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



Bundt Cake Saturday!

Morning: early
Mood: buttery
Music: Over the Rhine

Aaaaaand welcome back to Saturday morning baking charades after some time away.  It's bright and clear and crisp in the City this morning, nothing like the heat from earlier in the week, but spring-like nonetheless.  May Day is around the corner, so I hope you're all busy working on the May baskets you're going to leave at my doorstep next week.  Looking forward to daisy chains and maypoles and shit.

SO let's whip up an easy little cake today.  This is a flavor I've flirted with in the past, but not really found an ideal recipe.  Thanks to Melissa's Nordicware Bundt Entertaining book, I've managed to rely on a basic recipe and weave in a few extra ingredients at the same time.  The cake's in the oven now, about 20 minutes left, so refill your coffee cup, add a hefty splash of butterscotch schnapps and let's make a 

BUTTERSCOTCH RUM BUNDT CAKE

Nothing earth-shaking here; I've been skipping over the butterscotch pudding for these last many months, so this morning it's finally getting its due.  Add a little complementary hard liquor (obvs!) and you'll have a rich, moist breakfast cake, a nice match for your morning joe, if you'd prefer a sugary way to kick-start the day.

INGREDIENTS

1 package yellow cake mix
1 package instant butterscotch pudding mix
1 cup milk
1/2 cup vegetable oil
4 eggs
1 1/2 tsp. rum extract (or the equivalent measure of dark rum)  
1 cup butterscotch morsels

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, pudding mix, milk, oil, eggs and rum extract. Beat on medium speed for 2 minutes. Add butterscotch morsels and stir by hand until well mixed in. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack, and continue to cool completely.

And that's about it.  Easy.  My batter seemed a little runny, so I left it in the oven a good hour or so.  Play it by ear.  You might want to try adding a little yogurt or sour cream next time.

We'll finish it with a butterscotch rum glaze.  Your ingredients look like this:

1/4 cup butter
1/4 cup brown sugar
2 tbl. milk
1 cup powdered sugar
1 tsp. rum extract
Splash butterscotch schnapps (if you have it on hand)

In a saucepan, combine butter, brown sugar and milk. Bring to full boil. Add sugar, extract and schnapps. Beat til smooth. Add more milk if necessary. Drizzle over top of warm cake. 

I saved back a few butterscotch morsels to finish.  Sprinkle those on the cooled cake and you're good to go.  Cheers.

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