The holiday season has arrived. There will be much celebrating, baking, and merriment to be had in the coming weeks. My oven use goes into overtime. I like to bake cakes, bundts especially, to take to friends and family. Some times they are gifts and others are for my contribution to the meal. A Maderia Pound Bundt Cake will be perfect for my wine loving friends. How do I know? Because it was perfect for my wine loving self.
It is no secret that I love wine. That includes Madeira, my absolute favorite after dinner drink. I cook with it too and recently made a sauce I could drink all by itself. Madeira is a fortified wine similar to port or sherry. It has flavors of caramel, almonds, and sometimes chocolate. All of these flavors are meant for a cake.
The December #BundAMonth theme is boozy cakes. I thought of Madeira the moment it was announced. I went directly to my old Bundt cookbook from Nordic Ware and found a recipe with it. How great! A bonus is that it has pecans so I was a happy Southern gal. I also had a new bundt pan to use. The pan is German and is designed to reflect the domes of Germany. How fun to bake with the pan right after I got back from my trip there.
The cake turned out beautifully. I did my best to photograph it and show the design. I suggest serving the cake with ice cream or perhaps some whipped cream. I had not been to the store so I was out of both for taking photos. (Note to self: keep whipped cream and ice cream on hand). (Second note to self: hide extra ice cream from husband).
Do you like boozy cakes? Check out these from my fellow #BundtAMonth bloggers:
- Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess
- Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP
- Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry (recipe post available 12/02/12)
- Chocolate Bourbon Mini Bundt by Holly from A Baker’s House
- Chocolate Port Bundt Cake by Paula from Vintage Kitchen
- Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious
- Madeira Pound Bundt Cake by Renee from Magnolia Days
- Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life
- Shirley Temple Bundt Cake Kim Beaulieu from Cravings Of A Lunatic
- Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles (recipe post available 12/02/12)
- Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog
- Long Island Iced TeaCake by Deb from Knitstamatic
- Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love
- Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street
- Vanilla and Bourbon Cake by Kate from Diethood
- Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom
What is your favorite booze flavor in cakes? A good rum cake always topped my list…until now. This Madeira Bound Bundt Cake may have tied with it. Then again, I still need to try all the fabulous bundts featured in this event. Who knows, I might just find a new favorite. Cheers!
Here’s how you can join the #BundtaMonth party:
- Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
- Post it before December 31, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Chocolate Bourbon Bundt)
- Add your entry to the Linky tool below
- Link back to both Lora and Anuradha’s announcement posts.
- 1 cup unsalted butter, at room temperature
- 2 cups sugar
- 6 eggs, separated
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¾ cup Madeira wine
- ¾ cup finely chopped pecans or walnuts
- Powdered sugar for decorating
- Preheat the oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan and set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. Add flour alternately with the Madeira to the creamed mixture, beginning and ending with the flour. Mix well after each addition. Stir in chopped nuts.
- In a large bowl, beat egg whites until they have reached stiff peaks. Fold egg whites into the batter. Pour the batter into the prepared bundt pan. Bake for 50 to 60 minutes or until a toothpick or cake tester inserted into the center comes out clean.
- Cool cake in the pan for 15 minutes. Turn out cake on a wire rack and cool completely. Dust with powdered sugar before serving.
Recipe adapted from the Bundt Cookbook by Nordic Ware.
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