Monday, June 17, 2013

She Takes the Cake

Mama Teacher is having a birthday and I'm making a cake, Bundts being my new favorites.  I have a few tried and true recipes, below, and she has chosen the first one with rum syrup.  I share all of them with you.

If you have a favorite lemon (or lemon poppyseed) poundcake or plain poundcake, do share.

Happy birthday!


My favorite Bundt cakes, with additions since the original post.

Rum Cake with Chocolate Frosting

3 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups (3 sticks) butter, softened
2 ½ cups granulated sugar
7 large eggs
2 teaspoons rum

            Preheat oven to 325°F.  Grease a 10 inch bundt pan.  Mix together flour, baking powder and salt.  Beat together butter and sugar at medium speed until light and fluffy.  Add eggs, 1 at a time, beating well.  Beat in rum.  Beat in flour mixture at low speed until just combined.  Do not overmix.  Spoon batter into pan.  Bake until golden and a toothpick inserted comes out clean, approximately 1 hour and 10 minutes.  Do not overbake

Rum Syrup
2/3 cup granulated sugar
½ cup water
2 tablespoons rum

            Prepare syrup meanwhile.  In a saucepan, heat together sugar and water over medium heat, stirring occassionally, until sugar has dissolved.  Remove from heat; cool completely.  Stir in rum.
            Transfer cake pan to a wire rack.  Pierce cake top all over.  Spoon syrup over cake.  Cool cake in pan for 30 minutes.  Turn cake out onto rack to cool.

Chocolate Frosting
4 ounces semisweet chocolate
½ cup heavy cream
1 ½ teaspoon corn syrup
1 tablespoon rum

            Prepare frosting by melting chocolate with cream in double boiler.  Stir until smooth.  Remove from heat.  Stir in corn syrup and rum.  Cool frosting until slightly thickened.  Place cake on serving plate.  Spread frosting over cake.


Chocolate Almond Toffee Chunk Cake

1 (1 lb. 2.25 oz.) Betty Crocker Super Moist Devil’s Food Cake Mix with pudding in the mix (or any devil’s food cake)
1-3.9 oz. box instant chocolate pudding
8-1.4 oz. bars Skor or Heath chocolate covered toffee, chopped in small chunks
½ cup slivered almonds, lightly toasted and thoroughly cooled
1 cup sour cream
4 large eggs
¾ cup vegetable oil
1 ½ teaspoons pure almond extract
1 ½ teaspoons pure vanilla extract
1/3 cup heavy cream

            Preheat the oven to 35O°F.  Generously coat the inside of a 10” bundt pan with nonstick cooking spray. 
Place the cake mix and chocolate pudding in the large bowl of an electric mixer.  Mix on low for 1 minute to combine ingredients.  Place the almond toffee chunks and slivered almonds in a bowl; toss with 1 ½ tablespoons of the cake mix mixture.  Set aside.
Add the sour cream, eggs, oil, almond extract, vanilla extract, and heavy cream to the dry ingredients in that order; beat on low speed for 1 minute to combine, scraping down the sides.  Increase speed to moderately low and beat the batter for 4 minutes.  Stir in the almond toffee chunks and slivered almonds. 
Spoon the batter into bundt pan.  Shake the pan gently two or three times to level the top.  Bake the cake for 50-55 minutes or until wooden pick inserted comes out clean.
Cool the cake in the pan on a rack for 10 minutes.  Carefully place another cooling rack on top and invert the cake.  Let stand for 10 minutes (cake will fall slightly).

Almond Glaze
3 tablespoons unsalted butter
¼ cup Amaretto
1 tablespoon granulated sugar
½ teaspoon pure vanilla extract

            Place the butter, Amaretto, and sugar in a small saucepan, over moderate heat, and cook until butter melts.  Simmer for 1 minute.  Remove from heat and stir in vanilla extract.  Using a dry pastry brush, paint hot glaze over top and sides of cake.  Let cool completely.


