Thursday, March 20, 2014

Cran Apple Bundt Cake

One of my favorite things to do is use flavored liqueurs in recipes, it cooks the content out and the flavors become that much more intense. When Berentzen sent me a few samples to use, I was surprised when my samples turned out to be full sized bottles and I have been able to create far more recipes than I had originally intended. And I have no complaints here! 

I had a white cake mix hanging around and knew that I wanted to make use of it, once I realized I also had some cranberry juice, the idea came relatively quick. I think at first I assumed this was going to be a fallish cake, as cranberry and apple scream autumn, but it was so light! You can definitely make this year round.

For those of you that do not like using boxed cake mixes( I hear you, I tend to do both; scratch and box) you can most certainly just use this glaze!

1 box white/yellow cake mix
3 eggs
1/3 cup oil
3/4 cup cranberry juice
1/4 cup berentzen apple liqueur

Grease a bundt pan and bake according to directions, all I did was swap the juice/liqueur out for water. I used the amount this [articular cake called for, if your directions call for less than a cup of water, just use the 1/4 apple liqueur/3/4 juice. 

Once cake cools, place on a plate or cake pan and whip up the glaze. 

2 cups powdered sugar
2 oz berentzen apple liqueur
1 oz cranberry juice.

Place powdered sugar in a bowl and slowly add in the liquids, continuously whisking to remove any lumps. You can add more liquid or less, depending upon how thick you want your glaze!

Mine was a little thinner and it went right into the opening of the cake. We decided to make use of it and spooned extra onto our slices;) 

1 comment:

  1. This sounds amazing! I can't tell you the last time I made a bundt cake but I need to now!