White Yule Fruit Cake

I’ve made this fruit cake a few times for the holidays, so i know it’s a yummy one. It’s best if you make it a few days ahead, so that the glaze can really soak into the cake.

First, mix the raisins and cherries in the orange juice. 


Then mix the butter, eggs, sugar.

Then combine the flour, baking powder, salt. Separate 1/2 cup of that mixture and set aside. Add the rest of the flour mixture into the butter mixture. Then mix in the nuts and raisins into the rest of the flour and add to the dough.

Bake. When it’s done, spread the glaze over the cake, and wrap it up so it can absorb the orange galze.


      • 1/4 cup fresh orange juice
      • 2 tablespoons fresh orange juice
      • 3 tablespoons white sugar
      • 3 tablespoons Jack Daniels Whiskey ( or use another brand whiskey)


    • 1 cup golden raisins
    • 1 cup dark raisins
    • 1 cup canned pineapple tidbits, well drained
    • 1/2 cup currants
    • 1/4 cup fresh orange juice
    • 1 cup butter, softened
    • 1 cup white sugar
    • 2 teaspoons vanilla
    • 5 large eggs
    • 2 1/2 cups flour
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3 teaspoons grated orange zest
    • 1 teaspoon lemon extract or 3 teaspoons grated lemon zest
    • 1/2 cup candied green cherries, well packed ( sliced in half or chopped)
    • 1/2 cup candied red cherries, well packed ( sliced in half or chopped)
Page 2 of 3White Christmas Fruitcake With Orange-Bourbon Glaze (cont.)


  1. To prepare the orange-bourbon glaze (do this firstly) in a small saucepan over medium heat cook the orange juice with sugar until the sugar is completely dissolved (about 2 minutes).
  2. Remove from heat and stir in the bourbon until combined; set aside to brush on fruitcakes.
  3. For the fruitcake; butter two (8 x 4-inch) loaf pans.
  4. In a medium bowl combine both raisins, pineapple tidbits, currants and orange juice; let stand for 35 minutes at room temperature.
  5. In a large bowl beat butter until creamy (about 2 minutes).
  6. Add in sugar and vanilla and beat for about 6 minutes (there should be no sugar granules remaining at all).
  7. Add in eggs and beat just until no yellow remains in the bowl.
  8. In a bowl combine flour, baking powder and salt; remove 1/2 cup of the flour mixture to a bowl; set aside.
  9. Add in the flour mixture (not the 1/2-cup) to the butter mixture beating on low speed just until completely blended.
  10. Add in the orange zest and lemon extract (or lemon zest if using) beat until combined.
  11. Drain the raisin mixture and return back to their bowl; stir in the cherries and mix to combine.
  12. Toss the cherry/raisin mixture with the reserved 1/2 cup flour mixture, then using a spatula fold the mixture into the batter until combined.
  13. Divide the batter evenly between the two pans.
  14. Bake (second-lowest oven rack) at 325 degrees for about 1 hour or until the cakes test done.
  15. Brush the warm cakes liberally with some of the orange bourbon glaze until dissolved in the cakes.
  16. Cool for about 10 minutes in pans, then invert onto wire racks to cool completely.
  17. Glaze liberally again with the bourbon glaze, then wrap tightly and store in the refrigerator for 2 days before serving, brushing with remaining glaze over the 2-day period (you might not use the complete amount of glaze, you can drizzle the remainder on the cake slices when serving!).
  18. Serve or freeze until ready to use.



The Daring Bakers’ November Challenge: Sans Rival

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

Start by beating the whites, until stiff. Start adding the cream of tartar and the sugar.

Then assemble the cake.

10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)
2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews

1. Preheat oven to moderate 325°F/160°C/gas mark 3.
2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.
3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)

4. Fold in nuts, reserving enough to use for decoration.

5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.

6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.

7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

French Buttercream:

5 large egg yolks, room temperature
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1/4 cup (60 ml) water
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like

1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.
2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).
3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.


Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a
thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of
buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and
sides. Decorate with reserved nuts.

Orange Almond Caramel Cake

I’ve been sick for a few days, so I’ve not been able to do much baking, and people at home have been getting antsy. My mom actually called me this morning and asked me if I was going to bake anything for my sister today, since she doesn’t have to work today. I was called back to my baking duties. This cake seemed an interesting one, so I gave it a try.

Make the caramel topping first. Heat the butter, then add the brown sugar.

