NATIONAL BUNDT CAKE DAY ~ AMARULA BUNDT CAKE

I don’t think the average bear person keeps this Cream Liqueur on hand and I wanted to be asauthenticate as possible with the ingredients. I also had to get some caramel essence as frankly, I didn’t know what it was. I wondered if I could have just used homemade caramel in its place. I’ll let you know the outcome.

THE AFRICAN LEGEND
Storytelling has always been central to African life. The Marula tree, as the source of several fascinating legends, has become a sacred and intricate part of ancient African culture. Locals have revered these trees for centuries and refer to them fondly by various names.

Because elephants travel for miles to feast on the wild fruit, locals call it ‘The Elephant Tree’. African folklore also refers to it as ‘The Marriage Tree’. Apart from making a beautifully natural wedding canopy, it’s also said to have aphrodisiac properties and features in tribal fertility rites. The ripening of the Marula fruit in summer coincides with great celebrations in many parts of Southern Africa. In Swaziland, for example, the annual Marula Festival is celebrated at the king’s royal residence, sustaining the belief that the Marula fruit is fit for kings and queens.

Like the elephants, the Marula trees are protected under South African law. They are a key part of African heritage and may not be farmed for commerce. The fruit however is sold in a variety of natural products, Amarula of course being one of them.

NATIONAL BUNDT CAKE DAY ~ AMARULA BUNDT CAKE
Print Recipe
This cake is moist, has a tender crumb and a unique, almost addicting flavor. I knew I had to make it from the get go. It drew me in right from the start. After all was said and done, I was not disappointed and will surely make this again, for a special occasion.
Servings
8 ~ 10 Servings
Cook Time Passive Time
50 ~ 60 Minutes 4 Hours
Servings
8 ~ 10 Servings
Cook Time Passive Time
50 ~ 60 Minutes 4 Hours
NATIONAL BUNDT CAKE DAY ~ AMARULA BUNDT CAKE
Print Recipe
This cake is moist, has a tender crumb and a unique, almost addicting flavor. I knew I had to make it from the get go. It drew me in right from the start. After all was said and done, I was not disappointed and will surely make this again, for a special occasion.
Servings
8 ~ 10 Servings
Cook Time Passive Time
50 ~ 60 Minutes 4 Hours
Servings
8 ~ 10 Servings
Cook Time Passive Time
50 ~ 60 Minutes 4 Hours
Ingredients
THE BUNDT CAKE
GANACHE & ASSEMBLY
Servings: Servings
Instructions
BUNDT CAKE
  1. Pre~heat oven to 350ºF and prepare a medium Bundt pan with cake release. My Homemade release has never let me down, no matter how intricate the design.
  2. Sift together, the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to combine.
  3. In the bowl of your stand mixer, beat together the melted butter, milk, 4 Tablespoons Amarula Liqueur, eggs and caramel essence until light and fluffy.
  4. Add dry ingredients and fold together by hand just until combined. DO NOT OVERMIX
  5. Pour batter into prepared Bundt pan, smooth on top and rap on the counter a few times to release any unwanted bubbles
  6. Bake in pre~heated oven for 50 to 60 minutes or until a finger pressed on the top of the cake springs right back up; and a tester comes out with just a few moist crumbs.
  7. Remove from oven and cool on a wire rack 5 to 10 minutes
  8. Un~mold Bundt cake onto a wire rack with parchment or waxed paper underneath to catch any dripping.
  9. Using a skewer, pierce the cake in several places over the top of the cake. Heat 4 Tablespoons heavy whipping cream and 2 Tablespoons Amarula Liqueur just until warm ~ slowly pour over the cake and allow to cool completely.
GANACHE AND ASSEMBLY
  1. Once the cake has completely cooled, Combine the chopped milk chocolate, 1 Tablespoon heavy whipping cream and 2 Tablespoons Amarula Liqueur in a microwave~safe bowl. Heat in microwave on 75% power in 20 second intervals, stirring in between until completely smooth and melted. Pour over cake, followed by sprinkling the chopped pecans over the top of the cake; and dust with icing sugar, if desired.
Recipe Notes

Total  Trivia:

The United States has over 175 days related to awareness of food or drink.  None of these are federal holidays.

