Sneha's Recipe: Bundt Bakers

Leftover Cake Spiced Bundt Pudding#BundtBakers

In: Bundt, Bundt Bakers, Dessert

So what do you do with a cake that either falls apart or is too crumbly to serve your guests? I usually use it for one of two alternative desserts, like Cake Pops or Bread Pudding or trifle. Today I’m sharing with you an easy recipe a Leftover Cake Pudding!

This recipe will work with any type of cake. It doesn’t need to be a cake that fell apart or over baked or under baked. However, it’s just convenient to know that you can salvage the cake for a another delicious dessert!

Either way you end up with a delicious tasting dessert that is not overly sweet and uses up any leftover scraps you may normally toss in the trash!

Ingredients
2 Cups Crumbled Leftover Cake
3 Eggs
2 Cups Milk
½ Cup Sugar
1 Teaspoon Vanilla essence
1 Teaspoon Cinnamon powder
½ Teaspoon Cardamom & Nutmeg powder
2 Tablespoons Heaped Melted Butter -
Method

So for this I, used my Monster Bundt Cake (without the icing), this cake was too big for us to finish, so I decided to make a different dessert to enjoy! With guest coming to visit you for Diwali, this a wonderful dessert to serve. You can used any leftover plain white or yellow cake, it works just fine.
Preheat the oven to 170°C.

Crumble cake or cut it or break apart into smaller pieces.
In a mixing bowl, beat the eggs lightly, then add in the milk , sugar, vanilla and cinnamon, cardamom &nutmeg to the mixture. Then gently add in the crumbled cake and the butter.
Pour the cake mixture into a 7" well buttered bundt.

Bake in a preheated e oven for 40 to 45 minutes so that the top is firm or until tooth pick inserted comes out clean. This pudding will rise to the brim, but as it cools down it will fall flat.

Serve hot or cold with ice cream or a blob of fresh cream, taste delicious.

While un molding the pudding did break a little, but, nevertheless it was so delicious.
Labels: Bundt, Bundt Bakers, Pudding cake, Leftover series, Dessert

Apple Bundt Cake from Palatable Pastime

Carrot Cake Bundt from A Day in the Life on the Farm
Cider Spice Bundt Cake from Food Lust People Love
Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
Kiss of Cherries Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

3 comments

Monster Bundt Cake#BundtBakers

In: American, Bundt Bakers, Bundts

A super fun and easy Halloween Monster Bundt Cake! All you need is a few ingredients to make this fun Monster Bundt Cake and most important is candy eyeballs which are homemade! I have used my Homemade Chocolate Cake.

For The Homemade Chocolate Cake Mix
Dry Ingredients
200 Grams All Purpose Flour
20 Grams Corn Flour
400 Grams Caster Sugar
90 Grams Cocoa powder ( Dutch Process)
7 Grams Baking powder
7 Grams Baking soda
3 Grams Salt
Wet Ingredients
3 Small Eggs Or 2 Large
125 ML Vegetable Oil
2 Teaspoons Vanilla Essence
200 ML Warm Coffee
To Make The Butter Milk
225 ML Whole Milk
2 Teaspoons Lemon Juice or White Vinegar
Other Ingredients
For The White Icing /Glaze
3 Cups Icing Sugar
Milk as required
½ Teaspoon Vanilla Essence

Coloring Orange, Purple, Green
For Homemade Candy Eyeballs
White Chocolate
Dark Chocolate
Edible Black Color

Method
For The Homemade Chocolate Cake Mix

Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.

Store in an airtight container in a cool dry place for up to 3 months or until ready to use.
When Ready To Bake
Preheat oven to 170°C. Prepare two 8-inch round cake pans or a 10 cup Bundt mold.

Whisk butter milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
Add the dry mix and whisk until just barely combined and smooth (do not over mix). This is a liquidy batter.

Pour cake batter in a well greased Bundt pan. Bake 60 - 70 minutes, or until a toothpick inserted comes out clean (baking time depends on the pan size).