 Wellesley Fudge Icing 

6-1 oz. squares semi-sweet baking chocolate
1-16 oz. package powdered sugar (about 4 cups)
½ cup butter, softened, divided
1/3 cup milk
2 teaspoons vanilla

            Melt chocolate.  Beat in sugar, 2 tablespoons of butter, milk, and vanilla with electric mixer on low until well blended.  Beat in remaining butter until smooth.  If frosting becomes too thick, beat in additional milk by teaspoonfuls until desired consistency.

Baker’s Chocolate box


Bittersweet Chocolate Pound Cake

6 oz.  Nestle Unsweetened Chocolate baking bars (3 foil-wrapped bars)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons freeze dried instant coffee
2 tablespoons hot water
2 cups granulated sugar
1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
3 eggs
confectioner’s sugar
cold water

            Preheat oven to 325°F.  Grease and flour 10 inch fluted tube or angel food cake pan.  Melt unsweetened chocolate baking bars.
            In small bowl, combine flour, baking soda, and baking powder; set aside.  In 2-cup measure, dissolve instant coffee in hot water; add cold water to measure 1 ½ cups.
            In large mixer bowl, beat granulated sugar, butter, and vanilla extract until creamy.  Beat in eggs, one at a time.  Stir in melted chocolate.  Add flour mixture alternately with coffee mixture.  Pour into prepared pan.

            Bake one hour or until skewer inserted into center of cake comes out clean.  Cool 30 minutes; remove from pan.  Cool completely.  Drizzle with Rich Chocolate Glaze (see below); sprinkle with confectioner’s sugar.

Rich Chocolate Glaze

2 oz. Nestle unsweetened chocolate baking bar (one foil wrapped bar)
3 tablespoons butter
1 ½ cups confectioner’s sugar
3 to 4 tablespoons water
1 teaspoon vanilla extract

            In medium saucepan over very low heat, melt chocolate and butter, stirring until smooth.  Remove from heat .  Stir in confectioner’s sugar, alternately with water until desired consistency.  Stir in vanilla extract.
(makes about ¾ cup glaze)



2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Hershey's Cocoa box


Hershey Special Dark Picnic Cake

1 cup Hershey Special Dark Chocolate Chips (regular semisweet work too!)
1/4 cup (1/2 stick) butter or margarine
1-1/3 cups boiling water
2-1/3 cups all-purpose flour
1-1/4 cups sugar
1/2 cup dairy sour cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract

Special Dark Frosting (recipe follows)

1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.
2. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.
3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with Special Dark Frosting. 12 to 15 servings.

Special Dark Frosting

1/4 cup (1/2 stick) butter or margarine
1 cup Hershey Special Dark Chocolate Chips
1-1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Place butter and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency. About 1-2/3 cups frosting.

VARIATION: For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.



Solo Almond Bundt Cake

Almond Glaze Topping
1 cup confectioners sugar
1⁄4 teaspoon almond extract
2 tablespoon light cream


1 cup butter or margarine, softened
2 1⁄4 cup all-purpose flour
1 cup sugar
2 teaspoon baking powder
3  eggs
1⁄2 teaspoon salt
1 can Solo Almond Cake and Pastry Filling or 1 jar of any other fruit filling
1⁄4 cup milk

Chocolate Glaze Topping (no chocolate on the one at church)
1 cup confectioners’ sugar
2 tablespoon Dutch-process cocoa
1⁄2 teaspoon pure vanilla extract
3 tablespoon buttermilk or low-fat milk

Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients.  Beat until blended. Spread batter evenly in prepared pan.Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Or top with fresh fruit and whipped cream!

Rawhide's Whiskey Cake from Taste of Home1 package spice cake mix with pudding (regular size)
1 package (3.40 ounces) instant vanilla pudding mix
3/4 cup 2% milk
1/2 cup canola oil (I used grapeseed oil)
3/4 cup whiskey (I used bourbon)
4 large eggs
1-1/3 cups coarsely chopped walnuts, divided 

1/2 cup butter, cubed
1 cup sugar
1 teaspoon water
1/2 cup whiskey

Preheat oven to 300°. Grease and flour a 10-in. tube pan.
Combine the first six ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, about 60-65 minutes. Cool in pan.
For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover.
The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze. 

