In a nod to New England in their bid for the Super Title, I give you Mini Whoopie Pies!
The Whoopie Pie is the the official state treat of Maine, and considered a New England classic. Also know as black moons, gobs, or black and whites, whatever their name, they are in the words of Rachael Ray…yum-o!Continue reading “Mini Whoopie Pies”
Memorial day is right around the corner……OMG…… what to take along? Vanilla Rum Bundt Cake !
I think bundt cakes are the bomb! I have made numerous bundt cakes for What the Forks For Dinner? Look around the site and try them all……
What makes them so great?? Well…..they are easy to make, easy to bake, they either need no frosting, or are good to go with a quick glaze.
With Memorial Day comes the start of summer. And the start of summer is the start of cookouts, potluck, and picnics. No matter the occasion, everyone wants dessert…..be the dessert Queen……..or King and bring a bundt cake.
Vanilla Rum Bundt cake is perfect to take to your Memorial Day party, picnic, cookout……
Moist cake studded with flecks of vanilla bean, and flavored with rum. I used white rum but you could try a flavored rum for that extra kick.
There’s a pretty steep price difference between vanilla extract and a whole vanilla bean — pod and all. In many cases where vanilla is called for, opting for the less expensive of the two is a wise choice. Vanilla beans would be wasted say in a batch of chocolate chip cookies, but in homemade ice cream, real vanilla beans make a world of difference.
But, here are times that the pretty black specs and flavor of vanilla beans are worth the splurge…….like Vanilla Rum Bundt Cake.
Vanilla beans also makes for a pretty Buttered Rum Glaze. Rich creamy butter, flavored with rum and those little specs of vanilla bean are melted together and then cooled. Add some powdered sugar and you have a glaze thats not only pretty, but super yummy!
For your next summer event, take along Vanilla Rum Bundt Cake and be speck-tacular!!
Grease and lightly flour a 10-inch fluted tube pan; set aside.
In a small bowl whisk together flour and baking powder.
In another small bowl combine milk and rum.
Using the tip of a sharp knife, scrape out seeds from vanilla bean. Stir vanilla seeds into milk mixture; set aside.
In a large mixing bowl of an electric mixer or stand mixer on medium to high speed beat butter for 30 seconds.
Gradually add granulated sugar and brown sugar, and beat for about 10 minutes , until light and fluffy.
Add eggs and egg yolk; beat for 1 minute.
Alternately add flour mixture and milk mixture to butter mixture, on low speed just until combined.
Pour batter into the prepared pan, and spread evenly.
Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan for about 10 minutes. Remove cake from pan; cool completely on wire rack. Frost with Buttered Rum Glaze
To Make Glaze
In a small saucepan, heat the butter until melted. Add the rum, vanilla, and scrapping from vanilla bean. Cook over medium heat for about 3-5 minutes.
Remove the buttered rum from the heat and allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.
Pistachio Pudding Bundt Cake the perfect springtime desert.
I must confess, I am a new pistachio lover. I guess I had never really tried them…..they seemed like a lot of work and they were green……I wasn’t too sure about a green nut!
Well, surprise, surprise ……they are awesome!! Fresh out of the shell, they complement sweet or savory dishes,I even tried salt and pepper flavored ones, in the words of Rachael Ray…….yummo!!!
The light green color of this bundt from Pinterest caught my eye. I remember with fondness when ‘Watergate” salad, then cake were popular. I was a Senior in High School when the Watergate Scandal broke.
The Jello Company had just introduced Pistachio pudding, and created a recipe using their new product, called Pistachio Pineapple Salad. Everyone was taking this new salad to parties and rumor has it that the name Watergate Salad, stuck was because it was full of marshmallows, bananas, and nuts and covered with fluff…..just like the Nixon administration.
The cake was made even more popular by being named Watergate Cake with Cover up Icing. The scandal, as all scandals do became the stuff of memories, but he cake has endured.
This cake is not a Watergate cake, it more of a crumb bundt cake. A scratch cake with pistachio pudding. I never was very good a homemade cakes in the past but have developed a late life talent…….you can teach an old dog new tricks!
The cake is simple to put together and bake, due in part to the bakers best friend……the bundt pan. I currently have two bundt pans and will continue to buy different shapes. I love the contours that they create.
OK, so the secret to getting that perfect eye-catching visual of a bundt cake are:
Make sure to spray or brush the pan with non stick spray, or butter. Make sure you get in every nook and cranny. If you hold the pan to the light you can see that sheen that the coating gives you will be in business. If you see any dry spot make sure to get them covered.
Sprinkle the coated pan with flour, or cocoa if you are making a chocolate bundt. Again making sure to get the flour in all the nooks and crannies. Just keep tilting and tapping the pan. Don’t try to use your fingers or you will pull off the coating.
Be sure to tap out any excess flour.
Fill the pan and bake. Allow the cake to cool for 15 minutes on a wire rack before attempting to un-mold.
To un-mold, run a butter knife around the edge of the pan and the tube in the middle. Don’t push the knife down the sides or you will ruin the pans effect.
Place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tight to the pan. You might need to jiggle or tap the pan to remove the cake. You will feel when it gives.
Then ta-da you have the perfect bundt cake!
Frosting of bundt cake…… needs to be a glaze. First its easy, and second you need no cake decorating skills needed!
For this cake, what else but a pistachio glaze and why not add a bit of that pistachio pudding to give it that green hint. Mix the pudding mix, and please use instant not the cooked pudding mix, with the water before adding to the powdered sugar. It makes for a smoother glaze. The recipe for the glaze can be tweaked to the consistency you desire.
Give the glaze a couple of minute to set up before garnishing with the pistachios or they will run down the side of the cake with the glaze. Your garnish with be a border if you do not wait!
Pistachio Pudding Bundt Cake would make a great Easter cake with its light green color and the pretty visual of your bundt pan.
Or may throw a 70’s Watergate Party ……..for a blast form the past.
Either way enjoy this easy, pretty, Pistachio Pudding Bundt Cake!