A Mini-Obsession - Dorie's Coconut Tea Cakes with Cardamom and Rum Cream Glaze

I confess. I have recently developed a little obsession with mini-bundt cakes.

I usually try to vary my kitchen experiments, but ever since those Little Jackie Ds popped out of the oven, I’ve been on a quest to find recipes that I can, well, miniaturize.

I’ve heard about this syndrome before. In some people, it manifests itself with an overpowering desire to bake macarons.

Of course, I’m not gaining any deep insight from this endeavor, or preparing to start a business. I’m just eating the results and probably gaining at the waistline.

My issue with obsessive behavior is not new. I once aspired to own every recording ever made by Olivia Newton-John. A pasta obsession (I would eat it by the pound) in the mid-1990s resulted in a bit of excess weight-gain, just before the low-carb craze took over. The Hollywood writers strike did little to curb my addictive fascination for the TV program Lost. Every day at 3:00 PM, I make a Pavlovian-trip to the office vending machine for a bag of M&Ms – dark chocolate only. Then there’s that issue with red sweaters, but it’s really just a seasonal obsession.

I’ve also had a strong attraction to the diminutive. Don’t bother super-sizing for me. Growing up, I was a big fan of the pint-sized super hero, The Atom who had the power to reduce himself to microscopic stature and I voraciously read every volume of The Borrowers, a British classic about a family of tiny people who live under the floorboards of an English country estate. And, I had trouble containing my glee when the Irwin Allen TV science fiction fantasy “Land of the Giants” was released on DVD. The show never made the big-time but I loved the episodes of a Lilliputian band of explorers who crash in a land filled with gargantuan adversaries.

Dorie Greenspan’s “Baking: From My House to Yours” is the perfect guide for anyone looking to experiment a bit. Her “Playing Around” section of each recipe encourages the adventurous, and I promptly begin to mess around with her classic Coconut Tea Cake, found on page 194. In my miniature world, a single bundt cake divides into six, and I guild the lily of what she describes as a “plain cake” with cardamom and a dressier rum cream glaze. The little cakes have a nice kick with the flavors of tropical coconut, jaunty dark rum and the mysteriously seductive essence of cardamom.

Mini-Bundt Coconut Tea Cakes with Cardamom and Rum Cream Glaze

(Adapted from Baking: From My Home to Yours by Dorie Greenspan)

Two cups all purpose flour
1 teaspoon baking powder
A pinch of salt
¼ teaspoon ground cardamom
1 cup coconut cream (she recommends canned, unsweetened coconut milk, but that was unavailable)
4 tablespoons unsalted butter cut in pieces
4 large eggs at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 teaspoons dark rum
¾ cup unsweetened coconut

Generously grease and flour six to nine mini bundt molds (the coconut can tend to make the cake stick to the pan). Sift together flour, baking powder, salt and cardamom.

Put the coconut cream in a saucepan with the pieces of butter. Heat until the butter is melted. Remove from heat but keep warm.

Fit mixer with whisk attachment. Beat the eggs and sugar at medium high speed, about three minutes until pale and thick. Beat in vanilla and rum. Reduce speed to low, and add the dry ingredients, mixing just until blended.

With mixer on low, add coconut. Then add the warm coconut cream and butter, just until combined. Divide batter among mini-bundt molds, being sure to cover the inner tube with the batter.

Bake at 350 degrees Fahrenheit for about 25 minutes. Let cool 15 minutes and then remove from pan.

Drizzle mini-bundt cakes with Rum Cream Glaze (1 tablespoon rum, one tablespoon cream and 1 cup sifted confectioners sugar whisked together until smooth) and sprinkle tops of cakes with more coconut.

Inevitably, this mini obsession will end, and I’ll move onto something else, like filling every room in the house with cut tulips, or collecting every piece of writing ever published about George Washington. But, if in the near future, I happen to announce that I am starting a new blogging project – something along the lines of baking 365 days of mini-bundt cakes – somebody please stop me.

