friends and loved ones

tears of unknown origin…

melodyanndayLeave a comment

She just sat in my lap, little tears dripping down her chin.  Lips trembling, but nothing to say.  In true Mom fashion I could not just sit – I wanted to know what was all the fuss.  I asked a million questions at first.  But, she wasn’t able to answer – only nod her head.   I had to let her sit and be still and cry a little.

If you know me at all, you know:  I’m not good at quiet.  not at all.  But, I’m learning.  This one, my littlest – she is feisty, but careful with her words and not always quick to use them.

There we sat – while I worried and fretted over what was wrong.  Turns out she was just a little jealous of my time, but she was never actually able to come out and tell me anything.  (Her daddy helped me figure it out later.)

I realized later tonight she and I aren’t all that different.  There have been times that my prayer time has looked a lot like this:  Sitting quietly with the Lord, shedding tears, unable to articulate the burdens of my heart, all the while believing that if I just sit with Him, He’ll know my heart’s needs.

I love my sweet girl – and desperately don’t wish for her to carry on so heavy hearted.  Do you know that after she sat with me, and shed her tears, it was as though her spirits were lifted and she was back to smiles again? Without her saying officially what all the trouble was about, she had let go of that heavy burden…

And this is true of how things work with my Heavenly Father -the heaviness is lifted, when I go to Him, even if I can’t voice a thing.  He is able to carry it, even if I can’t fully explain it.   He knows exactly what I need when I don’t comprehend it yet.    His invitation is always open – I  forget sometimes… But, there is so much peace and calm for my heart when I take Him up on the offer.

Matthew 11:28 Come to Me, all you who labor and are heavy laden, and I will give you rest.  

1 Peter 5: 7 casting all your care upon Him, for He cares for you.

 

 

 

 

 

in my kitchen · more cake, please

cake #9 Carrot Bundt Cake with Cheesecake Filling

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A really long time ago, I’m gonna guess around 15 years ago, when we were still living in the Beaver Creek apartments on Hixson Pike, I bought a Family Circle Magazine.   In that magazine was a recipe for Carrot Cake, which I made, and have made many, many times since.  It is a keeper recipe,  a family favorite for sure, because it is has the best balance of fruit and nut flavors, and because it has a texture you can not mess up.  Not too dense, not too firm – the crumb is just right!

Well, I decided to try making it in a bundt pan for the first time, in honor of my mom’s 70th birthday – because she loves carrot cake!  But, I didn’t just make carrot cake for this special occasion!  I decided to borrow an idea from another recipe and add a cheese cake filling inside the bundt!

I can assure you cake #9 was a huge success! And, my mom mentioned to me today that the cake, several days now after her birthday, was even better with time – it remained moist and delicious!  If you love cheesecake, and carrot cake, you don’t want to miss this recipe!

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Carrot Cake with Cheesecake filling.

Cake Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon all spice
1/4 tsp  nutmeg
1/2 tsp ginger
1 tbsp ground cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs
2 1/2 teaspoons vanilla extract
3 large carrots, finely shredded (about 1 1/2 cups)
1   8 ounce can crushed pineapple in juice
1/2 cup chopped pecans
1/2 cup toasted coconut

Cheesecake Filling Ingredients:
8 oz full fat cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour

Cream Cheese Frosting Ingredients:
4 oz cream cheese, softened
2 tablespoons butter, softened
4 tablespoons pineapple juice (pineapple juice?)
1/2 teaspoon vanilla extract
heavy cream as needed, for desired consistency
2 cups powdered sugar, sifted

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Instructions:
Heat the oven to 350 degrees F. Coat the bundt pan with cooking spray (I use pam with flour).

In a medium-size bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat sugar, oil, eggs and 1 1/2 teaspoons of the vanilla until blended. On low speed, gradually beat in flour mixture until smooth. Stir in carrots, pineapple with its juice, nuts and coconuts. Spoon two-three cups of the batter in the bottom of the bundt pan.

