#BUNDT BAKERS BOSTON CREAM~FILLED BUNDT CAKE ** double the Sponge recipe

I consider this recipe a bit labor intensive but after tasting the completed cake, it’s worth the effort. After sampling, It is definitely one of my favorites. But in all honesty, I won’t be turning this out unless it’s for a special occasion. The cake is, in my opinion, simply fabulous. I suggest doubling the cake recipe to create a larger cake.

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First and foremost, a great big thank you hug for this fun and tasty theme,  “Filled Bundt Cakes”.   This months recipes are brought to you by           Christina Lopez Vera of Bizcocheando and Patricia at Pattys Cake.           And, thanks especially for the translation.

It didn’t take me long to figure out what cake to bake.  I just went straight to the horse’s mouth, Mr. Bee, he knew right off what he wanted this month and I like to include his favorites for him.  This Boston Creme~Filled Bundt Cake will definitely be added to his favorites list.  I’m already sampling that chocolate drizzle in my dreams.

Now, Boston Cream Pie is not a difficult cake to bake but turning it into a Bundt took a little research and reading potential recipes. This recipe is adapted from several recipes, including  “Unsophisticook.com and The Cake Book”.   Great start!   Now if you know anything about me {and if you are following me, you would already know a few of my simple rules}.  If not, please come join me.  I’m not a proliferate Pinner but what I lack in numbers of pins, I make up for it with enthusiastic fervor.   My homemade recipes are really very good.

I prefer baking from scratch.  Yes, I have used boxed cakes plenty of times, but  I consider #Bundt Bakers more than worthy of offering a scratch- baked Bundt as opposed to cake mix. I really wanted to make it special because my daughter arrives on Tuesday along with my two granddaughters.  Two weeks of Heaven in my house…….

I much prefer heavy whipping cream to any “fake” whipped cream product.    So, {a} heavy whipping cream instead of cool whip}; { b} No instant pudding, just a perfect custard, using Bird’s custard mix or your own favorite filling or use the one provided in this recipe.  It’s fast, easy and tastes absolutely great;  and [c} Homemade rather than “store-bought cake mix”.  There is a big  difference between the pre-made in all of my three “almost-scratch” choices.

This hot milk cake is the perfect recipe for this yummy morsel.  This recipe makes up a small cake and next time,  ** I will definitely double the recipe.  Now, add the homemade Custard and finishing touch of irresistible chocolate and I’m your girl.

 

 

 

#BUNDT BAKERS BOSTON CREAM~FILLED BUNDT CAKE
Print Recipe
This recipe requires some advance planning, as the cake has to cool completely before it is filled and frosted. This hot milk cake is the perfect recipe for this yummy morsel. This recipe makes up a small cake and next time, I will definitely double the recipe. Now, add the homemade Custard and finishing touch of irresistible chocolate and I'm your girl.
Servings Prep Time
6 Servings 30 ~ 45 Minutes
Cook Time Passive Time
20~25 Minutes 1 ~ 2 hours Set up
Servings Prep Time
6 Servings 30 ~ 45 Minutes
Cook Time Passive Time
20~25 Minutes 1 ~ 2 hours Set up
#BUNDT BAKERS BOSTON CREAM~FILLED BUNDT CAKE
Print Recipe
This recipe requires some advance planning, as the cake has to cool completely before it is filled and frosted. This hot milk cake is the perfect recipe for this yummy morsel. This recipe makes up a small cake and next time, I will definitely double the recipe. Now, add the homemade Custard and finishing touch of irresistible chocolate and I'm your girl.
Servings Prep Time
6 Servings 30 ~ 45 Minutes
Cook Time Passive Time
20~25 Minutes 1 ~ 2 hours Set up
Servings Prep Time
6 Servings 30 ~ 45 Minutes
Cook Time Passive Time
20~25 Minutes 1 ~ 2 hours Set up
Ingredients
Hot Milk Sponge Cake
Vanilla Custard Filling
Chocolate Ganache Drizzle
Servings: Servings
Instructions
Hot Milk Sponge Cake
  1. Preheat oven to 350º degrees and prepare baking pan with homemade cake release, or Bakers Joy
  2. Sift the cake flour, baking powder and salt twice. Set aside. In a small saucepan, combine the milk, and butter and heat over medium heat just until the butter is melted. Remove the pan from heat and set aside.
  3. Using the whisk attachment on your stand mixer, beat the eggs at high speed until blended. About 1 minute.
  4. Gradually add in granulated sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.
  5. Sift 1/3 cup of flour mixture over the egg mixture and GENTLY fold in with a rubber spatula. Repeat with the remaining flour in two more additions. Do not over~fold or you will deflate the mixture.
  6. Reheat the milk mixture to just under a boil. Add it all at once to the egg mixture and gently fold it in.
  7. Pour the combined mixture into a prepared Bundt cake pan, and gently tap the pan on on the counter, several times, to release any large air bubbles
  8. Bake the cake on the lowest rack of the oven at 350º degrees for approximately 20 to 25 minutes until it springs back when lightly touched and a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.
  9. Remove from the Bundt pan and reinvert the cake so it is right side up to finish cooling on a wire rack.
  10. I froze my cake for easier handling. After the cake is about half~way thawed, cut the cake horizontally. While you are waiting for the cake to finish defrosting, it's a dandy time to make the Custard.
  11. When the cake is mostly thawed, use a small paring knife and a teaspoon to dig a good sized trench in the top and bottom cake layers to give you more filling space.
Vanilla Custard Filling
  1. In a medium bowl, whisk together the egg yolks, sugar and the cornstarch, set aside
  2. In a medium sauce pan, bring the milk to a gentle boil. Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture. Return the entire mixture to the sauce pan, place over medium high heat and bring to a boil, whisking constantly for one minute. Remove the pan from the heat and scrape the bottom of the pan with a spatula and whisk until smooth. Whisk in the butter until completely melted .
  3. Immediately strain the custard through a fine mesh sieve into a medium bowl . Whisk in the vanilla extract. Cover the surface of the custard with plastic wrap and let cool to room temperature then refrigerate for two hours or until well chilled.
  4. Just before assembling the cake, transfer the custard filling to the bowl of your stand mixer. Add 1/4 cup heavy whipping cream and using the whisk attachment on your mixer beat the mixture at high speed until it is light and forms into soft peaks about one minute.
Chocolate Drizzle
  1. In a small sauce pan, (or in the microwave). bring the cream to a boil. Remove from the heat and add the chopped chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl , cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
Assembling the cake
  1. I froze my cake, well-wrapped in plastic wrap, to allow it to firm up before I attempted to cut into it.
  2. Allow it to come to almost room temperature, but still a bit firm. Using a long serrated knife, cut the cake horizontally in half to make two layers.
  3. Place the bottom half of the cake cut side up on a serving plate. Using a small paring knife and a teaspoon carve around the inside edges of the cake leaving a border of cake and scrape out a little bit of the cake with your teaspoon. Make a nice "trench" on both halves to allow for a generous portion of custard.
  4. Now, spread the filling onto the bottom layer and using a small offset spatula spread it into an even layer in the trench that you've dug in the bottom half. Repeat this technique to the cut side of the top layer to allow for plenty of Custard filling.
  5. Add more custard to the small trench you made with a teaspoon and very carefully add the filled top to the filled bottom layer on your serving dish.
Glaze the cake
  1. Pour the warm glaze over the top of the cake allowing some of it to artisticly drizzle down the sides serve the cake immediately or refrigerate.
  2. Store in refrigerator in a covered container for up to a day before serving. Bring to room temperature before serving.
  3. Note: the Custard can be made ahead of time stored carefully with plastic wrap form fitted over the top of the custard.
  4. Note: that Hot Milk Sponge can be made a day or two before serving. This will allow time for the cake to firm up in the freezer for easier assembly.
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#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE

This cake goes together lickety-split, its really simple and comes together nicely. The batter has a definite tang which I attributed to the alcohol. I thought that would disappear after baking, but was still a little aftertaste that I think comes from the vodka. If I make it again, I’ll leave the vodka out. I think you could make it without any alcohol. Just add a bit more vanilla and replace the booze with fresh squeezed orange juice and some orange extract. It’s tasty enough using the original recipe but since I’m not able to drink any alcohol because of some medication I’m taking, I think that affected the flavor for me. All in all, a nice Bundt.

