Monday, March 5, 2012

Amber Tweed Bundt Cake

Have you ever had a hobby that you started and then went all out and then straight to the point of burn out?  Well I certainly did when I go my sewing machine years ago.  I did save a lot of money, making my own clothes, but my machine is retired now. I probably made at least 50 sets of clothes, if not more.

One thing I do still have a love for is all the wonderful fabrics out there.  One of them, of course, is tweed.  I made a lot of lined business suits for work and I had a thing for the heavier fabrics.  However my tastes are not perfectly suited for the climate since I live in Texas.

I do remember finding my favorite fabric mecca in Dallas.  I walked in and there were bolts stacked to the ceiling of a vast array of fabrics. Woolens, silks, cottons-you name it, they had it.  I used to spend hours in there just trying to decide!  Then I found another specialty place that had unusual and really stylish buttons, so I frequented there often too.

That was many years ago and now that I am blogging, I am waiting to find the same in a kitchen shop.  Until then, I will make due ordering from here and there and shopping at various places.

This particular bundt cake is speckled with chopped cinnamon chips and has no sugar in it.  It is sweetened with honey. The cake is moist with a tender crumb and goes well with a cup of coffee or tea in the morning.  For a dessert, it can be served with cinnamon whipped cream and your favorite berries.

Amber Tweed Bundt Cake
by flourtrader

1 2/3 cups honey
1 tsp salt
1/2 cup plus 4 tbs butter
1 tbs baking powder
1 tsp cinnamon
3 egg yolks
1 egg
1 1/4 cup whole milk
1 cup chopped cinnamon chips
3 cups of flour

Preheat oven to 325 degrees.  Melt 2 tbs of butter and brush the inside of a 10 cup bundt pan.  Then dust with flour.

In a medium size bowl, sift together the baking powder, salt, cinnamon and flour.  Set aside.  In another bowl, beat 1/2 cup and 2 tbs of butter until smooth and creamy.  Add the honey and beat for 2 minutes.  Add one egg yolk and beat for 30 seconds until blended.  Follow the same process for each egg yolk and the egg, beating after each addition.

Then fold 1/3 of the sifted ingredients into the batter.  Add 1/2 a cup of milk and stir until blended.  Fold in another 1/3 of the sifted ingredients and then stir in 3/4 cup milk.  Take the chopped cinnamon chips and stir it into the last 1/3 of the sifted ingredients.  Fold that into the batter.

Pour or spoon the batter into the prepared pan.  Bake for 55-65 or until tester comes out clean.  Cake is done when top springs back when lightly touched.  Let cool in cake pan for 20 minutes and then invert onto rack to finish cooling.

                    **LAST YEAR: Thin Mint Cupcakes**

I am off to the doctor today to take care of this nasty sinus infection, so I will try to catch up with all of you later this afternoon!