Cream together the cheesecake filling ingredients, softened cream cheese and sugar first, then add the other ingredients .  Using an icecream scoop, gently scoop the filling around the center of the bundt pan, being careful to not allow the filling to spread out touching the edges of the pan.    Then carefully poor the remaining carrot cake batter over the filling.

Bake the cake at 350 for 45 minutes, then lower the temperature to 325, cover the cake with foil and bake it for another 15-20 minutes.  When the cake has cooled for 20 minutes, remove it from the pan to cool completely.

Make the frosting when the cake is completely cooled.  Whip the ingredients together to the desired consistency – and then pour over the cake.

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in my kitchen · more cake, please · Uncategorized

Cake #8 Chocolate Cake Donut Bundt

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Week 8 rolled around, and I just wasn’t sure what to make…  And then I realized, I had a friend’s birthday to bake for, which helped me to choose this recipe.  Basically it is a giant glazed chocolate cake donut, shaped like a bundt cake.

Unfortunately, I did not get to taste this one!   After cooling, I gave it a thick coat of glaze, tossed it in the freezer for a day – and then it was shipped cross country.  But!  From what I hear – it was a huge success, and the final forkfuls of cake, now a week later, were still delicious.

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I will say that, I made the recipe a second time, in the form of mini bundts, to share with friends on Valentine’s Day – with rave reviews!    And this time I can confirm they were delicious, because I snuck a bite of one!

Here’s the recipe, just for you!    I hope you enjoy it!

Glazed Chocolate Cake Donut Bundt (recipe found on thebusybaker blog)

Ingredients

For the cake:
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar (packed)
1 cup cocoa powder (1/2 c Nestle, 1/2 c Guittard)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoons sea salt
1 1/4 cups low-fat buttermilk
1/2 cup vegetable oil
1 teaspoons vanilla
2 large eggs
1 cup boiling water

 

For preparing the bundt pan:
2-3 teaspoons butter or margarine, (I use pam baking spray)
2 tablespoons cocoa powder

 

For the glaze:
2 cups powdered sugar
6 tablespoons half n half
1/2 to 1 teaspoon vanilla extract

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Instructions:

Preheat your oven to 350 degrees Fahrenheit.

Prepare your bundt pan by greasing it well with 2-3 tsp butter or margarine and “flouring” it with cocoa powder. Tap out as much of the excess cocoa powder as you can –  you only want a very thin layer to coat the inside of the cake pan so it disappears as the cake bakes.

Next, measure the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt into a large mixing bowl.  Give the mixture a stir with a wire whisk to combine all the ingredients.

To a separate bowl add the buttermilk, vegetable oil, eggs, and vanilla and whisk them together with a fork. Dump the wet ingredients into the dry ingredients and stir them together with a rubber spatula to combine.

Set your kettle to boil and once it’s boiled, measure out one cup of boiling water.

Add the boiling water to the cake batter in a slow stream, whisking as you add it. Continue adding the boiling water and whisking until the boiling water is all combined and the batter is smooth.

Pour the batter into the prepared bundt pan and bake at 350 degrees 40-50 minutes, or until a toothpick inserted into the cake comes out clean.

Let the cake cool almost completely on a wire rack in the bundt pan. While it cools it should pull away slightly from the pan, making it easy to remove when it’s cool.

Carefully flip the bundt pan upside down on top of a wire rack to remove the cake.

Add some parchment paper under the wire rack once you’ve inverted the cake (this will catch the extra glaze you’re about to make!).

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Brush the glaze over the cake, using a pastry brush to make sure every last inch of the cake is covered in the glaze.

Let the glaze dry completely before slicing into the cake to achieve that perfect, crispy, sugary crust!

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Friends, if ever there were a good reason to eat cake for breakfast, this just might be it!  I think this one’s going on the short list!

