This is the Rooster Cake for the simple fact that my bundt pan is covered in chickens.
It’s adorable, and if you follow my private Facebook you’ll know I’m in love with all things chickens.
The cake is more accurately a cinnamon-vanilla pound cake with cinnamon-vanilla glaze.
I’m calling it a harvest recipe because pound cake is an awesome vehicle for fruits and fruit syrups and jams that didn’t set up.
*I, for whatever reason, decided that I needed to wear festival gear while making this cake. These are weird days we live in. At midnight. I baked this cake at midnight, hence the terrible photos. Weird, weird days.
**Very, very marginally altered from Paula Deen’s Mama’s Cake
1/2 tea baking powder
1/2 tea salt
3 cups unbleached flour
3 cups raw sugar
1/2 cup shortening
2 sticks butter, room temperature
1 cup whole milk
2 tea vanilla
1 tea cinnamon extract
1 tea orange zest
Glaze (1 batch)
1/2 to 1 cup powdered sugar
1 tea each vanilla and cinnamon extract
Preheat your oven to 350
Very, very, very well grease and flour a bundt pan
In a stand mixer, cream the shortening, butter, and sugar
Add eggs, one at a time, just beating after each egg
Add extracts and just beat
Add baking powder, salt, and zest, and just beat
Add flour and milk, alternating small amounts until thoroughly combined
Pour into bundt pan and bake 1 to 1 1/2 hours. Make sure to leave a pan under your bundt pan (mine overflowed)
To glaze: I lightly glazed my cake, so there’s not much glaze to a batch. Make a double batch for more glaze.
Add extracts to your sugar, and slowly add milk until glaze is thin enough to pour. Pour over cake after it’s cooled a little but still warm.
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Please, stop by this week’s Inspired Weekends!