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.
Creme de Cassis Red Velvet Bundt
- 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
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!