Burnt Sugar Bundt Cake with Caramel Rum Frosting

Posted by hsimpsongrossman on July 19, 2015

I’m in test(s) mode.  And for the first time I’m actually enjoying it.

Ages ago, when Better Half used to tell me how much he enjoys taking tests, I remember thinking to myself “only someone who loves tax law can say something like that”.  How could anyone enjoy taking tests?  I dreaded tests!  Not necessarily because I wasn’t prepared, just because I didn’t know how to deal with them.  A typical Law School exam lasts at least three hours – a problem when you can’t focus, let alone sit in one place, for more than 20 minutes (on a good day).

Burnt Sugar Bundt Cake with Caramel Rum Frosting Amber
Amber

I used to sit there, admiring my classmates, spilling the content of their brains onto paper.  I’d go to the bathroom, dose off, look at the questionnaire, think of all those cakes and cookies I’m going to bake when I get home (to wind down after all that writing I’d been doing), go to the bathroom again, all along thinking to myself “what a waste of my time”.  Usually, about half an hour before the end I would start hearing that other voice inside my head telling me that since I’m anyhow there I might as well write something down.  And once I had started writing I usually wrote enough to pass and even got some not so bad grades.  Luckily for me, at some point during my first law degree, I received professional guidance for keeping my focus during exams, so that by the time I got to NYU Law School for my second law degree, I had become a darn good test taker.

Burnt Sugar Bundt Cake with Caramel Rum Frosting Kraken
Kraken

Yet this time around I feel so connected to my studies, that I find myself reading extra-curricular material, anticipating what kind of questions might be on the tests and looking forward to sitting for them and applying my knowledge.  I even put my studies ahead of the kitchen, something I have never done before.

The one occasion which brought me back to the kitchen for a short break last week was our family gathering to celebrate my father’s 70th birthday.  I was dying to join the Baked Sunday Morning gang on their Gonzo cake project but had no time to look for purple yam  powder and thus opted to settle for a less unique confection.

Burnt Sugar Bundt Cake with Caramel Frosting Happy Birthday
Happy Birthday

I skimmed through my Baked books and the decision fell on the Burnt Sugar Bundt Cake with Caramel Rum Frosting, which I had been planning to bake since the moment I laidBaked Sunday Mornings my eyes on.

I barely made any changes to the recipe except for decreasing the amount of sugar in the batter from  2 cups to 1 ¼ and substituting the coconut milk required for the burnt sugar liquid with whole milk for the sake of Princess and my brother in-law, who are both coconut averse.  I altered the frosting as well, using only 1 cup of powdered sugar (rather than over 2 cups) and two tablespoons of heavy cream instead of the butter, for more of a caramel rum drizzle than a solid frosting.

The cake came out nice and curvy and we loved the caramel flavors and deep amber color.  The thing was, that Princess baked a Black Forest Pie for the occasion, and no other cake on that dessert table could hold a candle to that pie.  I’d bring a picture of the pie had there been any left for me to photograph when the Sabbath was over.  I’ll just have to ask her to bake the pie again so I can share the recipe and pictures over here.

If you are curious as to the aforementioned Gonzo cake, please visit Baked Sunday Mornings and take a look at my baking buddies’ creations.  For the recipe of this Burnt Sugar Bundt Cake with Caramel Rum Frosting from Baked Explorations, by Matt Lewis and Renato Poliafito, please look here.

Happy Baking!

Burnt Sugar Bundt Cake with Caramel Frosting Puddles
Puddles

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5 thoughts on “Burnt Sugar Bundt Cake with Caramel Rum Frosting

  1. I haven’t tried this one, but your pictures make it look so delicious. Good luck with your tests-sounds like you don’t need it, but I hope you keep coming back to bake with us. I love reading your posts.

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