Daily Independent (Ashland, KY)


November 15, 2011

Celebrate National Bundt Day with delicious cake

ASHLAND — Who doesn’t love a good holiday, especially when it’s obscure and centers around food.

Most people don’t know that today is National Bundt Day. I didn’t, until I happened across it while surfing the web.

Often the butt of jokes, Bundt cakes are easier than most to make and many are delicious. I don’t know how the jokes started, but I refuse to participate, especially after trying these cake recipes.

The first one is from the Bacardi Rum Co. My aunt, who hated cooking and rarely did, made this one for the holidays and never held back on the rum.


1 cup chopped pecans or walnuts

1 18-ounce package yellow cake mix

1 3-3⁄4 ounce package jello instant vanilla pudding

4 eggs

1⁄2 cup cold water

1⁄2 cup wesson oil

1⁄2 cup Bacardi dark rum (80 proof)

Preheat oven to 325 deg. grease and flour 10 inch tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. mix all cake ingredients together. Pour batter over nuts. bake 1 hour cool, invert on serving plate. prick top, drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.


1⁄4 lb. butter

1⁄4 cup water

1 cup granulated sugar

1⁄2 cup Bacardi dark rum

Melt butter in saucepan, stir in water and sugar, boil 5 minutes, stirring constantly, remove from heat, stir in rum, serve with cool whip. Optional: decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted with powered sugar.


 8 squares (1 ounce each) white baking chocolate

1 cup butter (no substitutes) softened

2 cups plus 2 tbls. sugar divided

5 eggs

2 teaspoons vanilla extract

1⁄2 teaspoon almond extract

3 cups all-purpose flour

1 tsp. baking powder

1⁄2 teaspoon salt

1⁄4 teaspoon baking soda

1 cup (8 ounces) sour cream


4 squares (1 ounce each) semisweet baking chocolate, melted

4 squares (1 ounce each) white baking chocolate, melted

Whole fresh strawberries, optional

Chop four squares of white chocolate and melt the other four, set both aside. In a mixing bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate. Combine flour, baking powder, salt and baking soda, add to the creamed mixture alternatly with sour cream. Beat just until combined. Grease a 10-inch fluted tube pan, Sprinkle with half of the chopped chocolate. repeat, pour remaining batter on top. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean, Cool for 10 minutes remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries, if desired.

Regina Gillum

Riverview Club


This is not one I’d hold until Valentine’s Day. It could easily be changed up for any upcoming occasion.


1 1⁄2 cups semisweet chocolate chips

2 cups (19 ounce can) cooked chickpeas (garbanzo beans), drained and rinsed)

4 eggs or 1 cup egg substituter

1 cup sugar

1⁄2 teaspoon baking powder

1 tbl. powdered sugar

In small bowl melt chocolate in microwave oven, 2 minutes on medium power, in blender or food processor, combine beans and eggs, add sugar, baking powder and chocolate process until smooth, pour batter into non-stick 9 inch heart shaped or round cake pan, Bake at 350 degrees for 45 minutes or until a knife inserted comes out clean, cool, sprinkle with sugar, Cut in 10 wedges serve with raspberry sauce.

Quick Microwave Sauce

1⁄2 cup seedless raspberry jam

2 teaspoons fresh lemon juice

1 pint fresh raspberries

in a bowl, microwave jam until melted, 1 minute, stir in juice and berries.


When I was in college, I roomed with a woman who was an award-winning cook. She shared this delicious recipe.


Combine the following and beat two minutes:

1 yellow cake mix

2 small instant chocolate pudding mixes

1⁄2 cup oil

1 and 1⁄2 cups water

1 teaspoon vanilla

4 eggs

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