©2008 T.W. Barritt All Rights Reserved

Whiskey Rebellion – Jack Daniel’s Mini Bundt Cakes with Caramel Glaze

As spring is trying to overcome its shyness in New York, I head south to Tennessee to celebrate the birthday of brother James. He has recently relocated to the Nashville area. We come from a family of history buffs and spend some time during the visit learning about the many statesmen and politicians who emerged from the Volunteer State.

After that, we decide to do some first hand research on the really important historical figure of the region – the inventor of Tennessee Sour Mash Whiskey.

It is a Sunday, and the parking lots for the local houses of worship in suburban Nashville are overflowing. We, however, are on our way to a distillery, which we will shortly learn actually has an ecclesiastical connection. Perhaps there is a chance we won’t go straight to hell.

As we leave the populace behind us, the strip malls become rolling green hills, dotted with cattle. We note a few tractors and some splashes of yellow forsythia. There is a Piggly Wiggly Store, and a number of gracious antebellum homes with log cabins out back. An establishment called Antiques & Uniques is offering concrete lawn art for sale. The selection includes the Blessed Virgin, Saint Francis and a Confederate Soldier. It’s all part of the charm of Middle Tennessee.

Some 75 miles south of Nashville, we arrive in the village of Lynchburg, a slumbering hollow with a population of 361. It is also home to the Jack Daniel's Distillery, where they’ve been making Tennessee Whiskey the same way since the 1860s.

At the spanking new visitor’s center, tucked into a stony hillside, we are met by an imposing statue of Jasper Newton “Jack” Daniel, also known as “Gentleman Jack.”

Our tour guide is Brian, a lanky rascal with white hair, a leathery complexion and a whiskey-mellowed voice. He invites us to follow him, and take it “slow and easy, the Jack Daniel’s way.” Brian takes us to the original office of Jack Daniel, located on the grounds, and now listed on the National Historic Register. We are told that Jack learned the process of making whiskey from a Lutheran minister, something they never bothered to mention to me in confirmation class. When the minister finally found religion, Jack took possession of the still and the rest is history. To say Jack Daniel’s was inspired by the divine might be pushing it a bit, but it makes James and me feel a little less like a couple of heathens, spending Sunday afternoon at the distillery.

In the office, we view the original safe. Now, here’s a cautionary tale that illustrates the virtues of patience. One morning Jack had difficulty opening the safe and kicked it out of frustration. His toe got infected, and days later he died from a blood infection. So much for slow and easy …

Inside the modern distillery, we are warned not to take flash photos, because the whiskey vapors are volatile. Tennessee whiskey is made from corn mash, but the formula is actually 80 percent corn, 12 percent barley and 8 percent rye. All over the property, the tree trunks are pitch black, the bark reacting to the yeast that fills the air. We walk past giant steel vats, where the corn mash bubbles like witches brew. We view the charcoal mellowing process, which gives the whiskey its distinctive flavor, and walk through the dimly-lit barrel room where the whiskey ages. The air in the barrel room is intoxicating. Brian advises us to “walk slow, breath deep and savor the flavor.”

Since Lynchburg is located in a “dry” county, you can’t buy Jack Daniel’s Old No. 7 brand there, and in fact, we actually end the tour with a refreshing glass of lemonade. No sense getting arrested so far from home. So, feeling a little parched, I purchase a bottle when I return to New York and recreate those Tipsy Fudge Cakes, soaked with Jack Daniel’s, that are available for purchase in every souvenir store in Tennessee.

Using the recipe found here, I bake up a half-a-dozen chocolate mini-bundt cakes (which only need to bake for 20-25 minutes) glazed with caramel whiskey sauce. With deep, rich flavors of dark chocolate, coffee and mellow whiskey, these “Little Jackie Ds” are slow and easy, just the way Gentleman Jack would have liked it.

©2008 T.W. Barritt All Rights Reserved