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Bundt Cakes

Spiced Rum, Pecan, and Chocolate Bundt Cake

January 18, 2021 By stemsandforks

This recipe was sponsored by Paderno Kitchenware.

Paderno Kitchenware’s Fine-Edge Arch Cake Pan.

PADERNO Montgomery Chef’s Knife, 8-in
PADERNO Digital Kitchen Scale, 30-lb

Spiced Rum, Pecan and Chocolate Bundt Cake. This cake is super nutty and chocolately, mildly tipsy with a mellow touch of spice. It’s not a typical commercial bakery cake with a structured crumb. Rather an uber moist and delicious cake. Enjoy.

Spiced Rum, Pecan and Chocolate Bundt Cake

Serving Size:
10
Time:
15 min prep,
1 hour bake
Difficulty:
Easy

Ingredients

  • 2 1/2 cups or 295 g whole grain flour (NO SUBSTITUTES)
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 teaspoon cardamom 
  • 1 1/4 cup or 250 g white granulated sugar 
  • 1 cup vegetable oil 
  • 1 cup fancy molasses 
  • 5 large eggs room temperature 
  • 1/2 cup spiced rum 
  • 3/4 cup thick sour cream or Greek yogurt 
  • 1/2 cup buttermilk 
  • 1 1/2 cup or 185 grams chopped pecans 
  • 1 1/2 cup or 200 g semi-sweet chocolate chunks 
  • FOR THE ICING:
  • 1.5 cups or 185 g icing sugar 
  • 2 tablespoons spiced rum 
  • 1 tablespoon vanilla extract 
  • OPTIONAL:
  • 1 tablespoon icing sugar to sprinkle on top of frosting

Directions

  1. Take your 10” Fine-Edge Arch Paderno Bundt Pan and grease with baking spray OR brush 2 tablespoons of unsalted and softened butter (make sure you grease all the grooves and indents) and dust with AP flour. Discard the access flour and set pan aside. 
  2. Preheat oven to 350F with oven rack in middle. In a large bowl, whisk together the whole grain flour, baking powder, baking soda, cardamom and salt and set aside. 
  3. In another large bowl, whisk together the sugar, vegetable oil, eggs, molasses, spiced rum, Greek Yogurt and buttermilk until a smooth. 
  4. Add the flour mix into the wet mix bowl slowly and whisk together for about 30 seconds. 
  5. Fold 1 1/4 cup pecans and 1 1/4 cup chocolate chunks into the batter. Do not over mix. 
  6. Sprinkle the remaining 1/4 cup chocolate chunks and 1/4 cup chopped pecans into the Paderno Bundt pan. 
  7. Pour batter into bundt pan and bake for 55-65 minutes. Or until a tester stick comes out mostly clean. 
  8. Allow pan to rest about 20 minutes. Invert onto coolling rack or plate and allow to completely cool. 
  9. FOR THE ICING: Whisk together the icing sugar, spiced rum and vanilla extract until smooth and glossy. Once the bundt has cooled, drizzle the icing over the top of the cake.
  10. Dust 1 table spoon icing sugar. (Optional) 

Filed Under: Bundt Cakes, Cakes, Chocolate, Winter Tagged With: baking, bundt, cake, chocolate, nuts, pecans

Spiced Rum, Date, Walnut, Molasses Bundt Cake with Rum Caramel Drizzle

October 7, 2018 By stemsandforks 17 Comments

Koreans can’t bake.

That’s been my insecurity since starting this baking journey. That I’m Korean. And unlike my fellow caucasian friends, I have no family pie recipe or a mom that baked chocolate chip cookies with me on Saturday mornings. The only things I baked as a child were Pillsbury crescents from a tin or boxed Duncan Hines. Baking from scratch was never a part of my family growing up.

Instead, my Saturdays consisted of Korean language classes followed by math drills with Sargent Shin… and his chopstick wand. After math, my sisters and I would get to watch some TV whilst stuffing thousands of Korean dumplings called “mandu”. Okay. Maybe not thousands but god did it ever feel like thousands! Only after all the mandus were stuffed and our math drills were done correctly, were my sisters and I allowed to bake Duncan Hines Classic Yellow Cake. And if we were really lucky, my mom would have bought the chocolate icing in a carton for us to ice the yellow cake with. As a child, baking this cake and devouring it was my escape, my utopia, my moment of being unkorean. 

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Filed Under: Bundt Cakes, Cakes, Fruit, Holidays, My Journey, This Korean Bakes

Pumpkin and Walnut Bundt Cake

October 3, 2017 By stemsandforks 7 Comments

We are definitely not a turkey family. Well, I personally enjoy a fresh roasted turkey but my husband and kids don’t. Pumpkin however is always a hit with all the Binons. 

This thanksgiving (Canadian) pumpkin is definitely on the menu. I’m thinking of some creative ways of using this wonderful squash asides from a cake or pie. Dumplings…soup…maybe even pumpkin steak? Ha! I’m just thinking out loud right now. Of course if you have any ideas…do let me know. As my daughter always points out…I like “weird” recipes. 

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Filed Under: Autumn, Bundt Cakes, Cakes, Holidays

Strawberry and Carrot Cake

July 22, 2017 By stemsandforks Leave a Comment

I realize I’m so behind blogging. I remember making this cake for fathers day which was easily over a month ago. We had a BBQ at our house and so asked my dad and hubs what they wanted for dessert. Dad asked for something with strawberries seeing as the season started and Pierre asked for carrot cake. Thus the marriage of the two. I prepared it not thinking very much about posting it as a blog. However realized I had too after posting a pic on Instagram and getting a barrage of requests to post the recipe. 

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Filed Under: Bundt Cakes, Cakes, Family Favorites, Fruit

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