with rainy days during hot months is that you´re either dressed for the rain or
dressed for the very warm day. So you either get wet or very cranky due to an
overload of clothes. I probably choose the worst of both worlds, overdressed and not a drop of water, since it stopped raining shortly after I left my house.
complicated issues today. So bear with me while I tell you about this bundt
marvel I baked.
for this month´s Bundt a Month is booze. Let´s say it´s my favorite theme by
far. I love booze in cakes. Love it in an almost obsessive way. The proof is in
the posts, remember this orange rum cake, or my lovely chocolate kahlua mini bundts, the spiced red wine velvet cake, toasted hazelnut loaf cake, or a late harvest citrus cake. Oh, and the lemon almond cake. Just to name a few.
taking full advantage of my bundt duties this month and will try to bake one
boozy spirit, right?
port makes a chocolate cake incredibly rich and deepens the flavor. The tangy boozy
after taste is absolutely there. It depends a lot if you eat this cake still
warm, like me, because the port hits you immediately. As the days pass it is more of a
lingering flavor after the cake is gone. In my case it doesn´t last long.
and so good. But I accidentally erased the pics. Really? Yes really. But it
will get made again and I will share it because it is worth it. As a plain
chocolate cake, as a chocolate port cake, and as a chocolate sour cream pecan
cake. This recipe is a keeper.
with so many additions and glazes.
is velvety, I´m not kidding, it just melts in your mouth and the batter has a
wonderful shiny, silky look after the last dry ingredients are added.
like a charm, which, let´s face it, is the nightmare when it comes to bundt
cakes. Like hoping your luggage didn´t open while waiting to claim it.
from Baking for all Occasions, by Flo Braker
unsweetened cocoa powder
teaspoons baking soda
unsalted butter, at room tº
cream, at room tº
oven to 350º. Butter or spray a bundt cake pan and coat it with fine dry
bowl, mix cocoa powder with water and port. Reserve.
bowl beat butter and gradually add sugar. Beat until very creamy, about 3
minutes. Add eggs, one at a time, mixing well after each addition. Beat for 1
minutes after the last one is added.
and sour cream to chocolate mixture and mix.
baking soda, powder and salt. Add dry ingredients in three additions to butter
mixture, alternating with chocolate mixture in two additions. Don´t worry if
the batter looks a bit curdled at times.
prepared pan, smooth top and bake for 60 minutes or until a tester comes out
clean. Let cool a few minutes and unmold on a wire rack. Let cool completely.
powdered sugar before serving.
We have the most amazing list of boozy bundts for you:
Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic