L.O.L Surprise! Themed Cake

This year for my youngest niece’s birthday she requested an L.O.L Surprise! themed birthday cake. And just in case you don’t know, L.O.L Surprise! are mini dolls that come in a toy ball. You have to peel away the layers of the ball to get to the doll. The layers include stickers, the dolls clothes and accessories and finally the doll. The surprise is not knowing what doll is in the ball. Oh and a little FYI the L.O.L stands for Lil Outrageous Littles. Granted, they have evolved into more than just a mini doll in a ball. They now come in different sized balls, big surprise balls, pets, and so forth. These toy makers have to strike while the iron is hot on any toy. The first themed cake I ever saw for the toy was a round ball similar to the ball the dolls come in. I wasn’t going to attempt something that extreme. I opted to go for something a bit simpler, but, still echoing the whimsical and fun nature of the dolls.

Initially I was planning on decorating the cake with fondant lollipops. I pretty much knew how to create them but I watched a few tutorials on YouTube just to be sure. I bought fondant in different colors, not my usual Wilton brand fondant, but one that I had used before, but, when I started making them it turned into a bit of a disaster (Insert the emoji of the girl with her hand to her head… LOL!). I am not sure if it was because it was warm that day or the fondant was just too soft, or a combination of both, but, my fondant kept thinning out when I tried to twist the fondant together as I created the lollipop. So much so that it would break before I was done winding the lollipop. I ended up with a few decent ones, but, I wasn’t happy enough with them to use them for the cake. Also, even after leaving them out for a few days the fondant never hardened.

My back-up plan was to buy lollipops I saw at my local party store if all else failed, but, I decided to try one more thing… Meringue Lollipops. To make the meringue I whisked together room temperature egg whites and sugar in the bowl of my stand mixer over boiling water. Once the sugar had completely dissolved I placed the bowl on my mixer and added in vanilla extract and a pinch of salt. Using the whisk attachment and setting the mixer to high I whisked the mixture until stiff peaks formed. Next, I divided the meringue into three bowls and tinted each one using gel food colors, gently folding the colors into the meringue. I spooned the three colors side-by-side on a piece of plastic wrap, folded the plastic wrap in half and then rolled the entire thing to create a cylinder shape, making sure to tightly wound the ends of the plastic wrap. I snipped one of the ends off and then dropped it into a piping bag I had fitted with a Wilton 1M tip. I then piped 1M swirls on a parchment lined baking sheet to create the lollipops and then gently inserted a lollipop stick into each. I baked them in a 200 F preheated oven for about 2.5 hours. The meringue has to be baked at a low temperature for a long period of time so it can properly dry out. I let them cool inside of the oven with the door slightly open and ended up with perfect (and edible) lollipops to decorate the cake with. I kept these stored in an airtight container until I was ready to use them.

Now, for the cake. I had every intention of baking the cake from scratch, but, box cake was on sale the week before and when you are planning on decorating a cake the same weekend you have a long list of other things to get done around the house the easy road is the way to go. I wanted the cake to have some height so I baked four 9-inch cakes using two boxes of Devil’s Food cake mix. I opted to use three of them and kept the fourth one to snack on. I made the cakes the night before and then wrapped them in plastic wrap and stored them in the refrigerator.

The next day I made two batches of my go to Fluffy Vanilla Frosting and an easy and quick chocolate mousse for the filling (I beat 1 cup each of whole milk and heavy cream along with a packet of Jell-O Instant pudding until creamy). I then torted the cake, filled it, and crumb coated it. I placed it in the refrigerator for a half hour while I tinted the remaining frosting.

 

I fitted three piping bags with different sized round tips and filled each with the tinted frosting.

Once the cake was ready I piped the frosting around and on top of the cake, smoothed it and then sprinkled some sprinkles on it. At this point I placed it back in the refrigerator so I could finish decorating it the following day.