Yield: 16 servings.

Thunder Bundt Cake
Cream together, one at a time
1 cup shortening (we used coconut oil)
1 3/4 cup sugar
1 teaspoon vanilla
*3 eggs, separated (Blend yolks in.  Beat whites until they are stiff, then fold  in.*Do this first?  Unless you have more than one bowl.)
1 cup cold water
1/2 cup pureed tomatoes

Sift together
2 1/2 cups cake flour
1/2 cup dry cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt

Preheat oven to 350F.
Mix dry mixture into creamy mixture.
Bake in greased and floured Bundt pan for 50 minutes or until toothpick comes out clean.  Optional--frost with chocolate buttercream and decorate with strawberries.

Patricia Polacco, Thunder Cake

Apple Cake a la Alton Brown
The creamed:
1 cup/2 sticks unsalted butter, softened but not melting (70°F)
2 cups sugar
The eggs:
2 large eggs, beaten
1 tablespoon vanilla extract
The dry goods:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
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The extras:
1 lb/4 cups apples, cored and roughly chopped into 1-inch pieces or smaller; don’t peel (I like Galas)
2 cups pecans, chopped
Baker’s Joy or AB’s Kustom Kitchen Lube for the pan (see Notes)

Place an oven rack in position C (second position from the top) and preheat the oven to 275°F.

Prepare the Bundt pan (see Notes) and set aside.

Assemble the ingredients via the Creaming Method, folding in the apples and pecans last.

The Creaming Method:

1. Scale or measure all ingredients. Fats should be pliable but solid (no sign of melting). If kitchen temp is over 70°F, chill the mixing bowl.

2. Combine all Dry Goods (except sugar) by pulsing in food processor.

3. In a small bowl, beat eggs together along with any extracts.

4. Using a stand mixer, with the paddle attachment, on medium speed, mix the fat(s) alone for a minute to spread them around the bowl. Add sugar(s) slowly and beat until mixture lightens noticeably in texture and increases slightly in volume.

5. Reduce the speed to “stir” and add the eggs very slowly, stopping to scrape down the sides of the bowl as necessary.

6. Work in the Dry Goods in three installments alternating with any additional liquids, such as milk. Always start with the dry ingredients and finish with the wet for a smoother batter.

7. Stir in any bits and/or pieces (chocolate chips, nuts, etc.).

Pour the batter into the Bundt pan and bake until the internal temperature reaches 212°F, about 1 hour and 45 minutes.

Cool in pan for 15 minutes, then remove to rack to cool completely.

Wrapped tightly, this will keep for 5 days.

Apple Cake a la Smitten Kitchen
6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.

Gingerbread Bundt Cake 
2 1/2 cups KAF flour
2 tablespoons gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water

1/3 cup rum or water
1/2 teaspoon gingerbread spice or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
3/4 cup granulated sugar

Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.
In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
In a separate bowl, beat together the butter and sugar until fluffy.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan, smoothing the top.
Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean. 
While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack. 
Brush the cake with the glaze, and allow it to cool completely before serving.

King Arthur Flour

NYTimes All-in-one-Holiday Bundt
*Full confession:  I haven't made this yet but can't wait to try it.  

1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon grated nutmeg
Pinch salt
1 ½ teaspoons grated fresh ginger (or 1 teaspoon ginger powder)
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ¼ cups canned unsweetened pumpkin purée
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Maple icing (optional; see Note)

Heat oven to 350 degrees with a rack in the center. Butter a 9- to 10-inch (12-cup) Bundt pan.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if you’re using it instead of the grated ginger.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it. Don’t be concerned if the batter looks curdled. Add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top.
Bake directly on the oven rack for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices.

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