#BUNDTBAKERS PEANUT BUTTER AND JAM BUNDT CAKE

Well, now that I have tasted it, all I have to say is Holy Cow, this cake is a winner. I do caution you to be careful of your baking time. You don’t want to overbake it. This little nugget would also go in my comfort foods list. One bite takes you back. It is very reminiscent of childhood, if you like peanut butter of course. Either creamy or chunky would be equally delish. This recipe produces a great tasting, easy to make dessert or lunchtime delight. Just add cold milk or, in my case, a lovely cup of tea.

#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>.

Well, first things first.   In order for #BundtBakers to function, some knowledgeable and helpful baker has to step up and host for each given month.  They need to choose an ingredient or theme and know enough about computers to create the list of participants and update that list once all the bakers publish their cake recipes.  It sure looks like a lot of work and I just wish I could take a turn.  I do all my postings on an IPad and you must be able to use a computer to create and update the lists.

This month, our theme is Back to School and Freeze Bundts. Our hosts are Stacey Livingston Rushton and Wendy Klik  of Food, Lust, Love.  Thank you so much ladies, I really admire you for taking on this task.

When  I learned that the theme this month was “Back  to School and Freeze”, the first thing I thought of was when my kids were little, I always laid in a big supply of peanut butter and jelly to have on hand anytime I needed a quick, last minute school lunch.

Both of my kids liked peanut butter and jelly so it was not a problem for me .  Whenever I had to make some last minute lunch or after school snack I would grab the PB & J and go to town.  Fast, easy and my kids actually ate it.

One of my granddaughters does not like peanut butter ~ sacrilege!  Every kid loves peanut butter in any form, sandwiches, morning toast, cookies and other sweets.  You name it, they would inhale it.

When my kids were young, we had a swimming pool when we lived in California, so every summer all their neighborhood friends hit the water by 10 a.m. and I was assigned lunch duty.  PB & J to the rescue.

This Bundt, would surely go over well for the kids lunches.  You could slice it up and freeze each piece separately.    When it’s time to put the lunches together, just pop a frozen slice into their lunch bag.  The frozen cake slice will travel well, and while defrosting, it would help keep the rest of the lunch fresh.

#BUNDTBAKERS. PEANUT BUTTER AND JAM BUNDT CAKE
Print Recipe
*This recipe was adapted from Marsha's Baking Addiction. This is a simple yet unique BUNDT cake . Thanks Marsha. The cake is really enjoyable. You can switch out the flavors, i.e. Grape jelly which was my first thought, crunchy peanut butter instead of smooth and those easy changes will give you a new favorite. It's really fast and easy to put it all together. I do suggest that you give it a try.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
45 ~ 50 Minutes 1 1/2 Hours
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
45 ~ 50 Minutes 1 1/2 Hours
#BUNDTBAKERS. PEANUT BUTTER AND JAM BUNDT CAKE
Print Recipe
*This recipe was adapted from Marsha's Baking Addiction. This is a simple yet unique BUNDT cake . Thanks Marsha. The cake is really enjoyable. You can switch out the flavors, i.e. Grape jelly which was my first thought, crunchy peanut butter instead of smooth and those easy changes will give you a new favorite. It's really fast and easy to put it all together. I do suggest that you give it a try.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
45 ~ 50 Minutes 1 1/2 Hours
Servings Prep Time
12 Servings 30 Minutes
Cook Time Passive Time
45 ~ 50 Minutes 1 1/2 Hours
Ingredients
FOR THE BUNDT CAKE
FOR THE GLAZE
Servings: Servings
Instructions
FOR THE BUNDT CAKE
  1. Preheat oven to 350º F and prepare your Bundt pan by using cake release (homemade or purchased) and set aside.
  2. In a large bowl, Sift together the cake flour, baking powder, baking soda and salt, set aside.
  3. In your stand mixer, Whisk the eggs until blended. Add the caster sugar and whisk until combined and gets light and fluffy.
  4. Add the vanilla, melted butter, Greek yogurt, and peanut butter and whisk until well combined, scraping down the sides of the bowl as needed. Remove the bowl of your stand mixer and fold in the dry ingredients by hand until well blended.
  5. Pour half the mixture into the prepared Bundt pan. Use your spatula and make a small "trench" down the middle of the cake batter, to ready it for the jam. Spoon the jam over the batter, without touching the sides of the pan and top with remaining batter.
  6. Bake for 45 ~ 55 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs, or use your Bundt cake thermometer.
  7. Allow cake to cool in the pan for 10 minutes before inverting the cake onto a wire rack to cool completely.
FOR THE GLAZE
  1. Sift confectioners sugar; whisk together the sifted icing (confectioners) sugar, vanilla and milk until smooth. Add more milk or cream if too thick or icing sugar if too thin, as needed, 1 teaspoon at a time.
  2. Drizzle over completely cooled cake and place your cake on your serving plate or stand to serve.
  3. Slice up the cake into individual servings, place in a seal top bag and freeze. When it's time to put lunches together, just pop a slice right into their lunch bag. The cake will defrost during the morning and be ready to enjoy for dessert.
Recipe Notes