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in my kitchen · more cake, please

cake #7 Twinkie Cake (fail)

melodyanndayLeave a comment

Well, I knew it was gonna happen.  Listen guys, I’m practicing.  I even said that from the beginning, right?  I know a lot of folks were super nice, and gave their votes of confidence, swearing I didn’t need to – that they’d buy my cakes now.  But guess what?!    It has been confirmed.  I need to practice.

The Twinkie cake was a yummy and stellar idea in theory.  I mean, what can go wrong?  How could a giant version of a twinkie be bad?  Let me tell you:  It can be dry. Just ask my friends who had the cake.    Making a sponge cake with cream filling is a delicate matter and I, unfortunately missed the mark.

Now, when I embarked on this 52 cake journey, I didn’t think about how sad I would feel when it came time to let everyone know I made a bad cake.  And worse, I didn’t consider how deep my heart would sink knowing that my not-so-good cake was a part of a special family celebration.     But, I’m thinking about it now…  I assure you…

Friends, I know this to be true: God can use all things to draw me to Himself, even cake baking.  I have been reminded of so much over the weekend.  Even when I fail at baking, I am still cherished and treasured by my Heavenly Father.  Who I am does not revolve around being good at something, or being good at all for that matter.  Rather I must continue to find my identity in Christ.    These things are true no matter how many people know I made a bad cake.    Paul’s words in Phillipians could not be more true, even on my cake adventure – He is faithfully continuing His work in my heart!

After much debate with myself,  I’m going to give the recipe here, in case you want to give it a shot!  You may have better finesse with the sponge cake and filling than I did!

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Very Vanilla “Twinkie” Bundt Cake
dapted from Pure Vanilla by Shauna Sever

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons butter, softened
1 tablespoon vanilla extract
1 teaspoon vanilla bean paste {optional}
2 cups sugar
1/2 cup vegetable oil
3 eggs + 4 egg yolks
1 cup buttermilk

1. Preheat oven to 325. Prepare a bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.

2. In a medium bowl, stir together flour, baking powder and salt.

3. In the bowl of a stand mixer {or a large bowl}, beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.

4. Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.

5. Carefully add 1/3 of the flour mixture to the wet mixture, then 1/3 of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.

6. Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.

Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.

For Marshmallow Filling

1 stick butter, softened
1 7.5 ounce container of marshmallow creme
1 teaspoon vanilla extract OR vanilla bean paste if you like the little specks like I do. 🙂

Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.

 

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I will say here that I used a bismarck tip to fill the cake – and this was the first time ever that I attempted to fill a cake, or any baked good for that matter.  I’m still mulling over how I can accomplish this skill differently and be successful!  I’ll keep you posted.

Hey!  In case I haven’t said it recently – I’m so glad you’re on this adventure with me!  🙂

 

in my kitchen · more cake, please

cake #6 Chocolate covered cherry

melodyanndayLeave a comment

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I have strong, hearty memories of food from my childhood. They are as clear and present in my mind as though they happened yesterday, or maybe last week.

When I think about celebrations and special foods my mom made there is one cake that stands out!  Chocolate Cherry Sheet Cake.  Rich and moist filled with cherry pie filling, it was smothered in chocolate sauce.  It not only smelled fantastic while it was baking, the first bite was even better.

I know now why Chocolate Cherry Sheet Cake was a go-to recipe that mom made often: it was my dad’s favorite!  Now, my dad loves all things chocolate and cherry. Every Christmas you can be sure he gets a box or two of chocolate covered cherries from us!

For me, as a wife-mom-friend baker, often it is more than just creating a simple pleasure.  Sometimes I imagine I’m a kitchen warrior, favorite red spatula in hand, fighting off this crazy outside world with a sweet little morsel of peace and calm, warm from my oven.  If you are my loved one, I will discover your favorite and I will bake it again and again so you will know, no matter what: you belong here.  you are special. you are loved.  

