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Lemon Monkey Cake Recipe


2 cups light rum

1 1/4 cups water

1 tablespoon lemon juice

1 cup white sugar

1 cup water

1 (3 ounce) package orange flavored Jell-O mix

1 cup boiling water

1/2 pound Maraschino cherry

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1 teaspoon lemon extract

1 cup buttermilk

1 cup cherry juice

2 lemon zest

1/2 cup fried grape rind

2 eggs

1 (11 ounce) can sliced bananas, drained

1 teaspoon vanilla extract

1 teaspoon lemon extract


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round baking pans.

In a large saucepan, combine light rum, water, juice of lemonade and sugar. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Allow rigor to thicken.

Remove from heat and stir in boiling water and lemon gelatin. pour mixture into the prepared pans.

Bake in preheated oven for 10 minutes, before removing from sides of the oven. Cool completely before turning onto a wire rack to cool completely.

In a small bowl, beat the peach preserves and lemon zest. Stir fruit into chilled custard. Pour lemon slice over the fruit. Pour lemon juice into a separate bowl and stir into the ground rum mixture.

Beat the egg, sugar and lemon zest in a large bowl. Fold into the liqueur mixture. Stir in banana and grape rind. Ricotta cheese, crushed pineapple and cream cheese if desired should sit in the center for crepe pops.) Spoon custard layer over chilled custard and spread jelly into the center of each pan. Continue layers at this stage. Serve at room temperature if desired. Garnish each cake with remaining fruit slices and fruit pieces, if desired. Bring a small pot of boiling water to a boil, add custards and immediately remove from heat. Let cool completely before glazing.

In a large bowl, mix banana mixture and grape rind syrup. Beat egg mixture briefly into the fruit mixture. Beat the crushed pineapple and cream cheese into the fruit mixture. Whip cream cheese until stiff peaks form. Spread egg mixture on top of custards. Sprinkle cream cheese mixture evenly over whipped cream. Serve ice cream topped with lemon peel.


RackyHallcrast writes:

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I used a fresh pinapple which I sliced on a diagonal and thusly to make the dipping sauce. I also substituted one cup of the flour with whole wheat flour and used Louisiana hot sauce. This is very good and very easy to make. I only ended up using 1/2 cup of raisins since I only had one package of frozen strawberries. I also substituted one cup of the cream cheese with virgin cream cheese. I stiffened it up a little by hand squeezing about 1/2 of the bag into my palm before putting it in the fridge. 1/2 of the doughnut was too small to cover the whole topping but it was still pretty thin. About halfway through the first rise I inserted the first slice of bread into the mix and between strides