 

The next day it was time to decorate. I had searched online for L.O.L Surprise! cut-outs and while I did find some that cost about $10, I also found a website with free clip-art. So, I decided to save my $10 and printed the clip-art out on cardstock and then cut out the dolls myself. Here’s a pic of my very technical way of getting the L.O.L Surprise! paper dolls on the cake. I place a piece of double-sided tape on the back of them, placed a lollipop stick on it and then used regular tape to hold it all together… it worked! I also placed a few of the cut outs on the front of the cake. For those pieces I taped a piece of wax paper behind them before adhering them to the cake with left-over frosting.

After a little positioning I got everything on the cake and was very happy with the final outcome.

   

For transporting purposes I had to remove all of the decorations…

But, I am happy to say that everything went back on just fine once it reached its destination. The Birthday Girl was very happy with it. What will the next themed cake be???

Churro Cake with a Spiced Chocolate Sauce

With Cinco de Mayo just a few days away (and it falling on the weekend this year) you may be searching for some fun and delicious recipes to make. If you’re thinking of making churros but aren’t keen on the idea of having to fry them or just want a fun alternative how about a Churro Cake with a Spiced Chocolate Sauce for drizzling over it. And don’t worry, you will still have the cinnamon sugar coating that makes a churro extra yummy.

I began by combining my dry ingredients – flour, baking powder, cinnamon and salt – in a medium bowl and setting it aside. In the bowl of my stand mixer I beat butter, sugar and vanilla on medium-high speed until it was light and fluffy – about five minutes. I then added in four eggs and two egg yolks, one at a time. And finally I beat in sour cream. With the mixer on low, I added in the flour mixture in three parts alternating with milk. Once the mixtures were combined I poured it into a Bundt pan that I sprayed with baking spray. I tapped the pan down on my counter a few times to release any air bubbles and then baked it in a 350 F preheated oven for about 50 minutes. Once the cake was done I let it sit in the pan for about 10 minutes and then inverted it on a wire rack to cool completely.

Once the cake was cool I placed it along with the cooling rack over a large bowl. I combined cinnamon and sugar in a small bowl and set it aside. In another small bowl I melted three tablespoons of unsalted butter in the microwave. Next, using a pastry brush, I brushed sections of the cake with the melted butter and then sprinkled the cinnamon-sugar mix over the section. Pressing the mixture on to the cake to adhere it. Hence me placing the rack over a large bowl, any excess melted butter and cinnamon sugar mixture simply fell into the bowl, making for an easier clean-up. You want to do this in sections, if you simply brush the entire cake and then tried sprinkling it with the cinnamon sugar it will not adhere to the cake as well (or at all) since the butter will seep into the cake.

Next, I made the chocolate sauce to go along with the cake. I combined half and half, chile powder, dark brown sugar, unsweetened cocoa powder, vanilla extract and salt in a small saucepan. I brought it to a simmer over medium heat and then removed it from the heat and added in semi-sweet chocolate chips. I let the mixture stand for a few minutes and then stirred it until it was smooth.

The best way to eat this… With the chocolate sauce drizzled over the cake. YUM! This cake was hit amongst my friends with some of us going back for seconds and practically drenching the cake with the sauce – it’s that GOOD!

Churro Cake with a Spiced Chocolate Sauce

Ingredients:

For the Cake:

2 3/4 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

2 sticks unsalted butter, at room temperature

1 3/4 cups sugar

1 tablespoon vanilla extract

4 large eggs plus 2 egg yolks, at room temperature

1/2 cup sour cream

3/4 cup whole milk

 

For the Cinnamon Sugar Topping:

3 tablespoons unsalted butter, melted

1/4 cup sugar

1 teaspoon ground cinnamon

 

For the Spiced Chocolate Sauce:

1 1/4 cups half-and-half

1/4 cup dark brown sugar

2 tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/4 teaspoon chile powder**

Pinch of salt

3/4 cup semi-sweet chocolate chips*

 

*original recipe called for 4 ounces semi-sweet chocolate, chopped

**If you want your sauce to have more of a kick add in 1/2 – 1 teaspoon of chile powder

 

Directions:

Preheat the oven to 350 F. Prep a Bundt pan by spraying it with baking spray (or brushing it with butter and then coating it with flour).

