Beamer
Yes, that's right, bunkycooks.com. I know, I've said it before, but I am going to say it again. I LOVE BUNKYCOOKS.COM. And I love Beamer too.
Well, we are usually pretty good with recipes, but Dad kinda messed up this amazing Clementine Bundt Cake from Ms. Bunkycooks. We love clementines and we love cake. How could we go wrong?
Well, the recipe called for a 6-cup mini-Bundt cake pan. Dad saw a 9-inch one at the local TJ Maxx and thought that must be a mini one. Come on Dad! Did you think a regular size Bundt pan is like 18 inches?
So we were a bit concerned when the batter only filled the bottom third of our Bundt pan, but we stuck it in the oven anyway. Luckily we checked the cake about 15 minutes before it was due to be done and found that it was ready to come out. And, guess what? It looked pretty darn good. It was just a bit more horizontal, less vertical, than the cake pictured on bunkycooks.com. It actually looked quite elegant, we thought. And it was so nice. Just like Ms. Bunkycooks said it would be. A subtly clementine-y delight. We highly recommend that you try it. We will be baking up another one real soon. We added a bit more zest and clementine juice to the cake and more juice to the icing. We love it clementine-y. Bring it on!
clementine and spiced rum bundt cake
Yield: 1 6-cup bundt cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This perfectly sized 6-cup bundt cake is great for smaller families of parties. The subtle citrus and rum flavors make it perfect for fall and winter gatherings.
ingredients:
For cake:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, organic if possible, at room temperature
1 teaspoons finely grated clementine peel
1/2 teaspoon vanilla
2 teaspoons spiced rum (I used Captain Morgan)
1 1/2 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup whole milk
For glaze:
1 cup confectioners' sugar, sifted
3 teaspoons fresh clementine juice, maybe more until desired cocnsistency
3 teaspoons spiced rum (I used Captain Morgan), maybe more until desired consistency
directions:
For cake:
1. In a mixing bowl, cream butter and sugar until fluffy; beat in the eggs, clementine peel, vanilla and rum. Combine flour and baking powder; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 6-cup bundt pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. (* Be sure to check the cake at 40 minutes. The cake does not need to be brown to be done.) Cool for 10 minutes before removing from pan to a wire rack to cool.
For glaze:
1. Combine the confectioners' sugar, juice and rum until smooth. (* I had to add a bit more liquid to get the desired consistency.) Drizzle over the cake.
Grace, dressed as an Indian Maiden for Halloween, serves the Clementine Bundt.
clementine and spiced rum bundt cake
Yield: 1 6-cup bundt cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This perfectly sized 6-cup bundt cake is great for smaller families of parties. The subtle citrus and rum flavors make it perfect for fall and winter gatherings.
ingredients:
For cake:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, organic if possible, at room temperature
1 teaspoons finely grated clementine peel
1/2 teaspoon vanilla
2 teaspoons spiced rum (I used Captain Morgan)
1 1/2 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup whole milk
For glaze:
1 cup confectioners' sugar, sifted
3 teaspoons fresh clementine juice, maybe more until desired cocnsistency
3 teaspoons spiced rum (I used Captain Morgan), maybe more until desired consistency
directions:
For cake:
1. In a mixing bowl, cream butter and sugar until fluffy; beat in the eggs, clementine peel, vanilla and rum. Combine flour and baking powder; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 6-cup bundt pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. (* Be sure to check the cake at 40 minutes. The cake does not need to be brown to be done.) Cool for 10 minutes before removing from pan to a wire rack to cool.
For glaze:
1. Combine the confectioners' sugar, juice and rum until smooth. (* I had to add a bit more liquid to get the desired consistency.) Drizzle over the cake.
And....guess what arrived in the mail today? A 6-cup mini-Bundt pan from Ms. Bunky. We love you Ms. Bunky and Mr. Beamer too!!
