Christmas is in exactly three weeks from today...GEEZ time flies. I remember writing not too long ago that I couldn't believe it was almost Thanksgiving, and now I feel like I'm saying the exact same thing again, only this time it's almost Christmas! This is too much to handle. Christmas is in three weeks and there is still so much to be done.
I only have two papers, one presentation, one monstrously huge design studio final project, 120 Japanese art slides to memorize, and four final exams to go between now and December 23 when I finally go home for winter break..ugh. ANDDD I have to somehow find time to watch Desperate Housewives and Pan Am...and hopefully a little sleep...just thinking about everything is giving me a headache! Fortunately, I have a bunch of great holiday/winter recipes lined up to distract me/allow me to procrastinate from my school work! And to share with all of you guys, obviously.
I am not going to procrastinate from my school work. I will try REALLY hard to be a super duper productive beast and get everything done somehow. It'll work out, it just has to. I have too many things that I'd like to share with all of you before the holidays for it to not work out. Like this bundt cake with brandy-butter glaze...yup, you read right. This is a cake that gets covered in brandy, butter, and sugar. It's so good.
This is definitely one of my favorite cakes, and like a lot of the recipes I've posted, one that my mom has made countless times before. I seriously love this cake. If you were to put a slice of this cake and a slice of chocolate cake in front of me and told me to pick just one, I would actually have a really difficult time in deciding...and chocolate usually wins hands-down for me! The cake itself is light and moist, and the glaze gives it just a bit of extra sweetness that takes it completely over the top. Since this cake is so simple to make, my mom and I have found that it makes for a really great gift to give away during the holidays. We simply bake the batter in mini bundt pans, package them up, and they're adorable!
This cake is a sure-fire hit, with or without the alcohol. I've made it without brandy several times before, and the cake is just as moist and delicious as it is with the brandy, so adapting this recipe would totally work if you want to serve this to children, or to people who don't want to consume alcohol.
Bundt Cake with Brandy-Butter Glaze
recipe from Williams Sonoma
For the Cake
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon brandy
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar, scant
3 eggs, at room temperature
1 egg yolk, at room temperature
For the Glaze
4 tablespoons (1/2 stick) unsalted butter
1 1/2 tablespoons brandy
1/4 cup sugar
Position a rack in the lower third of the oven, and preheat to 325 degrees F. Grease and flour a 10 cup bundt pan.
Sift together the flour, baking powder, and salt onto wax paper or in a bowl and set aside.
In a measuring cup, combine the milk, brandy, and vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it becomes creamy and smooth. Add the sugar, and beat along with the butter until they are light and fluffy, scraping the sides of the bowl occasionally. Add the eggs and egg yolk one at a time, making sure to beat completely after each addition. Reduce the mixer speed to low, and add the flour and milk mixtures, alternately, making sure to begin and end with the flour. Beat after each addition until just incorporated, taking care not to overmix. Pour the batter into the prepared pan, and with a rubber spatula, spread the batter so that it's even.
Bake the cake until a toothpick inserted into the center comes out clean, about 45 minutes. Transfer the cake to a wire rack, and allow to cool in the pan for ten minutes before inverting the cake onto waxed paper.
To make the glaze, combine the brandy, butter, and sugar in a small saucepan set over medium heat. Cook together until the butter has melted and the majority of the sugar has dissolved, about 3 minutes. Brush the cake with the glaze while the cake is still warm. Allow the cake to cool completely before slicing and serving.