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Saturday, April 2, 2016

Toast and Jam Bundt Cake



For Easter I set out to make a great cake. I found an extraordinary white cake recipe here at Add A Pinch. Robyn actually calls it "The Best White Cake Recipe {EVER}!" And I have been making it for about a year, ever since I found this excellent resource. 


I use the EXACT recipe Robyn has on Add a Pinch. If you sway from it, it simply wont turn out how you want it. It won't rise just right, or it will be overly dense and not moist or any other combinations of imperfect. I make this when I entertain so perfection and excellence are my aim. You will not be sorry. On a side note, I am not a baker. As you've seen here at P&P, I can cook like a boss (I have quite a tribe of awesome cooks who guide me every step of the way - Mom, Berrin, Amy, Tara and Muberra) but a baker I am not. Nevertheless, this cake has never done me wrong!

Toast and Jam Bundt Cake
Ingredients
  • 1 cup (2 sticks) butter, softened
  • ½ cup vegetable shortening
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, room temperature
  • ½ cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup jam, jelly or preserves (I like seedless Strawberry, but Amy suggests Lilikoi (Passion Fruit) curd. I looked high and low for Passion Fruit Curd. If you have some time before you make this cake, you can get it for yourself here or here). I, too, will use it next time. The Passion Fruit is a crowd pleaser in my house and I think it makes for a more exotic cake. 
Instructions
  1. Preheat oven to 350┬║ F. Prepare a bundt cake pan with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Pour 2 cups of batter into pan, evenly distribute the jam on top of the batter you've put in the pan. Then continue to pour the remaining batter into the pan. But do not overfill pan or you will have some overflow.
  6. Bake for 90 minutes (turning bundt pan several times while baking) or until a toothpick or cake tester inserted in the center comes out clean. 
  7. Remove and allow to cool a bit in the bundt pan (about 10 minutes), then cool completely on a wire rack.
  8. Frost cake with Strawberry Cream Cheese Buttercream (as pictured above - recipe follows) or a lemon glaze (as pictured below).


Srawberry Cream Cheese Buttercream Frosting
Ingredients
  • 1/2 cup butter, softened
  • 1/2 package cream cheese, softened
  • 1/2 cup Strawberry Jam
  • 2 1/2 cups confectioners sugar 
  • Heavy cream to thin to desired consistency
Instructions
  1. Beat butter and cream cheese together until well combined
  2. Add in the Strawberry Jam and continue to mix
  3. Add the confectioners sugar 1 cup at a time
  4. If consistency of frosting is too thick, add the heavy cream until it is thinned to a texture/consistency that you are happy with.










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