Lemon Poppy Seed Ricotta Cake #BundtBakers

Rich, tender and oh, so flavorful, this lemon poppy seed ricotta cake is speckled, with seeds but also tiny dots of the soft white ricotta cheese. The tart lemon glaze with the sprinkle of zest and more poppy seeds is a tasty addition. 

As I’ve mentioned before, one of my younger daughter’s favorite baked good combinations is lemon and poppy seeds. Probably because the lemon offsets the sugar in most recipes. And who doesn’t love the subtle crunch of poppy seeds? 

My cake was baked and cooled and I was whisking the glaze when she came into the kitchen yesterday. She sidled over and peered into the glaze bowl. “Are you sure you want to add that?” she asked. I was absolutely positive that I did! One of her tenets is that everyone loves plain things. And while I cannot disagree with that, and this cake would be just as tasty glaze-less, it wouldn’t be as pretty!

My best compliment came after she cut herself a small slice and said, “It’s good. Not too sweet!” 

Lemon Poppy Seed Ricotta Cake

This recipe is adapted from one on Food 52 which was baked in an 8x8in pan. That’s the same volume as a 6-cup Bundt pan so it fit perfectly in my small Nordic Ware anniversary one. I have to say that I would not hesitate to double this for the 12-cup pan next time. It’s that good!

Ingredients

For the cake batter:

1 cup or 200g granulated sugar

zest from 1 large lemon

1 cup or 240g whole milk ricotta, at room temperature

2 tablespoons lemon juice

1/2 cup or 120ml canola or other light oil

2 large eggs, at room temperature

1 tablespoon poppy seeds, plus extra to decorate, if desired 

1/2 teaspoon fine sea salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup or 125g all-purpose flour, plus extra for the pan

1-2 teaspoons butter, for greasing the pan

For the lemon glaze:

2 tablespoons lemon juice

1 cup or 125g icing sugar, sifted

pinch fine sea salt

Method 

Preheat your oven to 350°F or 180°C and prepare a 6-cup Bundt pan by buttering and flouring it. 

In a large mixing bowl, combine the sugar and most of the zest, reserving a little to sprinkle on the glaze for decoration. (I put the spare zest on a paper towel. This dries it just enough to make sprinkling it easier after the cake has baked and cooled.)

Use your fingers (or the back of a rubber spatula) to rub the zest into the sugar until fully incorporated and fragrant. This step smells like sunshine and makes me hopeful that spring and brighter days are coming!

Add the ricotta, lemon juice, oil, and eggs to the bowl and whisk together until blended.

Add the poppy seeds, salt, baking powder and baking soda to the bowl. Whisk again to combine. 

Sift in the flour and then fold it until it is no longer visible.

Pour the batter into your prepared pan.

Bake for 35 to 40 minutes, until it springs back when touched, and a toothpick inserted into the center comes out clean. 

Cool the cake in the pan for about 7-10 minutes then turn it out on a wire rack. Allow the cake to cool completely before glazing.

To make the glaze, place the icing sugar and salt in a large bowl. Add 1 tablespoon of the lemon juice and whisk to combine. Add more of the lemon juice as needed to make glaze of a pouring consistency. If you live in a humid climate like I do, you might not need all the juice. 

Gently pour or drizzle the glaze over the cake. Sprinkle immediately with the extra poppy seeds, if using, and the reserved lemon zest. 

Slice to serve and enjoy!  

It’s the third Thursday of the month so it’s time for my Bundt Bakers to share their favorite recipes with you. This month we are celebrating the impending arrival of spring! Many thanks to our host, Camilla of Culinary Adventures with Camilla. 

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Lemon Poppy Seed Ricotta Cake!

 .

 

Chocolate Peppermint Bundt #BundtBakers

This Chocolate Peppermint Bundt starts with a mint chocolate batter, baked up tender, finished with peppermint glaze and crushed peppermint candy canes, perfect flavors for the holiday season!

