Homestyle Cakes from page 102

SPICED RUM BUNDT CAKE 3 cups (750 ml) all-purpose flour

1 tsp (5 ml) baking powder ¼ tsp (1 ml) baking soda ½ tsp (2.5 ml) salt

2 tsp (10 ml) ground cinnamon 1½ tsp (7.5 ml) ground ginger ¾ tsp (4 ml) ground cardamom ⅛ tsp (pinch) ground allspice ¼ tsp (1 ml) ground nutmeg ¾ cup (180 ml) water ¼ cup (60 ml) The Kraken Black Spiced Rum ½ cup (125 ml) light molasses 1 tsp (5 ml) vanilla extract ¾ cup (180 ml) butter, room temperature 1 cup (250 ml) lightly packed brown sugar 2 large eggs, room temperature

7 Meanwhile, using a knife, cut away pith from each orange. Segment oranges between white membranes and place segments into a large bowl. Drizzle any additional orange juice into bowl as well. Add mixed greens, a good pinch of salt and 1 tbsp (15 ml) olive oil. Toss gently to combine. 8 Using a thin spatula, gently lift tarts off baking sheet, turn over and place on serving plates. Serve with orange segments and greens. Drizzle with extra olive oil if desired and enjoy. Serves 6 PAIRS WITH RUFFINO PROSECCO Italy $22.99 192153 33 ACRES OF SUNSHINE FRENCH BLANCHE BC $14.29 90837 6 × 330 ml

whipped cream, to serve (optional) icing sugar, for dusting (optional) 1 Butter and flour a 12 cup (3 L) Bundt pan (10-in/25 cm), and set aside. 2 Preheat oven to 360 F (180 C). 3 In a medium bowl, sift flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice and nutmeg. Set aside. In another small bowl, mix water, rum, molasses and vanilla extract. 4 In a large bowl, using a handheld electric mixer or a stand mixer with a paddle attachment, cream butter on high until smooth and creamy, 1 to 2 minutes. Add brown sugar and mix until light

and fluffy, 2 to 3 minutes, scraping down bowl as needed. 5 With mixer on medium, add eggs one at a time, beating well after each addition and scraping down bowl as needed. Mix another 1 to 2 minutes, or until well combined.

6 Turn mixer to low and mix in dry ingredients in 3 parts, alternating with liquid ingredients and mixing after each addition just until incorporated. You will start and end with dry ingredients. Do not overmix. Scrape down bowl as needed. 7 Transfer batter to prepared Bundt pan and bake for 45 minutes to 1 hour, rotating pan halfway through. Test if cake is done by inserting a wooden skewer. It will come out clean or with only a few crumbs once cake is cooked. If cake requires more time, bake in 10-minute increments.

8 Once cake is done, cool at room temperature on a wire rack. Turn out onto a platter to serve. Dust with icing sugar, if using, and serve on its own or with whipped cream. Serves 8 to 10


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