 scoops Vanilla ice cream
  • 1/2 oz Cream liqueur (optional)
  • Whipped cream
  • Maraschino cherries
  • Nonpareil sprinkles

Cheers to your next birthday with this festive cocktail!

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Since a certain groundhog didn’t see his shadow last week, we can look forward to an early spring! Celebrate the end of winter with this almond honey cake.

Inspired by the colorful citrus available at the moment, I adapted this pistachio honey cake with berries and cream, into something more suitable for winter. I substituted almond flour for ground pistachios. Instead of fresh berries, I used a combination of grapefruit, orange, and blood orange segments.
Almond Honey Cake with citrus

The bright colors and warm flavors of this cake is sure to evoke memories of outdoor picnics, barbecues, and beach days. You know that saying, “summer bodies are made in the winter”? Luckily, this almond honey cake recipes uses no sugar! All the sweetness comes from honey.

Almond Honey Cake with citrus

This cake is very easy to put together. While the cake can be baked in advance, do not assemble the cake until you are ready to serve. Overtime the citrus segments will expel their juices, causing the cream topping to separate.

Almond Honey Cake with citrus

Using a toothpick or the tines of a fork, dock holes all over the cake. Use a pastry brush to distribute the orange honey syrup over the cake. This will not only enhance the flavors of the cake, it will also keep it tender and moist.

Almond Honey Cake with citrus

Once all the syrup has been absorbed, spread the creamy topping over the cake. Arrange the citrus segments on top. Drizzle additional honey over the citrus. Finally, garnish the finished cake with crushed almonds and a sprinkling of lemon thyme, if desired.

Almond Honey Cake with citrus

Here are my changes to the original Pistachio Honey Cake with Berries and Cream:

  1. Instead of 1/4 cup ground almonds: use 1/4 cup ground almonds (almond flour)
  2. Instead of 1 pint strawberries: segments from 1 grapefruit, 1 orange, and 1 blood orange
  3. Instead of sprinkling chopped pistachios to garnish: sprinkle chopped almonds to garnish
  4. For added flavor, sprinkle fresh lemon thyme over citrus segments.

 

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slices of apple date cake

Between apple picking at a friend’s orchard and the apples we’ve gotten from our CSA, we’ve been having fun putting them to good use. With just a few left lingering in the crisper, it seemed like time to make an apple cake. This Apple Date Cake, which comes together so easily and is filled with fall flavors, was a pretty wonderful snack on a recent crisp Monday afternoon.

pan of baked apple date cake

I love using Medjool dates in baking since they add a lovely moistness and texture. And since they are so sweet, they reduce the amount of other sweeteners needed. I made a few changes to this recipe to make it gluten free—and to make it a little easier to pull together. Here’s what I did:

  • Used 1 1/2 cup rolled oats instead of the flour called for to add whole grains.
  • Upped the eggs to 3 to help the cake bind together.
  • Instead of the vegetable oil, I used 1/4 cup peanut butter.
  • Added 2 tablespoons ground flaxseeds.
  • For the topping, I simply sprinkled on cinnamon and a little sugar.

Overhead apple date cake slices

After soaking the dates in the warm milk, I added the ingredients to the bowl of a food processor and processed everything for about 30 seconds to form a thick batter with mostly ground oats. The cake baked up so nicely in the 8×8 pan and smelled pretty heavenly. While it will be difficult to do so, be sure to let the cake cool fully in the pan before slicing (you can even chill it and serve it cold!). That will help to ensure that the slices hold together.

Try this cake with a dollop of vanilla ice cream, whipped cream, or even Greek yogurt. We had this for dessert one night and for breakfast the day after, so it’s incredibly versatile. And a totally delicious way to use up some of those apples you might have picked recently!

Find the original recipe for Apple Date Cake here.


I am happy to be back sharing this Banana Cake with Browned Butter Rum Frosting with you today! It’s October and fall is in the air; for some of you (and me) it’s still a bit warm. I was in Seattle this past week and the trees were changing color and leaves falling on the ground. The crispness in the air was exactly what I love about fall.