This month’s Bundt Bakers event is special! Rather than choosing an ingredient or theme, our host Patricia of PatyCo Candybar asked us to choose a cake made by one of our fellow bakers to recreate. Gosh, was it hard to choose just one! 

Some of us have been baking Bundts together each month for almost 10 years so that’s a lot of lovely cakes to choose from. I scrolled down the list on our Bundt Bakers’ page and, honestly, it was a struggle. I love so many of them! I finally decided on the chocolate peppermint Bundt from Rebekah of Making Miracles because the flavors sounded perfect for the holiday season. 

If you haven’t been over to Rebekah’s blog yet, you might not know that her blog name, Making Miracles, is a reference to the beautiful babies she gave birth to as a surrogate. Several families are more complete because she was willing to help them fulfill their dream of having children. She is an amazing mom herself and a special, generous, caring person! 

Chocolate Peppermint Bundt

The original instructions say to use a 12-cup Bundt pan so, of course, I did, but I think this batter would fit quite comfortably in a 10-cup pan as well. 

Ingredients

For the cake:

1 cup or 240ml boiling water

6 tablespoons or 30g unsweetened cocoa powder, plus extra for the pan

2 1/2 cups or 312g flour

2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup or 57g butter, at room temperature, plus extra for the pan

3/4 cup or 150g sugar

1/4 teaspoon peppermint extract

3 large eggs, at room temperature

2/3 cup or 162g full fat plain yogurt

1/4 cup or 45g semisweet chocolate chips

For the glaze:

3/4 cup or 94g powdered sugar, sifted

1 to 2 tablespoons milk

1 tablespoon butter, melted and cooled

1/4 teaspoon peppermint extract

1 peppermint candy cane (.44 oz or 12.5g), crushed

To decorate:

1 peppermint candy cane (.44 oz or 12.5g), crushed

Method

Preheat your oven to 350°F or 180°C and prepare a 12-cup Bundt pan by generously buttering and lightly coating it with sifted cocoa powder. 

Pour the boiling water into a heatproof measuring vessel then add the cocoa and whisk till it has completely dissolved. Set the mixture aside to cool. 

In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

Use electric beaters or your stand mixer on medium speed to cream together the butter, sugar and peppermint extract.  Add the first egg and beat again.

Add the following two eggs one at a time and beat well after each addition. 

Blend the yogurt into the mixture, followed by the cooled cocoa mixture. 

Fold in the flour mixture in batches until just until combined (do not over mix).  

Fold in the chocolate chips.

Spoon the batter into the prepared Bundt pan and smooth; tap pan once or twice sharply to remove any air bubbles. 

Bake 40-45 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.

Carefully invert the cake onto the rack and allow to cool completely (or invert directly onto a cake plate if preferred).

For the glaze, combine the powdered sugar, milk, butter, and peppermint extract in a small bowl, starting with just 1 tablespoon of the milk. Add more milk a little at a time until you reach pouring consistency. You may not need it all. 

Crush the candy canes in a plastic baggie using a rolling pin or a the flat side of a meat tenderizer. Stir half of the crushed candy canes into the glaze. 

Drizzle or pour the glaze over the cake then sprinkle the top with the remaining crushed candy cane. 

Allow the glaze to set before slicing to serve. 

Enjoy! 

As I mentioned above, it’s time for December’s edition of Bundt Bakers! Check out all the tributes to our Bundt Baker friends below. Many thanks to Patricia of Patyco Candybar for hosting! 

• Apple Almond Coffee Cake with Honey Glaze (from A Day in the Life on the Farm) by Making Miracles
• Chocolate Peppermint Bundt (from Making Miracles) by Food Lust People Love
• Cookies and Cream Mini Bundts (from Food Lust People Love) by Sneha’s Recipe
• Dutch Speculaas Bundt Cake (from Tartacadabra) by All That's Left Are The Crumbs
• Magical Ingredients Honey Cake by A Day in the Life on the Farm
• Weicher Lebkuchen – Soft German Gingerbread Bundt Cake (from Food Lust People Love) by Patyco Candybar
  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Chocolate Peppermint Bundt!

