#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 White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries

Since I decided to make an extra special cake for our anniversary, I really wanted to make the tastiest cake in my repertoire. This recipe is adapted from both Bettycrocker.com and Food.com. I put it all together and baked it up in my new Bundt pan that I’ve been coveting since I first saw it. Hopefully, you’ll agree this bundt is spectacular.

Our theme for February is “Red”.  In addition to St. Valentines Day, its Mr. B’s and my anniversary on February 10, so this cake was an extra special treat for me to research, prepare and enjoy.

Heartfelt appreciation  to Wendy Klik  from  A Day in the Life on the Farm for this “red” treat.  I really had a good time deciding which cake to make and the choice was not easy.  I had a good idea of what I wanted for the finished cake and drew from a couple different recipes to make this, my own creation.

At this time, I would like to add that while it may appear difficult with a long list of ingredients, it is really straightforward.  And even though a tad labor intensive,  it is WELL worth it.  It’s quite delicious and perfect for any celebration.

#BundtBakers White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries
Print Recipe
A beautiful, lightly almond-scented, white chocolate bundt cake with luscious white chocolate baked throughout the cake itself and a white chocolate ganache decoratively drizzled on top. Finished with a raspberry glaze, and dollops of whipped cream and fresh raspberries to complete my masterpiece. It's rich, chocolaty and fabulous, in my opinion.
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
#BundtBakers White Chocolate Bundt Cake With Raspberry Glaze And Fresh Raspberries
Print Recipe
A beautiful, lightly almond-scented, white chocolate bundt cake with luscious white chocolate baked throughout the cake itself and a white chocolate ganache decoratively drizzled on top. Finished with a raspberry glaze, and dollops of whipped cream and fresh raspberries to complete my masterpiece. It's rich, chocolaty and fabulous, in my opinion.
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Servings Prep Time
12-15 Servings 30 Minutes
Cook Time Passive Time
55-60 Minutes 15 -75 Minutes
Ingredients
The Bundt cake
White Chocolate Ganache
Raspberry Glaze
Topping
Servings: Servings
Instructions
White Chocolate Bundt Cake
  1. Preheat oven to 350º degrees. Prepare a 10-inch Bundt pan with homemade cake release or use food release spray for baking, and dust with two tablespoons sugar. Be sure to tap out the excess sugar. I was not careful enough, in my opinion. And it looks like excess flour caked on the Bundt. It's actually sugar not tapped out. While it may appear a bit unsightly, it will only sweeten the finished Bundt. The sugar coating adds a very nice crunch to the finished cake. Here is my spectacular new Bundt cake pan. Don't you just love the final, gorgeous Bundt cake it produces?
  2. In a medium bowl, combine flour, baking powder, salt and baking powder. Set aside.
  3. Chop 8 ounces of baking white chocolate. Reserve 4 ounces of the chopped chocolate to be added to the cake before baking. Melt the other 4 ounces and set aside.
  4. In the mixing bowl of your stand mixer, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, incorporating well after each addition.
  5. Stir extracts and the melted white chocolate and flour mixture into the creamed mixture alternating with the sour cream. Beat just until combined.
  6. Pour 1/3 of the batter into your prepared bundt cake pan. Sprinkle 1/2 of the reserved chopped white chocolate on top of the batter. Repeat and Pour the remaining (1/3) batter on top.
  7. Bake for 55 to 60 minutes or until your cake tester comes out clean. I turned the pan at 30 minutes to facilitate an even bake.
  8. Let cake cool in pan for 15 minutes, then remove from pan to a rack and allow to cool completely.
White Chocolate Ganache
  1. Place 8 ounces of chopped white chocolate baking bar pieces in a small bowl, set aside
  2. Bring 1/2 Cup whipping cream and 1 Tablespoon butter just to a boil.
  3. Pour over chopped white chocolate pieces and stir until smooth. Cool completely, about 5 minutes. Then refrigerate 1 hour until thoroughly chilled
Raspberry Glaze
  1. Place a strainer over a saucepan; pour thawed raspberries into strainer and press the berries with the back of a spoon through the strainer to remove seeds. Discard seeds.
  2. Stir Raspberry juice with cornstarch and sugar. Blend well and cook over medium heat until the mixture boils and thickens, STIRRING CONSTANTLY. The raspberry juice is a bit tart so I added a touch of sugar. The remaining tart flavor is a nice balance to the sweet cake. Cool about 30 minutes or until completely cooled.
Assembly
  1. Drizzle melted and cooled white chocolate ganache over the bundt cake and give it awhile to set up. Then, spread the raspberry glaze on top of the ganache. Refrigerate at least 30 minutes before serving
Serving my masterpiece
  1. Whip 1 cup heavy whipping cream, add sugar to taste and 1/2 teaspoon vanilla extract until stiff peaks form.
  2. Add dollops of whipped cream over the glaze and finish with fresh raspberries. Serve and enjoy your masterpiece.
Recipe Notes