I’ve been waiting for the temperatures to cool off so I could finally bake. First up, I picked this Banana Cake with Browned Butter Rum Frosting to share with you today. The original recipe actually makes a sheet pan of bars, but I decided to make this as a cake.

Banana Cake with Browned Butter Rum Frosting

I baked this cake in two 8-inch pans and added a layer of frosting in the middle. The cake itself is a bit denser than your traditional cake, but the bananas help keep it super moist. When you spread the batter in the pans, you may be concerned that it is not enough, but trust me it will bake up to be a nice thick layer of cake.

Since I was doing a rustic cake, I did not cut off the top. You can see there is not a lot of “dome” on this cake, it makes a perfect cake for a rustic look.

Banana Cake with Browned Butter Rum Frosting

I chose to use walnuts instead of pecans in this recipe and I realized after I filled my pans that I forgot to add them! So I just sprinkled them on top of the batter instead and then added some on top of the frosting as well.

For the frosting, I changed the original recipe to include browned butter instead of melted butter. It adds a bit of nutty flavor to the frosting, I don’t often make a frosting with melted butter, but with the addition of a bit more powdered sugar and some milk to curb the sweetness, it makes for a nice thick frosting. The frosting will also slightly harden on the outside, similar to a glaze. For the cake, I doubled the amount of frosting from the original recipe as well.

Banana Cake with Browned Butter Rum Frosting

This is a great cake to serve for brunch and dessert. I would even serve it for breakfast since it has banana in it, especially if you made it as a bar like the original recipe.


I was recently brainstorming recipe to recreate from Better Homes and Gardens and I saw this Tres Leches Cake. Well it was a no-brainer for me. This recipe starts with a cake mix, which means it is extremely easy to make!

Tres Leches Cake

It is a cake that I rarely get to eat, but when I do, I cut myself the biggest slice possible. One of the places I used to work served Tres Leches Cake for office birthdays. I had never had anything like it. It quickly became a dessert I would be over the moon about.

The idea behind a Tres Leches Cake is that it is soaked in three different types of milk and usually served with whipped cream. This recipe, uses a combination of sweetened condensed milk, evaporated milk and heavy cream. Can you say “swoon”?

Tres Leches Cake

Deciding on a pan to use was a little bit difficult. You need a deep-dish pan that you can use to soak up all the milk. I decided to use a bundt pan so I could cut the cake in half and build the layers. It was a little bit tricky, but I am going to share some tips with you!

After I allowed the cake to set in the pan for about 15-20 minutes, I removed it from the pan and allowed it to cool completely. Then I cut the cake in half, horizontally.

I lined the pan with plastic wrap first, so that after I poured the milk in, it wouldn’t stick to the pan. Then I put the top half of the cake in the bottom of the pan and poked holes all over it before pouring in some of the milk. Then top it with the second half and pour the remaining milk (less 1 cup). The more holes you can poke in the cake, the more likely it is that the milk will be absorbed.

Tres Leches Cake

When it was time to dress it up, I held a plate on top of the bundt pan and quickly flipped it over. Be sure to use a plate that has a high sidewall, because as the cake sits, the liquid “drains” a little bit.

In fact, the original recipe calls for you to reserve one cup of the milk the pour over the top of the cake. However, my cake was so full of liquid that I didn’t even need that extra cup of milk.I filled the middle with homemade whipped cream and berries, which I also used to decorate the top.

Tres Leches Cake

It was very difficult to keep this cake around the house over the weekend. I was dying to cut myself a slice, but I put up some serious restraint. I decided to share this cake with my coworkers instead. Needless to say, they were super excited.

I only made a slight adaption to the original recipe by adding one teaspoon of vanilla extract into the cake, otherwise I followed the original recipe very closely. I added some additional berries as well. Head over and check out the original recipe.


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