Okay. I'm sorry. This is a recipe that I've had for years, but I have
never actually made it. I do understand that the 11/4 cups of coconut milk
should be 1-1/4. Actually, the flour ratio looks okay, I think. However, I
bet you could go up to 2 cups of flour with little problem.
Dawnelle
----- Original Message -----
From: "Dawnelle" <[email protected]>
To: <[email protected]>
Sent: Sunday, February 24, 2013 11:42 PM
Subject: [CnD] Burnt Sugar Bundt Cake
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
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