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Thread: Bundt cake with bourbon sauce

  1. #1
    Jim Elbrecht Guest

    Default Bundt cake with bourbon sauce

    Someone mentioned such a treat yesterday & I went a-Googling for a
    recipe and found this one that looked like it might scratch that itch-

    http://www.epicurious.com/recipes/fo...n-Glaze-107886


    I thought I was in trouble when it started bubbling over in the oven.
    It called for 50 minutes at 350F. At 45 minutes I poked it with a
    toothpick which came out clean, and it looked good until I jiggled it
    a bit and could see it was still liquid.

    I gave it another 15 minutes and the jiggling stopped, so I took it
    out of the oven - cooled a bit, and inverted--- and a bunch of goo
    started running out.

    Back to the oven for another 20 minutes.

    My expectations were pretty low after the dreadful way it was going---
    but 'the proof is in the eating' - and it did not disappoint. We
    didn't put any ice cream on it, maybe tonight. But it is a pretty
    decadent dessert or it looked real purty with its bourbon glaze. the
    glaze looks like caramel when cool-- but it soaked into the cake while
    warm and did shine it up nicely.

    When I went back to the recipe to see why it took so long to cook I
    noticed;
    1. It called for a 10 inch pan and I used an 8 1/2
    2. that the test for doneness wasn't a *clean* toothpick, but "Bake
    until tester inserted near center of cake comes out with dry crumbs
    attached. . "
    oops-- Never saw that before.

    I'm going to do this again one day with my bigger Bundt pan - I've got
    a 10 someplace. Or maybe I'll reduce the recipe 25% & use the same
    pan.

    I would have thought that an overfilled pan would have cooked faster--
    but I guess the less surface area made it take longer?

    Jim

  2. #2
    sf Guest

    Default Re: Bundt cake with bourbon sauce

    On Sat, 11 Jun 2011 08:25:32 -0400, Jim Elbrecht <[email protected]>
    wrote:

    > I would have thought that an overfilled pan would have cooked faster--
    > but I guess the less surface area made it take longer?


    Goodness! Do you bake much? Even I know that's a recipe for
    disaster. Glad to hear it all turned out well though.

    --

    Today's mighty oak is just yesterday's nut that held its ground.

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