All-New Cake Mix Doctor - Anne Byrn [77]
2. Measure out 2 tablespoons of the cake mix and place it in a small mixing bowl. Rinse and pat the blueberries dry with paper towels. Add the berries to the small bowl and toss them to coat well with the cake mix. Set the blueberries aside.
3. Place the remaining cake mix and the lemon gelatin, hot water, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Fold the blueberries into the batter. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
4. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 40 to 45 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, about 25 minutes longer.
5. Meanwhile, make the glaze, if using: Rinse and pat the lemons dry with paper towels, then grate enough zest to measure 1 teaspoon. Cut the lemons in half and squeeze the juice into a small bowl; you will need ¼ cup. Add the lemon zest, then whisk in the confectioners’ sugar until the glaze is smooth.
6. To glaze the cake, place it on a cake plate and spoon the glaze over the top, allowing it to drip down the sides. Or just dust the cake with confectioners’ sugar. Slice and serve the cake.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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Keep It Fresh! Store this cake, in a cake saver or covered with plastic wrap, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the unglazed cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter, then glaze it, if desired.
The Story Behind the Bundt Pan
Everyone was gaga over the Bundt pan in the 1960s. If you weren’t around then, trust me, the baking world was crazy about Bundt cakes. But the venerable Bundt was created a decade earlier, in 1950. A group of women from the local Hadassah society asked David Dahlquist of Nordic Ware in Minnesota to make a coffee cake pan similar to one they knew in Germany. That pan was called a bundkuchen or bund, meaning a gathering of people.
Dahlquist made the pan, added a “t” to the end of the word bund to make it easier to pronounce, and the rest is history. Americans—and cooks the world over—have loved the Bundt because of its even baking, homey but beautiful appearance, how it serves gatherings of people so well, and because of those grooves along the side that oddly form slicing guides.
The original Bundt holds twelve cups of batter and is therefore a twelve-cup Bundt. It comes in a less expensive lightweight aluminum as well as a more expensive heavier aluminum with a non-stick interior. Don’t think the less costly pan doesn’t bake as well. It does, and I used it for many of these recipes. If you are baking a light-colored cake in a heavy Bundt with a dark interior you may want to reduce the oven temperature by 25 degrees so that the outside edges aren’t overbaked.
There are countless variations on the classic Bundt,