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

Bundt Cake Saturday!

Morning: chilly (er, it's January)
Mood: tired
Music: Ben Harper

And here we are. Brief hiatus in the last few weeks to make way for traveling and holidays and moonshine. It felt a little funny to wake up this morning and dig out the old baking tools after being away for awhile.

What began last summer as an ironic bizarro little arts-and-crafts project of a sort has officially taken on a life of its own, at least according to the spoils of this Christmas season. You'd have thunk it was bundt-themed, the way that so many of the people in my life graced me with baking materials of the sort you didn't even know existed. Let's just say I am good to go on creative new recipes, pans and mixes for a few weeks, at least. Thanks to all you sweeties who so thoughtfully shopped on behalf of the bundts. You've ensured that there will be nerdy baked goods to come.

Jay and Sylvia surprised me with a big bag of goodies before they left for the French Riviera (poor things), and this morning I'm making one of their recipes to celebrate their return. It's fresh and light and fruity, a nice alternative to the heavy cakes we've been scarfing down in the holiday season. It should suffice as a decent "cheat" for all of yous who are committed ("were" committed?) to some type of healthy New Year's resolution. So let's make a


Mmm, yeah. Those of you who know me outside the one dimension that is this silly blog know that that name has a charming little affinity of its own. I've been meaning to bake with these local lemons for some time, and after having pleasant success with raspberries in the last month, decided to experiment with a few blackberries for aesthetics and flavor.

I took the Williams-Sonoma recipe and tweaked it a bit, adding a few of my own ingredients. This is what we ended up with.


1 package Wms-Sonoma Meyer Lemon Pound Cake mix
2 small packages instant pudding (I used one vanilla, one cheesecake flavor)
1 stick (8 tbs) unsalted butter, melted
1 cup lemon yogurt
3 eggs
1/2 cup water
1 teas. vanilla
10 oz. fresh or frozen organic blackberries

And that's it. Grease and flour your bundt pan; preheat the oven to 350 degrees. Blend the dry ingredients first and then fold in the wet; beat well for 2 or 3 minutes. Thaw your blackberries, if frozen, and stir in to batter gently, taking care not to break up the berries. Pour into pan and bake for 45-50 minutes, removing from the oven when the toothpick comes out clean. Cool for 10 minutes on a wire rack and then invert and cool fully before icing.

Jay and Sylvia also gave me a great Meyer Lemon fondant glaze, which I thought I'd use to top the cake, in keeping with trying to go for a lighter feel this week. It's easy; just add water to the mix, whisk and drizzle on top of the cake. I saved back a few fresh blackberries, adding those in a pile in the center to finish.

Not a bad start to 2009. Enjoy for breakfast or dessert or anything in between.


Anonymous said…
Yay, Bundy Cake Saturdays!!! Boo, back to work Mondays! :(

Popular Posts