Oh dear... it's been a month since my last post. It's getting tough trying to keep up with blogging with work & endless weekend errands. But I don't intend to give up, not just yet.... it will probably be slower but the show must go on! ^-^
Actually, there are a few unfinished posts in the folder, but tonight, I'm posting the pictures & recipe of the Vanilla Bean Malt Bundt Cake that I made on Saturday. This is a superb cake! It has awesome flavour, thanks to the vanilla & Horlicks! The texture is wonderful too, it's moist & moderately spongy with fine crumbs. Of course, the cakes are beautiful too since they're baked in my favourite Nodic Ware pans!
Source: Tracey's Culinary Adventures.
- I measured the volume of ingredients (as in original recipe) & noted the metric measurement in brackets.
- According to Tracey, a 6-cup bundt pan is not big enough for the whole cake. She's right, mine filled up slightly more than 8 cups in total. You can also use a 9- or 10-inch square pan but do adjust the baking time.
- I only made a quarter of the glaze recipe & dripped on 3 of the cakes. The glaze was quite watery, so it got absorbed by the cake as soon as it's poured onto it. Anyway, we like the cake just as it is, without the glaze as we find the glazed cake quite sweet.
- I noticed some holes at the bottom of the baked cakes. In future, I must remember to run through the mixture in the pan using a skewer & give the pan a gentle tap to pop any air bubbles in the batter.