... the boozy version.
|Photo: bundt cake for brunch - oh, yes please!|
Here it is, the first week of the new year, a time to focus on healthy eating, renewed exercise and all of the usual resolutions... eventually. But first I had to bake this sweet dessert treat for us to enjoy with Hilary at one last holiday celebration. Isn't there a rule somewhere that dictates gooey desserts at Christmas?!
An ordinary yellow box mix cake was transformed by a 3-ounce package of mango pudding mix and a cup of Peach Schnapps. The first bite of this tropical delight was definitely boozy, but in a good way. Mango and peach flavors registered but were subtle, the drizzled glaze was sweet but not cloying. After that first taste we decided to forgo freshly whipped cream and enjoy the mini cakes plain; they were just that satisfying.
There was a small process problem during the baking: too much batter in each cup. "Never apologize, just carry on" ran through my head as I watched the batter overrunning each of the six mini bundt cups in the oven. (Note to self: evidently the recipe for 1 large bundt cake is sufficient for 7 or more mini cakes). Oops! It's a good thing I had a cookie sheet under the bundt pan to catch any overflow and save me from a messy oven cleanup. Each little cake sported a wide muffin-top (which ended up as its base) that was crunchy. I neatly trimmed the overhanging edges and used a skewer to poke holes in those crusty tops to encourage syrup absorption; it worked.
I had planned to serve three cakes and freeze the remaining three for future desserts. Hil and I split a cake, and that left four irresistible little treats... that never made it to the freezer. Midnight snacks and late morning nibbles polished them off. How does that happen so quickly?
Christmas cookies are gone, the "good" chocolate is finished and the Boozy Mango Peach Mini Bundt Cakes are just a memory. It might be time to return to healthier eating, fresh fruit desserts for example, but I don't regret one delicious bite of any of them.
Mango Peach Mini Bundt Cakes
1 box yellow cake mix
3-ounce package instant no-cook Mango pudding
1/2 cup oil
1/2 cup Peach Schnapps
1/2 cup water
Oil or spray with cooking spray each cup in a 6-cup mini bundt pan. There will be enough batter to fill additional muffin tins or mini loaf pans.
Mix all ingredients together, spoon or ladle into prepared pans, filling each cup 3/4 full, and bake in a preheated oven as directed on cake package. Use a cake tester to check "doneness"; no crumbs should adhere to the poker.
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Peach Schnapps
Bring butter, water and sugar to boil; stir until sugar dissolves. Remove from heat to add Schnapps (it's a safety issue).
Pour the glaze over cakes while still warm from the oven. Slowly spoon about half of the glaze over the cakes while still resting in pan. Then invert the cakes onto a large, flat plate or cookie sheet and slowly add the rest of the glaze.
Cool the cakes and serve at room temperature. Or wrap and freeze to hold for future use.