 .

Cider Spice Bundt Cake #BundtBakers

This cider spice Bundt cake will fill your house with the most wonderful aroma as it bakes. The tender crumb lives up to that promise. Delicious!

If you’ve ever perused New York Times Cooking, you know that one of the most useful features of having a subscription is access to the notes people leave when they’ve made a recipe. “Did it work as written?” being the most important. 

In the case of this cake, many agreed it did not! The most frequent comment said that the batter was thick, not thin as described in the instructions. Also, the cake didn’t rise and was very dense. Well, most people would step away quickly and scroll on to another recipe. But I am not most people! I decided that the “bones” were good and those were problems I could fix. 

I’m pleased to tell you that I did. By adding extra liquid in the form of orange juice and another egg, along with baking powder and more baking soda, this cake turns out light yet moist. It’s the kind of cake you keep on the countertop in the kitchen and it just disappears because your family keeps cutting themselves a small slice as they pass by. So good! It would be perfect for the holidays.

Cider Spice Bundt Cake

For this recipe, I used Strongbow Original, a traditional dry English cider, which contains alcohol. Substitute another dry alcoholic or non-alcoholic cider if you can’t get Strongbow in your neck of the woods. Here in Houston, we buy it at Total Wine. This recipe was adapted from one in New York Times Cooking. 

Ingredients

2 1/4 cups or 281g all-purpose flour, plus extra for the pan

1 teaspoon baking powder

1 teaspoon ground cinnamon, plus extra for the pan, if desired

1/2 teaspoon fine sea salt

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup or 227g unsalted butter, softened, plus extra for the pan

1 cup, packed, or 200g light brown sugar

3 large eggs, at room temperature

2 teaspoons freshly grated orange zest

1/4 cup or 60ml orange juice

1/2 cup or 120ml unsulfured molasses (not blackstrap)

1 teaspoon baking soda

3/4 cup or 180ml dry apple cider (I used Strongbow Original.)

Optional: icing sugar to dust

Method

Preheat your oven to 350°F or 180°C and prepare a 9- or 10-cup Bundt by brushing it generously with melted butter and flouring it liberally. Sometimes I dust with a little extra ground cinnamon as well after the flour, putting it in a tiny strainer to distribute it evenly. I did that for this cake because more cinnamon is a good thing.

In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.

Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), cream together the butter and brown sugar on medium until smooth. 

Add eggs, orange zest and juice, and beat on medium-high speed, about 1 minute.

In a separate large bowl or liquid measuring cup, add the molasses and baking soda. 

In a small saucepan, bring the apple cider to a boil over high; pour it very slowly over the molasses and baking soda and whisk until combined. The mixture will froth up a lot so make sure you use a big enough vessel to contain it! 

Beat in half of the flour half the cider mixture to the butter mixture on low until combined. When it’s blended, scrape down the bowl with a rubber spatula, then add the rest of the flour and cider, beating again till it's well combined. 

Carefully pour the batter into your prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let cake cool in pan for about 10 minutes, then turn the cake out onto a wire rack to cool fully.

Once cool, dust with some icing sugar, if desired. 

 

Enjoy! (With a glass of cider, if you'd like. Someone's got to drink the rest of that can, after all.)

It's time for Bundt Bakers and this month we are sharing recipes with spice! Check out all the links below!

• Apple Bundt Cake from Palatable Pastime
• Carrot Cake Bundt from A Day in the Life on the Farm
• Cider Spice Bundt Cake from Food Lust People Love
• Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
• Kiss of Cherries Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Cider Spice Bundt Cake!

 .

Chocolate Spider Web Bundt Cake #BundtBakers

This Chocolate Spider Web Bundt Cake is super chocolate-y with a tender, light crumb and just the right amount of sweetness. Made with almond flour, sour cream and brown Swerve, it’s keto and diabetic friendly. 

