I just love Bundt cakes. And pair a Bundt with copious amounts of butter, rum and black pepper, and I’m in heaven. This cake doesn’t disappoint. It’s got a dense, moist crumb that has all of the qualities of a good rum – slightly sweet and aromatic, with a hint of molasses – without being [...]
Archive for: bundt
Twinkies weren’t a part of my childhood. They were relegated to the same class as sugary cereals and were forbidden fruit. I lamented having to eat cheerios for breakfast, but I never complained about not having Twinkies, because my mom kept us supplied with tasty home-baked cakes and cookies. No need for Twinkies. What I [...]
I made this cake to use up extra-ripe bananas (always a good excuse to make cake), but also because it was on the schedule for yet another virtual baking group, Avid Baker’s Challenge. The group has been around for the past couple of years, baking monthly from Flo Braker’s Baking for All Occasions. This year, [...]
Do you like big Bundts? I know I do. I really wanted to participate in The Food Librarian’s I Love Big Bundts this year, but I couldn’t get my act together. National Bundt Day is November 15, and if you ask me it should be a national holiday. The best I’ve done in a month [...]
I love making Bundt cakes. I think it’s because it’s an excuse to buy interesting Bundt pans. I don’t know if this one is still being made, but I love it, especially when the cake is sprinkled with some powdered sugar. This cake is humble and somewhat plain, but delicious and simple to make. I’m [...]
I’ve got a thing about fancy Bundt pans, and I’ve been dying to use this gorgeous swirly one since I got it. The cake is a pretty standard yellow cake, with chopped dried lavender, lemon extract and lemon zest. There’s a honey-lemon glaze that I thought would take it over the top… but it didn’t. [...]
Connect
Recent Comments