Tag Archives: Bundt Cake

Vanilla Bean Glazed Bundt Cake

It’s been a while since I’ve been able to take my sweet time to cook or bake for the blog. I traveled to DC and NY for an extremely short week, but I still managed to take mom to Saratoga and visit Jake and his family. We had a blast. Then, we came back to Guate to get ready for my grandmother’s birthday bash: She turned 90! She’s always been and will be an inspiration to me! I was a lucky little girl: I got to enjoy my grandparents, sleep overs and all. So, since it was a big party we had family from Mexico and the US fly down to visit. This last sunday was the last day we had our family from Mexico here, so the day after I was able to get some good time in the kitchen!

One of my must-have stops any time I travel to the US is Williams-Sonoma. And of course, this time was no different. Even with Helga we knew it was going to the store so we decided that we both were restocking our pantries with Ground Tahitian Vanilla Bean and French Lavender. I did forget to get Espresso Powder and Royal Rose Syrup since I didn’t have it in my shopping list!, but they are already there for my next trip.

So, what else could be more fit than to put to good use  my precious Vanilla from Williams-Sonoma? I have been eying this recipe since it was first posted back in March 2011. Make sure that you let the cake cool down for at least an hour in the pan. It comes out easy! This is a great mid-afternoon cake or breakfast cake even. It’s flavor is nice and subtle!

Kitty

Vanilla Bean Glazed Bundt Cake

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4 Minute Cake (Magdalena)

I was really lucky to grow up surrounded by family. Literally. Both my aunts lived next door (each side of the house) so I was able to see my cousins every day, and right across the drive way, my grandparents house. Every sunday both my uncles and their would come to visit them, and we would meet every sunday at my grandparents. My dad is one of 5 siblings, so that’s easy 12 adults and 14 kids. Grandma Lucy made sure that there was always a pair of freshly baked cakes or pies. This recipe was a bit hard to master under her eyes. She was amazing, she knew if you over or under beat the batter, if you didn’t let the butter and dry ingredients mix properly. When I had end of school year vacations, I would spend entire days sitting in her kitchen, watching her do her thing and try to learn as much as I could. At first she would only let me get the butter out of the wrapper, or get her the spoons to measure the dry ingredients. After that, she would let me add things to the mixer… Eventually graduating to making the cakes or pies myself and getting them in and out of the oven.

The secret from grandma Lucy (as with every baking recipe) is to follow the steps to the dot. She first softens the butter and then slowly adds the sifted dry ingredients. Make sure to mix it until all of the ingredients are blended together, resulting in a mixture that you will think it’s not Ok, but it is- this is not the usual method of making a cake but it’s worth it trust me! Takes it about 10-15 minutes to blend together and make sure there are no crumbs left. After that you add the wet ingredients and mix for 4 minutes. The two ounces of rum the recipe asks for is barely noticeable, but it gives the cake a nice flavor. If you prefer, you can remove the rum from the recipe.

Preparing this recipe always gives me that warm and fuzzy feeling that reminds me of those Friday or Saturday afternoons in my grandmothers’ kitchen making two cakes for all the family that would be guaranteed to visit the next day. Share this one with your friends and family! You won’t regret it!

Kitty

Grandma Lucy's Sunday Cake

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