In a medium bowl whisk together the flour, baking powder, cinnamon and salt.

In the bowl of a stand mixer, or using a handheld mixer, beat the butter, sugar and vanilla extract on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, and then the egg yolks. Beat in the sour cream. Reduce the speed to low and add in the flour mixture in three parts alternating with the milk. Beat until combined.

Pour the batter into the prepared pan and tap the pan on the counter a few times to release any air bubbles. Smooth the top of the batter with a spatula and then place in the oven for about 50 – 55 minutes. Until a cake tester inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes and then loosen the edges with your cake tested or butter knife and invert the cake on a wire rack to cool completely.

Once the cake has cooled make the topping.

Combine the cinnamon and sugar in a small bowl. Place the cake along with the rack over a large bowl. Working in sections, brush the cake with the melted butter and then sprinkle the cinnamon sugar over the cake, pressing to adhere it to the cake.

To make the spiced chocolate sauce combine all of the ingredients, minus the chocolate chips, in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from the heat and add in the chocolate chips. Let it sit for 2 minutes and then stir until smooth.

Serve the cake with the spiced chocolate sauce.

Recipe from Food Network

Mess Free Piping

I’ve been seeing people use plastic wrap inside of their piping bags for some time now- on other blogs, Pinterest, Instagram, etc.- especially when piping two or more colors together to create a fun swirl on a cupcake or to pipe flowers. I haven’t had a reason to try it until this past weekend when I decided to make chocolate cupcakes with vanilla frosting to go along with the carrot cake I made for Easter. Carrot cake is usually not a hit amongst kids so I decided I should bake something that was more kid friendly and you can you can’t get more kid friendly than a chocolate cupcake with colorful frosting.

After tinting the frosting I placed small amounts of it on a decent sized piece of plastic wrap as below.

Next I folded the plastic wrap in half and then simply rolled the entire thing to create a cylinder shape and tightly wound the ends of the plastic wrap so the frosting couldn’t “escape.” I quickly realized that I may have placed too much frosting on the plastic wrap since I didn’t have too much plastic wrap on the ends to wind together.

I then snipped one of the ends of the plastic wrap off and dropped it into a piping bag that I had already fitting with a Wilton 2D piping tip.

And I simply piped a large rosette on the cupcake to get this beautiful and colorful top.

I used the same technique to decorate the top of my Easter cake, using pastel colors to match the Mini Cadbury Eggs I placed on top of the cake. Instead of rosettes though, I simply decorated the cake with drop flowers, once again using the Wilton 2D piping tip.

In all honesty I think I will be using this plastic wrap method going forward with all of my cake decorating / piping. One of the things I dislike about using piping bag is no matter how tight I wind the top of the bag or use a rubber band to seal it, frosting always seems to seep out. And also, I just find it super messy having to refill the bag with more frosting while I am decorating. With this method I can simply remove the plastic wrap wrapped frosting and drop in another. Yes, I may be using extra plastic wrap doing this, but, it’s worth it.

Spring Themed Palette Knife Painted Cake – Tutorial

Happy First Day of Spring! To celebrate I decided to try my hand at a Palette Knife Painted Cake. Using a spatula and buttercream frosting you basically paint a picture, design, flowers onto the sides of a cake. It’s definitely a lot more forgiving that piping a design on a cake and cake easily be fixed with a little more buttercream and some extra strokes of your spatula.

I used a yellow box cake mix to bake a two layer 6-inch cake. While the cake was cooling I whipped up a batch of my go-to Fluffy-Vanilla Frosting from Martha Stewart. I reserved about 3/4 cup of the frosting and then applied a thin crumb coat to the cake and then refrigerated the cake for about 30 minutes. While the cake was in the refrigerator I tinted the reserved 3/4 cup yellow and tinted the remaining frosting teal, for the background of the cake.