I know a lot of people took up new hobbies or learned a new craft last year during lockdown. I’m a little slow on the uptake. A few weeks ago an amazing knitter friend offered to teach a small group of us to knit. More for the camaraderie than anything, I agreed. 

My first project, a rather chunky small blanket made with thick yarn and immense needles, isn’t going as well as I could hope but I am determined to persevere and finish it. If only to say that I didn’t give up. I am enjoying the company of friends much more!

Yesterday, my small group – we like to call ourselves Well-Knit because aside from the actually knitting together now, we’ve been friends for almost 50 years! – came over for dinner. I made a pot of Four-Alarm Texas chili and a big spinach salad. This delicious cake was the perfect dessert for all of our varied diets and dietary needs, not to mention being holiday appropriate for October. 

Chocolate Spider Web Bundt Cake 

Aside from the eggs, the only leavening in this cake is the baking soda so it’s essential that you use unsweetened natural cocoa powder and not Dutch processed. The reaction between the acid in the natural cocoa (and the sour cream) and the baking soda is what gives this cake lift. 

Ingredients

For the cake:

melted unsalted butter for pan

4 large eggs

2/3 cup, packed, or 133g brown Swerve or brown sugar

2 teaspoons vanilla extract

1/2 cup or 120ml sour cream

2 cup or 226g almond flour

2/3 cup or 66g unsweetened cocoa powder (not Dutch processed), plus extra for pan

1/2 teaspoon fine sea salt

1 teaspoon baking soda

For the icing spider web:

2 tablespoons pasteurized egg whites (1 large egg white)

1 teaspoon lemon juice

1 1/3 cups 166g powdered Swerve or powdered sugar

For decoration: one plastic spider

Method

Preheat oven to 350°F or 163°C. Liberally butter a six-cup Bundt pan and sprinkle it thoroughly with cocoa powder.

In a large mixing bowl, whisk together the eggs, brown Swerve and vanilla extract. (This was my first time using Swerve and I was amazed by how much it looked exactly like brown sugar. But zero-calorie and low-glycemic. What sorcery is this?)

In another bowl. Sift together the cocoa powder, baking soda and salt. I live in a humid climate and despite keeping the cocoa powder and baking soda in airtight containers, they still get lumpy. If your cocoa and baking soda are free-flowing and lump free, you can skip the sifting step and put them right in the bowl. 

Whisk the sour cream, almond flour and cocoa powder mix into the egg/Swerve mixture.

Spoon the thick batter into your prepared pan. 

Bake until center is set, and a toothpick inserted in it comes out clean, 40-45 minutes.

Cool the cake for about 10 minutes, then turn it out on to a wire rack until it cools completely. 

To make the icing for the spider web, mix all the ingredients together in a small bowl. Stir well until it’s completely smooth. If it seems too runny to apply with a piping bag, add another tablespoon or two of powdered Swerve or sugar. 

Using a piping bag with a #3 tip, make lines down the Bundt cake from the bottom up and down the inside.

Starting at the top, pipe curves between the lines to complete the spider web. 

Use a spoon or spatula to fill the bottom of the spider with icing and press it gently to the cake to adhere. Royal icing hardens when it dries and will hold the spider in place nicely.

Slice to serve!

It’s Bundt Baker time and since it’s October and All Hallow’s Eve is nigh, we are sharing Halloween cakes! Check out the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm!

• Pat Y Co: Boo...Chocolate-Coconut and Pumpkin Marble Bundt
• Making Miracles: Chocolate Orange Swirled Bundt Cake 
• Food Lust People Love: Chocolate Spider Web Bundt Cake 
• Palatable Pastime: Dirt and Worms Bundt Cake 
• A Day in the Life on the Farm: Mini Pumpkin Bundts 
• Sneha’s Recipe: Monster Bundt Cake 
• Culinary Adventures with Camilla: No Bones About It Pumpkin Mini Bundts

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Chocolate Spider Web Bundt Cake!

