Burnt Sugar Bundt Cake with Caramel Rum Frosting Burnt Sugar Liquid: 1/2 cup granulated sugar I 1/2 cup heavy cream Approximately 3/4 cup coconut milk 1 1/2 Tbsp. fresh lemon juice Bundt Cake:
1 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 1 1/4 cups unsalted butter (2 1/2) sticks) cut into 1-inch cubes, at room temperature 2 cups granulated sugar 4 large eggs 1 tsp. pure vanilla extract Burnt Sugar Liquid (see above) Caramel Rum Frosting: 1/2 cup (1 stick) unsalted butter 2 Tbsp. dark rum 2 1/2 cups confectioners' sugar Burnt Sugar Liquid (see above) Burnt Sugar Liquid: In a medium saucepan over medium heat, slowly melt the sugar. Use a wooden spoon to stir it continuously to ensure even melting. When the sugar turns a dark caramel color, remove the pan from the heat and slowly stream in the cream while continuing to stir (don't worry if mixture starts to clump). Return the pan to medium heat and stir until completely combined; cook for 2 minutes longer, stirring. Transfer the burnt caramel mixture to at least a 2 cup heatproof liquid measuring cup (like Pyrex) and add enough coconut milk to make 11/4 cups liquid. Add the lemon juice. Whisk to combine, divide the mixture it half, and set both portions aside. Bundt Cake: Preheat the oven to 325 degrees I Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar until pale an fluffy. Scrape down the bowl and add the eggs, one at time, beating until each is incorporated. Add the vanilla and beat for 5 more seconds. Retrieve one of the reserved portions of burnt sugar liquid. Add the flour mixture in three parts, alternating with the burnt sugar, beginning and ending with the flour mixture. Scrape down the sides and bottom of the bowl and beat again for 10 seconds. Pour the batter in the prepared pan and bake for 45 to 50 minutes, or un a small sharp knife inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Caramel Rum Frosting: Put the butter, rum, confec tioners' sugar, and remaining portion of burnt sugar liquid in a food processor. Pulse in short bursts until the frosting is shiny and smooth. Assembly: Use an offset spatula to spread the frosting over the crown of the Bundt in a thick layer. Top with caramel shards, if you like. Let the frosting set before serving. The cake will keep in an airtight container, at room temperature, for up to 3 days. Yield: One 10-inch Bundt cake. Cookbook Digest Nov/Dec 2010 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