~The History Channel~

Every February 14, across the United States and in other places around the world, candy, flowers and gifts are exchanged between loved ones, all in the name of St. Valentine. But who is this mysterious saint, and where did these traditions come from? Find out about the history of this centuries-old holiday, from ancient Roman rituals to the customs of Victorian England.

THE LEGEND OF ST. VALENTINE

The history of Valentine’s Day–and the story of its patron saint–is shrouded in mystery. We do know that February has long been celebrated as a month of romance, and that St. Valentine’s Day, as we know it today, contains vestiges of both Christian and ancient Roman tradition. But who was Saint Valentine, and how did he become associated with this ancient rite?

Did You Know?
Approximately 150 million Valentine's Day cards are exchanged annually, making Valentine's Day the second most popular card-sending holiday after Christmas.

The Catholic Church recognizes at least three different saints named Valentine or Valentinus, all of whom were martyred. One legend contends that Valentine was a priest who served during the third century in Rome. When Emperor Claudius II decided that single men made better soldiers than those with wives and families, he outlawed marriage for young men. Valentine, realizing the injustice of the decree, defied Claudius and continued to perform marriages for young lovers in secret. When Valentine’s actions were discovered, Claudius ordered that he be put to death.

Other stories suggest that Valentine may have been killed for attempting to help Christians escape harsh Roman prisons, where they were often beaten and tortured. According to one legend, an imprisoned Valentine actually sent the first “valentine” greeting himself after he fell in love with a young girl–possibly his jailor’s daughter–who visited him during his confinement. Before his death, it is alleged that he wrote her a letter signed “From your Valentine,” an expression that is still in use today. Although the truth behind the Valentine legends is murky, the stories all emphasize his appeal as a sympathetic, heroic and–most importantly–romantic figure. By the Middle Ages, perhaps thanks to this reputation, Valentine would become one of the most popular saints in England and France.

ORIGINS OF VALENTINE’S DAY: A PAGAN FESTIVAL IN FEBRUARY

While some believe that Valentine’s Day is celebrated in the middle of February to commemorate the anniversary of Valentine’s death or burial–which probably occurred around A.D. 270–others claim that the Christian church may have decided to place St. Valentine’s feast day in the middle of February in an effort to “Christianize” the pagan celebration of Lupercalia. Celebrated at the ides of February, or February 15, Lupercalia was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus.

To begin the festival, members of the Luperci, an order of Roman priests, would gather at a sacred cave where the infants Romulus and Remus, the founders of Rome, were believed to have been cared for by a she-wolf or lupa. The priests would sacrifice a goat, for fertility, and a dog, for purification. They would then strip the goat’s hide into strips, dip them into the sacrificial blood and take to the streets, gently slapping both women and crop fields with the goat hide. Far from being fearful, Roman women welcomed the touch of the hides because it was believed to make them more fertile in the coming year. Later in the day, according to legend, all the young women in the city would place their names in a big urn. The city’s bachelors would each choose a name and become paired for the year with his chosen woman. These matches often ended in marriage.