THE AFRICAN LEGEND
Storytelling has always been central to African life. The Marula tree, as the source of several fascinating legends, has become a sacred and intricate part of ancient African culture. Locals have revered these trees for centuries and refer to them fondly by various names.

Because elephants travel for miles to feast on the wild fruit, locals call it ‘The Elephant Tree’. African folklore also refers to it as ‘The Marriage Tree’. Apart from making a beautifully natural wedding canopy, it’s also said to have aphrodisiac properties and features in tribal fertility rites. The ripening of the Marula fruit in summer coincides with great celebrations in many parts of Southern Africa. In Swaziland, for example, the annual Marula Festival is celebrated at the king’s royal residence, sustaining the belief that the Marula fruit is fit for kings and queens.

Like the elephants, the Marula trees are protected under South African law. They are a key part of African heritage and may not be farmed for commerce. The fruit however is sold in a variety of natural products, Amarula of course being one of them.

Amarula {my new obsession} is a cream liqueur from South Africa. It is made with sugar, cream and the fruit of the African marula tree (Sclerocarya birrea) which is also locally called the Elephant tree or the Marriage Tree. It has an alcohol content of 17% by volume. It has had some success at international spirit ratings competitions, winning a gold medal at the 2006 San Francisco World Spirits Competition.

History:

Amarula was first marketed by Southern Liqueur Company of South Africa (the current trademark owners and wholly owned subsidiary of Distell Group Limited) as a liqueur in September 1989, the Amarula spirit having been launched in 1983.  It has the taste of slightly fruity caramel.

Distribution:

Amarula has had particular success in Brazil [and in Chandler, Arizona ] just kidding {not really}. Recently, Amarula has attempted to break into the American market.

Elephant-associated marketing:

Elephants enjoy eating the fruit of the marula tree. Because of the marula tree's association with elephants, the distiller has made them its symbol and supports elephant conservation efforts, co-funding the Amarula Elephant Research Programme at the University of Natal, Durban.   For marketing efforts it produces elephant-themed collectible items.

Just once a year, the Marula trees bear fruit. The elephants are drawn by the exotic scent and travel for miles to get a taste. That’s when we know it’s time to hand-harvest the ripe, yellow fruit and begin the two-year process that brings the unique taste of Amarula to the world.  The elephants get a little drunk from it and once you try it, you’ll see for yourself why they travel so far to enjoy it to the fullest.  There are videos of the elephants consuming the fruit and staggering around in a bit of drunken stupor.  None have been “carded” to my knowledge.

~ ~ ~ WIKIPEDIA {mostly} 🐝💜

* use any Cream Liqueur if Amarula is unavailable. I had to special order mine and picked it up the next day. According to the internet, it was only available by order and the one store had just a few bottles in stock kept in the back.  Now that I have tasted it, and really enjoyed it, I hope to expand my number of Amarula recipes.  Apparently, it can be used in lots of different recipes.  I’m going to do a little R & D of my own to develop a new recipe using this delightful cream liqueur.  Look for it in the upcoming weeks.

Well, got her mixed and in the oven.  This cake is quite simple to pull together and tasting the batter, I can’t wait to dive in.  As an aside, caramel essence tastes about as good as vanilla right out of the bottle.  I’m certain it will do the desired job on the final cake flavor though.

adapted. Fromwww. withablast.net

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OREO BIRTHDAY CAKE AND OREO FROSTING

If you’re looking to bake something special for an Oreo loving friend or relative, look no further. This cake is delicious enough for special occasions, a party or just a regular after dinner treat. It fulfills all cookies and cream desires.

This cake comes together Lickity~split.  It is not just easy but very tasty as well.  Apparently, Oreos should be in their own food group.  No matter how you add them, they just make everything better.  I am particularly fond of the suggestion to spear them in the middle of the icing with your fork before dunking in cold milk, warm tea or hot coffee.  All are fantastically tasty.  Don’t leave them submerged for too long,  only a short time before turning them into Oreo mush.  Still tasty, but hard to dig up even with a  spoon.

