|I really need to find a better way to display cookbook pages if I'm going to keep doing this, don't I?|
Most of the steps for this are almost the same as for the Lemon-Lavender Bundt cake from the other day. There are a few distinct differences.
1) This recipe is very clear that you need to sift your dry ingredients. I honestly don't know the last time I sifted my flour, but I did it this time, just to be safe.
|Do not tell my junior high Home Ec teacher that I washed the sifter out in the sink afterward. I remember her specifically telling us that it would make the flour gummy and you'd never get it clean again.|
|At any rate, I ended up with this kind of Devil's Tower-looking mass of brown sugar-y goodness in my prep bowl.|
This batter was a little closer to a standard cake batter than the last pound cake was, but you can still see that it didn't just go all runny when I put it into the pan.
Because this pan is fairly easy to get around in (sorry, you'll have to scroll down to the "after" photo to see the actual pan), I used my margarine wrapper to grease it, and then coated it with flour. I didn't use the "butter and sugar" method that I used last time, because this cake was going to get a liquid glaze, so the crunchy sugar exterior would just melt.
|Oh - the astute among you will notice that this is not a Bundt pan. It's a tube pan (with a removable fluted base). Let's not mention that to the people whom we told we were going to bring multiple Bundt cakes for their party...|
After some cooling time followed by my usual prayers and finger burns, the cake came out of the pan looking pretty awesome, even if it wasn't technically a Bundt.
|It's good to go when it becomes clear, because that means all the sugar has dissolved.|
|If you look closely, you can see the light coming through around the edge of the pan in the background. That's because it's a removable-bottom pan, and I had taken it apart as I was removing the cake.|
|You can see how the sugar in the glaze has started to recrystallize, lending a really nice outer "shell" to the cake when you cut into it.|
- The texture was a little denser than I expected (considering the liquid nature of the batter)
- You do not want to use expensive Bourbon in this, because the flavor is probably going to get lost in the sugars
- The booze does not have a chance to "cook out" because the glaze isn't ever cooked - so you probably don't want to serve this to any kids.
Tune in next week for a Bundt cake that will help you dispose of some of the extra apples you have after going out apple picking this fall.
Reminder: I'm on the lookout for recipes you want me to work with and post about. Whether they are something you've never tried because you want to see how it turns out, first; or something that you had a flop with and want to see if it was just you; let me know, and I'll whip it up and see what happens!