Raw, adjective: 1. uncooked, as articles of food: a raw carrot.




Bundt Cake Saturday!

Morning: wet
Mood: cozy
Music: Trumpet Child (thanks, guys)

Aaaaaaand it's November.  And, as if on cue, the winter rains have rolled in.  And it's dark and cool and drippy here in the City, which is probably appropriate, given that 97% of the neighborhood denizens are probably curled up in bed right now sleeping off seriously head-throbbing hangovers.  The combination of Halloween and a Friday night made for a crazy one around these parts.  The new neighbors next door decided to christen the place with a Halloween blow-out.  Good times.

So anyway, we'll do a quick little Halloween cake this morning before moving on toward Thanksgiving harvest flavors.  I found a perfect recipe, a clever combination of charming aesthetics and appropriate name and new ingredients that I've not baked with much before.  So gather up your devil's costume crumpled up in the corner, slip on your horns, and let's make an

ORANGE DEVIL'S FOOD BUNDT CAKE

The recipe is intriguing without being overbearing; prep time was easy and the cake was in the oven within minutes.  The kitchen is filling with the scent of orange now.  V. good.

INGREDIENTS

1 box devil's food cake mix
1 box vanilla instant pudding
1/2 cup water
1/4 cup orange juice
1/2 cup vegetable oil
3 large eggs
1 cup sour cream
1 tbl. orange peel, grated
1 tsp. orange extract
1 cup coconut (optional)

Preheat oven to 350 degrees. Grease and flour your bundt pan.  Blend all ingredients, except coconut, in a large bowl until moistened. Beat on medium speed until well blended, about 3 minutes. Add coconut last, and mix by hand. Pour batter into prepared pan, bake 50-55 minutes or until cake tester inserted into middle comes out clean.  Allow cake to cool on a wire rack for 10 minutes before inverting onto a wire rack.

Easy, right?  I'm not usually a huge fan of fruits combined with chocolate flavors, but a few months ago when I discovered the Lara Bar version of Chocolate Orange, I was pleasantly surprised by how delicious the combination of flavors was.  So I'm thinking this will just be another Lara Bar, on a grander scale, with more frosting, more processing, and less fiber and prana.  Oh well.

(Um, out of some sense of pastor's kid guilty obligation, I feel compelled to point out that not only is Nebraska playing Oklahoma today on the football field, but it's also Reformation Day.  Yeah Martin Luther.  And do not blow it, Cornhuskers.  I will be watching you.)

So the recipe I found recommends an orange glaze, but again, "meh."  Give me a thick cream cheese frosting any day.  I want something cheesy and citrusy and a bright orange color not found in nature.  So in comes the orange extract (1/2 teas to flavor) and in comes the food coloring (play with your combo of red and yellow until you get the color you want).  

Mix lovingly with your cream cheese frosting, lather that stuff on, and sprinkle with grated orange peel (and perhaps a little coconut, as well).  

Now there's your cheesy Halloween devil's food cake.  Perf.

Recipe courtesy www.divinerecipes.com

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