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First and foremost, a great big thank you to Patricia at pattyscake-pbb.blogspot.com for this wonderful theme.  Your favorite cocktail morphing to a Bundt cake.  Ingenious.  When you have  a minute, check out her blog.  She offers a nice assortment of recipes.  Thanks also to King Arthur Flour where I found this recipe.  I’ve been using King Arthur products for years and, to date, have never been disappointed.

The first time I ever ordered a Harvey Wallbanger, I was quite young and was anxious just to see the look on the waitress’s face ~ she couldn’t have been more bored by it all.  So, at the very least, I got a great tasting drink on my wedding night.  I was only 19 at the time but she served me anyway and in fact, she made a cute “love bug” for us out of  things at the bar.

Any cake recipe works best if the butter, liquid and eggs are all at room temperature before they’re combined. Putting cold eggs into soft butter equals a curdled mess. To bring everything to room temperature right out of the frige, place the eggs in a bowl, and cover with the warmest tap water you can run over your hand. Let them sit while you measure out the dry ingredients and you’ll be all set.  You can also do this with sticks of butter, still in their wrappers, in lukewarm water. It really works. Just pat the sticks dry with a paper towel before you unwrap them and put them in the mixing bowl.  You can also heat a glass under hot water, then put the warmed glass over the stick of butter and it will become room temperature within a few minutes.

In a large mixing bowl, beat together the sugar, butter and salt until fluffy. Beat in the oil, then the vanilla and eggs, one at a time, beating until each egg completely disappears before adding the next one.

When it’s time to make the glaze, whisk some fresh squeezed orange juice and the booze together until smooth. The glaze will seem a little thick, but that’s okay, that’s how it should be.

Using a pastry brush, “paint” the cake while it’s still lukewarm. The heat from the cake will help the glaze travel over the cake and make a nice, smooth finish.

Enjoying this cake will undoubtedly bring back fond memories for all the baby boomers out there.

 

#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE
Print Recipe
This Bundt has a very nice texture and the basic flavor can be recognized by many baby boomers. It's very simple to pull together, including adding the glaze. You could easily whip this up in the afternoon and enjoy the finished product after dinner. "Easy" is always welcome at my house.
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE
Print Recipe
This Bundt has a very nice texture and the basic flavor can be recognized by many baby boomers. It's very simple to pull together, including adding the glaze. You could easily whip this up in the afternoon and enjoy the finished product after dinner. "Easy" is always welcome at my house.
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Servings Prep Time
20 Servings 30 Minutes
Cook Time Passive Time
45 ~ 60 Minutes 30 ~ 45 Minutes
Ingredients
The Bundt Cake
GLAZE
Servings: Servings
Instructions
For the cake
  1. Preheat your oven to 350º F. Prepare a 9-cup bundt pan with homemade cake release or grease and flour pan, set aside.
  2. Beat together sugar, butter and salt in your stand mixer until fluffy.
  3. Beat in oil, then the vanilla and eggs, one at a time, beating until each egg disappears before adding the next one. Scrape the sides and bottom of the mixing bowl as you go along.
  4. In a measuring cup, stir together the orange juice, Galliano, Vodka and orange zest.
  5. In a separate mixing bowl, whisk together the flour, cornstarch and baking powder.
  6. Add 1/3 of this mixture to the stand mixer, mixing until it disappears. Add 1/2 of the liquid and beat in. Remember to scrape the bowl, then add another third of the dry ingredients and mix in. Add the remaining liquid, mix, and scrape the bowl.
  7. Add the remaining dry ingredients and mix until combined. Scrape the bowl and mix for one minute more.
  8. Transfer the batter to the prepared pan and bang a few times on the counter to help settle the batter in. Smooth out the top.
  9. Bake 45 to 50 minutes. Remove from oven and place on a rack to cool for 20 minutes. After 20 minutes, turn the cake out of the pan and onto a serving plate.
To make the glaze
  1. Combine all of the ingredients and brush over the cake while it is still lukewarm.
  2. Store, covered, on the counter for 5 days or freeze for up to 3 months.
Recipe Notes

The Harvey Wallbanger is a mixed drink made with Vodka, Galliano, and orange juice.  It is served on the rocks' poured over ice and garnished with an orange slice and a "perfect" maraschino cherry.  It is served in a highball glass, the taller the better. It consists of 3 parts Vodka, 1 part Galliano and 6 parts fresh orange juice.  The preparation is simple, stir the
Vodka and orange juice with ice in the glass, then float the Galliano on top. Garnish and serve.
* Harvey Wallbanger recipe at International Bartenders Association

The Harvey Wallbanger appears in literature as early as 1971. The cocktail is reputed to have been invented in 1952 by three-time world champion mixologist Donato "Duke" Antone, and named by Antone after a surfer frequenting Antone's Blackwatch Bar in Los Angeles. However, recent research by culinary historians casts doubt on this theory. Robert Simonson goes so far as to say that "no sane person ever believed that story."   Simonson emphasizes the lack of a historical record for any Blackwatch Bar, and indicates that, in fact, Antone lived in Hartford, Connecticut, rather than Los Angeles during the relevant period.

Other historians such as David Wondrich emphasize the role of McKesson Imports Company and its marketing team for developing the drink, confirming among other things that the company commissioned a graphic artist to develop a "Harvey Wallbanger" sandal-clad surfer mascot in the late 1960s.  It is known that McKesson executive George Bednar was instrumental in promoting the drink as a means of selling its component Galliano liqueur, and Bednar claimed to have penned a popular tagline for the drink: "Harvey Wallbanger is the name. And It can be made!". 💜

~Wikipedia

ps.  Thanks for your patience while I muddle along completing my website.  Clearly, I don't know how to do it so I just keep trying.  Urrrggghhh.

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#BundtBakers ~ CZECH POPPYSEED CROWN COFFEE CAKE ~ Bàbovka or Màku Kàvovˋy Dort Recept

Poppy seeds are a favorite with Slavic people. They find their way into both sweet and savory recipes as is this lovely Czech poppyseed Crown coffee cake or b’abovka which translates to “grandmother” and thus is similar to Polish Babkas. Maku K`avovk`y Dort translates directly to “poppyseed coffee cake”. The reference to this being a “crown” coffee cake comes from its shape because of the baking pan used.

This basic sweet yeast-raised dough is excellent as a base for any number of coffee cakes, cinnamon rolls, and other pastries.

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You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
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The minute I saw this coffee cake, I just had to make it and enjoy at least a few bites.  I adore poppyseeds!  Whether in a sweet or savory recipe, I’m on board.  A special note of appreciation to Felice Geoghegan of That’s Left Are The Crumbs for this unique theme.  I didn’t realize how many cakes use yeast in the recipe.  It was a lot of fun researching this theme and finding the perfect recipe.  I also want to thank The Spruce for this unique and yummy recipe.  I changed it a bit and didn’t include the raisins as Mr. B doesn’t like them.  I do like them and I think this would be tastier including the raisins, more orange zest and adding a teaspoon of Vanilla and chopped pecans.  Never enough nuts for me.

This was indeed the easiest cake I’ve made since joining BundtBakers.  The main thing to remember is the rising times required in parts of the recipe.  Other than that, this coffee cake is really straightforward.   I did not have the “perfect” baking pan but muddled through with the Bundt pan that would most resemble a crown.

This recipe  makes a large cake and that has a nice texture, good flavor and a small piece satisfies.