This particular dessert was made to celebrate a friend’s birthday.  I do not usually start my recipes with a cake mix, but after all the additions, this morsel does not feel or taste like it came from a box.

OREO BIRTHDAY CAKE AND OREO FROSTING
Print Recipe
This cake has a very nice texture and weight. Not the usual air~filled cake mix. It's easy, all ingredients are readily available and comes together quickly and easily. The taste and texture are about perfect. The only problem now is just self~control. It is just so darned good, " a little more " is what you want after eating your serving. It's for a party, enjoy.
Servings Prep Time
1 2 layer cake or, 36 cupcakes 15 Minutes
Cook Time Passive Time
30 Minutes 24 Hours
Servings Prep Time
1 2 layer cake or, 36 cupcakes 15 Minutes
Cook Time Passive Time
30 Minutes 24 Hours
OREO BIRTHDAY CAKE AND OREO FROSTING
Print Recipe
This cake has a very nice texture and weight. Not the usual air~filled cake mix. It's easy, all ingredients are readily available and comes together quickly and easily. The taste and texture are about perfect. The only problem now is just self~control. It is just so darned good, " a little more " is what you want after eating your serving. It's for a party, enjoy.
Servings Prep Time
1 2 layer cake or, 36 cupcakes 15 Minutes
Cook Time Passive Time
30 Minutes 24 Hours
Servings Prep Time
1 2 layer cake or, 36 cupcakes 15 Minutes
Cook Time Passive Time
30 Minutes 24 Hours
Ingredients
Servings: 2 layer cake or, 36 cupcakes
Instructions
FOR THE TWO LAYER CAKE OR 36 CUPCAKES
  1. Preheat oven to 350°F, prepare cake pans by using cake release or prepare cupcake pan with cake release, cupcake liners and lightly "paint" the inside of the wrappers as well. Set aside. Crush 10 Oreos in your food processor till a little chunky.
  2. In your stand mixer, combine white cake mix, flour, sugar and salt
  3. Add milk and scrape down the sides of the bowl.
  4. Add eggs one at a time, stir well before adding the other egg. Add icing sugar or heavy cream, 1 Tablespoon at a time, as needed, to get the desired consistency.
  5. Add crushed cookies and blend well.
  6. Scoop the batter into prepared cake pans or cupcake pan
  7. Bake from 16 minutes to 30 minutes, approximately, depending on your choice of pans. The time will vary according to the pans used. Check frequently after the first 16 minutes and test by using a toothpick inserted into the cakes. You will know they are done when the toothpick comes out easily, with a few moist crumbs; and the cakes are just pulling from the sides of the pans and the centers are firm. After halfway done, rotate the pans for an even bake.
  8. Allow to cool in pans for five minutes then move the cakes to a wire rack to cool completely. I allowed mine to cool overnight in my cake~taker.
  9. Top with Oreo buttercream frosting, and add mini Oreos to decorate.
OREO BUTTERCREAM FROSTING
  1. In a food processor or blender, pulverize 10 Oreos into a fine grind and set aside.
  2. Mix butter together with powdered sugar 1/2 cup at a time until blended.
  3. Add vanilla and heavy cream and mix well.
  4. Add 10 finely crushed Oreos and blend well.
  5. Spread onto cake or pipe onto cupcakes. Adjust the amount of Frosting needed to the whatever your pans call for. This recipe easily frosts 12 cupcakes. If making a two layer cake, double the recipe to make enough for the filling as well.
  6. Top with mini Oreos just to decorate and serve at room temperature.
Recipe Notes

This cake was adapted from mumstheword and I'm glad I stumbled upon it.

I really  enjoyed making this recipe and I'm already thinking about what other cake mixes would adapt as well.  When you find a way to make baking easier without losing its integrity, you just gotta go with the flow.  Thanks mumstheword for this ingenious treatment of a basic cookies and cream recipe, making a box mix taste like it was made from scratch.

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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.

