I'm trying to keep my business, my triplets, and my waistline under control. I excel at one of those, fail at another one of those, and one is a work in progress. Which is which is day dependant.

Sunday, November 16, 2008

More Retro Baking

Surely by now the NordicWare Company would have contacted me and said, "Hey, emzee, thanks for single-handedly bringing back the glory days of Bundt Cake baking. Here's another Bundt shape for you to try!" Sadly, the good people at NordicWare haven't done that, so my poor readers are left with a picture which looks frighteningly similar to those I've posted before.

This time it was DH who got to pick a cake flavour for the week. He's not one for chocolate things (he likes his dark, and prefers to have it unbaked!) - but he loves citrus things of all kinds. I can almost always pick what dessert he'll have - if it involves lime, orange, or lemon, it's an almost guaranteed order. One of his most favourite treats is those horrible orange peels coated in dark chocolate.

Anyway, he picked the Bundt of the Week as Orange Mint Pound Cake. I wasn't terribly keen on the idea, but then I'm not huge fans of either of those flavours. Still, he's a great hubby and he hardly ever asks for something, so I have to throw the man a bone once in a while, right?

In this case he was totally right - this cake is delicious! Really moist, lovely soft velvety crumb, and the sugaring of the pan gives it a really delicate crust which works well against the soft inside. The mint flavour is quite subtle at first, but the after taste is distinctly fresh mint, and we both noticed the flavour got more intense after a couple of days. It bakes very slowly for a long time, which contributes to it's texture and makes your kitchen smell heavenly.

Another fabulous, ridiculously easy cake which works for grown ups and kids alike.

Orange Mint Pound Cake
1 1/4 cups sugar (in Australia, caster sugar. In the US, fine sugar but not confectioner's)
1 cup butter, softened
1 T chopped mint (you could probably double this)
3/4 cup milk
3 eggs
2 1/4 cups plain flour
1 Tbs grated orange peel
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Heat oven to 160/300. Grease your Bundt pan, and put in about 1/2 cup of sugar (extra). Over a sink, turn the pan around until the sugar coats the pan. Add more sugar if necessary, but be sure not to leave a big scoop of it. Once the surfaces are covered, tip out the excess.

Mix sugar, softened butter and mint until very light and fluffy. Add milk and mix well. Add all remaining ingredients and mix to smooth, about 2 minutes. Spoon into a pan.

Bake for 60-85 minutes (mine took 60) until a toothpick comes out clean. Cool in the pan for 10 minutes, then flip onto a wire rack and allow to cool (or not. Eat it warm as we did.)


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