Today is Nick's 85th birthday. I baked a bundt cake for him and put a simple glaze on it. If you've been reading my blog for very long, you'll remember that bundt cakes and I have a love/hate relationship. I love bundt cakes, they hate to leave the pan. Their reluctance to leave their pan has resulted in mayhem like this:
So here's my Super Duper Bundt Pan Solution: equal parts all purpose flour and vegetable oil. Just stir them together and paint the inside of your bundt pan with a pastry brush. (Be sure to smell the pastry brush to avoid the garlic bread pastry brush). Add your batter, bake until done. ALLOW TO COOL at least 40 minutes on a rack before unpanning. The caps are for my benefit. I'm sure you'll be patient and let it cool without needing such a stern reminder.
Let it cool to room temperature on a wire rack, then make the glaze:
Cake Glaze
2 cups confectioner's/powdered/10X sugar
2 Tablespoons white corn syrup (clear Karo)
2 Tablespoons hot tap water
1/2 teaspoon your choice extract (almond, lemon, orange, vanilla, mint)
Place sugar, syrup and water in a large microwaveable bowl. Stir to moisten. It will be clumpy. Microwave 30 seconds on high. Stir and scrape down the bowl. Microwave 15 seconds on high, stir. Repeat until it becomes smooth and pourable, about the consistency of pancake batter. Don't let it boil. Stir in the extract. If you're using lemon or orange extract, adding 1/2 teaspoon lemon or orange rind (or both!) is very good, but I wouldn't use it with other extracts.
Place the cake, still on the cooling rack, over a plate to catch drips and spoon the glaze over the cake, spreading it with the back of the spoon to cover as much or as little as you like. Let it set up at least 15 minutes before moving to your serving plate.
This glaze sets up with a shiny, dry finish. The underneath stays soft; almost fudgy in consistency.
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| Nick and Anna. Two of my very favorite people. |