#BundtBakers ~ CZECH POPPYSEED CROWN COFFEE CAKE ~ Bàbovka or Màku Kàvovˋy Dort Recept
Print Recipe
This coffee cake is a snap to make. It's only slightly sweet, the poppyseeds are an interesting addition and it bakes up beautifully. I think I should have used a larger pan but it still turned out well. This will be fabulous tomorrow morning along side a big cup of java.
Servings Prep Time
12 servings 2+ Hours
Cook Time Passive Time
45~60 Minutes 20 Minutes
Servings Prep Time
12 servings 2+ Hours
Cook Time Passive Time
45~60 Minutes 20 Minutes
#BundtBakers ~ CZECH POPPYSEED CROWN COFFEE CAKE ~ Bàbovka or Màku Kàvovˋy Dort Recept
Print Recipe
This coffee cake is a snap to make. It's only slightly sweet, the poppyseeds are an interesting addition and it bakes up beautifully. I think I should have used a larger pan but it still turned out well. This will be fabulous tomorrow morning along side a big cup of java.
Servings Prep Time
12 servings 2+ Hours
Cook Time Passive Time
45~60 Minutes 20 Minutes
Servings Prep Time
12 servings 2+ Hours
Cook Time Passive Time
45~60 Minutes 20 Minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl or stand mixer, combine 1 1/2 cups flour, sugar, salt and yeast.
  2. Heat milk and butter until warm and butter melts.
  3. Add to dry ingredients and beat with the paddle attachment of a stand mixer at low speed until blended.
  4. Increase speed to medium and beat two minutes. Stir in remaining flour or just enough to make a stiff dough.
  5. Either turn out onto a lightly floured surface and knead by hand until smooth and elastic, or; switch to dough hook and knead until smooth and elastic and cleans the sides of the bowl, about 5 to 8 minutes. I chose the dough hook method and and it really "was a piece of cake".
  6. Place in greased bowl, cover with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.
  7. Prepare 12 cup Bundt pan or 10 cup kugelhopf pan and set aside. Use your own cake release or spray on cake release.
  8. Punch down dough. Roll out on a lightly floured surface to an 8 X 15 inch rectangle.
  9. Spread evenly with poppyseed filling to within 1/2 inch of sides all the way around. Sprinkle evenly with raisins and orange zest. I think a bit more zest would really add to the overall flavor.
  10. Starting from the large side, roll up dough, jelly-roll style. Pinch seam together to seal. Place seam side down, in prepared pan, joining the open ends and pinching them together.
  11. Cover with greased plastic wrap and let rise in a warm place until doubled, about 45 minutes to 1 hour. Heat oven to 325º.
  12. Place pan on a baking sheet and bake about 1 hour or until top is golden brown and an instant read thermometer registers 190º
  13. Remove from oven and cool 20 minutes on a wire rack.
  14. Loosen sides of cake from pan with a butter knife, if necessary, and invert onto a wire rack until completely cool, dust with confectioners sugar, to taste. This coffee cake practically fell out of the Bundt cake pan. I swear by the home made cake release, its solid gold.
Recipe Notes

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

IS IT POPPY SEEDS OR POPPYSEEDS?

The poppy seed is mentioned in ancient medical texts from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative.  The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds.  Poppy seeds have long been used as a folk remedy to aid sleeping, promote fertility and wealth, and even to provide supposed magical powers of invisibility.

The seeds of some poppy types are not eaten, but they are cultivated for the flowers they produce. Annual and biennial poppies are considered a good choice to cultivate from seed as they are not difficult to propagate by this method, and can be put directly in the ground during January.  The California poppy, for example, is a striking orange wildflower that grows in the Western and Northwestern United States.  I remember vividly, the red poppy fields in "The Wizard of Oz".

According to The Joy of Cooking, "the most desirable poppyseeds come from Holland and are a slate-blue color."  The color of poppy seeds is important in some uses. When used as a thickener in some dishes, white poppy seeds are preferred, having less impact on the color of the food. In other dishes, black poppy seeds are preferred, for maximum impact.

Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods. In North America they are used in and on many food items such as poppy seed muffins, rusk, bagels (like the Montreal-style bagel), bialys, and cakes such as sponge cake. Across Europe, buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds (for example Cozonac, Kalach Kolache and, Kołacz).

Fillings in pastries are sometimes made of finely ground poppy seeds mixed with butter or milk and sugar. The ground filling is used in poppy seed rolls and some croissants and may be flavored with lemon or orange zest, rum and vanilla with raisins, heavy cream, cinnamon, and chopped blanched almonds or walnuts added. For sweet baked goods, sometimes instead of sugar a tablespoon of jam, or other sweet binding agent, like syrup is substituted. The poppy seed for fillings are best when they are finely and freshly ground because this will make a big difference in the pastry filling's texture and taste. Some recipes for Mohnstriezel use poppy seed soaked in water for two hours or boiled in milk. A recipe for Ukrainian poppyseed cake recommends preparing the seeds by immersing in boiling water, straining and soaking in milk overnight.

Poppy seed paste is available commercially, in cans, the only way to go in my opinion.  Poppy seeds are very high in oil, so commercial pastes normally contain sugar, water, and an emulsifier such as soy lecithin to keep the paste from separating.  In the United States, commercial pastes are marketed under brand names including Solo {as in my recipe} and American Almond. Per 30 gram serving, the American Almond poppy seed paste has 120 calories, 4.5 grams fat, and 2 grams protein.  Using this poppyseed paste was so easy, I'll never make it from scratch.

Poppyseeds are used in various cuisines, all over the world.  Poppyseeds are used as an ingredient, flavoring, thickening agent and beverages.

In Eastern European Jewish cuisine, pastries filled with black poppy seeds in a sugary paste are traditional during Purim, which occurs exactly one month before Passover and approximately a month before Easter. Traditional pastries include poppy seed kalács and hamantashen, both sometimes known as beigli (also spelled bejgli). Poppy seed hamantashen were the main traditional food eaten by Ashkenazi Jews at Purim until the filling was replaced by other fruit and nut fillings. Poppy seed pastries are common in Jewish bakeries and delicatessens throughout the United States.

In Indian cuisine white poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined as a paste, to be added at the last stage of cooking. It is quite hard to grind them when raw, so they are normally toasted/broiled and water added when grinding to get the right consistency.

The seeds themselves do not contain significant amounts of opiates. But a poppy tea consumed in some areas and often referred to as doda has been controversial for containing ground opium poppy plant, especially the seed head, and contains significant levels of opiates.  Popular in some South Asian communities, doda is created by grinding dried poppy husks or poppy seeds into a fine powder and then ingesting the mix with hot water or tea. In Canada, doda is made from poppy plants brought in from Afghanistan and Arizona under the guise of legal purposes such as floral arrangements, but is sold illegally from some meat markets.

Poppy seeds are highly nutritious, and less allergenic than many other seeds and nuts. Allergy to poppy seeds is very rare, but has been reported and can cause anaphylaxis.

Sufferers of diverticulosis are advised by many physicians to avoid poppy seeds because of the risk of the seed hulls irritating the diverticula, resulting in full-blown diverticulitis, however there is some dispute over the risk.  My aunt developed diverticulitis and had to undergo surgery to remove a part of her colon after eating a poppyseed muffin.  As an aside, It is believed that poppy seeds are a potential source of anti-cancer drugs.

As a point of interest, you can sometimes register a false  positive drug test.  Although the drug opium is produced by "milking" latex from the unripe fruits ("seed pods") rather than from the seeds, all parts of the plant can contain or carry the opium alkaloids, especially morphine and codeine. This means that eating foods (e.g., muffins) that contain poppy seeds can result in a false positive for opiates in a drug test.

Discovery Channel's MythBusters series episode "Poppy Seed Drug Test" demonstrated that eating both poppy seed bread and poppy seed bagels resulted in both of the hosts testing positive for opiate use, 30 minutes later.

A fictional example of such a false positive test in popular culture was in the Seinfeld episode "The Shower Head", where the character Elaine Benes was not allowed to visit Kalahari Bushmen with J. Peterman after testing positive for opium from the consumption of poppy seed muffins.  I remember this episode well.  It was hysterical.

The sale of poppy seeds from Papavernsomniferum is banned in Singapore because of the morphine content. Poppy seeds are also prohibited in Taiwan, primarily because of the risk that viable seeds will be sold and used to grow opium poppies.   China prohibits spice mixes made from poppyseed and poppyseed pods because of the traces of opiates in them, and has since at least 2005.   Despite its present use in Arab cuisine as a bread spice, poppy seeds are also banned in Saudi Arabia for various religious and drug control reasons.  In one extreme case in the United Arab Emirates, poppy seeds found on a traveler's clothes led to imprisonment.

