Bundt Cakes with Bourbon & Clementine Glaze

by Michael on November 25, 2012 · 18 comments

The blustery, frigid winds of change are underway. Snow and roaring gusts of wind are the hallmarks of winter. That and the charcoal-silver sky overhead. And these days are taking their cues from the years past, both in timing and circumstance. And today, at the start of the holiday lead-up, winter stormed in with snow blowing sideways and freezing temperatures demanding our big coats, winter boots and soft scarves to keep our face warm. At last, winter has arrived.

The first sign of snowfall always manages to steal my breath. The memories flood back and remind me of all the goodness winter brings. So when I looked outside after weeks of weather inactivity to see snow flurries blowing every which way, I couldn’t help but smile. And be thankful that we live in a country with four distinct seasons. I appreciate that and cherish it. And although snow isn’t all positive, I’m still excited about snow on the ground and the impending arrival of Christmas.

I spent a good part of the day in the kitchen. It was the perfect day for baking and to add some much needed warmth to the house. Plus I had a window view of the snow outside, and it inspired me to do something different. So I baked and made bundt cakes, something I’ve neglected for some time. The aroma was electric. It lit up the house and promised wonderful things to come.

Sitting at the small round kitchen table I had a hot cup of tea and one of these cakes. And I spent a good part of the next hour staying warm inside but concentrating on the snow on stage outside. It almost had me out back throwing snowballs. It also had me thinking back to the years where we practically lived outside in the winter making snow angels, building snowmen and being kids. But these days and this moment I settled for the warm confines of home and the snow calling to me. Like it always has.

From my kitchen to yours,

Michael

 

Bundt Cakes with Bourbon & Clementine Glaze

Ingredients:

  • 3 cups self-raising flour
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 stick butter, melted
  • 4 large eggs
  • 1 tbsp. clementine zest
  • 2 tbsp. clementine juice
  • 1 cup greek yogurt
  • 2 cups powdered sugar
  • 4 tbsp. clementine juice
  • 1 tbsp. bourbon
  • 3 tbsp. butter 

Directions:

  1. Preheat oven to 355°F. Grease 8 small bundt cake cups. 
  2. Place the flour, baking powder and baking soda in a medium mixing bowl and whisk to combine. 
  3. Place the brown sugar, sugar and melted butter in a large bowl and beat until well combined. Add the eggs, one at a time, beating well after each egg.  Add in the clementine juice and zest and the greek yogurt and stir to combine. 
  4. Add the flour mixture into the wet ingredients and fold until mixed well.
  5. Spoon the batter into the greased pans and bake for 20 minutes or until cooked and tested with a skewer. Turn out onto a cooling rack and let rest for 5 minutes. 
  6. While the cakes are cooling, add the butter, clementine juice and bourbon and cook until the butter is melted. Remove from the heat source and add in the powdered sugar with an electric mixer until smooth.
  7. Dip the top of each bundt cake in the glaze and swirl for a full coating. 

Leave a Comment

{ 15 comments… read them below or add one }

Rumana November 25, 2012 at 9:31 am

Bundt cakes looks very cute…

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Heidi @ foodiecrush November 25, 2012 at 11:46 am

There’s nothing like fresh snow to put me into cocooning mode. I missed our 3 foot snowfall 2 weeks ago while road tripping in Arizona and I don’t know if I’ll be able to get my baking mojo back until we get another fresh bluster of white.

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Maggie @ A Bitchin' Kitchen November 25, 2012 at 2:48 pm

You had me at bourbon. But seriously, these look amazing! I love any miniature dessert!

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Brian November 25, 2012 at 3:31 pm

It has gotten drastically colder here in Boston. All I want to do is drink scotch and watch TV and wrap myself in lots and lots of blankets. These mini bundts look fantastic and would go beautifully with a hot toddy.

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Michael November 25, 2012 at 8:57 pm

Thanks Brian. A hot toddy sounds amazing right about now.

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Brian November 25, 2012 at 11:11 pm

It always does :-)

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Laura (Tutti Dolci) November 25, 2012 at 4:26 pm

I’ve been in love with these little bundt cakes since I saw your teaser on Instagram – that glaze is perfection!

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Michael November 25, 2012 at 8:57 pm

Thank you so much Laura!

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Katrina @ Warm Vanilla Sugar November 25, 2012 at 7:07 pm

These are absolutely lovely! Awesome mini cakes!

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Dawn December 5, 2012 at 8:36 am

Michael, what is the picture of the pot that looks like there are clementines in the liquid? Is that one of the steps? I have to make these over the holidays! Beautiful!

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Michael December 5, 2012 at 4:29 pm

Dawn, that’s the glaze. It is one of the steps, the final glaze for the bundt cakes. Thanks so much. Hope you enjoy them!

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Sylvie @ Gourmande in the Kitchen December 7, 2012 at 4:13 am

A hot cup of tea and one of these lovely cakes sounds like a nice way to enjoy the season.

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Paula @ Vintage Kitchen February 6, 2013 at 7:56 am

Clementines are one of my favorite flavors, especially in ice cream. I thought the pic with the saucepan had the bundt cakes soaking bourbon… now I read it´s the glaze! These are perfect sweet cakes.

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Capturing Joy with Kristen Duke February 28, 2013 at 12:45 am

Oh wow, this looks delicious!!

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Michael February 28, 2013 at 11:00 am

Thanks Kristen!!

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