Well the time as come, and nightly rounds still need to be done. You would think with the modernization of the beacon that my job would have been lessened a bit, but I think I actually have more work to be done around the grounds, kind of like a honey-do list, somehow when you get one situation updated to take care of itself the other half always finds twice as much to fill the spot. Oh well, I guess it just comes with the territory and when you love what I do as much as I do, it's only a labor of love. Well folks you have a good day and evening and hope you enjoy your time right here on old Cape Cod, and be sure to bundle up and come on back once the weather warms up a bit.
For some reason I am not a big cake lover, I mean the sheet cakes or the wedding cakes, or the regular you name it cake, with the exception of one or two. However for some reason I love a good bundt cake, you name the kind, I love them, the texture, the taste, the variations and the list goes on. The only other thing I love more is fruit pies, and we have done that path and we will explore more later. But this year I will do half a year focusing on dessert/traditional bundt cakes and the other half coffee cake bundt cakes, which most of those can be for either breakfast or dessert or a snake any other time. Now not all these recipes are easy, or have few ingredients. I know I am getting away from my Cape Cottage Kitchen theme here but every now and then you just have to step out of your comfort zone for a wicked good bundt. Now all these recipes are pulled from someplace else, these are not mine, all can be found in more than one place under different promoters, so who came up with them first, I can not say, but I take no credit, and just offer it to you as something fun and good and delicious, just like grandma/mamaw/noni/grammie or a host of any others. She got her recipes from a friend who got from a friend who got it from who knows where and grandma passed it on and it went on and on. No one was out to steal a recipe just to pass it on. And so is my intent here, so if you find a recipe close or might even match please done yell foul to me, I take no credit but just pass the recipes on. Now for my first week I am pulling it right out of the deep, hang on cause this one is a goodie. So get the ingredients lined up and ready before you start, then go to it, and be careful to finish making the cake before you finish the bottle. Now on with the show.
This week's recipe: Scotch Whisky Bund Cake
- 1-1/2 cup Raisins
- 1/2 cup Scotch Whisky (if you cant drink it don't use it)
- 1/4 cup hot water
- 2-1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp cinnamon, ground
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 7/8 cup unsalted butter, softened
- 2-1/8 cup sugar
- 4 each egg
- 2 tsp vanilla extract
- 1 cup sour Cream, reduced fat
- 4-1/2 tsp water
- 1 cup confectioners/powdered sugar, unsifted
- 4 Tbsp whipping cream
Put raisins in a small bowl. Pour whisky and hot water over raisins and stir together. Let sit for 30 minutes or up to 3 hours.
Preheat oven to 350 F. Evenly butter a 9- or 10-inch Bundt or tube pan. Sprinkle inside of pan with a bit of flour. Tap out loose flour and discard. Next: Sift flour, cornstarch, cinnamon, baking powder, baking soda, and salt into a medium bowl. Set aside.
In a large bowl, use an electric mixer on medium speed to cream butter and sugar until smooth and lightened slightly in color, about 1 minute. Add 2 eggs, beat on medium until smoothly blended, then add remaining 2 eggs and beat until smooth. Add vanilla and beat on medium speed for 2 minutes. Scrape down sides, then add half the flour mixture and mix on low speed just until incorporated. Stir in raisins and their soaking liquid. Add remaining flour and mix on low speed just until incorporated. Mix in sour cream. Scrape batter evenly into prepared pan and smooth surface slightly. Bake until top is golden and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in pan on wire rack for 15 minutes.
While cake is cooling in pan, prepare butter glaze. In a small saucepan combine water, butter, and sugar. Cook over medium heat, stirring until butter melts and sugar dissolves. Increase heat to medium-high and boil for 1 minute, stirring constantly. Remove pan from heat and stir in whisky. Set aside.
Use a small sharp knife to loosen cake from sides and center tube of pan. Invert cake onto wire rack set over a sheet of foil or waxed paper. Prick top of warm cake at 1-inch intervals with a toothpick. Using a pastry brush, brush glaze over top, sides, and center hole of cake. Use up all the butter glaze. Cool cake completely, about 2 hours, then transfer to a serving plate.
Make cream glaze. In a small bowl, stir together confectioners sugar, whisky, and enough cream to form a thick, smooth, pourable glaze. Use a small spoon to drizzle glaze over cake, letting it drip down sides. Cut cake into wedges and serve at room temperature