Wednesday, November 20, 2013

I like Big Bundts 2013: Oat & Raisin Spice Cake

I made my first bundt cake in August of 2010 when I borrowed a friend's bundt pan to make a birthday cake for another friend. I was enamored! It seemed too easy! I didn't need to unleash my HORRIFIC decorating skills on a poor, defenseless cake. I wanted to keep her bundt pan forever. She, strangely enough, wanted it back. A few weeks later I bought myself bundts of different sizes. You know, it was not until I wrote that sentence that I realized that I own 3 full size bundts, 4 minis and one that is in between.  I'm no Food Librarian, but I do like my bundts!


I think it was in 2011 that I discovered Food Librarian's blog but I even though I had it in mind that I'd make a bundt cake to celebrate with everyone, I plum forgot. But not this year!! Oh no! I almost did though. Shh! But here you have it! Finally, a bundt cake for National Bundt Day! (Look, I am willing to ignore the fact that National Bundt Day was November 15 and today is November 20, if you will. Honestly, I did make the cake for Friday! I swear!)

I added a brown sugar glaze to this and instantly regretted it the moment I poured the first bit out. The glaze is delicious, don't get me wrong. But this cake can stand by itself. It does not need any accompaniments. It's moist and full of flavour and I should have left well enough alone. Ah well. I apologise for my bad glazing skills and present you a glaze-free but delicious recipe.


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Oat & Raisin Spice Bundt                                                   Print
Recipe by:    Kelster
Yield: 16 servings
1 cup quick cooking oats (see notes)
1 ¼ cup of boiling water
¾ cup of raisins
1 ½ cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
½ cup butter, softened
2 eggs
½ cup sour cream
Place oats in a medium bowl and pour boiling water over the oats. Cover and set aside for 20 minutes.
Place the raisins in a small bowl and add just enough water to cover the raisins.
Preheat oven to 350 F.
Grease and flour and bundt pan. Be sure to completely cover the entire surface
Whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt.
In  a large bowl, mix together sugars, vanilla and butter for 4 minutes. The mixture will resemble wet sand. Add eggs one at a time and beating well after each.
Add a third of the flour mixture and mix until just combined followed by ¼ cup of sour cream.  Repeat, ending with flour.
Stir in oats and drained raisins.
Pour into prepared bundt. Bake for 50 minutes or until an inserted toothpick comes out clean.
 I used rolled oats but let it soak for almost an hour. If you use rolled oats, you will have bits of chewy oats in your cake. I certainly did not mind. You can pulse the rolled oats a few times in a food processor or blender to break them down a bit.

Crazy Ingredient Challenge November: Spice Burgers on Onion Rolls

This past month (year?) has been hard. My emotions, my life - they have all been on a rollercoaster. This month's CIC certainly did not make it any easier. Gingerbread spice and onions?! Say what?!! I came up with several ideas though. And decided to go with Guinness mini burgers served on onion rolls with onion rings and a Guinness spice barbecue sauce. It would have been great. Except for the fact that I don't like Guinness. Or onions (kinda). That Guinness spice barbecue sauce? Made it; hated it. Too much Guinness. The onion rings? Made them. Liked them. But I am just not an onion rings kinda girl. I was cloyed after 3 rings. I guess that's something that I'd remake for someone who loves onion rings because they were pretty good

I decided to make the burgers without Guinness and ditched it from the sauce too and had winners that went AMAZINGLY with these soft onion rolls. There's just enough onion to give them a little oomph (smells great too) but not enough to be overwhelmingly oniony. I apologise for not sharing the barbecue sauce. But for the life of me, I just could not remember how much vinegar and sugar I added to the winning combination and I did not have time to remake it.

Please accept these delicious burgers as token of my apologies. They definitely make up for the missing sauce on their own.

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Onion Rolls                                                                   Print
Recipe by:    Kelster
Yield: 12 rolls
15 oz all purpose flour
0.25 oz active dry yeast
1 oz sugar
1 teaspoon of salt
½ cup onion, chopped
1 large egg, room temperature
2 oz butter, softened
1 oz sour cream
2 oz  of warm water
1 egg white
Puree onion or finely chop. Combine yeast (see notes), flour, sugar, salt, egg, onion, butter and sour cream. Slowly add enough water to yield a soft, tacky but not sticky dough. Start with scant 2 oz of water and add additional water by the teaspoon, if needed.
Knead for 5 minutes then cover and allow to rise at room temperature for approximately 1 – 2 hours or  until doubled.
Gently degas the dough and divide dough into 12 equal pieces.  Allow to rest for 10 minutes.
Form each piece into a tight ball and place on a baking sheet.
Preheat oven to 375 F.
Balls should be doubled in approximately 30 – 60 minutes.  When doubled, brush with egg white and bake for 15- 18 minutes or until golden and at an internal temperature of 200 F.
The yeast that I use allows me to add my yeast directly to my ingredients and warm any liquids to 120 F. This may work for you too. However, if unsure, follow the proofing instructions on your yeast.
You can use as little as ¼ cup of onion puree.

Spice Burgers                                                                 Print
Recipe by:    Kelster
Yield: 8 patties
1lb ground beef
2 cloves garlic, finely minced
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice
1.5 * teaspoon salt
2 teaspoons black pepper
Mozzarella cheese
Gently flatten the ground beef. Sprinkle all the seasonings evenly across the surface. Gently fold the beef over on itself to combine the spices. Don’t overwork.
Divide into 8 2oz pieces. Shape each piece into a flattened ball. Flatten the center of each ball a bit more as the patty will puff as it cooks.
Place in refrigerator and allow to rest for 30 minutes.
Preheat a lightly greased grill pan or skillet.  Cook burgers to desired doneness. Top the first cooked side with a slice of mozzarella cheese and allow to melt as the second side cooks.
Slice the onions rolls in half, top with a cooked patty and your favourite burger fixings.
 Some prefer to salt their patties after forming. Do what you think is best.