Allow to cool completely then invert onto a plate.

For The White Icing /Glaze

Make the icing in a large bowl. Divide frosting into three/four bowls and add a different color of food coloring to each.
Add color to the glaze by mixing in a few drops of food coloring.

Place each icing in a piping bag and cut a tiny hole in one of the corners. Drizzle frosting over the cake. Repeat with remaining colors.

For Homemade Candy Eyeballs

Melt the white and dark chocolate as required. Pour this into a small piping. Take a plastic sheet, pipe the white dots, when it cools place a dark chocolate dot on top. Let this cool completely. With a tooth pick make a black dot on top of the dark chocolate.
My suggestion the black dot remains wet even after a day of drying, so mix it with the dark chocolate and then make a black dot. When I was placing the eyes on the cake the black color smudges.

Add eyeballs all over the cake immediately after adding the frosting.

Serve and Enjoy!
Labels: Bundts, Bundt Bakers, Halloween, Chocolate, Homemade, Cake Mix, Candy Eyes, International Cuisine, American

Our Host for this month is Wendy from A Day in the Life on the Farm, theme is Halloween Bundts, thank you for hosting this event. Check the recipes our talented bakers have baked.

Pat Y Co: Boo...Chocolate-Coconut and Pumpkin Marble Bundt
Making Miracles: Chocolate Orange Swirled Bundt Cake
Food Lust People Love: Chocolate Spider Web Bundt Cake
Palatable Pastime: Dirt and Worms Bundt Cake
A Day in the Life on the Farm: Mini Pumpkin Bundts
Sneha’s Recipe: Monster Bundt Cake
Culinary Adventures with Camilla: No Bones About It Pumpkin Mini Bundts

5 comments

Apricot & Golden Syrup Bundt#BundtBakers

In: Bundt Bakers, Bundts, Golden Syrup Apricot Juice

This is a moist, soft and fluffy cake, so delicious that you will love eating. It's also a perfect tea cake, make it for hi tea parties and your guest will love it.

Measurement 1 Cup = 200ml
Ingredients
3 Eggs
160 Grams Caster Sugar
150 Ml Vegetable Oil
200 Ml Apricot juice - Homemade
1 Teaspoon Orange zest
250 Grams All Purpose Flour
1 Tablespoon Baking powder
For the Syrup ingredients
300 Ml orange juice
2 Tablespoons Golden Syrup

Method

Sieve the flour and baking powder, keep aside.
In a large bowl beat the eggs e and sugar, till light, creamy and fluffy . Then add the oil and continue to beat till incorporated add the orange zest and apricot juice mix it well. Then add the flour little at a time and fold it lightly.

Pour this into a well greased bundt pan with butter or coconut oil ( I used coconut oil) and pour the batter.
Bake it in a preheated oven at 180°C for 30 to 35 minutes or until a tooth pick inserted comes out clean.

In a large microwave proof bowl/jar mix in the apricot juice and golden syrup. Microwave on high for 2 minutes. Then give it a good mix and keep aside.

When the cake it baked, let it rest for 7 -10 minutes. Un mold it, then wipe the bundt pan with a tissue paper to remove as much as you can any particles of the cake stuck to pan. Place the cake back into the same pan.

Then poke it with a tooth pick and gently pour the apricot and golden syrup mix over the cake slowly as it is being absorbed.

Let is sit for an hour or so, or till all the syrup is absorbed.

Loosen the sides with a silicone spatula and unmold it into a serving plate taking care not break the sides of the cake.

Slice ... so soft and moist.

Enjoy this soft, moist and fluffy cake.

My Notes
The quantity of syrup is more so do not un mold it into a plate or deep dish since it will not be totally absorbed into the cake. I have made the apricot juice at home- recipe to follow.