VALENTINE’S DAY: A DAY OF ROMANCE

Lupercalia survived the initial rise of Christianity and but was outlawed—as it was deemed “un-Christian”–at the end of the 5th century, when Pope Gelasius declared February 14 as St. Valentine’s Day. It was not until much later, however, that the day became definitively associated with love. During the Middle Ages, it was commonly believed in France and England that February 14 was the beginning of birds’ mating season, which added to the idea that the middle of Valentine’s Day should be a day for romance.

Valentine greetings were popular as far back as the Middle Ages, though written Valentine’s didn’t begin to appear until after 1400. The oldest known valentine still in existence today was a poem written in 1415 by Charles, Duke of Orleans, to his wife while he was imprisoned in the Tower of London following his capture at the Battle of Agincourt. (The greeting is now part of the manuscript collection of the British Library in London, England.) Several years later, it is believed that King Henry V hired a writer named John Lydgate to compose a valentine note to Catherine of Valois.

TYPICAL VALENTINE’S DAY GREETINGS

In addition to the United States, Valentine’s Day is celebrated in Canada, Mexico, the United Kingdom, France and Australia. In Great Britain, Valentine’s Day began to be popularly celebrated around the 17th century. By the middle of the 18th, it was common for friends and lovers of all social classes to exchange small tokens of affection or handwritten notes, and by 1900 printed cards began to replace written letters due to improvements in printing technology. Ready-made cards were an easy way for people to express their emotions in a time when direct expression of one’s feelings was discouraged. Cheaper postage rates also contributed to an increase in the popularity of sending Valentine’s Day greetings.

Americans probably began exchanging hand-made valentines in the early 1700s. In the 1840s, Esther A. Howland began selling the first mass-produced valentines in America. Howland, known as the “Mother of the Valentine,” made elaborate creations with real lace, ribbons and colorful pictures known as “scrap.” Today, according to the Greeting Card Association, an estimated 1 billion Valentine’s Day cards are sent each year, making Valentine’s Day the second largest card-sending holiday of the year. (An estimated 2.6 billion cards are sent for Christmas.) Women purchase approximately 85 percent of all valentines. 💜

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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.

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.

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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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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.

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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~~~

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#BUNDTBAKERS BACON CHEDDAR BEER BUNDT

If you want a quick loaf of pure delicious, this is the one. Easy, fast and you probably have all the ingredients on hand.

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Okay, here it is in a nutshell:  take 1 bowl, 1 spoon, a few pantry ingredients, some bacon bits, a beer, and some freshly shredded cheese {never already shredded cheese that’s been coated with cellulose} and there you have it, Bob’s your uncle. A beautiful savory loaf.  Just add more butter.  Yum!

#BUNDTBAKERS BACON CHEDDAR BEER BUNDT
Print Recipe
Easy, cheesy, tasty loaf of goodness to accompany your evening meal whipped together in about 30 minutes. It takes more time gathering the ingredients than making the loaf.
Servings Prep Time
1 Loaf 30 Minutes
Cook Time Passive Time
60 Minutes approximately 5 Minutes
Servings Prep Time
1 Loaf 30 Minutes
Cook Time Passive Time
60 Minutes approximately 5 Minutes
#BUNDTBAKERS BACON CHEDDAR BEER BUNDT
Print Recipe
Easy, cheesy, tasty loaf of goodness to accompany your evening meal whipped together in about 30 minutes. It takes more time gathering the ingredients than making the loaf.
Servings Prep Time
1 Loaf 30 Minutes
Cook Time Passive Time
60 Minutes approximately 5 Minutes
Servings Prep Time
1 Loaf 30 Minutes
Cook Time Passive Time
60 Minutes approximately 5 Minutes
Ingredients
  • 3 Cups Flour King Arthur All Purpose
  • 1 Tablespoon Baking powder
  • 1 Teaspoon Salt Kosher
  • 3 Tablespoons Sugar Castor sugar
  • 1 1/2 Cups Shredded Cheese Sharp cheddar or a mix of leftover cheeses
  • 1 Twelve Ounce Beer Your favorite brand
  • 1/3 Cup bacon Cooked till crisp and chopped into bits
  • 3 Tablespoons Butter Melted
Servings: Loaf
Instructions
  1. Preheat oven to 350º F. Prepare bundt pan by generously greasing with baking spray or use your own "bakers joy".
  2. In a large bowl, combine flour, baking powder, salt, and sugar with a whisk.
  3. Make a well in the center and add bacon bits, the shredded cheese and a full 12 oz. beer. Stir well until combined.
  4. Pour the mixture into the bundt pan.
  5. Drizzle with 1 Tablespoon melted butter and bake for approximately 30 minutes.
  6. Remove from oven and drizzle with more melted butter over the top. Return to oven and bake an additional 25 ~ 30 minutes or until browned on top and loaf thumps when you tap the top.
  7. Remove to a wire rack for cooling for about 5 minutes. Turn loaf out and brush with additional butter. Best served fresh and warm with lots more butter.
Recipe Notes

