Caitlin the Engineer Baker seems to think I have a problem. To quote her tweet: I think you have a problem. A bundt pan problem. If you need, I can stage an intervention and take some off your hands...
Yes, I just bought TWO new Bundt pans. However, in my defense, I MAKE a lot of Bundts but don't have that many pans...I have the 12 c Nordic Ware traditional Bundt, the 6 mini Bundt pan and the 12 mini-mini Bundt pan, and the tree looking Bundt. Sure, that's probably more than most people, but wouldn't you say that it isn't the Amy Winehouse of Bundt collections?
Well, now that I'm adding these two new pans...that does bring it up to 6 Bundt pans...with more on my wish list.
Oh darn. I know I'm going to run into Caitlin at BlogHerFood in SF next month and I'm going to end up in a room with Jeff VanVonderen of Intervention.
Chrysanthemum Bundt. You could put sludge in this and it would be pretty, no?
Honey Spice Cake
Adapted from Nordic Ware
1. Grease and flour the heck out of your Bundt. (My words there. I use shortening and flour and a pastry brush. This sucker better come out so spend time doing this!)
2. Mix 1 c hot water with 1 t instant espresso powder (or instant coffee), and set aside.
3. Mix 1 c honey, 3/4 c sugar, 1/2 c veggie oil (I used olive oil because that's what I had on hand), 4 eggs in a large bowl. The instructions say "until very light and fluffy" but I never got fluffy, even after adding the eggs one at a time. I got soupy, but never fluffy.
4. Mix together in a separate bowl: 3 c all-purpose flour, 2 t baking powder, 1 t baking soda, 1/2 t salt 1/2 t ground cloves, 1/2 t allspice (I added 1/4 t cinnamon because I love cinnamon).
5. I alternated the dry with the coffee mixture, beginning and ending with flour.
6. Pour into pan (it gets pretty full but doesn't overflow) and bake in 325 degree oven for 50-60 minutes. Cool 10 minutes before depanning.
7. Cool completely and dust with powdered sugar.