 .

Gateau de Sirop – Cajun Cane Syrup Cake #BundtBakers

Gateau de sirop - syrup cake - is a Cajun sweet treat made with Steen’s cane syrup, cinnamon, ginger and cloves. Its tender crumb is so full of flavor! And the aroma as it bakes? Divine.

The whole area around the town I was born was, and still is, sugar cane country. In fact, New Iberia, Louisiana even hosts the Sugar Cane Festival each year on the fourth weekend in September. (Not this year though, of course, due to COVID.) The festival celebrates the crop that was first planted by Jesuit priests for their own use back in 1751, near what is now New Orleans. Farmer Etienne deBoré planted his first crop in 1794 and the economy of south Louisiana changed forever.

Here's a fact you may not know about sugar cane: It's a grass. That means that when the crop is cut down, it continues to grow! New seed cane is planted regularly to replenish the stocks and to introduce variety but some cane plants can be several years old and still produce good cane.  

For all of my growing up years, during sugar cane season, my grandfather would come home with several long stalks of cane. We’d all sit outside on the back steps and he would use a sharp pen knife to peel the cane and cut it into small pieces we could chew on. 

As we bit down, the fibrous cane would release the sweetest juice, some of which would always ending running down my chin, especially if my piece of cane was big. I often ended up a sticky mess but it was so worth it!

My mother’s mother grew up not far away in Abbeville, Louisiana, home of Steen’s cane syrup which is still made the old fashioned way, by cooking cane juice down until it’s thick and rich. Nothing else is added.

Gateau de Sirop – Cajun Cane Syrup Cake

If you’ve been reading along here for a while, you might have seen my other grandmother’s copy of the Steen’s recipe booklet when I shared her fig preserves recipe. This recipe was adapted from one in that booklet. But you can also find it online. From their website comes this baking tip as well: Measure the oil first, then use the same cup to measure the syrup. The thin layer of oil remaining in the cup will help the syrup pour right out of the cup without clinging. 

Ingredients

2-3 tablespoons butter for greasing the pan

1/2 cup or 120ml canola or other light oil

1 1/2 cups or 355ml Steen’s Pure Cane Syrup, plus extra for drizzling on the baked cake, if desired

1 large egg

2 1/2 cups or 313g all-purpose flour, plus extra for flouring the pan

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2  teaspoon salt

1 1/2 teaspoons baking soda

3/4 cup or 180ml boiling water

Method 

Preheat oven to 350°F or 180°C. Prepare a 10-cup Bundt pan by coating it with butter and then dusting it with flour. This is a sticky cake so you want to be generous with this step. Mine stuck at the bottom and I regretted choosing my Nordic Ware fleur de lis pan to bake it in. A less intricate pan would probably release more easily. I did finally manage to get it out, as you can see, but it wasn’t easy!

In a large bowl, combine the oil, syrup and egg. 

Carefully whisk to blend thoroughly. If you are too vigorous as you start whisking, the oil tends to fly around and outside of the mixing bowl. Ask me how I know. 

Measure flour, spices and salt into another bowl and sift them into the cake bowl. Again, whisk to blend.

 

Dissolve the baking soda in the boiling water then stir this mixture into the batter. 

Pour the batter into your prepared pan. 

Bake 50-55 minutes or until springy to the touch and a wooden skewer comes out clean. 

Remove the gateau de sirop from the oven and place it on a rack to cool for a few minutes. 

Loosen the edges with the wooden skewer and then invert it on a cake plate. Drizzle with a little extra syrup, if desired.

When cool, slice to serve.

Enjoy!

It’s the third Thursday of the month so that means it’s Bundt Bakers time. As you might guess from the recipe titles, we are sharing cakes made with syrup. Check them out below. Many thanks to our host, Sue of Palatable Pastime for this fun theme!

