Drunken Spice Cake

I opened up my cupboard last weekend and saw that I had yellow cake mix. I am starting to think that I have short term memory loss, as I cannot remember why I bought it. Anyway, it was the base for this week’s experiment that ended up going to work in a waft of cinnamon-scented goodness.
Even after all of the pins that are on my “Cakes and Pies” board on Pinterest, I still found this new recipe here: http://itsthelittlethingsblog.blogspot.com/2012/05/monogram-monday-crack-cake.html

What You Need
For the Cake:
1 box yellow cake mix
1/4 cup brown sugar
1/4 cup sugar
1 small box vanilla pudding instant mix
2 tsp cinnamon
4 eggs
3/4 cup water
3/4 cup oil
1/2 cup white wine

For the glaze:
1/2 cup of butter (1 stick)
1 cup sugar
1/4 cup white wine

And Here’s What You Do
1. Preheat oven to 350 degrees
2. Mix all above ingredients together
3. Pour into a Bundt pan
4. Bake for one hour

When the cake comes out of the oven, melt 1 stick of butter into 1 cup of sugar and 1/4 cup of white wine. Pour directly into the pan on top of the still-hot cake. Let cool completely before removing.

photo 1

Comments
Let’s talk a minute on Bundt pans. I’m not sure why I have two, or even where they came from, but I have them. I think my mom had four or five, all pretty much the same size and shape. I’ve seen some gorgeous pans out there that make beautiful cakes. And I do like the way they turn out. However, I have yet to master the art of getting a cake out of one of these without somehow damaging the cake. They’ve stuck to the bottom, they’ve left their entire top level inside the pan, etc. When I am successful, it is because I’ve oiled and floured the thing to within an inch of it’s usefulness, and end up with uncooked flour bits all over my finished cake (which I end up brushing off with a pastry brush). If anyone has the secret to this, can you let me know?

Anyway, back to the cake. The recipe says to bake for an hour. However, I kept an eye on my oven, and my cake was done at about 40 minutes. Now, the oven had been cleaned the day before, so I suppose that it is possible that the extra-super-clean insides make the cake bake faster. However, I haven’t seen this phenomena repeated in the past week, so it’s tough to say.

I mixed all of this by hand – Just me, the bowl, and a big old spoon. Since I had to mix everything by hand in the days before my hand mixer and the stand mixer, it makes me appreciate the appliance that make our lives just a little easier. And sometimes I just don’t want to haul the stand mixer in from the garage (teeny kitchen does not make for lots of counter space).

However, even if this cake did lose a little bit of it’s top to the bottom of the pan, it still turned out quite delicious. I took this in last Monday, the same day that we welcomed a new coworker. After eating a piece, he asked me what new thing I had made for him every day. Great, I’ve created a monster…

Until Next Time,
Peace, Love, and Cupcakes

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