All-New Cake Mix Doctor - Anne Byrn [114]
6. Bake the cake until the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.
7. Meanwhile, make the glaze: Place the butter, ½ cup of brown sugar, and ¼ cup of bourbon or apple juice in a small pan over medium-high heat. Bring just to a boil, stirring constantly, then reduce the heat and let the mixture simmer until slightly thickened, 2 minutes, stirring. Set the glaze aside.
Get Out Your Chopping Knife and Board
Throughout this book I suggest you finely chop pecans or walnuts. There is a plain and simple reason for this. A smaller piece of nut blends into the crumb of the cake better than a large chunk. When you slice cake and have large pieces of nuts and fruit inside, these fall out onto the plate or make slicing difficult. The same goes for dried fruit. Whole raisins and cranberries are too large for folding into the batter. You need to pile them on a cutting board and chop them in thirds using the best, heaviest knife you own. I say “thirds” but am really guessing and I don’t expect you to cut each one individually into thirds. Pile them in a heap and then “have at it” with the knife, cutting them into smaller pieces. To stop dried fruit from sticking to your knife, mist the knife with vegetable oil spray first.
8. Slide the cake onto a serving plate. Using a long wooden skewer, poke 12 to 16 holes in the top of the cake. Spoon the glaze over the top of the cake and garnish it with the reserved ¼ cup of toasted pecans. Slice and serve the cake or wrap it and serve the next day.
Keep It Fresh! Store this cake, in a cake saver or in a tin lined with cheesecloth, at room temperature for up to five days or for up to ten days in the refrigerator.
Note: In a hurry? Substitute a spice cake mix for the yellow and omit the spices. And, forgo the glaze. Dust confectioners’ sugar on the top before slicing.
Spice of Life
Feel free to add a pinch of ginger or cardamom to the batter, or any of your favorite holiday spices. And, on the other hand, if spices are not your thing, forgo the nutmeg and allspice and just increase the ground cinnamon to 1 tablespoon.
PINA COLADA CAKE
A FAVORITE RECIPE OF MINE from The Cake Mix Doctor, this cake was the subject of a story by newspaper food columnist Linda Cicero. She doctored—and improved—my original recipe by streamlining it. When testing recipes for this book, I looked at her recipe and adapted the cake even more. A cake with an attitude, this is my new favorite dinner party cake.
serves:
12 to 16
prep:
35 minutes
bake:
43 to 48 minutes
cool:
30 to 45 minutes
1 can (8 ounces) crushed pineapple packed in juice
1 can (8.5 ounces) cream of coconut (see Note)
½ cup plus 2 tablespoons light or dark rum
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain yellow, vanilla, or 1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1/3 cup vegetable oil
4 large eggs
1 cup unsweetened flaked coconut
1 cup heavy (whipping) cream
1/3 cup confectioners’ sugar, sifted
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________