Place in prepared pan and add the nuts on top. Then make the cake. Add the flour, baking powder, paking soda, salt. Set aside. In another bowl, add eggs, sour cream, orange juice, vanilla extract. In another bowl, add the sugar, butter together and add the orange zest. Start pouring tehe egg mixture and flour mixture into the sugar mixture.

Pour over caramel, and bake.



For the topping:
1 cup sliced almonds
6 tbsp (3/4 stick) unsalted butter
2/3 cup packed light brown sugar 
For the Cake:
1½ cups unbleached all purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sour cream
2 large eggs
¼ cup orange juice
1 tsp vanilla extract
½ cup (1 stick) unsalted butter (I used 4 TBSP butter + 4 TBSP country crock buttery spread)
¾ cup granulated sugar
1 tbsp grated orange zest
Heat the oven to 350F. Grease a 9 inch round non stick cake pan and line the base with parchment paper. Dust with flour. I do not have any non stick pans. So, I used a 9″ springform pan and lined it with parchment paper. It is very easy to line a springform pan. All you have to do is cut a square parchment paper and put it on the plate and fix the ring around it. No need to cut the paper into a circle to fit in or anything.
Spread the nuts on a baking tray and toast until golden, 8 to 10 minutes (Watch out. Mine started getting really dark at 8 minutes itself). Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking constantly, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. There was 1/4 cup of honey drizzled on the top of the caramel. I omitted it totally so that it doesn’t become too sweet. Come to think of it – for 1 1/2 cups of flour, there is a total of 3/4 cup + 2/3 cup sugar. To top it off with 1/4 cup of honey would be sickeningly sweet to my family’s taste. Scatter the toasted nuts on the top of the caramel.
Combine the flour, baking powder, baking soda and salt in a medium mixing bowl. Combine the sour cream, eggs, orange juice and vanilla in a glass measuring cup and beat lightly.
Combine the butter (in my case butter, buttery spread) and granulated sugar in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice. Stir in the orange zest.
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time, scraping down the sides of the bowl after each addition. Then mix of 30 seconds on medium speed.
Pour the batter over the almonds, gently spreading it into an even layer.
Bake until the cake is golden and a toothpick inserted into the centre comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let stand for 5 minutes.
Holding the pan and a plate together firmly with oven mitts, invert the hot cake onto the plate. Peel away the parchment paper. If necessary, replace any almonds stuck to the base of the pan. Let the cake cool for 20 minutes and serve warm or at room temperature.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 2 days.


Orange and Cranberry Bundt Cake

This one is a must try! The glaze alone is delicious, so if you have some extra oranges, this is a great one.

Mix the butter, sugar, eggs, and zest.

Add the buttermilk and the orange juice. In another bowl, sift the flour, the baking powder and salt. Add to the sugar mixture.

Then add the cranberries and set to bake. Start the glaze. I substituted regular sugar for the powdered sugar, and I heated the juice up with it so that it would melt. Then I added a splash of white wine, just because.

When the cake is done spread all of the glaze over it and let it cool. Then enjoy!


Serves: 12-16
A beautiful but quick and easy cake that celebrates the beauty of oranges.
  • Cake:
  • 3 cups (450g) of all purpose flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking soda
  • 3 large eggs
  • 2 cups (440g) of caster sugar
  • 250g of unsalted butter, at room temperature, cut into cubes
  • 1 cup (250ml) of buttermilk
  • finely grated zest of 3 large oranges
  • 1/2 cup (125ml) of freshly squeezed orange juice
  • 80g of dried cranberries
  • Glaze
  • 1 cup (160g) icing sugar, sifted
  • 1/4 cup (60ml) of freshly squeezed orange juice
  • 2 teaspoons of orange zest
  • 30g of unsalted butter, melted
  1. Preheat the oven to 150 degrees Celsius/ 300 Fahrenheit and grease and flour a 26cm bundt pan.
  2. Place the eggs,sugar and orange zest into a food processor fitted with a large bowl and processuntil thick and creamy.
  3. Add the buttermilk and orange juice and process for 10 seconds to combine.
  4. Reserve 1 tablespoon of the flour, and sift in the remaining flour, baking soda and salt. Pulse until to combine, scraping down the bowl as needed.
  5. Mix the cranberries with the reserved flour and then using a rubber spatula mix into the cake batter.
  6. Bake for 70 minutes, or until a cake tester comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack.
  7. For the glaze, combine all the ingredients in a bowl and whisk until combined.
  8. Using a cake tester or skewer pierce the cake with little holes all over to allow the glaze to seep into the cake.
  9. Brush the glaze over the cake until all the glaze is used. Leave the cake to cool completely before serving.


