Wednesday, November 20, 2013

I like Big Bundts 2013: Oat & Raisin Spice Cake

I made my first bundt cake in August of 2010 when I borrowed a friend's bundt pan to make a birthday cake for another friend. I was enamored! It seemed too easy! I didn't need to unleash my HORRIFIC decorating skills on a poor, defenseless cake. I wanted to keep her bundt pan forever. She, strangely enough, wanted it back. A few weeks later I bought myself bundts of different sizes. You know, it was not until I wrote that sentence that I realized that I own 3 full size bundts, 4 minis and one that is in between.  I'm no Food Librarian, but I do like my bundts!


I think it was in 2011 that I discovered Food Librarian's blog but I even though I had it in mind that I'd make a bundt cake to celebrate with everyone, I plum forgot. But not this year!! Oh no! I almost did though. Shh! But here you have it! Finally, a bundt cake for National Bundt Day! (Look, I am willing to ignore the fact that National Bundt Day was November 15 and today is November 20, if you will. Honestly, I did make the cake for Friday! I swear!)

I added a brown sugar glaze to this and instantly regretted it the moment I poured the first bit out. The glaze is delicious, don't get me wrong. But this cake can stand by itself. It does not need any accompaniments. It's moist and full of flavour and I should have left well enough alone. Ah well. I apologise for my bad glazing skills and present you a glaze-free but delicious recipe.


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Oat & Raisin Spice Bundt                                                   Print
Recipe by:    Kelster
Yield: 16 servings
1 cup quick cooking oats (see notes)
1 ¼ cup of boiling water
¾ cup of raisins
1 ½ cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla
½ cup butter, softened
2 eggs
½ cup sour cream
Place oats in a medium bowl and pour boiling water over the oats. Cover and set aside for 20 minutes.
Place the raisins in a small bowl and add just enough water to cover the raisins.
Preheat oven to 350 F.
Grease and flour and bundt pan. Be sure to completely cover the entire surface
Whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt.
In  a large bowl, mix together sugars, vanilla and butter for 4 minutes. The mixture will resemble wet sand. Add eggs one at a time and beating well after each.
Add a third of the flour mixture and mix until just combined followed by ¼ cup of sour cream.  Repeat, ending with flour.
Stir in oats and drained raisins.
Pour into prepared bundt. Bake for 50 minutes or until an inserted toothpick comes out clean.
 I used rolled oats but let it soak for almost an hour. If you use rolled oats, you will have bits of chewy oats in your cake. I certainly did not mind. You can pulse the rolled oats a few times in a food processor or blender to break them down a bit.

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