Raw, noun: 13. unrefined sugar, oil, etc.



Bundt Cake Saturday!

Morning: fresh
Mood: jazzed
Music: Louis & Ella

Yo, Easter!  So as I write it's actually still very much Good Friday, although apparently the weather here in SF isn't taking cues from Holy Week tradition, because the morning broke bright and clear.  I guess we got the misty sludgy rain yesterday in honor of Maundy Thursday.

[For the record, as I walked home from the grocery this morning bearing cake ingredients, some nice random dude said "Good morning!  How ARE you??"  And then promptly asked if I would spank him.  Welcome to SF.  It's too bad I already have plans tonight.]

So it feels like spring.  And since it's Easter and all that, I wanted to do something at least somewhat fresh and green and cheesy this week.  But I was stuck.  After consulting multiple experts (also known as "bar regulars"), I'd been gifted with many bizarro options: a baseball bundt (for Opening Day), an egg (birthing little Peeps chicks), some jelly bean action, bunny ears, etc.  Needless to say, fabulous ideas all, but time being limited with more yoga workshop all weekend, I had to shelve my plans for adhering bunny ears to the beehive-turned-Easter-egg mold.  Maybe next year.

Thanks to Derek's cookbook, I rounded up a light little green-ish recipe completely not of nature.  Which seems appropriate for this holiday of silver-wrapped eggs and marshmallow peeps and crunchy Easter bonnets.  So in honor of Sunday and Easter and spring and what-have-you, let's make a

KEY LIME BUNDT CAKE

Yup, it's green as hell.  Tony Bennett's duet with Kermit the Frog just kicked on in this old CD mix I'm listening to - "It's Not Easy Bein' Green," naturally - so I'll take that as a sign of approval from the cosmos that this neon concoction is ok in spite of its decidedly non-organic nature.

INGREDIENTS

1 package white cake mix
1 package instant lime pudding (use vanilla if you can't find lime)
1 package lime gelatin
4 eggs
 1 cup key lime yogurt
1/2 cup vegetable oil
1/2 cup water
1/2 tsp vanilla extract
1/4 cup lime juice
Powdered sugar

Preheat oven to 350 degrees; grease and flour your bundt pan.  In a large bowl, combine cake mix, pudding, gelatin, eggs, yogurt, oil, water and vanilla.  Beat for 2 minutes at medium speed.  Pour batter into the prepared pan.  Bake for 70 minutes or until it springs back after being touched lightly in the center.  Cool for 10 minutes in pan; then invert onto wire rack to cool completely.

I'm baking two cakes today - another for my workshop on Sunday, assuming it turns out decently - so will whip up the second while this one cools.  When it's cooled, prepare the glaze.  In a small bowl, combine the lime juice with just enough powdered sugar to create a medium thick glaze.  The glaze should be fluid enough to drizzle, but thick enough to drizzle slowly.

I'm weighing whether or not to roll around the corner to Walgreens and pick up some of that nasty fake green Easter basket grass for a bed for the cake.  Depends how cheesy I'm willing to be today.  We might need to sprinkle some jelly beans, too.  Decisions.  I picked up a few fake little flowers a few weeks ago that might work perfectly for this particular cake.  Let's adhere those and go from there for now.

Happy Easter.  Don't forget your bonnet.

Comments

Mariah said…
Laughing about your fan on the street. Thinking of you this weekend, love you sis.

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