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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#ISW SCONE WEEK 2017 CLASSIC SNICKERS SCONES

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

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

#ISW 2017 CLASSIC SNICKERS SCONES
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These are light, tender and fabulous. They looked quite lovely in the presentation box. They came together quickly and although grating frozen butter was a bit of a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. I'm going to try to use my food processor to grate the butter. A bit more to clean up after but it would certainly streamline preparing the scones for the oven. The glaze is so tasty I was tempted to eat it right out of the bowl. I highly recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
#ISW 2017 CLASSIC SNICKERS SCONES
Print Recipe
These are light, tender and fabulous. They looked quite lovely in the presentation box. They came together quickly and although grating frozen butter was a bit of a nuisance, it made a world of difference. I think I'll continue using this technique for all my future scones. I'm going to try to use my food processor to grate the butter. A bit more to clean up after but it would certainly streamline preparing the scones for the oven. The glaze is so tasty I was tempted to eat it right out of the bowl. I highly recommend giving these a try, they are well worth the small effort they require.
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Servings Prep Time
20 Mini Scones 20 Minutes {approximately}
Cook Time Passive Time
20 Minutes 40 really long Minutes
Ingredients
Classic Snickers Scones
Milk Chocolate Glaze
  • 4 Ounces Milk chocolate Chopped
  • 1/2 Teaspoon Shortening I used solid coconut oil.
  • snickers Finely chopped for decoration and just an excuse to add more candy bar
Servings: Mini Scones
Instructions
  1. Preheat oven to 450º F and line a cookie sheet with parchment or use a silpat mat
  2. Stir together the flour, sugar, baking powder, baking soda and salt.
  3. Grate the frozen butter on the large holes of a box grater. I tried this method last year, and it worked like a dream. Mix the flour and frozen butter with your fingers until well combined and crumbly.
  4. Whisk together the egg, buttermilk and Vanilla Bean Paste. Pour into the flour/butter mixture and stir until, until combined. The dough should look very shaggy.. Fold in the frozen, chopped Snickers.
  5. Place tablespoons of the shaggy dough into a prepared scone pan. Mine is a mini scone pan I'm particularly fond of.
  6. If any Snickers are poking out of the dough, poke them back in to avoid the caramel oozing and burning while baking.
  7. Bake for 15 to 20 minutes, until golden. After 10 minutes, switch the scone pan around so the front becomes the back. Remove from baking sheet or pan and allow to cool on a wire cooling rack.
  8. While the scones are cooling, make the glaze. Melt the chopped milk chocolate and coconut oil (solid) in the microwave on 50% power for 30 second intervals. Stir after each interval, until melted. Drizzle lavishly delicious glaze over baked scones. Sprinkle finely chopped, frozen, Snickers over the milk chocolate glaze. [sheer perfection}. Even though they are a gift, I'm going to snatch a couple for my evening tea. Can't wait.
Recipe Notes

I have  always been a fan of Snickers candy bars but when they started producing  them with different nuts, I just about lost it.  My personal choice is still Almond Snickers but I'm crazy about this candy bar in any flavor.  There is no better way to enjoy them when baked into a light, flakey scone..  They are after all "a bit of Heaven in your hand" (to quote a very bright gal, me).  This recipe gave me 20 mini scones plus an additional four on a baking sheet.  They are so rich and delectable that a mini scone is just right to satisfy, but, two are just that much tastier.🐝💜

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

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

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

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

The difference in pronunciation is alluded to in a poem:

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

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

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

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