As poppy seeds can cause false positive results in drug tests, it is advised in airports in India not to carry such items to other countries, where this can result in punishments based on false positive results. Travelers to the United Arab Emirates are especially prone to difficulties and severe punishments.

In Singapore, poppy seeds are classified as "prohibited goods" by the Central Narcotics Bureau (CNB).   💜

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#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE ~ CORRECTED

I think cranberries are “cheerful”. Whenever I see them used in recipes, I find myself wanting to bake something tasty. Cranberries are tangy and really enhance any recipes they’re used in. This month will be especially fun for me.

I love baking with cranberries, either dried cranberries or fresh.  I love everything about them, the color, the flavor and sometimes a little crunch.  Anything that contains cranberries just looks, feels and tastes like Christmas to me.  Combine my cranberry love plus my deep, deep love of cake – any kind is okay and this little cranberry dream can be on your serving plate within a couple hours.  

Much gratitude to Laura from Baking in Pajamas.  This yummy theme is brought to the rest of us #BundtBakers from her.   Coming up with a theme and preparing the lists looks to be ALOT of work.  Thanks Laura, I’ve been looking forward to your theme right after you declared it.  I hope everyone else is as excited as I am.

#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE
Print Recipe
This delightful Bundt is quite easily described. The cranberries are a bit tart {as they should be}, contrasted with the perfect sweet cake, highlighted with notes of orange. It's simple to put together, all ingredients are readily accessible, and the total cake is a tasty result of everything together. I love how gorgeous it looked when removed from the pan, the pale cake and the bright cranberries really compliment each other to, may I say, perfection. I will definitely make this bundt again. I plan to freeze a few bags of the fresh cranberries. Be sure to bake the muffins for only about half the time of the full cake. This recipe was more than enough for a 10 inch bundt with enough left for 3 large muss ins which also baked up beautifully.
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE
Print Recipe
This delightful Bundt is quite easily described. The cranberries are a bit tart {as they should be}, contrasted with the perfect sweet cake, highlighted with notes of orange. It's simple to put together, all ingredients are readily accessible, and the total cake is a tasty result of everything together. I love how gorgeous it looked when removed from the pan, the pale cake and the bright cranberries really compliment each other to, may I say, perfection. I will definitely make this bundt again. I plan to freeze a few bags of the fresh cranberries. Be sure to bake the muffins for only about half the time of the full cake. This recipe was more than enough for a 10 inch bundt with enough left for 3 large muss ins which also baked up beautifully.
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Servings Prep Time
1 Bundt + 3 large muffins 45 Minutes
Cook Time Passive Time
90 Minutes 5 Minutes
Ingredients
Servings: Bundt + 3 large muffins
Instructions
  1. In a large bowl, sift the flour and baking soda. Set aside
  2. Cream butter in your stand mixer, add sugar slowly, beating constantly.
  3. Add 6 eggs, one at a time and blending well after each addition.
  4. Stir in sour cream
  5. Add the flour mixture, about 1/2 cup at a time.
  6. Stir in orange extract, zest from one orange, and the fresh cranberries.
  7. Pour into prepared 10 inch bundt cake pan
  8. Bake at 325º for 90 minutes.
  9. Cool in pan 5 minutes.
  10. While still warm, glaze with 1 C confectioners sugar mixed with the juice of one orange.
Recipe Notes

Before we get into anything else, this recipe was modified from Served Up With Love.

As America's Original Superfruit ™, Native Americans used the cranberries as a staple as early as 1550. They ate cranberries fresh, ground, or mashed with cornmeal and baked it into bread. They also mixed berries with wild game and melted fat to form pemmican, a survival ration for the winter months. Maple sugar or honey was used to sweeten the berry's tangy flavor.

By 1620 Pilgrims learned how to use cranberries from the Native Americans. There are several theories of how the berry was named. German and Dutch settlers named the berry "crane-berry" because it appeared to be the favorite food of cranes or the blossom resembles the head and neck of an English crane. Eventually "crane-berry" was shortened to cranberry. By 1683 cranberry juice was made by the settlers.

The uses of cranberries is extensive — American whalers and mariners carried cranberries onboard to prevent scurvy while Indians brewed cranberry poultices to draw poison from arrow wounds and in tea to calm nerves as well as using the juice as a dye.

In Massachusetts, in 1816 Captain Henry Hall became the first to cultivate cranberries in Dennis, Massachusetts. He noticed that cranberries grew better when sand blew over them.

Wisconsin

In Wisconsin, around 1860 Edwards Sackett of Sackett Harbor, New York came to Berlin, Wisconsin to inspect some land. He found 700 acres of wild cranberry vines and decided to cultivate his bogs. He sold his cranberries in Chicago for about $15 a barrel. The cranberry is now Wisconsin's state fruit.  🐝💜

~Wikipedia

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

 

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#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE

National Bundt Day comes around each year on November 15th. It was originally proclaimed by the Governor of Minnesota in honor of Nordic Ware’s 60th anniversary, making 2016 the eleventh annual Minnesota Bundt Day, while coinciding with National Bundt Day! It is the perfect time of year since most families are pulling out recipes, preheating the oven and baking more than ever!

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🐝 I’ve never been a big fan of cooked pears so this topic presented me with a real challenge.   I thought that out of all the recipes I reviewed, I might actually enjoy not only making this cake but eating it too. I must thank Lauren Everson from Sew You Think You Can Cook for this interesting theme. I think this will be a refreshing change from my usual baked treats. Thanks Lauren and though it’s a bit early, Happy Thanksgiving 🦃 to you and all the other #BundtBakers 🍁.   Also, thanks for your help, I didn’t realize I was in the wrong spot.  This recipe has been adapted from Taste of the South magazine.  Thanks for this creative and unique recipe.  I plan to enjoy the taste of Fall.

As an aside, I actually made my own cake release.  It’s simply equal parts of shortening; flour, and oil.  I used coconut oil for the health properties it contains.  BTW, it works.

#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE
Print Recipe
I chose to actually make this cake on National Bundt Cake Day to ensure an especially tasty cake. So far, so good. The aroma was a welcome fragrance, reminiscent of Fall. This theme was a proven success. This was a very simple recipe but with a complex flavor. It's really very tasty {and I dislike cooked pears}. I'm pretty sure all who make it will enjoy it.
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE
Print Recipe
I chose to actually make this cake on National Bundt Cake Day to ensure an especially tasty cake. So far, so good. The aroma was a welcome fragrance, reminiscent of Fall. This theme was a proven success. This was a very simple recipe but with a complex flavor. It's really very tasty {and I dislike cooked pears}. I'm pretty sure all who make it will enjoy it.
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Servings Prep Time
10 ~ 12 People 30 Minutes
Cook Time Passive Time
75 Minutes 2 Hours
Ingredients
FOR THE CAKE
CREAMY VANILLA GLAZE
Servings: People
Instructions
THE CAKE
  1. Preheat oven to 325º F; prepare a 15 cup Bundt pan with cake release, home made or purchased
  2. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, ginger and cardamom. Whisk until well mixed.
  3. Make a well in the dry ingredenients; add eggs, continue whisking to combine.
  4. Gradually add canola oil. Fold in pear 🍐, vanilla and orange zest. Continue stirrng until well combined. Pour batter into prepared bundt cake pan and smooth with the back of a metal spoon.
  5. Bake for 1 hour and 15 minutes or until your cake tester comes out clean.
  6. Allow the cake to cool in the pan on a wire rack for 20 minutes. Invert cake onto a rack and cool completely. Drizzle with Creamy Vanilla Glaze, if desired.
CREAMY VANILLA GLAZE
  1. In a small saucepan, bring brown sugar, cream, butter, vanilla and salt. Bring to a boil over medium~high heat.
  2. Cook, whisking constantly for one minute. Remove from heat and let cool completely. Gradually whisk in confectioners sugar. Pour Glaze over cooled cake.
Recipe Notes

NATIONAL BUNDT DAY ~ NOVEMBER 15

Bundt Cake

A Bundt cake /bʌnt/ is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

Etymology:

The Bundt cake derives in part from a European brioche-like cake called Gugelhupf which was particularly popular among Jewish communities in parts of Germany, Austria and Poland. In the north of Germany Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn̩]), a name formed by joining the two words Bund and Kuchen (cake).