Anyway- when mom asked if I might be able to squeeze her in on the “cake-a-week” list because my aunt and uncle were coming in from Ontario, I was quick to say yes!  And what did I decide to try?    This one’s for my dad, who has great affection for chocolate covered cherries:   Chocolate Covered Cherry Bundt.  Its my alternative to mom’s Chocolate Cherry Sheet Cake.  From the looks of things, it turned out pretty well!  Can’t wait to see what dad thinks!dsc01216

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Chocolate Covered Cherry Bundt Cake

(oh, and I used MyRecipeMagic.com’s recipe as a reference point, but really the cake is just my mom’s recipe.)

Cake Ingredients:

1 devils food cake mix
1 Can (20 oz) cherry pie filling
2 eggs
1 tsp vanilla

Chocolate Glaze Ingredients:

1/2 cup half n half
1 1/2 tbsp sugar
6 oz of semi sweet chocolate chips
2 tbsp corn syrup

Instructions: Preheat oven to 350.  Prepare bundt pan with baker’s spray or butter and flour.  Combine cake ingredients and scoop into the pan.  Bake for about 45 minutes, maybe a bit longer.

When the cake has cooled for about 20-30 minutes, remove from the pan.   Once it is cool to the touch make the glaze. First, put the chocolate and syrup in a medium sized mixing bowl.  Put halfnhalf and sugar in a small sauce pan, heating over medium heat until cream is hot and sugar is dissolved.  Pour the milk mixture over the chocolate until the glaze is smooth.  Drizzle over the cake.

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in my kitchen · more cake, please

Cake #5: Toffee Caramel Crunch

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Cake no. 5  :   Toffee Caramel Crunch bundt 

(taken from Carlsbadcravings.com)

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Well, I’m just gonna come out and say it.  I regret giving this cake away.  Now I know, I know, I know, I can’t eat all of the cake that I bake this year.  But let me tell you: I want to.    This one is definitely going on the “keeper” short list!  It was gooey, sticky, sweet and basically amazing.  At least that’s what I heard, since I didn’t actually taste it.     But, You can see for yourself in the photos…

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Oh my goodness, I can’t wait to make it again so I can have a piece.  or two.  or three.  Maybe you should make it for your super bowl party.  It is definitely a crowd pleaser.

Ingredients:

  • 1-1/2 cups unsalted butter, softened,
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 8 oz.  bag of toffee bits (I use Heath Bits O’ Brickle Toffee Bits)
  • 1 cup pecans, chopped
  • nonstick cooking spray
  • 1 Recipe Easy Creamy Caramel Sauce

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          Instructions:
  1. Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
  2. Beat the butter until creamy then add sugars, beating until fluffy. Add eggs, one at a time, beating until just the yellow disappears after each egg.
  3. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans then spoon batter into prepared pan.
  4. Bake until a wood pick inserted near the center of cake comes out clean, 85 – 90 minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
  5. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel over cake and devour.

= = = = = = = = = = = = = = = = = = = = = = = = =

Easy Creamy Caramel Sauce

Ingredients:

  • 3/4 cup butter
  • 1 1/2 cups light brown sugar, packed
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1-2 – 3/4 cup evaporated milk
  • 1 tablespoon vanilla extract

Instructions:

  1. Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
  2. Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally.
  3. Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency.

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friends and loved ones · in my kitchen

I’ve finally made a decision…

melodyanndayLeave a comment

People have been asking; you may have been wondering.  I was too, you know.  Sometimes,  on less significant choices (chocolate or red velvet? strawberry or blueberry?), I am terribly indecisive.  This time it took even longer than usual to make my decision.  I mean, I wanted it to be just right.

Ends up that I had to ask my sister.  She’s good at this kind of thing.  I mean, she’s GOOD.  So, I texted for her help.  (If you can’t ask your big sister, who can you ask?)

What in the world should I call my little, on-the-side, cake baking business?   And, without hesitating, (seriously, it was seconds) she texted:

More Cake, Please. 

And it was done.  There could not be a better title for this small little adventure I’m on.

Eventually there might be a website and other fun stuff!  But, for now, you can follow all the crazy cake baking nonsense (and other general kitchen and foodie shenanigans) on Instagram at:   mor3cakeplease

That is all for now.  Just thought you might want to know.

