Raw, adjective: 1. uncooked, as articles of food: a raw carrot.
Bundt Cake Saturday!
And it's an Ellington kind of morning, in every way. There's a saucy, sauntering version of "Dance of the Sugar Plum Fairy" swinging on the stereo right now, and the light's still weak. I dig it. And am feeling pretty ready to get the buried old trumpet out of the closet, mute that sucker and get my lip back. Ellington was such a badass.
Thought we'd do a little December-y recipe this morning, something a little lighter and more simple than last week's heavily-frosted German Chocolate cake. And I wanted to try out the Bavarian mold again. So, inspired by thoughts of sugar plums, I did a little digging for an appropriate recipe, and though I did eventually find a sweet little plum recipe, it gradually morphed into something else equally fruity and particularly seasonal. So let's go ahead and make what I hope is a delicious
GINGER PEAR BUNDT CAKE
Mmm, yeah. The cake is nearly ready to pull out of the oven and I'm liking the way the ginger makes the house smell like gingerbread cookies and Christmastime. It's a good combination of fruit and spice. This is certainly not your frou-frou Martha Stewart version with fresh-cut pears and a hunk of ginger that you bought in Chinatown at dawn. Erm, no. This is more like, what can I make half-asleep that will taste good and not be high-maintenance and sit on my countertop ready to be made with minimum drama? Also known as: lazy. So that's what you're getting.
1 (18.25 ounce) package moist yellow cake mix
1 small package instant vanilla pudding
1 cup vegetable oil
2 (4 ounce) jars organic pear baby food
1 tsp. cinnamon
1/2 tsp. ginger
1 cup raisins (optional)
Preheat oven to 350 degrees. Grease and flour your Bundt pan. Combine the cake mix, pudding, vegetable oil, eggs, pear baby food, and spices. Mix for 2 minutes. Stir in raisins and pour batter into the prepared pan. Bake at 350 degrees for 1 hour.
I didn't expect it to really take an hour to bake, but so far, it's been about 50 minutes. I think instead of sprinkling it with confectioner's sugar as recommended I'm going to make a little brown sugar/ginger glaze for the top.
Combine 1/3 cup brown sugar, 2 T melted butter, 1/4 tsp ginger, and a little water and stir on the burner just until it liquifies. Drizzle the glaze over the cake as it cools. And you're all set.
I had a few rosehips yet on their last legs (this is it already with the rosehips, I promise), so I stuffed a little bouquet in the center of the cake and placed a few dried peony petals around the outside to finish it. Must. Be. Pretty.
(Oh, and in keeping with last week's somewhat creepy German Chocolate martini, I found another alcoholic version of this cake: the Ginger-Pear Martini. Holy syrup.)
Recipe courtesy (in part) divinerecipes.com