Saturday, October 4, 2008

Raw, adjective: 10. not diluted, as alcoholic spirits: raw whiskey.



Bundt Cake Saturday!

Morning: drizzly
Mood: heavy-lidded
Music: Faure

Ok, then!  

Rainy Saturday morning here, and the neighbors have moved out, which means peace and quiet and no whiny girl wailing American Idol-style upstairs.  And there's atonal minor action on the stereo, and my kitchen smells like baking vodka, and my coffee cup is full.  There are worse ways to spend a lazy morning.

Today we have a Flour-y Ode to Sarah Palin.  Not gonna lie; this morning's cake is a redux, as I made a similar one Thursday for the little VP debate gathering we had at my house.  But it did go over well, and it's so damn appropriate right now that I couldn't help but give it another shot, this time with a different glaze and perhaps a little more kahlua.

Feeling efficient today, so let's get right to the action.  So in honor of Sarah Palin's foreign policy experience (or lack thereof), I give you an honest-to-goodness ("Say it ain't so, Joe!")

BLACK RUSSIAN BUNDT CAKE

Yes, "Black Russian" as in that dangerous cocktail, as in kahlua and vodka, as in "I can see Russia from my house."  Yep.  It's easy, it's fast, and it's alcoholically delicious.  So let's get on with it.

INGREDIENTS

1 (18.25-ounce) package yellow cake mix
1 (5.9-ounce) package instant chocolate pudding
4 large eggs
1/2 cup granulated sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee liqueur
3/4 cup water

Preheat oven to 350*F (175*C). Grease and flour a 9 to 10-inch bundt pan; set aside.
In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur and water. Beat with electric mixer for four minutes. Pour batter into prepared bundt pan.  Bake for 50 minutes, or until wooden pick inserted in center of cake comes out clean. Cool on a wire rack for 15 minutes; remove from pan.

This really is an easy one.  Both times, I've found that it takes a bit longer to bake, though.  So don't be surprised if it's in the oven for close to an hour.

When I made it on Thursday, I whipped up some cheesy red-white-and-blue icing and sprinkled it with silver edible glitter.  The icing made a nice contrast to the strong flavor of the cake.  Today I've decided to do a kahlua glaze instead.  It's super-easy:

KAHLUA GLAZE

Combine 1/4 cup coffee liqueur and 1/2 cup powdered sugar.  Place cake on serving plate. Poke cake with the tines of a long fork. Spoon glaze over cake and dust with remaining 1/2 cup powdered sugar.

Simple, basic, doesn't distract from the pretty spiral shape of the heritage pan.  Get in there.


Recipe courtesy www.cooksrecipes.com

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