Cake of the Week: Brown Sugar Bundt Cake with Butterscotch Glaze

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This recipe is also from The Back In The Day Bakery Cookbook.  The description says it has a simple, old-fashioned flavor.  “I love the rolling mounds of this fluted Bundt cake, which allow the glossy butterscotch glaze to run lavishly down its sides.  The glaze gives the cake a smooth finish that is a wonderful compliment to the finely textured crumbs of the cake.  It is perfect at a Sunday brunch.”

I think we have all come to agree that old-fashioned desserts is where it’s at for me.  Sure, I can whip up other recipes.  It’s the ones that have been around for generations that I have truly become passionate.  I imagine some of this recipes, scratched out on old, butter stained note cards that once belonged to someone’s great grandmother.  Baking has become a way to honor our edible history for me.

I will not share the recipe with you out of respect for the Days’ cookbook (seriously, go order a copy right now!), but I do want to discuss an ingredient in this cake.  Cardamom.

Cardamom is described as having a strong, unique taste, with an intensely aromatic, resinous fragrance.  It is also the third most expensive spice in the world (which you’ll note when you pick up a bottle).  It’s thought to have been used as early as ancient Greece and Rome.  Seems pretty popular, right?  That is exactly why I was a little shocked when I cracked this new purchase open and found that I didn’t really dig it.  I can’t explain why, but I thought it smelled bizarre.

After the cake is baked, I can still isolate that strange spice in the taste.  I’m thinking that this might be some strange flaw that only I possess.  The beau thought this cake was absolutely delicious, making this apparent with comments such as “damn, this is really good!” and certain eating habits like having two pieces of cake in one sitting. He rated it at an eight out of ten.

You may notice in the picture above that there was a bit of a catastophe with the cake sticking to the pan in some areas.  I take all the blame on that.  I’ve recently weaned myself off the Baker’s Joy spray and I’m trying to just grease the pans with butter and then a light coating of flour.  Seems I still need some practice.

For me, my favorite part was the glaze.  I could have seriously drank this out of the pan.  The three simple ingredients (heavy whipping cream, brown sugar, butter) were absolutely amazing. I could see myself putting this on other cakes, breads, cookies, hell maybe even a roast.  Sop that shit up with biscuits and potatoes.  It really was that good.

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7 thoughts on “Cake of the Week: Brown Sugar Bundt Cake with Butterscotch Glaze

  1. LOVED this post, and after reading it I too could drink the butterscotch glaze straight out of the pan! Retro bakes/desserts are the way to go. As I am British (by marriage) I have learnt how many wonderful ‘puddings’ (as the Brits call all desserts) there are: Treacle Tart, Sticky Toffee Pudding, Queen of Puddings…the list goes on and on. Apple Charlotte, Rhubarb Crumble, Trifle, Hot Chocolate Sponge Pudding, Steamed Ginger Pudding, Spotted Dick with Custard,oh I almost forgot one of my children’s favourites ‘Granny’s Leg’ (a rolled jam and suet pudding) too many….stop me now before I have a heart attack…

    1. Holy cow! Those all sound amazing. I see myself doing some research into this recipes in the near future! I love the name ‘Apple Charlotte’. I think I’m going to google that now!

    1. The dent must be like varicose veins. No one realizes they are on your legs until you open your big mouth (guilty). I’m telling you, the Butterscotch sauce was the best!

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