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This is a simple, easy and very delicious loaf you can  have on your table in about 90 minutes with very little effort.  It's also a good time to use up bits of different cheeses you may already have leftover in your fridge.  This savory treat would nicely accompany a salad or for brunch or dinner.                               This was adapted from a bread recipe at The Slow Roasted Italian.  💜

Just a quick note of thanks to Padmaja Sureshbabu of Seduceyourtastebuds.com for your clever theme, Savory Bundts.  I had a hard time deciding which one to choose.  This particular bundt looked like something everyone would enjoy.  Thanks Padmaja!

#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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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.

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#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.

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#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.

 

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# BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE

The theme this month is Retro Desserts Recreated as a Bundt. While I was writing this recipe, I began thinking how subjective the term “comfort food” is. This one is going to become one of my all~time favorites based on childhood memories alone. But tasting that long~forgotten mingle of flavors was very special for me.

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. http://www.pinterest.com/flpl/bundtbakers/

image

When I was a young girl, my mother was simply not a baker.  My dear Aunt Jeanne was the baker.  She was well~known in Jamestown, New York for her cookies in particular.   At Christmas, she would always send a coffee can full of her delicate and delightful array.  We waited anxiously for that coffee can to arrive, then we devoured them.

As we got older, us kids would make the baked goods, cookies with the recipe from the back of the morsels bag, or boxed cakes for birthdays and holidays.

But every now and then, strictly from memory, my Mom would make a chocolate cake from scratch .  I think she always put some strong black coffee in the mix and then she would make a peanut butter/coffee icing.  Those cakes were “the best”.  After you had a piece, you were full for hours.  The cakes were always heavy but tasty.  I don’t think she knew what a sifter was for.

So when I saw this recipe, I immediately thought of her and those rare baking moments we shared, with great joy.  With a smidgen of tweaks and twists, I was off and running to smell those Heavenly aromas coming from my own kitchen.

#BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE
Print Recipe
Chocolate, peanut butter marbeled bundt cake with an espresso~peanut butter glaze. And a few filled cupcakes too.
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
#BUNDT BAKERS CHOCOLATE PEANUT BUTTER BUNDT CAKE WITH ESPRESSO~PEANUT BUTTER GLAZE
Print Recipe
Chocolate, peanut butter marbeled bundt cake with an espresso~peanut butter glaze. And a few filled cupcakes too.
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Servings Prep Time
1+ Bundt 45 Minutes
Cook Time Passive Time
60 Minutes 2 ~ 3 Hours to cool completely
Ingredients
THE CAKE
ESPRESSO~PEANUT BUTTER GLAZE
Servings: Bundt
Instructions
  1. Preheat oven to 350º and grease and flour your baking pans and set them aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt
  3. In a stand mixer {or large bowl and hand mixer} beat softened butter on a medium speed for about 1 minute. Slowly add the sugar and beat until combined. [4 ~ 5 minutes}. Next, slowly add the eggs, one at a time.
  4. Once the wet ingredients are completely incorporated, add the flour mixture and milk alternately until just combined.
  5. Transfer half of the batter, about 3 1/2 cups to a medium bowl, then stir in the cooled, melted chocolate until well combined. I decided to leave the peanut butter half in my stand mixer and used my hand mixer for the chocolate half.
  6. Before measuring the peanut butter, spray the measuring cup with non~stick spray for easy release. I almost forgot the cooking spray but luckily, remembered at the last minute. Add the peanut butter into the remaining cake mixture and blend until smooth, creamy and well~mixed.
  7. Using a separate spoon for each flavored batter, alternately drop spoonsful of the chocolate and the peanut butter batters into the prepared pan{s}. Use a knife or spatula to carefully swirl the batter together for that marbelized look. Do not over mix. Fill your pan until it is 3/4 full. It will increase in volume a bit while baking. Use any remaining batter for some lovely cupcakes. I think the cupcakes need a very lightly sweetened whipped~cream filling, just to take them over the top.
  8. Bake for about 60 minutes or until a cake tester or toothpick comes out clean. The cupcakes will likely be done sooner than the cake so watch your time closely. Cool the cake{s} in their respective pans for about 15 minutes. Then, remove from the pans to continue cooling on a rack. In the meantime, make your espresso~peanut butter glaze. Make a mixture of the half & half and espresso powder and stir until the espresso has dissolved.
  9. In the bowl of your mixer, combine the powdered sugar, peanut butter and enough of the heavy cream and espresso mixture to create a thick drizzle. I had to add some additional half&half to make it easier to drizzle.
  10. When your bundt cake and bonus cupcakes have cooled completely, fill the cupcakes and then drizzle both the bundt cake and cupcakes with the espresso~peanut butter glaze and enjoy. 💜
  11. Here's what I did with the leftover cake batter. I decided to make a single layer cake. I used up all of the chocolate mixture in the bundt cake so my single layer is just peanut butter and is really good.
Recipe Notes

After taking a week off, my second~degree burns have healed nicely without too much scarring.  Even so, Mr. B took over melting the chocolate for the marbeling.  I did need his help at the end because the two bowls were too heavy to lift.  I chose to use all of the chocolate mixture in the bundt cake so all of the leftover batter made a lovely, single layer peanut butter cake and let me say here both batters were exceptionally tasty.  I'm anxious to taste the end product.  Sorry there are so few pictures, I get so focused on the instructions, I forget to take pictures.  I'll get better.

This bit of yummyness is adapted from "Inspired by Charm".  Thank you Michael for this stroll down memory lane.

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SOUTHERN PECAN PRALINE SCONES

This recipe makes 10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn’t much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a “T”. Light, flakey, sweet, all I aim for in my scone and it’s all right here.

Savory scones also have a place at the top of my favorite things, as in the first course. But, the “dessert” scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.

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First and foremost, thanks to Peanut Butter & Julie {clever name} for this fantastic recipe I adapted.  Of course I was drawn in right from the get~go.  The name seems simple; “Southern”, that almost always denotes something delicious.  “Pecan” always equals crunchy and yummy.  “Praline”, that’s got to be great, it’s sweet candy and I love candy in all forms.  And finally, “Scones” ~ ooh scones.  I do not need to know anything else but when are they done?    As an aside, I liked the praline so much I doubled the recipe to add to my upcoming Chocolate Salami.  That’s just a teaser.

I really enjoyed making these, especially since they are the flagship of “Scone Sunday”, my new project.  I can’t very well have a website called The Queen of Scones without living up to certain expectations, which led me directly to Scone Sunday.  The plan is to offer at least one scone recipe each week.  Sometimes sweet, sometimes savory but always a bit of Heaven in your hand.

Once I get more proficient and properly established (a finished website for instance.  Please forgive the “under construction” mode, I’m afraid I’ll be here for awhile).   There’s much more technical computer knowledge needed than I thought, quite a lot more than I have.  I hope to generate enough income to pay for necessary upgrades and a web designer; buts that’s pretty far off in the future I’m afraid.  So for now, I’ll just muddle through and do the best I can.  May I request your patience as I sort things out like why I have Twitter highlighted 3 different times.  I know just one would be sufficient.  Blazingly loud  bugs to sort out.  Hmmmph!

