Followed the recipe and instructions to the letter, except for cooking time--approx. 11 min. I immediately placed the eggs under running cold water and tapped the wider end of the eggs to remove the shells; they basically slide right off. Great recipe! I sprinkled Apple Cider Vinegar along with Crushed Red Pepper & Cayenne Pepper for a real treat. I'll be using this technique from now on.
This cake was so good. To be on the safe side and minimize cracks and uneven baking, I started with a COLD oven at 300 degrees for 90min., and it came out beautifully. The crust was firm however the inside was moist. As others suggested, the cream cheese, butter and eggs were all at room temperature.A few changes I made to the recipe are as follows:Unsalted Butter (quantity specified)1-1/2 tsp Vanilla Extract2 tsp Lemon Juice2 tsp RumDash Cinnamon Powder2 cups white sugar (sifted)1 cup light brown sugar(I don't have a Bundt Pan yet so I used a 10" Spring Form Pan instead)As instructed, around the 60min. mark I inserted a knife into the cake because the crust was starting to brown, and found that the inside was still unbaked. So I let it bake about 20 minutes longer, at which time the knife was dry, although you could tell the inside was moist based on 'heat streaks' on the knife. So I left it in the oven about 10 minutes more just to be sure it had baked thoroughly throughout.Like another reviewer, I thoroughly beat the butter and cream cheese mixture prior to adding the Vanilla extract, lemon juice, rum and cinnamon powder, mixing well between each addition. After incorporating those ingredients, I then gradually added the sifted white sugar, 3 eggs (one at a time), brown sugar, remaining eggs (again one at a time), thoroughly mixing each ingredient before folding in the sifted All-Purpose Flour. Bearing in mind complaints of air pockets, I rotated the cake pan as I poured the batter and then gently 'stirred' the batter with a spatula to even out the mixture in the pan.I will be making this delicious cake again.
This was delicious! I followed the recipe as is with the exception of the garlic. I used a little cumin instead. I also used chicken drumsticks since it was all I had at the time.
My guardian made this for me as a child and I've always loved it. However, she prepared it slightly different than presented here--as we didn't consume alcohol. She'd coat the insides of the squash with brown sugar, wrap them in foil, place them face down in the baking dish THEN bake. Once done she'd garnish the squash with a few tablespoons of sour cream.
My main goal was to make a thick spicy sauce for this dish so I made the following adjustments to the ingredients:
1 cup roasted cashews to 2 cups cold water
2.5 tbsp tomato paste
I also substituted 1 tsp of Sea Salt for Kosher Salt, and 1 tbsp Ground ginger for fresh ginger root
Since I didn't have garam masala, I used the following:
2 tsp Curry powder
2 tsp Chili powder
1 tsp thyme
1 Hot Pepper (finely chopped)
Lastly, I added chopped carrots, in addition to chopped yellow and red bell peppers--right before the sauce reduced to my taste--to produce a more filling and visually appealing end product.
All in all, the sauce was thick but not as spicy as I'd like. So I'll add more hot pepper in the future.
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