Opinions differ as to the significance of the word Bund. One possibility is that it means "bunch" or "bundle", and refers to the way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have

Uses of the word bund outside of Europe to describe cakes can be found in Jewish-American cookbooks from around the start of the 20th century. The alternative spelling "bundte" also appears in a recipe as early as 1901.

Design

Bundt-style pans can be made of silicone and metal. Bundt cakes do not conform to any single recipe; instead their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or "chimney" which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking. The shape is similar to that of the earlier European Gugelhupf or Bundkuchen. A Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Also similar in shape is the Eastern European Babka, dating from early 18th century Poland. While Babka is associated with Jewish culture, Bundt cake is firmly set in Christian tradition and is traditionally baked for Christmas and Easter. Today, there is no recipe for "Bundt cake". Anything can be baked in a Bundt-style pan, and is. Recipes range from Pine Nut and Chili cakes to ice cream and fruit concoctions. And, Bundt-style pan design has expanded beyond the original fluted ring to today's designs of skylines, octopus and cathedrals, all with the requisite hole in the center of the pan made by Nordic Ware and others. Since a toroidal cake is rather difficult to frost, Bundt cakes are typically either dusted with powdered sugar, drizzle-glazed, or served undecorated. Recipes specifically designed for Bundt pans often have a baked-in filling; Bundt pound cakes are also common.

Since the name "Bundt" is a trademark, similar pans are often sold as "fluted tube pans" or given other similar descriptive titles. The trademark holder Nordic Ware only produces Bundt pans in aluminum, but similar fluted pans are available in other materials.

Rise to Popularity:

The people credited with popularizing the Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist, who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota. In the late 1940s, Rose Joshua and Fannie Schanfield, friends and members of the Minneapolis Jewish-American Hadassah Society approached Dalquist asking if he could produce a modern version of a traditional cast iron Gugelhupf dish. Dalquist and company engineer Don Nygren designed a cast aluminum version which Nordic Ware then made a small production run of in 1950. In order to successfully trademark the pans, a "t" was added to the word "Bund". A number of the original Bundt pans now reside in the Smithsonian collection.

Initially, the Bundt pan sold so poorly that Nordic Ware considered discontinuing it. The product received a boost when it was mentioned in the New Good Housekeeping Cookbook in 1963, but did not gain real popularity until 1966, when a Bundt cake called the "Tunnel of Fudge", baked by Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won its baker $5,000. The resulting publicity resulted in more than 200,000 requests to Pillsbury for Bundt pans and soon led to the Bundt pan surpassing the tin Jell-O mold as the most-sold pan in the United States. In the 1970s Pillsbury licensed the name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes.

To date, more than 60 million Bundt pans have been sold by Nordic Ware across North America. 💜 ~Wikipedia

And don’t forget to take a peek at what other talented bakers have baked this month:

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.

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ROBERT E. LEE BUNDT CAKE

This Bundt cake, while continuing the lemon/orange main target flavor, it has been lightened up over the years but I thought the first recipes would be of interest. This lovely cake is not at all difficult and the bundt version bakes up beautifully. I can attest to the flavor, it’s perfect. I have to save a piece for my Home Health Nurse. It was baking when she arrived today and commented on it so I promised to save her a piece.

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This Bundt cake has definitely been lightened up and made with today’s busy women in mind.  It is no longer tedious and time consuming.  This bundt cake is simple, you probably have all or most of the ingredients in your pantry.  It can be put together in under 30 minutes and the results  far exceed the effort of making it.  No wonder the General loved it.

The recent fracas over the Confederate battle flags at Robert E. Lee’s crypt masks a great irony: Lee would have been among the first to say the flags should go.

Where Confederate battle flag replicas once flew at Washington and Lee University in the chapel above Robert E. Lee’s tomb, controversy now hangs as Virginians prepare to observe the January 19 birthday of the Confederate general-turned-college president.

Almost 150 years after the end of the Civil War, the skirmishing over how to remember the most famous rebel general continues even at a Virginia college named, in part, for him. About half the students and alumni polled by a campus magazine opposed the decision to remove the flags this summer. Fortunately, the university officials who made the call can draw on the example of an improbable and imperfect champion: Lee himself.

JONATHAN HORN
01.15.15 3:45 AM ET

Check out the “original” recipe.  Quite an endeavor.  While  he led the Confederate Army with great fervor, once he surrended, he was the administer for many years in a prestigious educational facility.  See below for further information.

 

ROBERT E. LEE BUNDT CAKE
Print Recipe
This cake has several recipes all over the web. The bundt cake looks to be the easiest of the recipes I found. The variations differ widely. The original cake was a 2 layer cake, and the instructions far more laborious. This is by no means a low calorie dessert but is well worth the effort and calories.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
1 hour 5 ~ 15 Minutes 2+ Hours
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
1 hour 5 ~ 15 Minutes 2+ Hours
ROBERT E. LEE BUNDT CAKE
Print Recipe
This cake has several recipes all over the web. The bundt cake looks to be the easiest of the recipes I found. The variations differ widely. The original cake was a 2 layer cake, and the instructions far more laborious. This is by no means a low calorie dessert but is well worth the effort and calories.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
1 hour 5 ~ 15 Minutes 2+ Hours
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
1 hour 5 ~ 15 Minutes 2+ Hours
Ingredients
Servings: Servings
Instructions
  1. Preheat oven to 325º F. In your heavy duty stand mixer {Kitchen Aid} beat butter and shortening at medium speed until creamy. Gradually, add granulated sugar, continue beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
  2. Sift together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in 2 t orange zest, 1 t lemon zest and 1/4 C fresh lemon juice.
  3. Pour batter into a 12 cup bundt pan that has been prepared by using your home made or store bought pan release.
  4. Bake at 325º F for 1 hour and five minutes to 1 hour and 15 minutes or until cake tester comes out clean. Cool in pan on a wire rack for 10 minutes.
  5. Remove from bundt pan and cool completely on a wire rack. This may take an hour or so.
  6. Add powdered sugar, orange juice and remaining 2 teaspoons of orange zest and 1 teaspoon lemon juice. Whisk until smooth.
  7. Spoon over cooled cake. 💜
Recipe Notes

Robert E. Lee, also called General Robert E. Lee Cake. One of the most famous Southern American cakes of all times. In the beginning, making this cake was definitely a labor of love because it was not simple to do. There are many recipes and many versions in old southern cookbooks (this cake was extremely popular in the nineteenth century). No two authorities seem to agree on the egg content of the cake (ranging from eight to ten eggs). The icing also varies with each recipe.

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The Robert E. Lee Cake was traditionally believed to be a favorite of the Civil War general who led the confederate troops in the Civil War, although this is difficult to confirm. Most sources date the first written version of Robert E. Lee Cake to 1879, and General Lee died in 1870. A reference in the book The Robert E. Lee Family Cooking and Housekeeping Book (1997) by Anne Carter Zimmer, suggests that a recipe for citrus layer cake was well-known in the Lee family but never written down.

This cake, an orange and lemon layer cake, was probably made to honor Robert E. Lee (1807-1870), commander-in-chief of the Virginia forces during the American Civil War. For some southerners he is an almost god-like figure – for others, he is a paradox.

Following the war, Lee was almost tried as a traitor, but was only left with his civil rights suspended.

1879 – In the cookbook, Housekeeping In Old Virginia; Contributions from Two Hundred and fifty of Virginia’s Noted Housewives, Distinguished For Their Skill In The Culinary Art And Other Branches of Domestic Economy, Edited by Marion Cabell Tyree:

Robert E. Lee Cake:

Twelve eggs, their full weight in sugar, a half-weight in flour. Bake it in pans the thickness of jelly cakes. Take two pounds of nice “A” sugar, squeeze into it the juice of five oranges and three lemons together with the pulp; stir it in the sugar until perfectly smooth; then spread it on the cakes, as you would do jelly, putting one above another till the whole of the sugar is used up. Spread a layer of it on top and on sides. – Mrs. G.