Cherry-Filled Spongecake

I had lots and lots of cherries in the refrigerator, and yet was not in the mood to make a pie. I mean, I love pies, but I wanted to make something else. So I kind of made up my own recipe. A sponge cake with a cherry filling.

For the cake, first separate the whites and beat until frothy, add the salt and the sugar gradually.


Beat the yolks and add the juice.

Slowly fold the whites in, then the flour.

Bake! Then start making the filling. Boil the cherries until soft, then mash them up. Mix the cornstarch and the orange juice, heat. Then mix the two together.

When the cake is done, slice it in half and fill it with the cherries. It will be watery, so don’t worry.


  • 6 eggs
  • 1 cup white sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 1 cup cake flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt


  1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
  2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
  3. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

For filling:

3/4 cup cherries

1 cup sugar

2 tbsp. cornstarch

1/2 cup orange juice

Boil the cherries until they are soft, add a bit of juice if you want. In another pan mix the juice, the sugar and the cornstarch, heat until it’s all disolved. Add the cherries.


Daring Bakers July Challenge: Fresh Fraisiers

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

This one was a challenging one, but definitely worth the time and effort it took.

First make the chiffon cake. Mix the egg yolks, oil, water, vanilla and lemon zest. In another bowl sift together the flour, sugar, baking powder and salt.

Add the egg mixture to the dry ingredients and mix well. Beat the egg whites, add the cream of tartar and slowly add the remaining sugar.

Scoop 1/3 of the whites into the dough and blend carefully. Add the rest of the whites. Then bake.

Then start on the filling. Pour the milk, vanilla and salt in a pan and scald. Stir occasionally.

In another bowl, mix the cornstarch and sugar. Add the eggs. When the milk is ready, slowly add the milk to the egg mix, stir constantly. Pour the mixture back onto the pan and heat until it has a custard consistency. Don’t stop stirring or you’ll get scrambled eggs! Add the butter and chill.

In a small dish, mix water and sprinkle the gelatin. Let stand.  

Bring a pan of water to a simmer. Take part of the pastry cream and place it in a dish that will fit over the one with water, add the gelatin mixture. Allow to heat.

Remove from heat, then add the rest of the pastry cream.  Whip up the heavy cream and add into the mixture.

For the simple syrup combine the water and sugar in a pan. Boil until the sugar dissolves. That’s it. Now, to assemble the cake. Slice the dough in two, add the strawberry halves onto the edge of the plastic-covered pan, and fill in with a bit of the pastry cream. Pour some of the simple syrup onto the cake layer and cover with strawberries.

Put more cream to cover them up. Place the second layer of cake and moisten with the rest of the syrup. Spread the rest of the pastry cream on top. Roll out your almond paste, then place on top of cake. Decorate as you like. Refrigerate.

For cake:

1 cup + 2 tablespoons (270 ml) (5½ oz/155 gm) all-purpose flour
1 teaspoon (5 ml) (4 gm) baking powder
3/4 cups (180 ml) (6 oz /170 gm) sugar
1/2 teaspoon (2½ ml) (1½ gm) salt, preferably kosher
1/4 cup (2 fl oz/60 ml) vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
1 teaspoon (5 ml) pure vanilla extract
3/4 teaspoon (3¾ ml) (3 gm) lemon zest, grated
5 large egg whites
¼ teaspoon (1¼ ml) (1 gm) cream of tartar


  1. Preheat the oven to moderate 325°F (160°C/gas mark 3).
  2. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
  3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
  4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
  5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
  6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
  7. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
  8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
  9. Removed the cake from the oven and allow to cool in the pan on a wire rack.
  10. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

Pastry Cream:

1 cup (8 fl oz/250 ml) whole milk
1/2 teaspoon (2½ ml) pure vanilla extract
1/8 teaspoon (1/2 ml) (¼ gm) salt, preferably kosher
2 tablespoons (30 ml) (10 gm)cornstarch
1/4 cup (60 ml) (2 oz/55 gm) sugar
1 large egg
2 tablespoons (30 ml) (1 oz/30 gm) unsalted butter
3/4 teaspoon (3¾ ml) (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup (8 fl oz/250 ml) heavy cream