Notes :  If you don't have cake flour in your pantry, Relax,  you can make your own.  Just measure out  3 cups of plain all purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of corn flour or corn starch and sift three times.  Yes, 3 times.

Peanut butter is a food paste or spread made from ground dry roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners or emulsifiers. Peanut butter is popular in many countries. The United States is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.

Peanut butter is served as a spread on bread, toast or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of confections and packaged foods, such as Reese's Peanut Butter Cups (made of chocolate-coated peanut butter), candy bars (e.g., peanut butter in  Snickers) and peanut-flavoured granola bars. Comparable preparations are made by grinding other nuts. A variety of other nut butters are also sold, such as cashew butter and almond butter.

The use of peanuts dates to the Aztecs and Incas, and peanut paste may have been used by the Aztecs as a toothache remedy in the first century of the Common Era.

Marcellus Gilmore Edson (1849 – 1940) of Montreal, Canada obtained a patent for peanut butter in 1884. Edson's cooled product had "a consistency like that of butter, lard, or ointment" according to his patent application which described a process of milling roasted peanuts until the peanuts reached "a fluid or semi-fluid state". He mixed sugar into the paste to harden its consistency.  George Bayle, a businessperson from St. Louis produced and sold peanut butter in the form of a snack food in 1894.

John Harvey Kellogg, known for his line of prepared breakfast cereals, was issued a patent for a "Process of Producing Alimentary Products" in 1898, and used peanuts, although he boiled the peanuts rather than roasting them.  Kellogg's Western Health Reform Institute served peanut butter to patients because they needed a food that contained a lot of protein, yet which could be eaten without chewing.  At first, peanut butter was a food for wealthy people.  Initially, it  was a product served at expensive health care institutes.

Early peanut-butter-making machines were developed by Joseph Lambert, who had worked at John Harvey Kellogg's Battle Creek Sanitarium, and Dr. Ambrose Straub who obtained a patent for a peanut-butter-making machine in 1903.  "In 1922, chemist Joseph Rosefield invented a process for making smooth peanut butter that kept the oil from separating by using partially hydrogenated oil"; Rosefield "...licensed his invention to the company that created Peter Pan peanut butter" in 1928 and in "...1932 he began producing his own peanut butter under the name Skippy".  Under the Skippy brand, Rosefield developed a new method of churning creamy peanut butter, giving it a smoother consistency. He also mixed fragments of peanut into peanut butter, creating the first "chunky"-style peanut butter.  In 1955, Procter & Gamble launched a peanut butter named Jif {my preference},  which was sweeter than other brands, due to the use of "sugar and molasses" in its recipe.

