Monday, October 25, 2010

Bundt Cake Season One

This post also appeared in my other (very neglected) blog last spring. So for those of you trying to keep track of where we are, Bundt Cake Season had its intital run in 2008-2009.

Having established the history of Bundt Cake Season, I thought I'd share the cakes of the first Bundt Cake Season. Unfortunately, after all this time, I do not remember the exact order of the cakes--I actually had to refer to my two bundt cake recipe sources to jog my memory of which cakes I made last season. So here's the list, in no particular order:

Chocolate Grand Marnier Cake - This is the cake that started it all, the one brought to Thanksgiving. I recall that it was well received. It has a chocolate & Grand Marnier glaze. Need I say more?

Irish Whiskey Cake - I made this for the Main Squeeze's dad's birthday (which falls shortly after Christmas). It's really just a fancy fruit cake--but with real (dried) fruit (which are soaked in whiskey), not that scary artificial-colored stuff you find in traditional fruit cakes. And this one was tasty, again, unlike traditional fruit cakes.

Honey Cake - A bit of a disappointment, actually. The farm where we have had our summer farm share would sell really fabulous honey cakes for Rosh Hashanah, and I was hoping to replicate that. No dice. My search for a fabulous honey cake recipe continues.

Black Mocha Cake - I don't have much memory of this one. I think it was totally serviceable. Clearly, I should make it again sometime to refresh my memory.

Pecan Cardamon Poundcake - My favorite of Bundt Cake Season One, by far. It was so good, I made it a second time for a pot luck. So. Good. I think it's the coffee glaze that tips the scale to awesomeness.

Brandied Raisin Sour Cream Pound Cake - Another one that does not stand out for me. Again, totally serviceable, but nothing to write home about, I guess.

Nutty Orange Cake - this was the only cake I made from my Bundt Cookbook (which is put out by Nordic Ware, the company that makes many bundt cake pans, including mine) last season. It was delicious! You line the pan with ground nuts (and other ingredients, I just don't remember what exactly--breadcrumbs and butter, probably) so you end up with this really lovely nut topping when you turn it out. The orange flavor was good too.

And that's it. As for length of Bundt Cake Season One, it started in November and ran through mid-May.

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