 

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in my kitchen · music, my true love

the tune of this baker’s heart (this week, anyway)

melodyanndayLeave a comment

January has flown by- I can hardly believe I’m baking week five’s cake today.  That means February is just around the corner.   (And yes, you have to wait to find out what I’m baking for week five;  I’ll post it in a few days.)    Anyway…

I thought I’d tell you about my baking routine, because its not totally normal.  First, I start by looking over the recipe, making sure I’ve got the plan in place of what happens when.  That’s pretty typical.  Then,I heat up a cup of coffee and add lots of cream and sugar to drink while I’m in the kitchen baking and taking photographs.   And then I turn on my music.  I am a musician after all.

What do I listen to in my kitchen? (Inquiring minds want to know, right?)   Well, different foods require different music.  But, in this case I turn on Pandora and listen to the John Rutter station.  Yeah that’s right.  Choir music.   I geek out to pieces like Rutter’s “Requiem” and Morton Lauridsen’s “O Magnum Mysterium.”  Believe me, my cakes turn out so much better in these conditions.    I slow down to the pace of the music and I take time to enjoy the work.

At any rate, I’ve realized my “kitchen life” isn’t so far off from my normal reality.  Recently I began reading a morning devotional that has been so good for my heart.  I’ve been reading  the Scripture along with thoughts that set my heart and mind in tune, preparing me for whatever day is ahead.  Truly, I do try to start each day in some way with the Lord,  but this has brought me to a new place – creating the best of conditions for the day, the week and so on.    Life turns out so much better when I slow down, put my eyes on Him and rest in the work He has for me.

This week I read Psalm 103 – and it has become my life-song for the week, maybe the month.  possibly the year.  It is a song that fits in to every nook and cranny of my life.  My heart is calmed and I find so much peace!    (My favorite verses are 3-5!)

Read and be blessed!

1 Bless the Lord, O my soul;
And all that is within me, bless His holy name!
2 Bless the Lord, O my soul,
And forget not all His benefits:
3 Who forgives all your iniquities,
Who heals all your diseases,
4 Who redeems your life from destruction,
Who crowns you with lovingkindness and tender mercies,
5 Who satisfies your mouth with good things,
So that your youth is renewed like the eagle’s.

6 The Lord executes righteousness
And justice for all who are oppressed.
7 He made known His ways to Moses,
His acts to the children of Israel.
8 The Lord is merciful and gracious,
Slow to anger, and abounding in mercy.
9 He will not always strive with us,
Nor will He keep His anger forever.
10 He has not dealt with us according to our sins,
Nor punished us according to our iniquities.

11 For as the heavens are high above the earth,
So great is His mercy toward those who fear Him;
12 As far as the east is from the west,
So far has He removed our transgressions from us.
13 As a father pities his children,
So the Lord pities those who fear Him.
14 For He knows our frame;
He remembers that we are dust.

15 As for man, his days are like grass;
As a flower of the field, so he flourishes.
16 For the wind passes over it, and it is gone,
And its place remembers it no more.[a]
17 But the mercy of the Lord is from everlasting to everlasting
On those who fear Him,
And His righteousness to children’s children,
18 To such as keep His covenant,
And to those who remember His commandments to do them.

19 The Lord has established His throne in heaven,
And His kingdom rules over all.

20 Bless the Lord, you His angels,
Who excel in strength, who do His word,
Heeding the voice of His word.
21 Bless the Lord, all you His hosts,
You ministers of His, who do His pleasure.
22 Bless the Lord, all His works,
In all places of His dominion.

Bless the Lord, O my soul!

in my kitchen · more cake, please

cake #4 : Creamy chocolate chip bundt

melodyanndayLeave a comment

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It sort of goes without saying that I am a full-fledged, no apologies, chocolate lover.  Mostly I wish I could just make all different kinds of chocolate cake.  But, I know that is not reasonable.

