Spiked Lemonade Bundt - #BundtBakers

I am the host of this month's Bundt Bakers and challenged my fellow bakers to bake a Bundt inspired by Girl Scout cookies. My fellow bakers may be surprised to learn that I have never eaten a Girl Scout cookie. I've just never seen anyone selling them. The fundraising-children outside my supermarket usually sell chocolate. I'm pretty sure that I saw a Girl Scout some weeks ago and she was holding one of those boxes of fundraising-chocolate. I think that when I was a Brownie in primary school, my friend and I may have sold some cookies one year. I have a vague memory of knocking on some gates in my neighbourhood. They were most likely just simple vanilla and chocolate sandwich cookies. From what I gather, the US Girl Scouts are the main cookie entrepreneurs.


I wasn't a good Brownie and I was an even worse Girl Guide. I avoided camping - never even told my mother about it. When I first transitioned from Brownie to Girl Guide, I ordered my uniform but never picked it up. I know. Horrible. But it was complicated. You know, in the way that 10 year-olds can have complicated lives. A new girl moved into the neighbourhood and we started high school together. (High school starts at age 10/11 in Jamaica.) We were inseparable. I was at her house every day after school. Her mother was a dressmaker so I asked her to make my uniform instead of using my regular dressmaker. Then suddenly, C and I weren't friends anymore and picking up my uniform became a wee bit of an issue.

Adding Lemon-Rum Syrup

I have no idea what happened. When we talked about it years later, she didn't know either. I'm 100% sure that whatever happened was my fault though. There was no fight or anything like that. More than likely, I just got distracted. I was a VERY impressionable 10/11 year old (and beyond but let's not go there). I think it was another year or two before I got a new uniform made and started attending Girl Guide meetings. C and I ended up in the same class for the last 4 years of high school but it wasn't the same. We each had our core group of friends by that point but we did keep in touch off and on after high school. When she was in Florida with her family 3 years ago, we met up and ended up talking about baking bread. She introduced me to white wheat. High school regrets; I have lots.

I made a cake based on the Lemonade cookie (a shortbread dipped in lemon glaze). I chose this for one simple reason - it's the last cookie that I'd ever choose to eat. There are Thin Mints (chocolate), Samoas (more chocolate plus coconut) and Thanks A Lots (dipped in chocolate)! There would just be no reason to choose Lemonades. But I'm trying to branch out when it comes to dessert flavours. So it was time to find out what lemons had to offer. I figured that adding a little rum wouldn't hurt. I'd tell you that I ate this entire cake by myself in 4 days but I'm pretending that never happened.

Be sure to scroll down to see everyone baked!

 

Spiked Lemonade Bundt

Recipe by: Kelly   Adapted from: Cook's Illustrated

Yield: 1 cake

Ingredients Cake 3 cups flour 1 teaspoon salt ½ teaspoon baking soda 1 teaspoon baking powder ½ cup buttermilk, room temperature ¼ cup rum 3 tablespoons lemon juice 1 teaspoon vanilla 2 cups sugar 1 cup + 2 tablespoons butter, softened 2 tablespoons lemon zest 3 egg, room temperature 1 egg yolk, room temperature Lemon - Rum Syrup 2/3 cup sugar 4 tablespoons lemon juice ½ cup rum 4 tablespoon butter Glaze 1 cup powdered sugar 4 tablespoon rum syrup

Directions Cake Preheat oven to 350 F. Thoroughly grease and flour a 10 - 12 cup Bundt pan. Whisk together flour, salt, baking soda, and baking powder in a small bowl. In a separate container, mix together buttermilk, rum, lemon juice, and vanilla. Cream sugar, butter, and lemon zest until light and fluffy. Add eggs and egg yolk one at a time and beat until combined. Add  the flour mixture in 3 additions alternating with 2 additions of the buttermilk mixture. Scrape down the bowl as needed Scrape batter into the prepared Bundt pan. Bake for 40 -50 minutes or until a skewer inserted into the middle comes out clean. Cool for 15 minutes then remove cake from pan.. Lemon-Rum Syrup While cake is baking, whisk together sugar and lemon juice over low heat until sugar is dissolved. When sugar has dissolved, add rum and bring to a boil. Turn off heat and stir in butter. Reserve 4 tablespoons of syrup. Prick the warm cake all over with a fork. Brush the cake with the rum syrup. You can also slowly pour the syrup over the cake ensuring that the syrup has been absorbed before pouring more. Cool the cake completely. Glaze Mix together powdered sugar and enough of the reserved syrup until the desired consistency has been reached. Add additional water, if needed. Pour the glaze over the cooled cake.

Notes In the cake, lemon extract would be a better addition than vanilla.  For the lemon-rum syrup, the sugar will mostly dissolve in the lemon juice if left to sit for a while. You can let the two sit while you work on the cake so the syrup comes together more quickly when you're ready. I used 3 large lemons in total for this recipe. I got a bit more than 2 tablespoons of juice from each. Each also yielded more than a tablespoon of zest.

• Brown Sugar Coconut Bundt Cake with Dark Chocolate Ganache from Tux at Brooklyn Homemaker
• Chocolate Dipped Vanilla Mini Bundt Cakes from Renee at Magnolia Days
• Chocolate Mint Bundt Cake from Teri at The Freshman Cook
• Coconut Caramel Samoas Bundt Cake from Anshie at Spice Roots
• Cranberry Lemon Bundt Cake from Jelena at A Kingdom for a Cake
• Do Si Do Mini Bundts from Anne at From My Sweet Heart
• Double Glazed Peanut Butter & Chocolate Fudge Bundt from Laura at Baking in Pyjamas
• Golden Nut Bundt (Juliettes Bundt) from Tammy at Living the Gourmet
• Lemon Bundt Cake with Lemonade Frosting from Anna at Media Racion Doble, Por Favor
• Lemon Yogurt Bundt Cake with Limoncello Glaze from Pam at Sidewalk Shoes
• Lemonade Bundt from Jane at Jane's Adventures in Dinner
• Lemonade Bundt Cake from Esti at Mummy & Cute
• Marbled Samoa Bundt Cake from Patricia at Patty's Cake
• Mini Samoa Bundt Cakes from Andrea at Adventures in All Things Food
• Mini Vanilla Bundt Cakes with Lemon Drizzle from Kathya at Basic N Delicious
• Mint Chocolate Chip Bundt Cake from Sarah at The Chef Next Door
• Mint Filled Coconut Vanilla Bundt from Shilpi at Simply Veggies
• Peanut Butter Tagalong Bundt Cake from Mary at That's My Home
• Peppermint & Chocolate Marble Bundt Cake from Lara at Tartacadabra
• Samoa Bundt Cake from Beatriz and Mara at I Love Bundt Cakes
• Samoa Bundt Cake from Jana at Jenny and Sweets
• Samoas Bundt Cake from Aisha at La Cocina de Aisha
• "Savannah Smiles" Lemony Bundt Cake from Samantha at Un Mordisco Un Pecado
• Spiked Lemonade Bundt from Kelly at Passion Kneaded
• Tagalong Cookie Core Bundt from Julie at Eat, Drink, Be Mighty
• Thin Mint Chocolate Bundt Cake from Rebekah at Making Miracles
• Toffee-tastic Bundt Cake from Linda at Brunch with Joy
• Trios (Peanut Butter-Chocolate Chip-Oat) Bundt from Stacy at Food Lust People Love
• What's your favorite Girl Scout Cookie? (Tagalong Bundt Cake) from Wendy at A Day in the Life on the Farm
• Whole Grain Oats Bundt {Rah-Rah Raisins} from Rocio at  KidsandChic

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.