It’s Christmas Eve, friends. Just in case you needed a reminder.
We’re on our way up to the ‘slow to be with my family for a few days. I’m hoping to make a birthday cake for Baby Jesus this afternoon/evening. Cassity over at Remodelaholic mentioned on instagram that she makes one with her girls every year and I thought it was a sweet tradition. So, assuming we make it to my padres’ in one piece and that the rest of the day goes smoothly, we’ll be doing that.
Meanwhile (and in case that doesn’t happen, because that’s my life these days) here is another Christmassy cake I made for a party last week. I was in a rush, of course, and didn’t take photos until it was half-eaten and a day
or two old, so it’s much less pretty than when it was fresh and untouched.
Still, even with the wrinkly glaze on the cake plate and
the melty candy cane bits on top, it held up all right.
It was well-received, too. Several people asked where I had bought it because evidently people don’t make cakes a) from scratch, b) that taste good, and c) are pretty. I was both flattered and slightly bummed out. C’mon, home bakers of the world! Let’s step it up!
Anyway, if you’d like to make a Baby Jesus Birthday Cake of your own tonight, this wouldn’t be a bad choice. It’s one of those minimal effort/maximal impact kind of desserts that are always a hit with crowds and small children.
Merry Christmas Eve, friends. I hope your day is full of tasty treats and people you love.
Candy Cane Bundt Cake
adapted from Week of Menus
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1¾ cup sugar
4 large eggs, room temperature
1 tablespoon vanilla extract or vanilla bean paste
1 cup sour cream
red food coloring
mint extract (optional)
4 oz white chocolate, chopped
1/4 cup heavy cream
crushed candy canes
Preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
Using either a stand mixer (paddle attachment) or a hand mixer, beat the
butter at medium speed until creamy, about 2 minutes. Gradually add
sugar and beat at medium-high speed until the mixture is light in
texture and color, about 3 minutes. Beat in eggs one at a time, beating
for 30 to 40 seconds after each addition. Scrape down sides of bowl as
necessary. Beat in vanilla. At low speed, add flour mixture in
three additions, alternating with sour cream. (Add a bit of flour, a
bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
Scoop approximately 2 cups of batter into a smaller bowl. Stir in red food coloring (use as much as you need to get it looking less pink and more red, and know that the color will deepen as it bakes) and mint extract, if desired.
Scoop half of the untinted batter into prepared pan and smooth with a spoon or rubber spatula. Scoop the red batter on top of this, spreading so it is evenly distributed. It doesn’t have to be smooth, but you want red all the way around. Scoop remaining batter on top and smooth out.
Bake cake for 50 to 60 minutes, or until a toothpick inserted in the
center comes out clean. Cool the cake in the pan on a cooling rack for
10 minutes before inverting onto the rack. Cool completely.
Once cake is cool, place white chocolate and heavy cream in a small, microwave-safe bowl. Microwave on high in short spurts (5-7 seconds), stirring in between until chocolate is smooth. Drizzle over cake. Sprinkle with crushed candy canes. Slice and serve.