<a href=”http://www.foodlustpeoplelove.com/p/bundtbakers.html” target=”_blank”><img alt=”BundtBakers” border=”0″ src=”https://2.bp.blogspot.com/-XE9bwZnyL9c/UtYEgkZErAI/AAAAAAAAWL4/xg6KeKrZJD0/s1600/BundtBakers+post.png” /></a>

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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THREE CHEESE CHICKEN LASAGNA

After a busy week, it’s nice to be able to throw together an easy yet delicious dinner. You can use fresh chicken breasts, leftover chicken, canned chicken or even rotisserie chicken to make this casserole. Add a little salad and French bread (from your local market at about 4:00 pm every day for hot, right out of the oven bread (in most markets with a bakery.

image

Our children are grown with their own families but I clearly remember the hectic days gone by; working full time, getting the kids from the sitters and trying to get a decent meal on the table while the youngsters were reminding me they were hungry.  Over and over again.

This particular recipe comes from my Daughter~in~law, Jessie.  This would have been perfect for my family on those hectic days.  Back then, I often did a lot of cooking on Sunday  to help me put a good dinner together as quickly as possible during the week.  I would have cooked the chicken and par~cooked the pasta noodles ahead of time.  Remember to take the frozen spinach out of the freezer so you can drain it very well at dinner time.  If you do forget to take it out early enough, you always have the  ever popular microwave.  Just let it cool down before squeezing the juice out of it.

I believe that even though this “lasagna” contains vegetables, kids would still eat it.  My granddaughters love it.  It’s loaded with lots of creamy, gooey cheese, the Italian trademark, pasta and a white sauce.  Yum!

Give this one a try and I hope you’ll enjoy it as much as we do.

THREE CHEESE CHICKEN LASAGNA
Print Recipe
Very simple but delicious lasagna. Really good recipe for that homemade dinner in a hurry using poached or baked, fresh, leftover, canned or rotisserie chicken.
Servings Prep Time
6 People 30 ~ 60 Minutes
Cook Time Passive Time
60 Minutes, approximately 10 Minutes to set up
Servings Prep Time
6 People 30 ~ 60 Minutes
Cook Time Passive Time
60 Minutes, approximately 10 Minutes to set up
THREE CHEESE CHICKEN LASAGNA
Print Recipe
Very simple but delicious lasagna. Really good recipe for that homemade dinner in a hurry using poached or baked, fresh, leftover, canned or rotisserie chicken.
Servings Prep Time
6 People 30 ~ 60 Minutes
Cook Time Passive Time
60 Minutes, approximately 10 Minutes to set up
Servings Prep Time
6 People 30 ~ 60 Minutes
Cook Time Passive Time
60 Minutes, approximately 10 Minutes to set up
Ingredients
Servings: People
Instructions
  1. In a covered skillet, poach chicken on medium heat using half the butter and garlic salt in the chicken broth or stock.
  2. Drain most of the liquid and set aside to cool
  3. When cooled, Shred chicken into bite~sized pieces
  4. Use the rest of the butter to sauté the onion for about five 5 minutes
  5. Combine the sautéed onion, sour cream, milk and very well~drained spinach to make a sauce
  6. Add 3/4 of the sauce to the shredded chicken, add salt and pepper to taste
  7. In a lightly buttered casserole dish, spoon a small amount of the plain sauce spread evenly over the dish
  8. Layer partially cooked lasagna noodles, and a layer of chicken mixture
  9. Add a layer of mozzarella and jack cheese, along with a good sprinkling of Parmesan cheese
  10. Repeat layering until you have three 3 ~ 4 layers of lasagna
  11. Pour the remaining plain sauce and the rest of the cheese mixture on top and sprinkle with paprika
  12. Bake at 350 degrees for 45 to 60 minutes
Recipe Notes

Whether you have the luxury of making a meal from start to finish or using pre~cooked ingredients, this is a snap to put together and frankly, is good enough for company.  Get the casserole together early in the day and spend your time visiting rather than spending the whole time in the kitchen, away from your guests.  Adding a quick salad and fresh bread turns a simple casserole into an inviting meal.  💜

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