Bundt Cakes #2 & #3 of Bundt Cake Season 3 - Southern Pecan Praline Cake and Chocolate Fudge Cake

Yay! The first contribution to Bundt Cake Season that's not by me! Thanks to T. Shane for Joining in on the bundting.

A Tale of Two Cakes
I made these two cakes for my buddy Nick's birthday last night. They fall into the "semi-homemade" category, but both were delicious and gobbled up nonetheless.

Southern Pecan Praline Cake

1 box butter pecan flavored cake mix (or butter recipe yellow)
4 eggs
3/4 c. oil
1 c. water
1 can coconut pecan frosting
1 c. chopped pecans

Blend first five ingredients and 1/2 c. pecans with a hand mixer. Spray bundt pan and add remaining 1/2 c. pecans into bottom of pan. Add cake batter and bake at 350 for 45-50 minutes or until toothpick tests clean.

While this cake is incredibly moist and delicious, I really felt like it was just missing something, so this is the glaze I'm using next time. It is tried and true:

3 c. brown sugar
2 T. white corn syrup
3/4-1 c. half and half
1 c. chopped pecans
3 t. bourbon whiskey (I suggest something sweet like Southern Comfort)

Combine all ingredients in a heavy saucepan and cook to soft boil stage (235-240 degrees on a candy thermometer). Add whiskey and pour over cake like a loose glaze.

OK, so for cake number two, I wanted to follow the same basic steps, but make something chocolatey and nut-free.

Chocolate Fudge Cake

1 box chocolate fudge cake mix
4 eggs
3/4 c. oil
1 c. water
1 can chocolate fudge frosting
3/4 jar caramel ice cream sauce or can dulce de leche

Combine first 5 ingredients by hand mixer and pour into prepared Bundt pan. Bake at 350 for 45-50 minutes. Invert and pour caramel or dulce de leche over warm cake to allow it to soak in. Serve with vanilla ice cream.

National Bundt Cake Day? Who Knew?

I guess that's demerits for me, since I had no idea! Clearly, I'll have to remember for next year.

Also, I think I just found a new source for bundt cake recipes.

It May Not Be about a Bundt Cake, But It's Too Hilarious Not to Be Included

I'm guessing that most of you are already familiar with Allie Brosh's Hyperbole and a Half, but in case you're not, this is one of her funniest posts. And it's cake-related. So it must be shared.

God of Cake

Bundt Cake #1 of Bundt Cake Season 3 - Ginger-Rum Bundt Cake

I found this recipe on the Food Network's web site last year when I was looking for new bundt cake recipes. I like ginger a lot, and rum can be quite tasty, so this recipe caught my eye. I didn't get a chance to get to it during last year's Bundt Cake Season, and was excited to try it as my first cake of this season. As I was making it, specifically when I was making the syrup, I was reminded of one of my new favorite drinks, the Dark and Stormy.

Sadly, I must report that I felt that the cake was lacking in both ginger and rum flavors. I also did not have much success with the syrup being absorbed into the cake. As you'll see from the recipe, you're supposed to pierce the cake with a skewer and then slowly pour the ginger-rum syrup into the holes, which I did; however, it kind of pooled in the top portion of the cake, rather than flowing down the channels made by the skewer and infusing the whole cake.

The cake was still quite tasty, just not what I was expecting. I think if I were to make it again, I'd greatly increase the ginger in the cake itself, and probably the syrup too.

Ginger-Rum Bundt Cake

from foodnetwork.com

For the cake:

• 1 cup toasted pecans, finely chopped


• 3 cups all purpose flour


• 2 teaspoons baking powder


• 1 teaspoon table salt


• 3/4 cup whole milk, room temperature


• 1 tablespoon freshly grated ginger


• 1 tablespoon vanilla extract


• 2 sticks unsalted butter, room temperature


• 1 cup granulated sugar


• 1 cup packed golden brown sugar


• 3 large eggs, room temperature


• 2 large egg yolks, room temperature

For the syrup:

• 1 cup dark rum


• 1/4 cup water


• 1/2 cup granulated sugar


• 1 tablespoon freshly grated ginger

For the cake:

Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.

Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.

Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.

Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.

For the syrup:

Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.

When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.

BUNDT CAKE SEASON THREE HAS OFFICIALLY STARTED!

The first bundt cake of the season, Ginger-Rum Bundt Cake, is in the oven as I type. Analysis and recipe to follow.

OK, ladies and gentleman, although I have enjoyed BCS as a one-woman show in the past, it will be much more fun if tons of others join in. So, I'm encouraging you to dust off your bundt pans,* find a recipe that looks good, and share your results.

To get your cake on the Bundt Cake Season blog, all you need to do is email me at bundtcakeseason[at]gmail.com. Please include the name of the cake you made, a description of how you thought it turned out, and the recipe (please include the source of the recipe, too). A picture would be nice, but is not necessary. I'll put the post up on the old blog and make sure you get credit.

*If you don't own a bundt pan, I bet your mom does. Or your aunt or your uncle who bakes or your great-aunt Sally, or your grandma, or your friendly neighbor, or that crazy cat lady down the street. Of course, if you're feeling like you really want to commit to Bundt Cake Season, you can always invest in a bundt pan of your very own.