Spice Bundt Cake with Lemon Cream

I made such a good cake last week for the Legion Cake Raffle.

I know I've mentioned that I do this a bunch of times already, so I won't bore you with the details.

I also like to make something different every time, and this week was no exception.

However, I had a fail cake, something that rarely happens to me.    This cake barely rose, and in fact, it may have risen a little, but it sure wasn't by much.
So... I did what any self respecting baker would do, I made another one, and threw it gently into the freezer to cool.
The top one was the final cake, the bottom one, the fail.

I'd also had the idea that I could put a layer of homemade Lemon Curd in the middle, and so I made some.
While I don't want to call it a total mistake, it was a trifle strong.
OK, so my taste buds puckered up and went into hiding when I taste tested it.  Gee...
But I wasn't down for the count yet.
I grabbed some whipping cream out of the fridge, whipped it up and then folded the lemon curd into it.
WOW, is all I can say, it tempered the sharpness of the lemon curd, and well, let me just say, I have an idea that I want to play with for the future.  But for today, I just cut the cooled bundt cake in half, added some of what I'm now calling lemon cream, and then added more to the outside of the cake.
I'd had enough batter from the second cake that I also baked a little mini cake, so I taste tested it. 
Dang, it was good.
However, I did feel that there needed to be something more, and then the light bulb lit up.  I'd made some Peanut Brittle for a friend, and had made two batches, so I had some on hand.  I chopped it up and sprinkled it on top. 
And that was the crowning touch.
Perfection... even if I say so myself.

Yield: 12 ServingsAuthor: Sidsel Munkholm

Spice Bundt Cake with Lemon Cream

This Spice Bundt cake goes so well with the Lemon Cream topping and is perfect for any special occasion.

ingredients:

Cake

• 3/4 Cup Butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 2-3 teaspoons Spice Mixture (recipe follows)
• 2 3/4 cups sifted self rising flour
• 1/4 cup potato starch
• 3 eggs
• 1 cup milk
• 2 teaspoons vanilla

Spice Mixture

•  2 tablespoons Cinnamon
• 2 tablespoons whole allspice - ground or 1 tablespoon ground allspice
• 2 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1/2 teaspoon grated nutmeg

Lemon Cream

• 2 cups Lemon Curd
• 2 cups lightly whipped cream
• Optional:  2 teaspoons sugar added to the cream.
• You can add more sugar to this if you like.  Just whip it into the cream.

instructions:

Cake

1. Preheat oven to 325 degrees, and grease and flour a 10 cup bundt pan/.
2. Cream the butter and sugar together for at least 5 minutes, until it is lighter in color. While it is creaming, sift the flour, potato starch and spices together.
3. Add the eggs, one at a time and mix well.
4. Add 1/3 of the flour mixture, mix together and add half the milk.
5. Alternate adding the flour and milk together, finishing off with the flour. I like to add the vanilla to the milk when mixing the cake.
6. Pour the batter into the bundt pan, and bake for 55 minutes, testing for doneness by using a toothpick and also by touching the top of the cake lightly and seeing if it springs back.

Lemon Cream

1. Lemon cream - Whip the cream lightly, not stiff. Fold the Lemon curd into the cream, refrigerate until ready to use.
2. Let cool and then cut the cake in half, spread 1 3/4 cups of the Lemon Cream in the middle. You can use less, but aim for a good layer.
3. Frost the outside with the remainder of the Lemon Cream. I find that if I pipe it onto the sides with a star tip, it's easy to spread out. Decorate the top with the remainder of the Lemon Cream
4. You can also dress it with some crushed and chopped peanut brittle if desired.
5. Refrigerate until ready to serve

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