I then applied a generous amount of frosting to the cake and smoothed it as much as possible. I wanted a fairly thick layer of frosting around the cake for the next steps.

Next, using the tines of a fork I created a basket weave pattern around the cake. To begin, I placed the tines of a fork at the base of the cake and dragged them upwards about 1-inch. You don’t want to press so deeply that you are touching the cake though, hence, having a thick coat of frosting on the cake. Then, holding the tines horizontally above the first set of lines on the left I dragged the fork to the right stopping when I reached the last line from the bottom set of lines. I repeated this pattern up the side of the cake until I reached the top. I then started the next row with a set of horizontal lines, and then vertical and so forth. Continuing the alternating pattern until the entire cake was covered.

I then reserved about a tablespoon of the teal frosting and then tinted the remaining frosting green by adding in green gel food coloring. Using a tapered spatula and starting at the base of the cake I began dragging the tip of the spatula through the buttercream to create stems. Making sure not to press too deep as to touch the cake, but, going deep enough to create a channel. I passed the spatula through a few times to make sure it was deep enough making sure to wipe the spatula between each pass. I did this around the cake and even added in a few smaller channels between the larger stems.

To paint these channels, I picked up a small dollop of the green frosting and then using my fingers I round the frosting onto the tip of spatula so it was smooth. Next, I simply dragged the frosting through the channels. I repeated this step – making sure to wipe the spatula between each pass – until all of my stems were painted with frosting. At this point I placed the cake in the refrigerator for about an hour.

After the hour, I removed the cake from the refrigerator. Using the reserved yellow buttercream I painted flowers onto the cake. Using a rounded spatula I picked up a small dollop of yellow frosting and once again smoothed it with my fingers. I then pressed the dollop onto the cake and pulled the spatula away to create a petal. I continued doing this around the cake. I’ll admit, my petal didn’t come out exactly as I had hoped. This step actually reminded me of the pulled dot design on a cake. I actually wondered afterwards if it would have been easier to create the petals using that technique, although then the cake wouldn’t completely be a palette knife painted cake then.

I got the idea for this cake from The Cake Blog, for more detailed instructions click here .

 

YouTube Themed Cake

My blog started with an Elmo Cake for my niece’s birthday, and throughout the years there have been other character themed cakes, Minnie Mouse, Frozen, Trolls and last year’s Descendants. As you can see the themes aged as she did and by whatever was popular at the time. Well, fast forward 7 years and for her 9th birthday she requested a YouTube Cake. Initially she said she wanted the Cookies and Cream Cake I made a few months back (her younger sister will only eat Oreos in mini form thanks to that cake) but I guess she wasn’t ready to let go of a themed birthday cake just yet. Who knows what next year will bring, or what I will be making for my younger niece come June. I am thinking she’ll still want some sort of character.

Now, a YouTube cake sounded easy enough. It didn’t require any special decorations, the colors were simple (white, black and red) and I pretty much had all of the tools I needed to make it. But, there was one thing. While looking at some cakes on Pinterest and Instagram, I noticed that people opted to make their YouTube themed cakes round, but, I felt it really should be a square cake. Not that that was an issue, but then I wondered, how would I cover it in fondant? I sometimes have mishaps when covering round cakes (they seem to always tear) so I could only imagine that covering a square cake would be even more difficult. Especially trying to get the edges sharp. So, I thought, isn’t there a way I could panel the fondant. And of course a quick Google search assured me that yes, fondant paneling was possible and from the looks of it easier – I am actually thinking of trying the technique on the next round cake I make that needs to be covered in fondant. I decided to watch a few videos just to pick up a few tips and tricks. And I quickly learned that one of the keys to fondant paneling is to freeze the fondant for a few minutes after rolling and cutting it so it’s firm and easier to trim and place on the place.