As the US National Peanut Board confirms, "Contrary to popular belief, George Washington Carver did not invent peanut butter."  Carver was given credit in popular folklore for many inventions that did not come out of his lab. By the time Carver published his document about peanuts, entitled "How to Grow the Peanut and 105 Ways of Preparing it For Human Consumption" in 1916, many methods of preparation of peanut butter had been developed or patented by various pharmacists, doctors and food scientists working in the US and Canada.

January 24 is National Peanut Butter Day in the United States.  In my opinion, it should be a National Holiday.

~ ~ ~ Wikipedia ~  ~  ~

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

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.

BundtBakers

All I know is, I still keep it on hand in my pantry for both Mr. B and myself.  The standard peanut butter cookie is my long time favorite {especially if adding a Hershey's chocolate kiss}.  There are, however, several peanut butter~based cookies that regularly find their way into my shopping cart.  🐝💜

Share this Recipe

#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.

<div class=”separator” style=”clear: both; text-align: center;”>
<a href=”http://www.foodlustpeoplelove.com/p/bundtbakers.html” target=”_blank”><img alt=”BundtBakers” src=”http://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png” border=”0″ /></a></div>

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.
Share this Recipe

#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!

img_0885


🐝 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>.

Share this Recipe

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.

img_0655

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.

img_0362

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>.

Share this Recipe

#ISW SCONE WEEK 2017 CLASSIC 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; scone 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.

This recipe is for a very dear friend’s {EXTREMELY BELATED} Birthday gift.  It is a special request scone and I know she and her Mom will really enjoy them.  I’m no longer able to jump in the car and go to Michael’s to pick up a nice presentation box and lace doily to help your scones look  more festive.   These scones barely made it out of the oven before Mr. B was asking for a sample.  While I made them specifically for my friend, I’m sure she won’t miss one or two.  I had to fight him off long enough so I could make the milk chocolate ganache.   The milk chocolate added another flavor layer to these already delicious scones.

#ISW 2017 CLASSIC SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They looked quite lovely in the presentation box. They came together quickly and although grating frozen butter was a bit of a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. I'm going to try to use my food processor to grate the butter. A bit more to clean up after but it would certainly streamline preparing the scones for the oven. The glaze is so tasty I was tempted to eat it right out of the bowl. I highly recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
#ISW 2017 CLASSIC SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They looked quite lovely in the presentation box. They came together quickly and although grating frozen butter was a bit of a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. I'm going to try to use my food processor to grate the butter. A bit more to clean up after but it would certainly streamline preparing the scones for the oven. The glaze is so tasty I was tempted to eat it right out of the bowl. I highly recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Ingredients
Classic Snickers Scones
Milk Chocolate Glaze
  • 4 Ounces Milk chocolate Chopped
  • 1/2 Teaspoon Shortening I used solid coconut oil.
  • snickers Finely chopped for decoration and just an excuse to add more candy bar
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. I tried this method last year, and it worked like a dream. Mix the flour and frozen butter with your fingers until well combined and crumbly.
  4. Whisk together the egg, buttermilk and Vanilla Bean Paste. Pour into the flour/butter mixture and stir until, until combined. The dough should look very shaggy.. Fold in the frozen, chopped Snickers.
  5. Place tablespoons of the shaggy dough into a prepared scone pan. Mine is a mini scone pan I'm particularly fond of.
  6. If any Snickers are poking out of the dough, poke them back in to avoid the caramel oozing and burning while baking.
  7. Bake for 15 to 20 minutes, until golden. After 10 minutes, switch the scone pan around so the front becomes the back. Remove from baking sheet or pan and allow to cool on a wire cooling rack.
  8. While the scones are cooling, make the glaze. 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 lavishly delicious glaze over baked scones. Sprinkle finely chopped, frozen, Snickers over the milk chocolate glaze. [sheer perfection}. Even though they are a gift, I'm going to snatch a couple for my evening tea. Can't wait.
Recipe Notes

I have  always been a fan of Snickers candy bars but when they started producing  them with different nuts, I just about lost it.  My personal choice is still Almond Snickers but I'm crazy about this candy bar in any flavor.  There is no better way to enjoy them when baked into a light, flakey scone..  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.🐝💜

A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash.  The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.

