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

Bundt Cake Saturday!

Morning: sunny
Mood: sunny
Music: The Killers

Hello and good morning.  Feeling a little baking-skittish after last week's strawberry debacle.  Yesterday Anna surprised me with a little early birthday action - a big box just delivered from UPS that held within it a heavy-duty grey Nordicware "Elegant Heart" pan.  It's pretty fantastic.  Thanks, Anna.  So thoughtful.

I'd already set aside an easy recipe for today.  Feeling more cautious after trying a little too hard to be creative last week, so we'll do something light and easy and fairly harmless.  I don't know if it's the longer days, or the welcome sunshine after a week of rain and wind, but I'm really feeling spring coming on, and this recipe seems like a good light introduction to the season, a little harbinger of good things to come.  So let's get on with it and make a heart-shaped


Matt's Bundt Cake Bliss provided a quick reliable recipe this time around.  I switched up a few things, but having learned my lesson last week, didn't go overboard.  Hadn't baked with poppy seeds in a long, long time, so I enjoyed hitting up the spice aisle and stocking up.  That combination of lemon and poppy seed always does well.  We'll pull out the Meyer Lemon fondant glaze from Jay and Sylvia to finish it off.


1/4 cup poppy seeds
1/4 cup milk
1 box lemon cake mix
2 small boxes lemon instant pudding
1 cup water
1/2 cup vegetable oil
4 eggs
1 tsp. vanilla
1/2 cup sour cream or lemon yogurt

Preheat oven to 350 degrees; grease and flour your heart-shaped pan.  Soak poppy seeds in milk and set aside.  Stir together cake mix and pudding mix in large bowl, making sure to break up any clumps.  Make a well in the center of the floury mixture and pour in water, oil, eggs and vanilla.  Beat on medium speed for 4 minutes.  Blend in poppy seed mixture and yogurt.  Pour batter into the prepared pan.  Bake for 45 minutes, or until toothpick comes out clean.  Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

I just pulled the cake out of the oven and it's lovely, really perfect.  Kitchen smells great, fresh.  I feel like this would be a good breakfast or brunch cake.  Super easy.  We'll let it cool and then add the fondant glaze.

I whisked and drizzled the quick fondant, and realized the cake needed a little something more to finish.  So I turned to my pantry, which offered up a few dried cranberries and cherries.  Perfect.  I sprinkled the dried cranberries over the finished cake and into the drizzled fondant. It has a decidedly "rose petal" kind of effect.  I really love it.

Now that's more like it!  I think the mojo's back.  Cheers.

[And those would be poppies above, naturally.]


Anonymous said…
Bundt Cake Bliss Rules! Happy Birthday Rachel Meyer!
-Matt A

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