General Robert E Lee Cake:

10 eggs.
1 pound sugar.
1/2 pound flour.
Rind of 1 lemon, and juice of 1/2 lemon.

Make exactly like sponge cake, and bake in jelly-cake tins. Then take the whites of two eggs beat to a froth, and add one pound sugar, the grated rind and juice of one orange, or juice of half a lemon. Spread it on the cakes before they are perfectly cold, and place one layer on another. This quantity makes two cakes. – Mrs. I. H.

1890 – The General Assembly of Virginia passed a law to designate Robert E. Lee’s birthday (January 19th) as a public holiday.

1904 – The legislature added the birthday of Stonewall Jackson to the holiday, and Lee-Jackson Day was born.

1984 – President Ronald Reagan declared the day in honor of Martin Luther King, Jr. Virginia, who since 1978 had celebrated King’s Birthday in conjunction with New Years Day, made the change and simply tacked him onto Lee-Jackson Day. Thus Lee-Jackson-King Day was born.

2000 – Virginia Governor, Jim Gilmore, proposed splitting Lee-Jackson-King Day into two separate holidays, with Lee-Jackson Day to be celebrated the Friday before what would become Martin Luther King Day. The measure was approved and the two holidays are now celebrated separately. Virginians still observe Robert E. Lee Day by partying and making this famous cake. 💜

Recipes and historical information from: What's Cooking America, America's most trusted culinary resource since 1997

I want to especially thank Terri of for her fun theme, The Freshman Cookhttp://www.thefreshmancook.com/. "Happy fall, y'all " which I took to mean something southern. I hope I haven't messed up.  This lovely cake is quite delicious.

Paste link here

Updated links for all of our past events and more information about BundtBakers, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>.

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ALMOND SNICKERS SCONES

Once again I found time to work with my favorite media, scones! For me, baking can be a very creative outlet . Above all other recipes, scones are my most adored. They come together easily and the final result is always delicious; the recipes are quite varied from savory to cream scones to sweet scones. I especially love how scone recipes can be slightly altered, yet produce something all together unique.

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This may well become my favorite scone recipe although I have many, many more to sample.  These scones barely made it out of the oven before people claimed dibs on the one they wanted.  I had to fight them off so I could make the milk chocolate topping.  The milk chocolate added another flavor layer to these already delicious scones.

ALMOND SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They went so fast I barely had time to take photos of the completed scones. They came together quickly and although grating frozen butter was a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. However, I'm going to try using my food processor to grate the butter. The topping is so tasty I wanted to eat it right out of the bowl. I definitely recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
16 Mini Scones 20 Minutes
Cook Time Passive Time
20 Minutes 40 Minutes
Servings Prep Time
16 Mini Scones 20 Minutes
Cook Time Passive Time
20 Minutes 40 Minutes
ALMOND SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They went so fast I barely had time to take photos of the completed scones. They came together quickly and although grating frozen butter was a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. However, I'm going to try using my food processor to grate the butter. The topping is so tasty I wanted to eat it right out of the bowl. I definitely recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
16 Mini Scones 20 Minutes
Cook Time Passive Time
20 Minutes 40 Minutes
Servings Prep Time
16 Mini Scones 20 Minutes
Cook Time Passive Time
20 Minutes 40 Minutes
Ingredients
The Almond Snickers Scones
For The Topping
Servings: Mini Scones
Instructions
  1. Preheat oven to 450º F and line a cookie sheet with parchment or use a silpat mat
  2. Stir together the flour, sugar, baking powder, baking soda and salt.
  3. Grate the frozen butter on the large holes of a box grater. Mix into the flour until well coated.
  4. Whisk together the egg, buttermilk and Almond extract. Pour into the flour/butter mixture and stir until combined. The dough should look very shaggy.. Fold in the frozen, chopped Almond Snickers.
  5. Scoop the dough onto a floured surface and pat into an 8 inch circle. Use a floured bench scraper to cut into 8 wedges. Place the wedges 1/2 inch apart on the baking sheet; or,
  6. Place tablespoons of the shaggy dough into a prepared scone pan. I have a mini scone pan I'm particularly fond of.
  7. If any Almond Snickers are poking out of the dough, push them back in to avoid the caramel oozing and burning while baking.
  8. Bake for 15 to 20 minutes, until golden. Remove from baking sheet or pan and allow to cool on a wire cooling rack.
  9. While the scones are cooling, make the topping. Melt the chopped milk chocolate and coconut oil (solid) in the microwave on 50% power for 30 second intervals. Stir after each interval until melted. Drizzle over baked scones. Sprinkle finely chopped, frozen, Almond Snickers over the milk chocolate drizzle.
Recipe Notes

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I have  always been a fan of Snickers candy bars but when they introduced Almond Snickers I just about lost it.  I'm crazy about this candy bar and what better way to enjoy it than a marriage of my favorite things, candy bars and scones, my all time favorite dessert.  They are after all "a bit of Heaven in your hand" (to quote a very bright gal, me).  This recipe gave me 20 mini scones plus an additional four on a baking sheet.  They are so rich and delectable that a mini scone is just right to satisfy, but, two are just that much tastier.💜

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#BUNDTBAKERS TUNNEL OF FUDGE BUNDT CAKE

This cake is “old” enough to be considered a vintage recipe and is almost solely responsible for the rise of popularity and sales of Bundt pans.

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Today’s recipe, is from The Cook’s Country Cookbook, and is for an updated version of the classic Tunnel of Fudge Cake. The bakers at America’s Test Kitchen made two dozen cakes before arriving at this rendition, and swaps half of the granulated sugar for brown sugar.  This cake was very popular in the 60’s and fondly remembered by the baby~boomers.  Later, as I recall, there were “cake mixes” available in the local supermarkets.

I have substituted Splenda white and Splenda brown sugar to make it a healthier version.  I’ve been baking and cooking with both Splenda sugars for quite awhile.  I’ve always had success in texture and taste.  It’s an even swap, 1 to 1.

When testing this cake for doneness, do not use the inserted toothpick method as the tunnel of fudge will always look underdone.   Instead, look to see if the sides are beginning to pull away from the pan. When pressed, the top of the cake should feel springy.

This month, our theme is a Healthy cheat, sneak or substitute hosted by Andrea Potter Kruse.  It didn’t take me too long to decide which recipe to use.  My brother~in~law has been asking for this cake even before #BundtBakers became a part of my interests.  So, thank you Andrea for this ingenious theme which also required a bit of thought and research.  But my brother~in~law thanks you in a BIG way {plus, it’s his birthday this month}.

THE ORIGINAL RECIPE:

Tunnel of Fudge Cake
1 1/2 cups soft Land O’ Lakes Butter
6 eggs
1 1/2 cups sugar
2 cups Pillsbury’s Best Flour (Regular, Instant Blending or Self Rising*)
1 package Pillsbury Double Dutch Fudge Buttercream Frosting Mix
2 cups chopped Diamond Walnuts

Oven 350° [ed. 350 F / 175 C]
10-inch tube cake

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix, and walnuts until well blended. Pour batter into greased Bundt pan or 10-inch Angel Food tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours, remove from pan. Cool completely before serving.

Note: Walnuts, Double Dutch Fudge Frosting Mix and butter are key to the success of this unusual recipe. Since cake has a soft fudgy interior, test for doneness after 60 minutes by observing dry, shiny brownie-type crust.

It originally required Pillsbury “Double Dutch Fudge Frosting Mix”, which was later discontinued by Pillsbury.   In response to widespread complaints, Pillsbury released a revised version that introduced cocoa powder in place of the frosting mix.

REVISED  RECIPE FOR TUNNEL OF FUDGE BUNDT CAKE FROM PILLSBURY

This revised recipe makes up for the now-extinct ingredient of “Double Dutch Fudge Frosting Mix.” Note that Pillsbury introduced a glaze, whereas the original did not have one. Pillsbury notes that the cake will not work without the called-for amount of nuts.