By the way, what do you think of my logo,  Sassy the “Queen Bee”?  I love her, she has enough attitude to make her interesting but cute enough to see her all over my website.  So I say, let’s get to it.

SOUTHERN PECAN PRALINE SCONES
Print Recipe
10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn't much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a "T". Light, flakey, sweet, all I aim for in my scone and it's all right here. Savory scones also have a place at the top of my favorite things, as in the first course. But, the "dessert" scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
SOUTHERN PECAN PRALINE SCONES
Print Recipe
10 ~ 12 large or 2 dozen petite scones that will tantalize your tastebuds. In my opinion, there isn't much out there to equal the delight of a well~made scone. No doubt, these fit the bill to a "T". Light, flakey, sweet, all I aim for in my scone and it's all right here. Savory scones also have a place at the top of my favorite things, as in the first course. But, the "dessert" scone is my preference every time. Morning, noon or night, scones always fit in. Just add tea.
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Servings Prep Time
1~ 2 Dozen 60 Minutes
Cook Time Passive Time
20 ~ 25 Minutes 45 Minutes Cooling time for the pralines
Ingredients
For the Pralines
For the Scones
Servings: Dozen
Instructions
Pecan Pralines
  1. Prepare the pecan pralines: In a medium saucepan, combine the brown sugar, milk, butter, vanilla, cinnamon, and salt. Bring the mixture to a boil over medium heat, stirring constantly so the sugar dissolves. Add the chopped pecans to the mixture and continue to boil for 5 minutes, stirring occasionally. Drop the mixture by heaping tablespoonsful onto parchment-lined baking sheets; allow to cool completely. When the pralines have hardened, break into small chunks or roughly chop.
Scones
  1. Preheat the oven to 375F degrees. Place oven racks in the upper and lower third positions of the oven.
  2. Line 2 baking sheets with parchment paper. Combine the flour, sugar, baking powder, baking soda, and salt in your food processor. Pulse to combine. Scatter the butter pieces over the flour mixture and pulse several times until the mixture resembles coarse meal. I ended up doing this by hand and I believe it worked better than the stand mixer.
  3. Transfer the mixture to a large bowl and stir in the chopped praline pieces. {we sampled a few just to be sure they were okay}. Add the buttermilk, mixing until just combined. If the scone dough is too dry after adding the buttermilk, then add a few tablespoons more. The dough should be evenly moist, but not overly sticky and wet.
  4. Turn the dough out onto a floured work surface and gently knead a few times to bring the dough together. Be careful not to overwork the dough.
  5. Divide the dough in half and pat it into two rounds, about 1-inch thick. Cut each round into 6 wedges and place the wedges on the prepared baking sheets.
  6. Brush the tops of the scones with the egg wash. Bake the scones for 20-25 minutes, rotating positions halfway through the baking process, until they are golden brown and a toothpick inserted into the center emerges clean.
  7. Because the praline pieces can melt a bit while the scones are baking, some of them may seep around the bottom edges. If this area starts to burn, you can either remove it with a knife or a spoon, or you can tent the scones loosely with foil for the remainder of the baking period. I wanted to refrigerate the scones awhile before baking to help eliminate the problem but was rushed as we're celebrating Mr. Bee's Mother's 89th birthday and I wanted to take her one. Fortunately, the melting bits were not an issue. The are LARGE scones. Feel free to cut them in half to yield 2 dozen.
  8. This scones dough can be prepared 1 day in advance and refrigerated, tightly wrapped.
  9. You can also pre-cut the scone shapes and freeze them. Thaw in the refrigerator overnight and bake as directed.
  10. Fully baked scones can also be frozen, tightly wrapped, for up to one week. Thaw at room temperature and reheat. 💜
  11. Side Note: I want to issue a clear warning here, the praline burns ALOT so be cautious. I know cooked sugar is especially hot but from very recent personal experience {that's gonna blister} be very careful dropping the hot pralines onto the parchment.
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