The pronunciation of the word within the English-speaking world varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/ (rhymes with gone) with the preference rising to 99% in the Scottish population.  This is also the pronunciation in Ulster, as well as among Australians and Canadians. Others, including natives of the Republic of Ireland and the United States, pronounce the word as /ˈskoʊn/ (rhymes with tone).  British dictionaries usually show the /ˈskɒn/ form as the preferred pronunciation, while recognising the /ˈskoʊn/ form.

The Oxford Dictionaries explain that there are also regional and class differences in England connected with the different pronunciations:

There are two possible pronunciations of the word scone: the first rhymes with gone and the second rhymes with tone. In US English, the pronunciation rhyming with tone is more common. In British English, the two pronunciations traditionally have different regional and class associations, with the first pronunciation associated with the north of England, while the second is associated with the south.

The difference in pronunciation is alluded to in a poem:

I asked the maid in dulcet tone
To order me a buttered scone;
The silly girl has been and gone
And ordered me a buttered scone.

The Oxford English Dictionary reports that the first mention of the word was in 1513. Origin of the word scone is obscure and may, in fact, derive from different sources. That is, the classic Scottish scone which, according to Sheila MacNiven Cameron in The Highlander's Cookbook, originated as a bannock cut into pieces; and the Dutch schoonbrood or "spoonbread" (very similar to the drop scone); and possibly other, similar and similarly named quick breads, may have made their way onto the British tea table, where their similar names merged into one.

Thus, scone may derive from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread),  and/or it may also derive from the Scots Gaelic term sgonn meaning a shapeless mass or large mouthful. The Middle Low German term schöne meaning fine bread may also have played a role in the origination of this word. And if the explanation put forward by Sheila MacNiven Cameron be true, the word may also be based on the town of Scone (/ˈskuːn/) (Scots: Scuin, Scottish Gaelic: Sgàin) in Scotland, the ancient capital of that country – where Scottish monarchs were still crowned, even after the capital was moved to Perth, then to Edinburgh (and on whose Scone Stone the monarchs of the United Kingdom are still crowned today).  I found information on line and looked into, applied and was accepted as a Scone.  So, I am a Scone.

Share this Recipe

#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.

image

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
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
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. 💜

 

Insert list

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

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.

image

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

image

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. 💜

 

Share this Recipe

GERMAN’S CHOCOLATE SCONES #ISW2016

I’ve been impatiently waiting for International Scone Week all year. I knew the scones I wanted to present but it took a lot of research to find a starting point. Now that it’s here, I hope my recipe won’t disappoint.

image

This recipe was alot of fun and both interesting to research and to make.  I’ve been a fan of German Chocolate since early childhood.  As my baking skills progressed, I found a plethora of German Chocolate recipes.  However, as the “Queen of Scones” I was obligated to develop a scone of German Chocolate.  Rather than the usual caramel, coconut and pecan frosting, I chose a drizzling of chocolate and topped with toasted coconut flakes.  I do hope you enjoy my little creation and make it yourself one day.