For the cake:
1 3/4 cups white sugar
1 3/4 cups margarine or softened butter
6 eggs
2 cups icing sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts

For the glaze:
3/4 cup icing sugar
1/4 cup unsweetened cocoa powder
4 to 6 teaspoons milk

Start heating oven to 350 F / 175 C.

Grease and flour a 12-cup (3 litres) fluted tube cake pan or a 10-inch (25 cm) tube pan. Set aside.

In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time and beat after each one. Add the 2 cups of icing sugar a little at a time, beating after each addition. Stir in flour (if you have been using an electric beater, switch to hand for this) and all remaining ingredients in the cake section. Pour or spoon batter into the prepared cake pan and smooth it out. Pop into oven and bake until edges start to pull away from the pan and the top is set. Don’t go by standard tests such as a dry toothpick test; they won’t work with this cake. The cake should be done in 45 to 50 minutes. Remove cake from oven, leave in pan, and set on wire rack to cool 1 1/2 hours, then invert onto a plate and let cool a further 2 hours.

Now, mix all the glaze ingredients. You want the glaze to be runny enough to drizzle, so add a bit more milk if you have to. Drizzle over top, and let some run down the sides of the cake.

#BUNDTBAKERS TUNNEL OF FUDGE BUNDT CAKE
Print Recipe
My dear brother~in~law has been asking for this cake ever since he heard about my joining the #BundtBakers group. What makes this a perfect opportunity is that I substituted Splenda for both brown and white sugars. He is diabetic and so swapping out the sugars is perfect timing. I know he will love it and I'm sure I will too.
Servings Prep Time
1 Bundt cake 30 ~ 45 Minutes
Cook Time Passive Time
45 Minutes {approximately} 2 1/2 Hours
Servings Prep Time
1 Bundt cake 30 ~ 45 Minutes
Cook Time Passive Time
45 Minutes {approximately} 2 1/2 Hours
#BUNDTBAKERS TUNNEL OF FUDGE BUNDT CAKE
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My dear brother~in~law has been asking for this cake ever since he heard about my joining the #BundtBakers group. What makes this a perfect opportunity is that I substituted Splenda for both brown and white sugars. He is diabetic and so swapping out the sugars is perfect timing. I know he will love it and I'm sure I will too.
Servings Prep Time
1 Bundt cake 30 ~ 45 Minutes
Cook Time Passive Time
45 Minutes {approximately} 2 1/2 Hours
Servings Prep Time
1 Bundt cake 30 ~ 45 Minutes
Cook Time Passive Time
45 Minutes {approximately} 2 1/2 Hours
Ingredients
For the Cake
For the Glaze
Servings: Bundt cake
Instructions
  1. For the cake: preheat oven to 350º F And prepare a 12 cup, non~stick Bundt pan by brushing the interior with 1 T butter plus 1 T cocoa powder. Or use your own homemade cake release, then dust with cocoa powder.
  2. Whisk the boiling water and chocolate together in a small bowl until melted and smooth; let the mixture cool slightly.
  3. In a medium bowl, whisk the flour, nuts, confectioners sugar, cocoa and salt together.
  4. In a large bowl {Kitchen Aid if you're lucky enough to have one.} beat the butter, sugars and vanilla together on medium speed until light and fluffy, about 6 minutes.
  5. Beat in eggs, one at a time until combined, beat in the chocolate mixture and blend on low for about 30 seconds. Slowly beat in the flour mixture until just incorporated, about 30 seconds.
  6. Scrape the batter into prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on your work surface to settle the batter.
  7. Bake the cake until the edges start pulling away from the sides of the pan and the top feels springy with pressed finger, about 45 minutes. The toothpick method will not work with this cake as the tunnel of fudge will not appear done at any point.
  8. For the glaze: In the meantime, whisk all the ingredients for the glaze together in a medium bowl until smooth and thickened.
  9. Allow the cake to cool in the pan, on top of a cooling rack for 10 minutes, then flip it out on a wire rack. Let the cake cool completely, about 2 hours. Drizzle the chocolate glaze over the top and sides of the cake. Allow the glaze to set up ~ about 25 minutes, before serving.
  10. Once completely cooled, mix all the glaze ingredients together until the desired consistency. Drizzle the glaze over the cake while it is still on the wire rack, putting a sheet pan beneath to catch the drips. Move to serving plate and add chopped, toasted walnuts to the finished cake.
Recipe Notes

The Bundt pan was invented in the 1950s by a man named H. David Dalquist. The pan was based on a traditional ceramic dish with a similar ringed shape. Though Dalquist's version was lighter and easier to use than the clunky previous version, sales were disappointing.

Then, in 1966, a woman named Ella Helfrich took second place {and won $25,000 dollars} in the annual Pillsbury Bake-Off with her recipe for Tunnel of Fudge Cake. The walnut-filled, chocolate-glazed cake had a ring of gooey fudge at its center. Eating a slice was reminiscent of indulging in under-baked brownie batter. Helfrich's cake was an overnight sensation. Pillsbury received more than 200,000 requests for the pan she used, and Dalquist's company went into overtime production. Today, more than 50 million Bundt pans of all shapes and sizes have been sold around the world.

Though her recipe only won second prize, it was enough to clinch her place in American cooking fame. The first prize recipe from that year has been forgotten. Ella's, though, was an immediate sensation.

Pillsbury ran newspaper ads across America showing a photo of a slice of the cake with the large, bold caption "Makes its own tunnel of fudge as it bakes". The ad (accompanied by an 8 cent clip-out coupon) said:

"Sensational Tunnel of Fudge Cake is a  Rich, yummy chocolate cake that makes its own thick, fudgey center as it bakes. What an idea! And Tunnel of Fudge Cake is easy. Shortcutted, streamlined, up-to-dated (sic) by Pillsbury's Best. Makes baking from scratch easy as baking from a mix! Just one bowl. Six ingredients. Ten minutes' preparation time. Because Pillsbury Double Dutch Fudge Frosting Mix goes right in the batter—makes the flavor, the tunnel as the cake bakes! You'll bake Tunnel of Fudge Cake again and again. The recipe's at your grocer's. Pick it up at the same time you get your Pillsbury's Best —Plain or Self-Rising."

Mrs. Helfrich continued to enter the Bake-Offs after 1966, but never won again. She felt it was owing to her resisting the pressure to go "light and lively" in her recipes. She told reporters there were four major food groups for her: butter, chocolate, pecans and sugar. "You can't go low-cal when you're using pecans and brown sugar," she said in 1999, I like her style.  She especially liked cooking with pecans, as she had a pecan tree in her backyard.

You may notice that this cake has many similar versions:  the original from Mrs Helfrich; The new recipe from Pillsbury once they stopped making the fudge frosting included in the original; and the one from Cooks Corner which I have adjusted and chosen to share with you all today.  Similar yet distinctive, this version just works for me. 💜

 

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BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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LEMON CREAM CAKE

This is a whole lot of flavor on a cake plate. It’s fairly easy to prepare but even easier to enjoy.

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This lemon cream cake is not difficult to make.  It was far more laborious and strenuous preparing the pan than making the white cake mix.  Cut several notches in the side pieces of parchment that are cut a little taller than the sides of the pan. This was a complete pain but so worth it.  In the end, all the folding and cutting paid off.  The parchment fit like a glove.  I used more cake release just to be on the safe side.  Then I sprinkled a bit of the dry lemon cake mix on top of the parchment before adding the prepared white cake.  When it was done, it practically fell out of the pan.

I took this lemony dream dessert to a Red Hat potluck Birthday luncheon and the general consensus was that it deserve a 5 star rating. I do have some to bring home to Mr. B but there was not much left.  Many of the ladies did not know I baked it so I believe their opinions are more honest and relevant.

I chose this particular little delicacy as it is my dear friends favorite.  I hope I did it justice.   She loved it and said its my best cake yet.  I often take her samples as she is a willing taste tester. After tasting it myself, I agree completely, it is worth a 5 star rating.

Luckily, I found several renditions of the well~known cake via Pinterest, my usual source.  This particular recipe looked like it would produce the best results.  I must give credit to Better Recipes for this copycat version.  After sampling the cake and seeing how well it was received, I will definitely make it again.

