This blueberry cake is awesome! It’s like an an oversized, very moist blueberry muffin. It seems like a ridiculous amount of blueberries when you are adding them to the cake batter, but the result is wonderful. So many blueberries!I’ve never used a tube pan for this kind of cake, so I was a little skeptical about how it would turn out. The result was awesome, but getting it out of the pan was challenging. It says to let cool for twenty minutes, at which point the pan is still quite hot, and then to run a knife along the edges to loosen, and attempt to remove the sides and the bottom. I ended up doing a bit of cake acrobatics, where I lifted the tube out, then carefully ran a knife under the bottom, flipped the whole thing onto a plate, then flipped it again onto a wire rack to cool. It all came out beautifully though, after all that juggling of hot cake.
The St. Pat’s Drunk Cake from Baked Occasions is described as a Chocolate Stout Bundt Cake with Whiskey Bailey’s Glaze. I was pretty excited to try it! I think dark chocolate and dark beer is a dynamite combination. I used Innis and Gunn’s Irish Whiskey Stout, which has a molasses flavor, and tastes a lot more like whiskey than you would expect from a beer, even one with the word ‘whiskey’ in the name. I think a basic Guinness would work better, and is undoubtedly more widely available. The cake came out well, it was very dense, rich and chocolatey without being overly sweet. It didn’t have a pronounced stout flavor. I think the beer just blended in to enhance the chocolate. However I didn’t feel like the frosting fit the cake very well. Mixing cream cheese and boozy flavor was just odd. And the frosting I made wasn’t particularly attractive, too thin to spread but too creamy to pour. I think having a simply powdered sugar glaze would have worked well, and skip the cream cheese altogether. Drizzle a bit of melted chocolate on top of that would be perfect.
I thought this cake was delicious! If you are a fan of the combination of orange and chocolate you will adore this cake. It is easy to put together, very flavorful, and super moist. It’s not the prettiest cake in the world, but the taste more than makes up for it. I accidently carmelized my syrup the first time around, so I’d suggest keeping an eye on it. Luckily I had an extra orange so I just made it a second time. I would definitely make this recipe again.
I wasn’t crazy about this cake. To be fair, I couldn’t find black cocoa powder (so bummed about that), but I’m not sure if that would have made much of a difference. I’m curious to see what the other bakers think of it, as it’s not something I’ve ever used. The bundt cake turned out alright. It was chocolatey and moist, but I found the texture was a bit uneven, and overall the cake just seemed kind of boring. The batter had a strong mocha flavor that unfortunately didn’t carry over to the the finished cake. The glaze was an ok powdered sugar glaze, but didn’t really add any flavor but extra sweetness.I thought the whole thing would have been tastier if you made a syrup with granulated sugar, melted butter and whiskey and poured that over the cake instead of using a frosting.
These Red Wine Chocolate Cupcakes with Chocolate Glaze were delicious. I don’t think you can detect the red wine in the finished cake, but it results in a super amped up chocolatey flavor. And I loved the simple glaze topping. It looked gorgeous, and nothing complements chocolate cake better than more chocolate.
This week is Buttery Pound Cake with Salty Caramel Glaze, which is a total winner! I reminds me of the Hair of the Dog Rum cake, which is another one of my favorite Baked Occasions recipes. This caramel cake was easy to put together and the results were delicious. I don’t think you can go wrong when the recipe calls for pouring caramel overtop of a warm cake, especially when the result is basically marbled caramel throughout.
Hair of the Dog Cake, or Rum Soaked Caramelized Deliciousness. I love easy cakes. Simple, one pan, no fuss creations, that’s me. And this cake was easy every step of the way. However, if you don’t like rum, I’d recommend modifying this recipe. It is one of the booziest cake I have ever had. The flavor does lessen over time, but whoa, right out of the oven the flavor was hugely alcoholic.
Probably because you literally pour rum all over it.
Now for the fun part of this recipe. The easiest way to carbonize all of my hard work is probably to put the whole buttery pan two inches from a 500 degree broiler, but I tried it anyway. I watched, some what apprehensive, as the sugar bubbled and caramelized. But wow, the results are really awesome. Why aren’t there more cakes that do this? It’s a genius idea.
If you loved this cake as much as I did, I have a recommendation for you. Over the holidays my mom and I tried Pioneer Woman’s Sticky Cherry Cake, which is similar to this one in that it’s a single layer cake soaked in a delicious syrup. The Cherry Cake is sadly not flambeed, but it is still quite good.
I’ve never made an angel food cake before, though it is one of my favorite desserts. Generally cakes are my some least favorite things to make. I find them to be really fussy to get right, and I have too often been left with dense, dry textures or frosting that won’t set right. Though angel food cake may require a ridiculous amount of egg whites, a specific pan, and the strange instruction to invert the whole thing immediately after removing from the oven, I found it to be surprisingly easy to make.
It mainly involves whipping egg whites with superfine sugar and flavoring until they form stiff peaks, and then gently folding in flour. It reminded me of making marshmallow fluff, and come to think of it, angel food cake does have a light, fluffy, sticky quality akin to marshmallows. And, it is wonderfully, delicious. I substituted almonds for the pistachios called for, and thought it was an excellent topping with the lime glaze. The cake was supremely moist, and lightly sweet. I used barely any of the lime syrup, since I didn’t really care for it when I tried it, but I do think they small amount that I used was plenty to add a refreshing sweet tartness.
I look forward to making more angel food cakes in the future, though I would recommend skipping that flavor combination unless you are crazy about limes.
I was a bit flummoxed by the superfluous egg yolks. I decided to try my hand a vanilla frozen custard, as I don’t use my ice cream maker nearly enough. I used Alton Brown’s recipe, if anyone else needs ideas on what to do with ten extra egg yolks. It is very tasty!
Next week: Lemon Lime Champagne Granita