I don’t usually do a lot of cakes. Maybe it’s because I don’t have a lot of baking pans but getting more and more these days.
But, I do have a bundt pan, actually two of them. I wanted to make a bundt cake for my Daddy for Father’s Day. I found a great recipe for an Apple Cinnamon Cake (below). I didn’t like the glaze so I made one I liked better. Then, I added some candies, fruit and bags of mixed nuts and berries!!
I like adding a tag to my gifts to help explain what each item is. There were 4 different candies; cranberry/pistashio in white chocolate, pecan parlines, divinity and chocolate honey peanuts.
Adding a few homemade chocolates and some fresh fruits and even the tag is a nice way to dress up a simple cake. I keep a big bag of raffia around to tie up a lot of my gifts. Of course, I made my Daddy a Father’s Day card which my parents seem to enjoy as much as my goodies. My Mama has the “special box” just for my cards. And she’ll whoop out that box every chance she gets to show her friends and neighbors…hahaha!!
Apple Cinnamon Bundt Cake
- 2 cups apples – peeled, cored and diced
- 1 tablespoon white sugar
- 1 teaspoon ground cinnamon
- 3 cups all-purposed flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups white sugar
- 1 cup vegetable oil
- 1/4 cup orange juice
- 2 1/2 teaspoons vanilla extract
- 4 eggs
- 1 cup chopped walnuts (more if you want to sprinkle over glaze)
- 1/2 cup butter or margarine
- 2 teaspoons milk
- 1/2 cup brown sugar
Preheat overn to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in walnuts.
Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Glaze: Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, remove from heat. Drizzle over the cake and sprinkle with walnuts.
- 1 Bag white melting chocolate
- 1/2 – 1 cup dried cranberries
- 1/2 – 1 cup shelled roasted pistachio
In a microwave safe bowl; melt your chocolate for 1 minute, stir and micowave for another 15 – 30 seconds. Stir to make sure your chocolate is melted and there are no solid pieces. Start by adding to your melted chocolate a 1/2 cup of your cranberries and a 1/2 cup of your pistachios. Mix well. You want to coat everything completely. You can add more cranberries and seeds if necessary. Scoop a heaping teaspoon of your mixture onto wax paper or in candy paper cups and let set.
Chocolate Honey Peanuts
- 1 Bag of melting chocolate (milk or dark chocolate)
- 1 – 2 cups honey roasted peanuts (or any nuts/raisins you want)
In a microwave safe bowl; melt your chocolate for 1 minute, stir and micowave for another 15 – 30 seconds. Stir to make sure your chocolate is melted and there are no solid pieces. Start by adding to your melted chocolate 1 cup of your honey roasted peanuts. Mix well. You want to coat the peanuts completely. You can add more if necessary. Scoop a heaping teaspoon of your mix onto wax paper or in candy paper cups and let set.
- Cooking spray
- 1 1/2 cups sugar
- 3/4 cup firmly packed brown sugar
- 1/4 cup plus 2 tablespoons butter
- 1/2 cup whole milk
- 2 cups chopped pecans (I used more pecans for this to make the candy chunky. Use 1 1/2 cups when making standard Pralines)
Lightly coat wax paper with cooking spray. Combine all ingredients and bring to a boil over medium heat stirring constantly. Boil uncovered for 1-2 minutes until candy thermometer registers 220 degrees. Remove from heat and beat with wooden spoon 4-6 minutes till thickens. Quickly drop by tablespoons onto prepared was paper. Let stand until firm.
- 2 1/2 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
In a 2 quart saucepan combine sugar, corn syrup, water, and salt. Cook over medium to medium/high heat till the thermometer reaches 260 degrees (hardball stage), stirring only until sugar dissolves. In a mixer beat egg whites till stiff peaks form. Very gradually add the syrup to egg whites pouring a thin stream beating at high speed with electric mixer. Add vanilla and beat until candy holds its shape, 4-5 minutes. Stir in the chopped nuts. Quickly drop candy from a teaspoon onto waxed paper or candy paper cups and let cool.