Haunted House Bundt Cake

We kicked off our Halloween festivities at the beginning of the month with our favorite pound cake in this frightfully cute new bundt pan!  I was really pleased with the way it turned out and have always had good luck with the Nordic Ware pans.  You can find this one at Williams Sonoma at a great price right now.

Here is my go to recipe:

Coconut Pound Cake
Adapted from Williams-Sonoma

For the cake:

• 3 cups all purpose flour LESS 6 T. flour (to account for using all purpose rather than cake flour)
• 1/4 tsp. salt
• 16 Tbs. (2 sticks) unsalted butter
• 6 oz. cream cheese
• 2 1/2 cups sugar
• 5 eggs
• 1/2 tsp. lemon extract
• 1/2 tsp. vanilla extract
• 3 Tbs. pure unsweetened coconut milk
• 3/4 cup shredded coconut
• 1 tsp. finely grated lemon zest

For the glaze:

• 1/2 cup water
• 1 Tbs. fresh lemon juice
• 2/3 cup sugar
• 1/3 cup fresh mint leaves

Directions:
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325ºF. Grease and flour a cathedral cake pan or 10-cup Bundt® pan.

To make the cake, in the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 45 seconds. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the lemon and vanilla extracts. Reduce the speed to low, add half the flour and salt, then the coconut milk, then the remaining flour and salt. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest.

Spoon the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes. Set the rack over a sheet of waxed paper and invert the cake onto the rack.

To make the glaze, in a small saucepan over low heat, combine the water, lemon juice and sugar just until the sugar dissolves. Add the mint and simmer for 3 minutes. Strain the mixture through a fine-mesh sieve and discard the mint. Brush the warm cake with the glaze. Let the cake cool completely before serving.

Note: I didn’t put the glaze on this one.

I also wanted to announce the winner of my delicious Krusteaz pumpkin mix giveaway!! Thanks to ALL that entered :-)  Congrats to KAREN C.!!   please send me an email with your shipping address.

I hope y’all had a great weekend.  From Friday to Sunday we had… 1 fall festival, 2 baseball games, 1 lacrosse game, 1 college football game, 1 high school football game and 2 basketball practices.  Whew!

DIXIE DELIGHTS DELIVERED