This week, TWD baker made Wendy of Pink Stripes chose Rum-Drenched Vanilla Cakes on pages 226 and 227. Wendy’s blog is one of my absolute favorites, so I encourage you to go on over there for the recipe and to look around.
My cake is cooling, but I’ve already eaten some because it stuck to my bundt pan and . . . . Wait, let me back up.
I decided to bake one large cake in a very detailed bundt pan, and I used Kerrygold Irish butter in the recipe. After all, if I was going to use some of my precious vanilla beans, I was going to use the best butter.
Now, despite using a non stick pan
, and spraying it thoroughly with a non-stick baking spray (these contain flour, as well), my cake stuck to the pan. In a LOT of places. So, the lesson here is to flour the pan in addition to using the baking spray, or to use a pan that is not as ornate. (Update – I did use Baker’s Joy, and I still had a lot of sticking).
Verdict: one of the best Dorie recipes to date. The kitchen smells of warm butter and vanilla, and I can taste the rum and vanilla through the buttery goodness of the cake. Hey, there are about two sticks of butter in this case, and I can definitely taste it. Delicious, delicious, delicious. Basically, this is a homemade version of the famous Bacardi Rum Cake, which gets rave reviews every time I make it.
Be sure to check out the TWD blogroll to see how everyone else did!
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16 users responded in this post
I use Baker’s Joy.
Your cake looks lovely.
yes, super-delicious! none of the bits that stuck to the pan would have gone to waste with me, either!
If parts, stuck to the pan, you had a legitimate excuse to eat those pieces.
This was a great one. Sorry you had sticking problems, but at least it is a good excuse for “snacking”
What a beautiful cake! Sometimes, especially when it comes to bundt-type cakes, the best parts are those that stick to the pan. 🙂
I love that you use a bundt pan to bake it in.. visually its sooo pretty! A tip that I have learned when it comes to those fancy pans that have all those weird angles is to take a pastry brush and after I coat it with my favorite coating method then I brush every nook and cranny to make sure it’s fully coated… it has helped me tons.
Regarless, the cake looks yummy!
In my kitchen, the cook eats any evidence of sticking to the pan. Just sayin’
Nice bundt cake! I see the cake that stuck the the pan as an opportunity to eat the crumbs 🙂 YUM!
gteat looking cake – and great excuese to nibble on the broken bits
Oh the disadvantage of those beautiful bundts. I’ve had that problem even when I let it cool in the pan.
Nonetheless, your cake looks beautiful and you enjoyed it!
What is it with bundt pans? They’re so finicky. Glad that you liked this so much; it sounds like it was the perfect recipe for your special butter!
I really want to try this as a bundt cake. I’ll be sure to remember your tips when I do.
Bummer that it stuck. Love/hate bundt pans just for that reason.
Looks tasty and you did have the perk of the stuck pieces to eat.
Your bundt version looks gorgeous. I’m glad you liked it! thanks for baking along with me.
I almost baked mine in a bundt pan, but went for the loaf instead. It sure was a great recipe!
sorry it stuck to the pan – it still looks super moist and delicious!