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Eggnog Cream Cheese Frosting

Eggnog Cream Cheese Frosting

This is a tasty frosting to accompany our Rum & Eggnog Bundt Cake recipe. You can use real rum or rum extract. I think a nice spiced rum gives this recipe that extra little something!

Enjoy!

 

Print Recipe
Eggnog Cream Cheese Frosting
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Beat cream cheese and butter until pale and fluffy. Add powdered sugar 1/2 cup at a time. Add rum and eggnog. Beat until fully combined.
  2. Pour the frosting over cooled cake and sprinkle with nutmeg if desired.
Eggnog Cream Cheese Frosting

Rum & Eggnog Bundt Cake

“Tis the season!

The season for cakes and cookies and pies and brownies and hot cocoa and mulled wine and spiced cider and hot toddies and cold weather and gifts and visitors and sharing meals and breaking bread and telling stories…so many good things about the holiday season. We love sharing a little bit of sweetness each weekend at The Kitchen Company and, as busy as it can be, the holiday season doesn’t change that for us. Last week we shared so many different goodies but the Rum & Eggnog Bundt Cake was certainly a highlight! If you were able to get a sample, we hope you enjoyed it. If not, below is the recipe for you to make your own.

We hope your holiday season is wonderful!

Frosting recipe here.

 

Print Recipe
Rum & Eggnog Bundt Cake
Course Dessert
Prep Time 20 minutes
Cook Time 45 minuts
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 45 minuts
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 350F and spray PAM on a 10 or 12-cup Bundt pan
  2. In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon until well combined. Set aside.
  3. Using a stand mixer fitted with the paddle attachment. beat butter until smooth. Add sugars and beat on medium-high until pale and fluffy (2-3 minutes).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add rum and vanilla.
  5. Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 additions of eggnog). Fully incorporate after each addition. Do not overmix.
  6. Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan flatly against the counter to evenly distribute.
  7. Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean.
  8. Place the pan on a wire rack to cool for 10 minutes. Whack the pan flatly on the counter to loosen the cake and then turn it out on to a wire rack to cool completely.
Recipe Notes

Things needed for this recipe that we carry in the store:

  • nutmeg
  • light brown sugar
  • vanilla
  • bundt pans
  • wire racks
  • PAM Cooking Spray
  • KitchenAid stand mixers (really pretty colors)
  • measuring cups
  • measuring spoons
  • cake testers
  • bundt pan cleaning brushes

Pear-Spice Bundt Cake

Pear-Spice Bundt Cake

This Pear-Spice Bundt Cake recipe is courtesy of Martha Stewart and can be found in her baking cookbook in our store. For those of you who have been in the store on any given Saturday, you know that we nearly always provide a sweet goodie and fresh coffee for our visitors. We either make something from scratch or purchase freshly baked goods from our local grower’s market. Over the years, we’ve served this cake in the store several times because we’ve found it to be a reliable, easy-to-make recipe. For a link to the original recipe on the Martha Stewart website, click HERE.

 

Print Recipe
Pear-Spice Bundt Cake
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 10 minutes cooling
Servings
10" Cake
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 10 minutes cooling
Servings
10" Cake
Ingredients
Instructions
  1. In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
  2. Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
  3. Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not over mix.
  5. Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. OPTIONAL: Once cool, pour your favorite glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar.
Summer Bundts

Summer Bundts

Summer time! Summer is a time for vacations and staycations, parties and barbecues, adventures and travels, good tomatoes and fresh fruit, visits to the farmer’s market, visits to see family

Nothing says summer in southern Oregon like a trip to the river or picking wild blackberries (yep, they are everywhere). There are a lot of things you can do with those blackberries besides just popping the juicy, sun-warmed berries straight in to your mouth.

There’s blackberry jam, blackberry ice cream, blackberry compote, blackberry cobbler, blackberry crumble, blackberries in a fruit salad, blackberries on a green salad, etc.

We’d like to suggest one of the most beautiful ways to share and serve blackberries (or any berry for that matter)…

 

BERRIES ON A BUNDT CAKE.

It can be a naked cake with just berries or a glazed or frosted cake with berries. Bundt cakes typically hold up well when being transported (to those parties, barbecues, and family gatherings) but even better than that is how beautiful they are!

Most people have (or have seen) a basic bundt pan but did you know that Nordic Ware makes several decorative bundt cake pans in a variety of sizes. They make so many and they are so pretty that some people just buy them as a collector’s item and never actually use them to bake cakes! Nordic Ware is the largest manufacturer of bundt cake pans and they are made here in the US. You can read about it here.

The Kitchen Company has the largest assortment of bundts to choose from including

full size, half size, bundtlettes, cakelets, tartlettes, tea cakes, charms, and loaves.

Visit the store and choose your favorite. You’ll be the buzz of the party! And just to help you along, here’s a link to a recipe straight from Nordic Ware.

Just click the pretty picture!