  1. Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
  2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
  3. Add the eggs to the sugar and cornstarch and whisk until smooth.
  4. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
  5. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
  6. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
  7. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
  8. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
  9. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
  10. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
  11. Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
  12. Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
  13. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

For syrup:

1/3 cup (2⅔ fl oz/80 ml) (2⅔ oz/75 gm) of sugar, flavored or white
1/3 cup (2⅔ fl oz/80 ml) of water


  1. Combine the water and sugar in a medium saucepan.
  2. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
  3. Remove the syrup from the heat and cool slightly.
  4. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

Fraisier Assembly:

1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup
2 lbs (900 g) strawberries
confectioners’ sugar for dusting
½ cup (120 ml) (5 oz/140 gm) almond paste


  1. Line the sides of a 8-inch (20 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
  2. Cut the cake in half horizontally to form two layers.
  3. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
  4. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
  5. Pipe cream in-between strawberries and a thin layer across the top of the cake.
  6. Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
  7. Place the second cake layer on top and moisten with the simple syrup.
  8. Lightly dust a work surface with confectioners’ sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
  9. Cover with plastic wrap and refrigerate for at least 4 hours.
  10. To serve release the sides of the spring form pan and peel away the plastic wrap.
  11. Serve immediately or store in the refrigerator for up to 3 days.



Cinnamon Chocolate Bundt Cake

I saw this recipe at Treat Yourself and just had to make it. I love the mixture of chocolate and cinnamon.

First sift the flour, baking powder, salt, and set aside. Beat the eggs in another bowl.

Add sugar, then the oil, milk and vanilla.


Add the dry mix slowly.

Then separate part of the dough. To one part add the melted chocolate.

To the rest fo the dough add the cinnamon.


Now put half the cinnamon dough on prepared pan, then pour in the chocolate mixture. Pour the rest of teh cinnamon dough on top and swirl with a knife to mix.

Then bake.

Cinnamon-Chocolate Ribbon Cake
Adapted from Bon Appétit
Serves 12

4 ounces semi-sweet chocolate, chopped
3 cups cake flour
1½ tsp. baking powder
½ tsp. salt
3 large eggs
2 cups sugar
1 cup vegetable oil
1 cup whole milk
1 tsp. vanilla extract
4 tsp. ground cinnamon
1/3 cup whipping cream
¼ cup (½ stick) butter
2 tbsp. light corn syrup
6 ounces semisweet chocolate, chopped
For Cake
Position rack in center of oven and preheat to 325ºF.  Grease a 12 cup bundt pan and set aside.  Place chocolate in a medium microwave-safe bowl.  Heat in 30-second intervals, stirring in between each one, until the chocolate is almost melted.  Allow the residual heat to melt the rest of the chocolate and set aside.  (Alternatively, you can set the bowl over simmer water.  Do not allow the bottom of the bowl to touch the water.)
Sift flour, baking powder and salt into medium bowl.  Using electric mixer, beat eggs in large bowl until foamy.  Add sugar and beat until thick and fluffy, about 3 minutes.  Gradually beat in oil.  Beat in milk and vanilla.  Add dry ingredients and beat until just blended.
Transfer 1½ cups batter to bowl with the melted chocolate.  Stir to combine.  Mix cinnamon into remaining (non-chocolate) batter.  Spread half of cinnamon batter in prepared pan.  Spoon chocolate batter over.  Top with the remaining cinnamon batter.  Using small knife, swirl batters together to marbleize slightly.
Bake cake until tester inserted near center comes out clean, about 1 hour to 1 hour 10 minutes.  Cool cake in pan on rack 10 minutes.  Using a thin knife, carefully loosen the cake from the pan.  Turn cake out onto rack and allow to cool completely.
For Glaze
Combine cream, butter, and corn syrup in heavy medium saucepan.  Stir over medium heat until mixture simmers.  Remove from heat; add chocolate.  Stir until chocolate melts and glaze is smooth.  Let cool until glaze thickens slightly but is still spreadable, stirring occasionally, about 30 minutes.
Place cake on platter.  Slide waxed paper strips under edges of cake (this will catch drips).  Spread glaze over cake.  Remove paper.  Chill until glaze sets.  Serve at room temperature.  (Can be made 2 days ahead.  Cover and keep chilled. DT: In my experience, you do not need to chill this cake – it keeps well at room temperature, but be sure to cover it.  Also, cakes like this freeze beautifully – without the glaze.  Just wrap it well in foil and it will keep for about a month.  Give it plenty of time to thaw at room temperature and then glaze it.)



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