Wednesday, November 14, 2012

National Bundt Cake Day... It's Coming!

Sure everyone knows that Thanksgiving is just around the corner and Christmas isn't too far behind. But what about the other holidays that occur during this season? Shouldn't they get a little love too? I am taking it upon myself to let everyone know about one such holiday, National Bundt Cake Day. Tomorrow, November 15 is the official observance of this day which celebrates the Bundt cake in all its various forms. I believe this little known holiday was created by Nordic Ware. (They're the ones who make most of the Bundt cake pans on the market, so it's no surprise that they would be the ones behind this holiday). In my opinion Bundt cakes taste best the day after you make them, so I am letting you know in advance about this epic holiday in case you want to try your hand at baking a Bundt cake.

Below is a recipe for the Clementine Spiced Rum Bundt cake which I made this past weekend. The trick is to get as much rum into the cake as possible. To do this I drizzle rum on the bottom of the cake immediately after it comes out of the oven. Then after taking it out of the mold (after about 10 minutes) I also drizzle more rum on the top while it is still hot. Feel free to drink the rum as you are baking and doing all of this, it will make the whole experience much more enjoyable!

Overall, this recipe turned out well, however I like the Chocolate Bourbon cake ( also featured on my blog) I made a few weeks ago a lot better. My preference is probably due to the fact that I am a chocolate fiend!

Here is the recipe courtesy the blog "Bunkycooks." This recipe is for a 6 cup Bundt pan. I doubled the recipe because I have the mega sized Bundt pan which is for 12-15 cups. Yes, my Bundt cake pan is from Nordic Ware. They are made in the U.S.A. so I am proud to support their company. 


For cake:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs, organic if possible, at room temperature
1 teaspoons finely grated clementine peel
1/2 teaspoon vanilla
2 teaspoons spiced rum (I used Captain Morgan)
1 1/2 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup whole milk
For glaze:
1 cup confectioners' sugar, sifted
3 teaspoons fresh clementine juice, maybe more until desired cocnsistency
3 teaspoons spiced rum (I used Captain Morgan), maybe more until desired consistency


For cake:
1. In a mixing bowl, cream butter and sugar until fluffy; beat in the eggs, clementine peel, vanilla and rum. Combine flour and baking powder; add to creamed mixture alternately with milk.
2. Pour into a greased and floured 6-cup bundt pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. (* Be sure to check the cake at 40 minutes. The cake does not need to be brown to be done.) Cool for 10 minutes before removing from pan to a wire rack to cool.

For glaze:
1. Combine the confectioners' sugar, juice and rum until smooth. Drizzle over the cake.

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