I had a request to bring the usual chocolate cake I make into a bundt. The adults love and so do the kids. I knew I had to make one more and make it a little different. When the Boozy November theme was chosen for December #BundtaMonth, I knew exactly what to bring!
Anuradha and I chose Boozy December as the theme for this month’s #BundtAMonth.
Here’s how you can join the #BundtaMonth party:
Bake your Bundt for the Boozy December theme.
– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
– Post it before December 31, 2012.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below – Link back to both Lora and Anuradha’s announcement posts.
That’s it! Join in the boozy bundt baking fun all December!
Looking for inspiration to bake something extra special for the holidays? Check out these amazing bundts this month!
Chocolate Bourbon Mini Bundt by Holly from A Baker’s House
Chocolate Port Bundt Cake by Paula from Vintage Kitchen
a little about this bundt: This bundt cake has a truly unique flavor. I find clove to always be a little too strong and I only used a touch of it. You could still taste its flavor. Then there are the lovely hints of cocoa and lemon; flavors I don’t usually put together in a cake and was happily surprised with the result. You could add more cinnamon and skip the clove all together if you just don’t like it. I think the next time I make this I will try a chocolate glaze. Whichever glaze you choose for this cake, it is wonderful!
Araby Spice-Limoncello Bundt Cake with Limoncello Glaze
2 cups all- flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 Tablespoons unsweetened cocoa powder
1 1/2 sticks (3/4 cup) unsalted butter at room temperature
1 cup sugar
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
zest of one lemon
1/2 cup buttermilk (I used almond milk with a teaspoon of apple cider vinegar whisked into it)
1/4 cup Limoncello
For the glaze:
2 cups powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 Tablespoon Limoncello (or just use lemon juice)
1-2 Tablespoons milk