I began by baking two 9-inch square chocolate cakes. After letting the cakes cool, I wrapped them in plastic wrap and left them on my kitchen counter. The following day I made a chocolate mousse filling for the cake and I took a major short-cut and used store bought chocolate frosting. I haven’t quite mastered making chocolate frosting myself. Anyone have a good foolproof recipe they can share? I leveled, filled and frosted the cake and then placed it in the refrigerator overnight.

The next day it was time to cover the cake in fondant. Normally I use confectioners’ sugar to dust my rolling mat and pin, but, opted this time to use cornstarch and what I found was that the fondant didn’t get as soft. I began by cutting a square piece for the top of the cake. To leave room for error, I cut the fondant about a quarter of an inch larger than what I needed it to be. To place it on the cake, I matched it to one corner of the cake so all I would have to trim was two sides. Now, I didn’t place this piece in the freezer since I thought it would be easy to trim it since it was just lying flat on the cake, a mistake. While I was able to trim it, it would have been easier had it been frozen.

Next, I covered the sides of the cake. Before I started though, I decided which sides of the cake would be the front, back and sides. This is important as you cover the sides of the cake first before the front and back. Since the cake is a square, all of the sides were the same length and width. I rolled and cut two pieces for the sides and placed them in the freezer on a cookie sheet for 5 minutes. After the 5 minutes I removed them and before placing them on the cake, I lightly brushed the cake with water so the fondant would adhere better. As I did with the top piece, I lined the fondant piece with one bottom corner of the cake and then used my fondant smoother to smooth (and stick) the fondant onto the cake. I then trimmed the fondant. I used a small knife that I sharpened. I think next time I will purchase an X-Acto knife to get a cleaner and closer cut. I repeated this three more times and was pretty happy with my end result. It wasn’t perfect, but, I was happy that I didn’t have any mishaps and that my fondant actually stuck to the cake and that I had clean edges and no fondant tears! I would have benefitted from trimming my cake prior to frosting it so it would have sharper and cleaners sides. Each time is a learning experience so I am sure next will be better.

Then it was time to make this square into a YouTube cake. I cut out letters and a triangle (for the play button) using white and black fondant. For the red pieces, I actually used a band aid cookie cutter I purchased to make a Doc McStuffins themed cake a few years back.

And to cover up the unfinished edges around the cake, I decided to put a black trim over it. To adhere all of these pieces I lightly brushed the back of them with a little water. And that was it. This cake was a hit with the Birthday girl and everyone who saw it!

This is the recipe I used for the chocolate cake. I have been using it for years now and haven’t had any issues or complaints. As for the chocolate mousse, I used the mousse recipe I made for the Spice Cupcakes and instead of using a box of pumpkin spice Jell-O mix I used chocolate.

Rainbow Cookie Cake

This cake might be a stretch as a holiday cake, but, since I normally make Rainbow Cookies around the holidays I figured a Rainbow Cookie Cake would be a nice addition as a holiday cake. It definitely has a bit of a wow factor and it’s much easier & quicker to make than the cookie version.

One of the things that made this cake easy was using three boxes of white cake mix. I prepped each following the directions on the package and added in 1/2 teaspoon of almond extract to each. While the almond flavor was noticeable, I think it would have been better to add in 3/4 to 1 teaspoon of extract to each. Or, you could skip the extract altogether and grate in almond paste. I would suggest buying one package of almond paste and dividing it into three equal parts. Once the cake mix was prepped I then added in gel food coloring to achieve the pink, yellow & green colors. Here’s a tip, instead of adding a bunch of one color to achieve your desired shade, add in a little orange to the yellow, add a drop of red to the pink and a bit of blue for the green. This will also result in more vibrant shades of each color as well.

I baked each of the layers in a 9 inch square pan. While the directions said to bake the cakes in a 350 F oven for about 35 minutes, I found that after 30 minutes my cakes were still undercooked so I lowered the oven temperature to 325 F and baked the cakes for an additional 10-12 minutes. I let the layers cool in the pan for about 15 minutes and then inverted them on wire racks to cool completely.

