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



Bundt Cake Saturday!

Morning: freeeeeezing
Mood: rosy
Music: old-skool Indigo Girls

Yeah, so I'm sitting here listening to the "Best of" Indigo Girls and it feels like the aural equivalent of wrapping up in a big ratty cozy old blanket and curling up by the tree drinking hot chocolate with serious amounts of marshmallows melting in it.  While wearing sweatpants.  In front of a fireplace.  I'd forgotten how comfortable and tight their harmonies are.  I could wail along to these chestnuts on perpetual repeat.

Tried to hook it up with a somewhat-holiday-inspired recipe today, since it's really the last Saturday before Christmas.  And after doing a little research, I managed a melange of a few recipes that I think will sufficiently echo the feeling of the season.  So, pour yourself a hot brandy and let's make a

CHERRY EGGNOG BUNDT CAKE

Mmm, yes.  I'm not so much for eggnog, but you know, when in Rome; and it's definitely that time of year.  So I picked some up yesterday, figured out how to throw in some extra rum and spices and whatnot, and added some fruit flavor to the recipe.  It's somewhat cobbled together, but it's in the oven by now and everything's looking fine, so we'll go with it.

INGREDIENTS

1 (18 ounce) box yellow cake mix
1 box instant vanilla pudding 
1/2 cup vegetable oil 
2 eggs 
1 1/2 cups eggnog 
1 teaspoon nutmeg
2 teaspoons rum extract
1 can cherry pie filling

Preheat oven to 350 degrees.  Grease and flour your bundt pan.  Combine dry cake mix with required oil, eggs, eggnog, nutmeg, and rum extract.  Mix for several minutes; pour half of the batter into the greased pan, top with a layer of cherry pie filling, and cover with remaining batter.  Bake for approx. 1 hour; remove and cool on a wire rack before turning out to cool completely.

I baked this in the spiral heritage pan, so am just going to make an eggnog glaze to emphasize the shape.  Your glaze looks like this:

2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
1 teaspoon rum extract
3 tablespoons eggnog

Just combine in a medium bowl and drizzle on top of cooled cake.  Sprinkle with a little more confectioner's sugar for a snowy feel. I sprinkled a handful of chopped dates and dried cherries on top for effect, and added a few sprigs of lunaria and eucalyptus, as well.

And there's yer holiday cake.  Cheers.

Recipe courtesy (in part) this cooking message board.

Comments

Matt said…
In a related story, I couldn't find the second disc of "1200 Curfews," despite the fact that Sarah and I EACH own a copy, and so had to pay $.99 for a fresh copy of "River."

Just, uh, lettin' you know.
Mariah said…
I miss your blog. :(

Please update so I have something cool to read.

(I know you can't really right now, but I did want you to know that disappointment fills my heart when I don't have updated blogs to read, which must show how much I like them...)

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