Take a pass on the fruit cake and join me for a slice of this naturally festive Red Velvet Bundt.
My love affair with Red Velvet cake equals that of my fascination with Bundt pans. So for the holiday, I've paired them and I am quite pleased with the results.
This is the newest member of my Bundt pan family. It's called the Chiffon Bundt pan from Nordic Ware. I absolutely love the details! And no, I am not being paid to say that. I am indeed an unasbashed Bundt pan hoarder.
This is one of my new faves. Look at those elegant swags! They create perfect ridges for adding lines of pearl dragees, piped pearls or strings, if you are so inclined.
And this isn't just the standard run of the mill Red Velvet cake. With pureed beets and just enough Creme de Cassis de Dijon liqueur to complement and not overpower the chocolate, it's... well... extraordinary. Yes, I said it - extraordinary!
Lightly brush or spray the cake with some additional liqueur while it's still warm and you'll be feeling festive long before guests arrive.
Drooling yet? Well, then, let's put that mouth to better use. Here you go...
More Holiday Fare:
Servings: 12
Ingredients
- 230 grams unsalted butter
- 30 grams water
- 15 grams unsweetened cocoa
- 3 large eggs
- 243 grams buttermilk
- 6 grams white vinegar
- 14 grams Creme de Cassis de Dijon
- 2 medium beet pureed
- 298 grams unbleached all-purpose flour
- 78 grams cornstarch
- 7.5 grams baking powder
- 287.5 grams granulated sugar
- 4 grams baking soda
- 5 grams salt
Instructions
- Preheat oven to 350º F. Brush the pan generously with cake release (homemade or store-bought). Place the greased pan on a baking sheet and set aside.
- Melt the butter in a small saucepan, whisk in the water and cocoa and heat gently, without boiling. When smooth, remove from heat and let cool slightly.
- Add the beets and Creme de Cassis de Dijon to a food processor or mixer and puree until smooth.
- Beat together the eggs, buttermilk, vinegar and pureed beet until frothy. Beat in the butter mixture.
- Sift together the flour, cornstarch and baking powder, then stir into the mixture with the superfine sugar.
- Pour batter into Bundt mold and bake at 350ºF for 55-60 minutes, or until risen and firm to the touch.
- Place on a wire rack to cool for 10-15 minutes, then turn out onto wire rack. You may choose to enhance the Creme de Cassis flavour by brushing the still warm cake with the liqueur.
- Once completely cooled, decorate with sugar pearls, or sprinkle with icing sugar.
- Divide into generous servings and enjoy!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
Melissa Barbakoff says
This is one beautiful cake. I love making red velvet with beets. The thought of a 1/4 cup of red dye freaks me out. Well im off to google what Crème de Cassis is and where one finds this. You know what else is awesome about vacations??? I can catch up on my favorite blogs.
01VanillaBean01 says
That is one elegant looking bundt cake and the recipe is certainly a new one to me. Perfect for the holidays isn't it! I recognize something in the background of your beautiful photos 🙂
Wishing you a Christmas that is filled with all the classic beauty that you have shared with us over the past year. Sincere and warm wishes for much happiness in 2014 Jacquee.
Radhika says
Stunning! I love the colour of your cake. R
I Sugar Coat It! says
I used Creme de Cassis last year in a batch of SMBC and really enjoyed the taste. May not work for everyone, though... Thanks for popping by!
I Sugar Coat It! says
It's such a nicely designed pan, I couldn't resist. Your little tree was the perfect prop! Thanks again for everything, Paula. Merry Christmas and best wishes for 2014!
I Sugar Coat It! says
Merry Christmas, Radhika!