GERMAN'S CHOCOLATE SCONES
Print Recipe
A delicate, scrumptious scone which as you know "is a little bit of Heaven in your hand". German chocolate anything is my favorite comfort food and always my choice when available. Oddly, there wasn't much that I could find, that offered the flavor i was looking for.
Servings Prep Time
8 Scones 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 1 Hour
Servings Prep Time
8 Scones 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 1 Hour
GERMAN'S CHOCOLATE SCONES
Print Recipe
A delicate, scrumptious scone which as you know "is a little bit of Heaven in your hand". German chocolate anything is my favorite comfort food and always my choice when available. Oddly, there wasn't much that I could find, that offered the flavor i was looking for.
Servings Prep Time
8 Scones 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 1 Hour
Servings Prep Time
8 Scones 30 Minutes
Cook Time Passive Time
20 ~ 30 Minutes 1 Hour
Ingredients
Servings: Scones
Instructions
The Scones
  1. Heat oven to 375º F
  2. Blend flour, baking powder, unsweetened cocoa and salt in a large bowl and mix thoroughly. Add solid coconut oil and butter and cut in using a fork, pastry blender, or better yet, get your fastidiously clean hands into the work bowl and blend ingredients until crumbly in texture.
  3. Add heavy cream and sugar. Stir thoroughly and add either flour or additional heavy cream to make the dough come together well.
  4. Stir in coconut and chopped chocolate.
  5. Mix 3 Tablespoons confectioners sugar with 1 teaspoon cocoa powder, and sprinkle on the parchment~lined baking sheet. This will keep the scones from sticking to the pan as you shape them. Shape into an 8 inch square, about 3/4 inches thick. Cut into 8 triangles.
  6. Using a pastry brush, brush the tops of each scone with additional heavy cream; then dust with a very light sanding sugar to add nice bit of crunch.
  7. Bake for about 15 minutes or until golden brown. Remove from baking pan and allow to cool on a cooling rack.
The Glaze
  1. Place the chocolate bits and heavy cream in a microwave~safe bowl or small saucepan. Heat in the microwave or saucepan over a low heat until the cream is very hot. Remove from heat and stir until all the chocolate bits melt and the mixture is smooth
  2. Spread over cooled scones. Sprinkle toasted coconut flakes on top of glaze. Serve and enjoy.
Recipe Notes

This recipe was adapted from Melanie Kathryn~Gather for Bread

Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American Samuel German developed a type of dark baking chocolate for the American Baker's Chocolate Company. The brand name of the product, Baker's German's Sweet Chocolate, was named in honor of him.

On June 3, 1957, a recipe for "German's Chocolate Cake" appeared as the "Recipe of the Day" in the Dallas Morning Star.  It was created by Mrs. George Clay, a homemaker from 3831 Academy Drive, Dallas, Texas.  This recipe used the baking chocolate introduced 105 years prior and became quite popular. General Foods, which owned the Baker's brand at the time, took notice and distributed the cake recipe to other newspapers in the country. Sales of Baker's Chocolate are said to have increased by as much as 73% and the cake would become a national staple. The possessive form (German's) was dropped in subsequent publications, forming the "German Chocolate Cake" identity and giving the false impression of a German origin.

The recipe still remains popular to this day and has been adopted by baking companies.