Once the layers were cooled I leveled each of them with a serrated knife. I placed the pink layer on a cake board, trimmed side up, and spread about 1/2 cup of raspberry jam. I repeated this step with the yellow layer and then topped the cake the green layer, trimmed side down. While the directions called for the cake to be frozen for 1 hour, unfortunately I used a round cake board that wouldn’t fit in my freezer so I ended up refrigerating it for about 2-3 hours. Don’t worry if your layers are not flush, i.e. not the same width, you will be trimming the sides of the cake once you top it with chocolate. This ended up happening to me because while both of the pans I used were 9 inch squares the sides of one of the pans was straighter than the other.

Before removing the cake from the refrigerator I made the chocolate topping. I melted chocolate and butter together in the microwave in 30 second intervals. Well, to be truthful, I microwaved it once at 30 seconds and the second time at 45 seconds and then stirred it together until smooth. I set it aside for about 10-15 minutes so it could cool and thicken before pouring it on the cake. If you pour it right away the chocolate will be too thin and just run down the sides of cake when you try to spread it. Also, you won’t be able to create the usual wavy lines in the chocolate that rainbow cookies normally have.

Once the chocolate was ready I removed the cake from the refrigerator and poured the chocolate over the top and using an offset spatula I spread it into a thick even layer over the cake. And for the final touch, using the tines of a fork I created wavy lines in the chocolate. If you find that the chocolate isn’t holding the wavy pattern, wait a minute or two and then go over the patter again with the fork. It could just be that the chocolate needs to cool a bit more. I then returned the cake to the refrigerator so the chocolate could set, but, not harden.

And finally, I trimmed all for sides of the cake. I did find this part a bit tricky as my cake was crumbling while doing so. Partly because, as per the directions, I only used eggs whites in the batter which produces a much lighter cake. You could use whole eggs as opposed to the egg whites which would produce a denser and moister cake and one that is slightly yellower, which would be good when tinting the yellow layer of the cake.

So, everyone who tried this cake, including me, loved it. They all agreed that it was light and not crazy sweet. The perfect type of dessert.

Rainbow Cookie Cake

Ingredients:

Cake:

3 16 to 18–ounce boxed of white cake mix (plus the required ingredients)

1 1/2 teaspoons pure almond extract

Pink, yellow and green gel food coloring

1 cup seedless raspberry jam

Chocolate Topping:

2 4–ounce bars semisweet chocolate, chopped

6 tablespoons unsalted butter, cubed

Directions:

Preheat the oven to 350 F. Spray a 9-inch square pan with baking spray and set aside.

Prepare 1 cake mix per box directions adding in 1/2 teaspoon of vanilla extract. Tint with the pink food coloring, stirring well making sure no white streaks remain. Transfer to the prepared pan and bake in the preheated oven for 35 minutes. Let cool in the pan for 15 minutes and then transfer to a wire rack to cool completely.

Repeat to make the yellow and green layers.

Trip the tops of each of the cakes to make level. Don’t worry if the widths of the cakes are different, you will even it out at the end.

Place the pink cake, trimmed side up, on a cake board and spread with 1/2 cup of jam. Top with the yellow cake, trimmed side up, and spread the remaining jam on top. Top with the green layer, trimmed side down. Freeze for 1 hour.

Microwave the chocolate and butter together in 30 second intervals, stirring after each, until melted and smooth. Let it cool slightly.

Pour the cooled chocolate over the top of the cake and using an offset spatula, spread the chocolate in a thick even layer over the cake.

Using the tines of a fork create a wavy lines pattern in the chocolate. Return the cake to the freezer so the chocolate can set, but not harden, about 15 minutes.

Using a long serrated knife trim all four sides of the cake.

 

Recipe notes:

You can use whole eggs as opposed to the recommended egg whites on the box directions

For a stronger almond taste try adding in more almond extract, or substituting it with almond paste.