LEMON CREAM CAKE
Print Recipe
This is a copycat version of the infamous Lemon Cream Cake from that much visited Italian restaurant. This cake is rich, has a very nice texture with an upgrade because of the delicious lemon filling. It is topped with a lemon crumb mixture that whips up in a snap. It's a tasty and beautiful cake that would be wonderful following any meal. It has a very nice flavor and is good enough for any special event.
Servings Prep Time
12 Servings 1 Hour
Cook Time Passive Time
60 Minutes 12 Hours
Servings Prep Time
12 Servings 1 Hour
Cook Time Passive Time
60 Minutes 12 Hours
LEMON CREAM CAKE
Print Recipe
This is a copycat version of the infamous Lemon Cream Cake from that much visited Italian restaurant. This cake is rich, has a very nice texture with an upgrade because of the delicious lemon filling. It is topped with a lemon crumb mixture that whips up in a snap. It's a tasty and beautiful cake that would be wonderful following any meal. It has a very nice flavor and is good enough for any special event.
Servings Prep Time
12 Servings 1 Hour
Cook Time Passive Time
60 Minutes 12 Hours
Servings Prep Time
12 Servings 1 Hour
Cook Time Passive Time
60 Minutes 12 Hours
Ingredients
Servings: Servings
Instructions
Prepping the 9 inch springform pan
  1. Start by prepping a 9 inch springform pan. First use cake release. Cut 2 strips of parchment, a little taller than the depth of your pan. Fold from side to side twice, then cut small triangles all around the bottom. Fold the cut edge over so it will line the sides well. Place side pieces into the pan first, working the cut triangles to insure complete coverage once the last piece of parchment is placed. Then, cut a piece of parchment to fit the bottom on the pan. Again use cake release on sides and bottom. Add a sprinkling of the lemon cake mix into the pan to insure a quick, yet tasty, removal of the finished cake. Prepping the pan took longer than prepping the white cake mix.
White Cake Mix
  1. Prepare the white cake according to package directions on the box adding the sour cream and vanilla to the mixture.
  2. Bake in a 9 inch springform pan about 40 minutes to an hour. Keep checking for doneness. Allow the cake to cool completely before assembly.
Lemon Cream Filling
  1. Combine the Mascarpone cheese, powdered sugar, lemon juice and the zest of 1 lemon and heavy {whipping} cream. Mix until creamy and smooth. A hand mixer works quite well.
Lemon Crumb Topping
  1. Combine 3/4 Cup of the lemon cake mix with the room temperature, unsalted butter to make a crumb topping. Mine needed more of the lemon cake mix, then I just let it sit for a while. When I came back to it, a whisk was all I needed to loosen up the crumbs ~ Perfect.
Cake assembly
  1. Cut the cooled white cake in half to allow you to add the lemon cream filling between the two layers of white cake.
  2. Frost the top of the assembled cake with a thin layer of cream filling and sprinkle with the crumb topping. Now it's ready to enjoy.
Recipe Notes

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This cake was really enjoyable to make.  I baked the cake several days before I needed it so I slipped it into a freezer ziplock bag and froze it.  I took it out of the freezer 2 days before the party and let it thaw in the refrigerator.  The day before the party I removed it from the freezer bag and let it come to room temperature on the cake stand.  This cake could easily be served as is by adding your favorite frosting.

I made the filling the day before and stored it in the refrigerator overnight.  I let it sit out for about 20 minutes before assembly to allow it to soften up a bit.

Then I used a long serrated knife to slice through the middle of the cake.  No fancy cutting apparatus, I just eyeballed it.  I removed the top and set it aside.  I mixed up the filling with an off~set spatula.  At this point, I used about 2/3 of the lemon cream filling on the bottom half of the cake.  Then I slipped the top back on over the filling; added the remaining 1/3 of the filling to cover the top layer.

Finally, I used the whisk on the crumb mixture just to break it up a bit.  Then added the crumb topping.  I'm far from being as good a baker as many of the cooks I follow but I believe it turned out well, was attractive and VERY delicious.  All the flavors worked well together and produced a final "epic" dessert. 💜

 

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#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE

This is my second try this month, I don’t know how it happened but in my opinion, my first one was not suitable for anything other than the garbage disposal. It very well could have been Operator error. This one went together nice and smooth. While the ingredient list may make seem intimidating, it’s really very easy to pull this delicious bundt cake out of your own oven.

This tasty morsel has been adapted from Baked by Rachel and I want to thank her for this little beauty.   Our theme this month is apples. I know there are hundreds of Apple bundt cake recipes but this one really struck me. Maybe it’s  the spice combinations but I couldn’t resist.   Thanks and much gratitude to Wendy of A Day In The Life On A Farm. Apples is such a nice idea since they are so versatile to work with. Lots and lots of recipes. The hard part was choosing the one for me to bake and enjoy.  Good job Wendy!

 

#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE
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This one made the kitchen smell fabulous. Ohhh~Kay, here she is. After only two attempts, this one came out beautifully. I was pretty disheartened when my first attempt failed so miserably. But, going forward, with plenty of determination, a second recipe and plenty of time, it turned out alright. This cake is sweet, tender, flavorful and spicey. I would have no problem offering it as an alternative to pumpkin pie; move over Thanksgiving for something different and delicious.
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE
Print Recipe
This one made the kitchen smell fabulous. Ohhh~Kay, here she is. After only two attempts, this one came out beautifully. I was pretty disheartened when my first attempt failed so miserably. But, going forward, with plenty of determination, a second recipe and plenty of time, it turned out alright. This cake is sweet, tender, flavorful and spicey. I would have no problem offering it as an alternative to pumpkin pie; move over Thanksgiving for something different and delicious.
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Ingredients
The Filling
The Cake
The Praline Frosting
Servings: Large Bundt
Instructions
Filling
  1. Preheat oven to 300º F
  2. To make the filling. Add cream cheese, butter, and sugar to the bowl of your stand mixer, fitted with paddle attachment
  3. Beat at medium speed until well combined and smooth.
  4. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
  5. Place the pecans on a rimmed baking sheet and toast in the oven for about 10 minutes or just until fragrant. Remove baking sheet to a wire rack to cool.
  6. In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and allspice together.
  7. Add the eggs, oil, applesauce and vanilla and mix just until combined. It is recommended to use a whisk then switch to a spatula.
  8. Fold in the toasted pecans and chopped apples until distributed throughout the batter.
  9. Spoon 1/2 to 2/3 of the cake batter into the prepared bundt cake. Top evenly with cream cheese filling leaving a 1 inch border around the edge of the pan. This can be a little tricky, just do your best. Use a thin paring knife to swirl the cream cheese filling with the cake batter, just a few times ~ less is more. Top the filling with the rest of the cake batter.
  10. Bake at 300ºF for 30 minutes then increase the heat to 350ºF for an additional 45 minutes or until your cake tester comes out clean.
  11. Transfer the cake pan to a cooling rack for about 15 minutes, then invert cake onto a cooling rack and allow to cool completely {at least 2 hours}
Frosting
  1. Combine brown sugar, butter, and milk into a saucepan. Set over medium heat and bring to a boil, whisking almost constantly. Boil for 1 minute whisking constantly.
  2. Remove the pan from the heat and stir in the vanilla.
  3. Whisk in the confectioners sugar, a little at a time until it is completely incorporated and the frosting is smooth.
  4. Gently stir the frosting until it starts to thicken, then pour it over the cooled cake. The frosting will set up quickly, so don't make it in advance. Also be very careful as I am sporting a small scar from my last praline recipe.
  5. Be certain to wait until the cake has cooled completely {at least 2 hours} before starting the frosting as it sets up quickly. Garnish with extra pecans if desired.
Recipe Notes

Johnny Appleseed
John Chapman (September 26, 1774 – March 18, 1845), often called Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Indiana, and Illinois, as well as the northern counties of present-day West Virginia.
Parent(s)‎: ‎Nathaniel Chapman; Elizabeth Simonds‎
Nationality‎: ‎American‎
Occupation‎: ‎Missionary and gardener‎ 💜

Add list here

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Share this Recipe