This will be the shortest post in the history of Spork or Foon?. I am sure you are all thanking the gods right now.
This bundt cake was good. I was not doing backflips over it, but the people at work were. The cake was finished in 1 day, between 4 people. That's a good sign. Someone at work said they'd even pay for the cake. I said they should have told me that before I gave it to them. *Cue drum cymbals*
I topped it with a Brown Butter Rum icing from a recipe that I saw on 3 B's - Baking, Baseball, and Books. Love her site, she is the cake queen. LOVED this icing. Everything is better with booze. Unless you are a recovering alcholic. In that case, keep strong and fight the good fight.
Note to self (and all of you): Don't take a bundt cake drizzled with icing on the subway wrapped in aluminum foil in 90% humidty and expect it to look like this when you serve it to people. It won't.
I'm moving back home to NY next week. Can I get a CHALLAHHHHH?!?!!!!! Right now, I'm living it up with lawn chairs and air matresses since Jack and I sold all of our furniture. Keep it, classy, DC.
Check out Mary over at The Food Librarian for the Recipe. Check out TWD for more cake! And check me out on my way back to NY!
Brown Butter Glaze - Adapted from 3 B's - Baking, Baseball, and Books
1/2 cup butter
3 cups powdered sugar, sifted
2 teaspoons vanilla
2 tablespoons milk
2 tablespoons dark rum
In a medium bowl, add powdered sugar.
Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.