June 11 is National German Chocolate Cake Day in America.

~~~Wikipedia~~~

Share this Recipe
 

#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE

While this cake was baking, the house was filled with the most enticing aroma. When working with culinary lavender, it’s best to remember that a little goes a long way. If you use too much it just tastes like perfume.

This month’s theme is Secret Garden, and  I want to give an appreciative shout out to Sue Lau of ~A Palatable Pastime~ for this ingenious and fun theme.  Well done Sue, many thanks.  I really enjoyed this particular theme and had a lot of fun with it.

In my previous home in Southern California, I had an absolutely lovely garden.  I had a huge lavender field in one corner, an English garden filled with all my favorite herbs, and a long side garden filled with flavored and aromatic geraniums; several varieties of mint along my back fence and just one rose bush.  I am not able to have a garden like that here in Arizona and I miss it all, every day.

My point was I loved my garden and harvested mint and herbs on a daily basis.  But my lavender, oh my lavender was not only my cat’s favorite spot, but it was, in my opinion, quite gorgeous.  I had lavender “everything”, sugar, salt, jelly and anything else that was edible lavender. So now, “My Secret Garden” is only in my heart and just a memory.

#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE
Print Recipe
A very tender, aromatic and unusually flavored cake. I baked it in my rose Bundt pan so there was a bit of very tasty crunch which was a nice surprise. This cake was not difficult, nor did it require a great deal of time to put together. It was well~received with various exclamations of satisfaction and compliments. I will make this again for special occasions or at the request of family. The flavor was a little sophisticated but perfect for special occasions, holidays or everyday as well.
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
#BUNDTBAKERS ALMOND LAVENDER BUNDT CAKE
Print Recipe
A very tender, aromatic and unusually flavored cake. I baked it in my rose Bundt pan so there was a bit of very tasty crunch which was a nice surprise. This cake was not difficult, nor did it require a great deal of time to put together. It was well~received with various exclamations of satisfaction and compliments. I will make this again for special occasions or at the request of family. The flavor was a little sophisticated but perfect for special occasions, holidays or everyday as well.
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Servings Prep Time
1 Bundt Cake 25 Minutes
Cook Time Passive Time
30 + 30 Minutes approximately 20 Minutes
Ingredients
Servings: Bundt Cake
Instructions
The Bundt Cake
  1. Use your favorite cake pan release in a 10 inch bundt cake pan and sprinkle with sugar. Set aside.
  2. Place 1/2 cup sugar, almonds, and 1 teaspoon lavender in a food processor, cover and process until finely ground.
  3. In a large bowl, cream butter and remaining sugar until light and fluffy; beat in processed almond and lavender mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a small bowl, combine sour cream and half~and~half. Combine the flour, baking soda and salt, sift and add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  5. Pour into prepared pan. Bake at 300º F for 30 minutes then raise temperature to 325 F for an additional 30~35 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Glaze Drizzle
  1. For drizzle, in a small bowl, make a tisane combining lavender buds and hot water. Cover and let steep for 5 minutes. Strain, discarding lavender buds. {alternate glaze recipe follows directly below}.
  2. In another small bowl, Combine confectioners sugar, the almond extract and enough half~and~half to reach desired consistency. Garnish with additional lavender buds if desired.
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 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 have been sold around the world. They come in a multitude of sizes, shapes and specialty cakes.

Instead  of a lavender tisane for the glaze, I added almond extract which gave the cake a mild but tasty addition.  I think the next time I might reduce the amount of lavender because although I loved it this way,  I felt one more lavender bud might just be too much.  At 3 teaspoons of lavender, I felt it put the cake just at the borderline.  I would make it exactly the same as well depending on my guests tastes.  This would be a fine addition to any tea. 💜

LINK LIST

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

#BundtBakers ~ The Blue Djinn of Babylon Persian Cardamom Bundt Cake

When I heard that our new theme was “One Thousand and One Nights”, I immediately conjured up visions of beautiful flying carpets, magic lamps and wise~cracking Djinn and genies . This is a one~off Persian, Cardamom and Orange cake adapted from Amy Glaze at Amy Glaze’s Pommes d’Amour. Thank you Amy for this fabulous cake which was adjusted only a little.

