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#BUNDTBAKERS HARVEY WALLBANGER BUNDT CAKE

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

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

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

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

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

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

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

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

 

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

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

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

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

~Wikipedia

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

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

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

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

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You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
<ul>

The minute I saw this coffee cake, I just had to make it and enjoy at least a few bites.  I adore poppyseeds!  Whether in a sweet or savory recipe, I’m on board.  A special note of appreciation to Felice Geoghegan of That’s Left Are The Crumbs for this unique theme.  I didn’t realize how many cakes use yeast in the recipe.  It was a lot of fun researching this theme and finding the perfect recipe.  I also want to thank The Spruce for this unique and yummy recipe.  I changed it a bit and didn’t include the raisins as Mr. B doesn’t like them.  I do like them and I think this would be tastier including the raisins, more orange zest and adding a teaspoon of Vanilla and chopped pecans.  Never enough nuts for me.

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

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

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

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

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

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

IS IT POPPY SEEDS OR POPPYSEEDS?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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#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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#BUNDT BAKERS SOUR CREAM CRANBERRY POUND CAKE ~ CORRECTED

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

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

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

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

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

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

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

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

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

Wisconsin

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

~Wikipedia

BundtBakers

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

 

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#BUNDTBAKERS FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE

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

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

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

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

NATIONAL BUNDT DAY ~ NOVEMBER 15

Bundt Cake

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

Etymology:

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

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

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

Design

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

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

Rise to Popularity:

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

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

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

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

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

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

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ROBERT E. LEE BUNDT CAKE

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

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

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

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

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

JONATHAN HORN
01.15.15 3:45 AM ET

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

 

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

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

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

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

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

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

Robert E. Lee Cake:

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

General Robert E Lee Cake:

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

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

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

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

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

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

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

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

Paste link here

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

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ALMOND SNICKERS SCONES

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

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

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

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

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WESTERN SKILLET RICE

This is an easy, inexpensive and tasty dinner that can be assembled, placed in a casserole and finished in a 350ºF oven at a later time in the day. Add salad, bread and your dinner is table~ready.

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Every now and then we all need a quick, easy but still tasty dinner.  This is just one of those recipes.  You can also prepare it up to the addition of the cheese, put it in a casserole dish, top with cheese and when ready, put it in a 350ºF oven to finish.  This takes about 20 minutes.  Fast, easy, inexpensive, tasty and can be made ahead.

WESTERN SKILLET RICE
Print Recipe
This is a one~pot dish that can be prepared early in the day and finished in a casserole dish. It's also, easy and tasty. If you add the peas, there's your vegetables. Add a salad, some homemade bread {in the machine} and dinner is ready to eat.
Servings Prep Time
4 People 25 Minutes
Cook Time Passive Time
30 Minutes in oven 5 Minutes
Servings Prep Time
4 People 25 Minutes
Cook Time Passive Time
30 Minutes in oven 5 Minutes
WESTERN SKILLET RICE
Print Recipe
This is a one~pot dish that can be prepared early in the day and finished in a casserole dish. It's also, easy and tasty. If you add the peas, there's your vegetables. Add a salad, some homemade bread {in the machine} and dinner is ready to eat.
Servings Prep Time
4 People 25 Minutes
Cook Time Passive Time
30 Minutes in oven 5 Minutes
Servings Prep Time
4 People 25 Minutes
Cook Time Passive Time
30 Minutes in oven 5 Minutes
Ingredients
Servings: People
Instructions
  1. Brown hamburger, drain
  2. Stir in soup mix, stock, rice, tomatoes and peas, if using
  3. Cover and simmer for about 45 minutes or until the RICE is done
  4. Top with Parmesan cheese, return lid for about 5 minutes to let the cheese melt. Serve.
  5. Or; place in casserole add cheese and finish later in the day, in the oven.
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#BUNDTBAKERS TUNNEL OF FUDGE BUNDT CAKE

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

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

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

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

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

THE ORIGINAL RECIPE:

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

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

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

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

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

REVISED  RECIPE FOR TUNNEL OF FUDGE BUNDT CAKE FROM PILLSBURY

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

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

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

Start heating oven to 350 F / 175 C.

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

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

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

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

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

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

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

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

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

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

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

 

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WHAT´S THE DIFFERENCE? CAKE FLOUR, PASTRY FLOUR, ALL~PURPOSE FLOUR AND BREAD FLOUR

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If you make bread every weekend or have an obsession with cakes, it makes sense to keep specific flours for those recipes on-hand. But what about the rest of us? Is there such a big difference between these flours or can all-purpose flour really be used for all purposes?!

First, what’s actually the same about all these flours is that they are made from wheat. What makes them different is how they’re milled, what kind of wheat they’re made from, and even what time of year the wheat was harvested. But what it really all boils down to is protein content.

Protein content is directly related to how much gluten can be formed using that particular flour. Gluten helps create structure and determine texture in your final baked good. Flours with low protein contents will generate less gluten and flours with high protein content will create more.

To get the light and airy structure of cakes, you want a flour with very little protein. But to form the dense chewy structure of bread, you want a flour with a lot of protein so that you can create as much gluten as possible.

Here is the approximate protein content of all the common types of flour:

Bread Flour: 14 – 16%
All-Purpose (AP) Flour: 10 – 12%
Pastry Flour: 9%
Cake Flour: 7-8%

The exact protein content varies by brand, by region, and also by country. However, the name given to the flour is usually an indication of how it’s intended to be used. If you’re having trouble with a recipe written by someone in another country, try to figure out the protein content of the flour they’re using and then find your local equivalent.

Substituting flours with different protein contents can get a little tricky. For most intents and purposes, you’re safe using pastry and cake flour interchangeably. You can also generally use AP flour for either pastry or bread flour.

If all you have is AP flour, you can approximate cake and pastry flour by adding 2 tablespoons of corn starch to a scant cup of AP flour. Likewise, you can bump up a flour’s protein content (and it’s gluten potential) by adding a few tablespoons of vital wheat gluten.

What flours do you keep stocked in your pantry?

Related: Kitchen Storage: The Best Place to Keep Flour

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