• Apple Cider Syrup Bundt by Palatable Pastime
• Apricot & Golden Syrup Bundt by Sneha's Recipe
• Banana Bundt with Arequipe Syrup by patyco candybar
• Gateau de Sirop - Cajun Cane Syrup Cake by Food Lust People Love
• Root Beer Bundt by A Day in the Life on the Farm

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Gateau de Sirop!

 .

Piña Colada Bundt Cake #BundtBakers

A delicious treat of the tropical cocktail in cake form, this Piña Colada Bundt Cake is made with pineapple, coconut cream and, of course, rum. It is brushed after baking with a coconut pineapple rum syrup/glaze.

Once upon a time, a boy and a girl got married. He wanted to surprise her with the honeymoon so he only said, pack for a beach holiday. So she did. But the funny thing is (and it wasn’t so funny back then) the suitcases went to the Bahamas and the couple went to Barbados. Which was a big surprise for everyone. 

They consoled themselves by ordering cocktails by the pool where they could sit around in the hotel bathrobes and gift shop I 💙  Barbados t-shirts. Many, many, MANY consoling piña coladas were consumed before the suitcases turned up four days later. And they lived happily ever after. 

I’d say “The End” but there’s cake to come!  A tender, pineapple-y, coconutty cake with rum. Read on. 

Piña Colada Bundt Cake

For your canned pineapple, buy the kind in juice, not syrup, so you’ll have the necessary juice for the coconut pineapple rum syrup/glaze. This recipe is adapted from one on Real House Moms. It makes one 6-cup Bundt cake. 

Ingredients

For the cake batter: 

1 1/2 cups or 190g flour, plus extra for preparing the Bundt pan

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup or 100g sugar

1/3 cup or 75g softened butter, plus extra for preparing the Bundt pan

1 egg

1/2 cup or 120ml coconut cream

1 1/2 teaspoons aged rum 

1/2 cup or 90g chopped, canned pineapple, drained juice reserved

For the coconut pineapple rum syrup/glaze:

3/4 cup or 150g sugar

1/4 cup or 60ml pineapple juice

1/4 cup or 60ml dark rum

3 tablespoons coconut cream 

Optional for decorating:

a few good pinches sweetened flake coconut

diced canned pineapple

Method

Preheat your oven to 350°F or 180°C. Generously butter then flour a 6-cup Bundt pan. 

In a small bowl combine the flour, baking powder, baking soda and salt. Set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy; add the egg and beat until well mixed.

Add the rum and coconut cream and mix until incorporated.

Tip the pineapple bits in the flour bowl and stir them around till they are coated with flour.  Now add the flour mixture to the mixing bowl and beat until the batter is light and glossy. 

Spoon the batter into the Bundt pan and even out the top with a spatula. 

Bake for 30-35 minutes until toothpick comes out clean.

Meanwhile, make the coconut pineapple rum syrup. Cook the sugar, pineapple juice and rum together in a small pot over a medium heat until the sugar is dissolved and it has reduced by about one half. 

Take the pot off the heat and leave the mixture to cool. It will thicken up more as it cools. 

Whisk in the coconut cream.

Cool the cake in the pan on a rack for 5 minutes then remove cake from pan and cool completely.

Brush with the cake with the syrup/glaze. I spooned the syrup/glaze over the cake to start with but a lot just dripped off despite how thick it was so brushing it on seemed to work better. Keep brushing it on as the syrup/glaze soaks in. You may not use all of the syrup/glaze.

Decorate with a little sweetened flake coconut and bits of the canned pineapple, if desired. 

Enjoy! 

This month my Bundt Bakers are all sharing boozy Bundt recipes. Check out the links below. Many thanks to our host, Sneha of Sneha's Recipe. 

• Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
• Coffee Liqueur Bundt Cake by Patyco Candybar
• Lemon Rum & Coconut Bundt by Sweet Sensations
• Mojito Bundtlets by A Day in the Life on the Farm
• Piña Colada Bundt Cake by Food Lust People Love
• Rum Cake by Passion Kneaded

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Piña Colada Bundt Cake! 

 .