Thursday, January 7, 2010

Bundt Trifecta

For Christmas, I decided to bake 3 bundt cakes using my 3 different bundt pans.
I was going for a "hat trick" which means completing the same thing 3 times successfully (for example in hockey, if the same person scores 3 times in the same game, it's a hat trick), but ended up with a "trifecta" which means I predicted (successfully - based on my experience cooking with these pans) the order of success these cakes turned out!
Let's start with 1st Place
I love this pan. It's a Martha Stewart that I bought at K-mart like a million years ago.
Here is the "Apricot-Lemon Cake" with a lemon glaze and frosted cranberries that I made. It was the favorite amongst all my dinner guests.

Apricot-Lemon Cake Recipe
Ingredients
1 lemon cake mix
1 cup apricot nectar
1/2 cup sugar
3/4 cup oil
4 eggs

Glaze
1 1/2 cup powdered sugar
1 lemon

Directions
Beat ingredients in a bowl for 4 minutes.
Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
Let cool.
Mix powdered sugar and lemon together
Pour over cooled cake


2nd Place
A friend gave me this pan recently.
I used Homemade Gourmet's "Grandmother's Great Gingerbread" mix with cinnamon glaze.
3rd Place
This is a traditional (and cheap) bundt pan.
It's hit or miss every time.
I'm not sure how long I've had  it or where I even got it.
By the time I got to this cake, I was in a hurry, and didn't allow it to cool down enough
resulting in this...

OOPS... maybe I didn't let it cool

2 comments:

lyn said...

oh cake #2 looks/sounds delish! i love the shape! you are so motiating me to do take more pics of my food! hahaha

simplysandi said...

You have a "way" better camera than I do. I just have my iPhone. I started taking pictures of my recipes because I want to put a cookbook together, and I only like "picture books"

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