However, since I did make cakes that were not chocolate in any way for weeks 2 and 3, I felt it was time for some kind of chocolate cake again.  Really perfect timing because I came across a recipe for a chocolate chip bundt cake.  I found it on the blog: anitalianinmykitchen.com

My thoughts on the cake? In an effort to be truthful I’ll tell you, since we’re friends:  It was sweet and dense and soft, like a pound cake.   But, it might have been just a little too heavy for me. too something. I can’t put my finger on the exact reason, but I wasn’t totally sold on this cake.  And since I’m looking for just the right cakes that everyone will love, I’m not sure I’ll make it again.      But, you could try it – who knows?  You might like it!

(Also, just so you know, my kids made 2 demands: that we keep this week’s cake, and it had to be the heart shaped bundt.  So, there you have it! )

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Creamy chocolate Chip Bundt Cake

Ingredients

  • 2 cups flour
  • 1 cup ricotta cheese
  • 1 cup  dark mini chocolate chips
  • 1/4 cup butter melted
  • 3 eggs (large)
  • 3/4 cup sugar (granulated)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla butter nut flavoring
  • icing sugar/powdered sugar for dusting
  • melted dark chocolate for drizzling
  • 1/4 teaspoon salt

Instructions

  1. Pre-heat oven to 350°.  Grease and flour a 9 inch (22 centimeter) bundt pan.

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

    In a medium mixing bowl beat together melted butter, sugar and eggs for one minute.  Add ricotta cheese, flour mixture and vanilla and beat for one minute. Fold in chocolate chips.

    Spoon batter into prepared cake pan and bake for approximately 45-50 minutes.  Let cool at least 30 minutes, remove from pan, drizzle with chocolate and or dust with icing sugar/powdered sugar if desired. Enjoy!

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in my kitchen · more cake, please · Uncategorized

cake #3 Banana’s Foster Bundt

melodyanndayLeave a comment

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Cake no. 3 is my take on Banana’s Foster.  Okay, okay!  Its not the same thing because I didn’t caramelize bananas in brown sugar, so I get that…  but regardless, it is yummy.

This cake was taste-tested by my friend Esther – and these are her thoughts:

“Very excellent texture and taste!! You would think this kind of cake would be insanely sweet but it was a lovely balance!  Love it!  Big fan.” She also told me the liquor glaze was subtle and just right!  Her photo is below.  Thanks, Esther!

 

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Here’s the recipe: (I didn’t veer too far away from my Coconut Rum cake – I used that recipe as my template.)

Banana’s Foster Bundt cake

Cake Ingredients:
1 golden cake mix
1 banana pudding mix (small box)
4 eggs
½ cup banana liquor
½ cup
½ cup oil
chopped pecans

Glaze Ingredients:
½ cup butter
1 cup sugar
¼ cup water
1/4 cup dark rum
¼ cup banana liquor

Drizzle:
caramel sauce

Instructions:
Prepare pan, sprinkle chopped pecans in the bottom. Heat oven to 350.
Mix cake ingredients together.  Beat on medium speed for two minutes.
Pour in prepared pan and bake at 350 for 1 hr.dsc01095

***  Just a word about my cake baking:  When I use my decorative bundt pans, I sit them on a cookie sheet in the oven while baking so that I’m not letting them sit unevenly on the wire shelves.  It allows the cake to not lean between the wires, and hopefully bake up without leaning. ***

When the cake is finished baking and is resting, make the glaze.    In a small pan melt butter, add sugar and water and bring to a boil for one minute.  Remove from heat and add rum.

Poke holes in the cake (still in pan) and pour some of the glaze over the cake, and down the inside of the pan.  Let it rest for another 30 minutes until turning out of the pan. Once you’ve successfully turned the cake out,  poke holes in the cake, (the top, the sides and the middle hole of the bundt) and pour the remaining glaze over the cake.

I think cake #3, Banana’s Foster Bundt can be considered a success!  I have a feeling it would be really yummy warm, with some vanilla ice cream and possibly a little more caramel!