image

 

 

#BundtBakers ~ The Blue Djinn of Babylon Persian Cardamom Bundt Cake
Print Recipe
A beautiful, aromatic Bundt that will tantalize your senses with new and exciting flavor and aromas.
Servings Prep Time
10 ~ 12 People 45 Minutes
Cook Time Passive Time
45 - 60 Minutes 60 Minutes
Servings Prep Time
10 ~ 12 People 45 Minutes
Cook Time Passive Time
45 - 60 Minutes 60 Minutes
#BundtBakers ~ The Blue Djinn of Babylon Persian Cardamom Bundt Cake
Print Recipe
A beautiful, aromatic Bundt that will tantalize your senses with new and exciting flavor and aromas.
Servings Prep Time
10 ~ 12 People 45 Minutes
Cook Time Passive Time
45 - 60 Minutes 60 Minutes
Servings Prep Time
10 ~ 12 People 45 Minutes
Cook Time Passive Time
45 - 60 Minutes 60 Minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 350˚F and grease and flour Bundt pan or two 8 inch round baking pans or use Bakers Joy
  2. In a small mixing bowl sift together cake flour, salt, baking powder, cardamom, and saffron
  3. In a large mixing bowl cream the butter adding the sugar little by little into your mixer and mix until light and fluffy, add vanilla bean paste or vanilla extract and food coloring, incorporate completely
  4. To the creamed mixture, add the egg yolks one by one, incorporating fully after each addition. Add the orange zest.
  5. In a clean mixing bowl with a clean whisk beat the egg whites until stiff but not dry and put in the fridge until ready to use.
  6. Add the flour mixture to the creamed butter in three parts alternating with the milk and orange juice beating until smooth.
  7. Using a rubber spatula fold one quarter of the egg whites into the batter
  8. Then add the rest and continue to fold until no white streaks remain. Since I've added food color, this may take awhile. Just continue folding gently until completely incorporated.
  9. Pour batter into the bundt pan and smooth surface with spatula to even out. Bake for 35-40 minutes until golden brown and a cake tester comes out clean
  10. This cake fills your kitchen with a very pleasant and heady aroma. Watch it closely so it's not over~done.
  11. To make the glaze, make a miixture of orange juice and powdered sugar simmered in a small pan on stovetop until reduced.
  12. When the cake is done, Immediately invert cake on a cooling rack and glaze with citrus syrup; or sift powdered sugar over the top.
  13. Garnish with sweetened whipped cream, some chopped pistachios, and candied orange rind or zest and rose petals
Recipe Notes

THE HISTORY OF THE DJINN:    Jinn ~ (Redirected from Djinn)

This article is about the traditional concept.

Jinn (Arabic: الجن‎, al-jinn), also romanized as djinn or anglicized as genies, are supernatural creatures in early Arabian and later Islamic mythology and theology. An individual member of the jinn is known as a jinni, djinni, or genie (الجني, al-jinnī). They are mentioned frequently in the Quran (the 72nd sura is titled Sūrat al-Jinn) and other Islamic texts and inhabit an unseen world, another universe beyond the known universe. The Quran says that the jinn are made of a smokeless and "scorching fire", but are also physical in nature, being able to interact in a tactile manner with people and objects and likewise be acted upon. The jinn, humans, and angels make up the three known sapient creations of God. Like human beings, the jinn can be good, evil, or neutrally benevolent and hence have free will like humans.   The shaytan jinn are akin to demons in Christian tradition, but the jinn are not angels and the Quran draws a clear distinction between the two creations.

Jinn is an Arabic collective noun deriving from the Semitic root jnn (Arabic: جَنّ / جُنّ‎, jann), whose primary meaning is "to hide". Some authors interpret the word to mean, literally, "beings that are concealed from the senses".  Jinn is properly treated as a plural, with the singular being jinni.

The anglicized form genie is a borrowing of the French génie, from the Latin genius, a guardian spirit of people and places in Roman religion. It first appeared in 18th-century translations of the Thousand and One Nights from the French, where it had been used owing to its rough similarity in sound and sense.

Wikipedia

This cake was a lot of fun to make.  The look, texture and taste are beyond compare.  The addition of the saffron and cardamom give cake a whole new meaning.

This cake is simple, needs very little, if any, adornment and is well~received by those lucky enough to try it.  But, the additions and adornments is why dessert of almost any kind is appealing. Over~the~top is still okay and usually encouraged.

LINK LIST

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.

I failed to mention earlier that Lara of Tartacadabra came up with this wonderful theme.  Except for MY screwup, I had great fun with the theme and the final result, my fantabulous cake.  It's not only beautiful but quite delicious.  Thank you Lara, I really did enjoy your theme, so clever.

 

Share this Recipe