To achieve brighter shades of pink, yellow and green, add a little red to the pink, orange to the yellow and blue to the green

You can place the cakes in the refrigerator as opposed to the freezer, but, will need to leave them in longer.

Recipe from Food Network

Rum-Raisin Apple Bundt Cake

For today’s holiday cake I bring you a Rum Cake. Rum cakes are a traditional holiday treat in the Caribbean. And yes, they have a decent amount of rum in them which normally burns off as you bake them so you don’t have to worry about a strong alcohol taste or getting a little tipsy from your dessert. Although, you can add more rum to the cake once it’s done and the cake will gladly soak it in. It’s completely up to you. One of my favorite types of rum cake is a Black Cake, it contains rum soaked fruit which help to give this cake it’s dark chocolate cake appearance. If you’re thinking it’s similar to the traditional fruit cake most people want to avoid during the holidays you are way off. It’s nothing like that. The cake I am sharing with you today has some rum soaked raisins in it, a grated apple and a nice cardamom glaze to top it off… it’s not your traditional rum cake, but delicious nonetheless.

While there was rum baked into the cake, once it was out of the oven I pierced the cake with a fork and drizzled it with a glaze consisting of more rum, confectioners’ sugar and cardamom and let it sit for twenty minutes. Per the directions after the twenty minutes I was supposed to invert the cake on a platter so it could cool completely. Unfortunately when I attempted to invert the cake it didn’t sit flat and almost broke in half because my cake didn’t end up with a flat bottom as you can see from the picture below. This was partly due to the fact that my cake baked a lot quicker than the time on the directions and I left it in the oven too long. The directions  said 65 – 75 minutes and I set my oven for 60 minutes and it was probably done in about 45 – 50 minutes.

After letting the cake cool completely,  I made a glaze using the remaining cardamom glaze and added whole milk and more powdered sugar and whisked it until it was smooth and then drizzled it over the cake and let it set.

And then finally enjoyed a slice and it was delicious. I normally skip adding glazes to my cakes but I am so happy I didn’t skip this one. The taste of cardamom really adds a nice layer of flavor to this cake. And in case you do need more rum, this cake is dense enough that you could pour more rum over it and it won’t fall apart.

Rum-Raisin Apple Bundt Cake

Ingredients:

1 cup raisins

3/4 cup plus 6 tablespoons spiced rum, divided

2 teaspoons baking powder

1/2 teaspoon salt

4 cups flour, divided

1 medium Golden Delicious Apple, peeled and grated (1cup)

2 1/2 sticks unsalted butter, at room temperature

1 cup dark brown sugar

4 large eggs, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon ground cardamom

2 cups confectioners’ sugar, divided

1 tablespoon whole milk

Directions:

Preheat the oven to 350 F. Spray a Bundt pan with baking spray (or grease and flour). Combine the raisins and 3/4 cup of the rum in a small bowl and microwave for a minute. Drain the raisins and reserve the rum.

Whisk the baking powder, salt and 3 1/2 cups of the flour in a medium bowl. In another bowl, toss together the drained raisins, grated apple and remaining 1/2 cup of flour.

Beat the butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.

Add the flour mixture in 3 parts, alternating with the reserved rum, beginning and ending with the flour mixture. Mix until just combined. Fold in the raisin mixture.

Spoon the batter in the prepared Bundt pan and bake until a cake tester inserted comes out clean, about 60 to 75 minutes.

Meanwhile, whisk together the cardamom, 1 cup of confectioners’ sugar and the remaining 6 tablespoons on rum in a small bowl.

After removing the cake from the oven pierce the bottom all over with a form and drizzle 1/2 cup of the cardamom glaze over the cake. Let the cake stand for 20 minutes and then invert onto a plate and let cool completely.

Whisk milk, remaining confectioners’ sugar and cardamom glaze and then drizzle over the cooled cake.

Recipe from Real Simple