Labels: Bundts, Golden Syrup Apricot Juice, Homemade, Bundt, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Bundt Bakers September 2021
Syrup Bundt Cakes

Apple Cider Syrup Bundt by Palatable Pastime
Apricot & Golden Syrup Bundt by Sneha's Recipe
Banana Bundt with Arequipe Syrup by patyco candybar
Gateau de Sirop - Cajun Cane Syrup Cake by Food Lust People Love
Root Beer Bundt by A Day in the Life on the Farm

2 comments

Caramel & Rum Upside Down Pineapple Bundt Cake#BundtBakers

In: Bundt, Bundt Bakers, Dessert

For this bundt cake I have used the pineapple slices that were infused in the Homemade Pineapple Rum. This is moist and delicious cake, can serve this as a dessert cake too.

Ingredients

For The Caramel
30 Grams Butter
30 Grams Granulated Sugar
4 Tablespoon Chopped Pineapple Pieces
4 Piece Whole Pineapple Pieces - cut into half
For The Cake
90 Grams Butter
60 Grams Caster Sugar
2 Large Eggs
30 Grams Almond Meal
90 Grams Cake Flour
½ Teaspoon Baking Powder
1 Tablespoon + 2 Tablespoons Homemade Pineapple Rum
Method
Cut each slice of pineapple in 2 equal pieces.
For The Caramel

In a sauce pan add butter on medium low flame add sugar and let it melt then add the cut pieces of pineapple

and let them caramelize then remove without the syrup, keep aside.

In the same pan add the tiny pieces and caramelize those too in the remaining syrup and let these cool.

Grease and line a 7" spring foam bundt pan with parchment paper and arrange the pineapple slices.

For The Cake

Beat the butter and sugar till light and fluffy, then add the the egg, and beat till light and creamy, now add the sieved, flour almond meal and baking powder, beat till incorporated and then add the caramelize tiny pieces and a tablespoon of pineapple rum mix well

pour this in the prepared bundt pan and bake in a preheated oven at Bake at 170°C for 30-35 minutes.

When out of the oven pour rum 2 tablespoons of rum

let the cake soak the rum for 5 minutes

then un mold it into a serving plate

Slice .. it so moist and soft.

Enjoy!!
Labels: Bundt, Bundt Bakers, Pineapple, Rum ,Homemade, Homemade Almond Meal, Dessert

Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
Coffee Liqueur Bundt Cake by Patyco Candybar
Lemon Rum & Coconut Bundt by Sweet Sensations
Mojito Bundtlets by A Day in the Life on the Farm
Piña Colada Bundt Cake by Food Lust People Love
Rum Cake by Passion Kneaded

4 comments

Date & Walnut Bundt#BundtBakers

In: Bundt, Bundt Bakers, Dates

I don't remember my father baking for us. Only when my mummy would be ill, my dad would go into kitchen and cook for us something that was the easiest, omelette and fried bananas, then he would cut plenty of fruits and keep them for us to enjoy for lunch on that day only. For the rest of the days and meals when mummy was in bed my aunt would come and cook for us. As such my father never cooked in the kitchen.

This is one of my dad's favorite cake. My dad must have something to with his evening tea. This is delicious enough on it's own and requires no frosting.

Ingredients
225 Grams Seedless Dates - chopped
½ Teaspoon Baking Soda
100 Ml Warm Water
85 Grams Butter
115 Grams Caster Sugar
1 Teaspoon Vanilla Essence
115 Grams All Purpose Flour
2 Eggs - separated
¾ Teaspoon Baking powder
60 Grams Walnuts - chopped

Method

Soak the dates overnight in warm water mixed with baking soda.

Separate the eggs - yolks and whites. Whisk the whites till stiff and keep aside.

Cream butter and sugar well till light and fluffy. Add the yolk one at a time and beat it well then add the other and beat that well. Add in the essence and mix well. Now fold in the flour alternating with the dates and walnuts. When all the flour and dates and walnuts are incorporated then gently fold in the whites.