This cake pan will delight kids and adults alike with its detail. Cast aluminum bakeware provides finer details and superior baking performance. Heat-reflective exteriors allow for uniform browning to enhance the unique Bundt cake design.
Use and Care Instructions
1.Before initial use and after subsequent
uses, wash with hot soapy water.
2. Before each use, brush with solid
vegetable shortening and dust with flour or spray with unsalted vegetable
shortening with flour in the spray.
3. Mixes and recipes may vary. Fill
the pan no more than 3/4 full to avoid overflow.
4. Metal utensils, scouring pads
and abrasive cleaners should not be used on non-stick surfaces.
Tips to Make Your Castle Spooky
Great for making Halloween Haunted
Castles! 10½" x 10½" x 4".
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1. For the dirt, sprinkle our Chocolate
Sprinkles.
2. Create window shutters with black
licorice pieces.
3. Place gumdrops on top of towers
and use for a tombstone.
4. Arrange sunflower seeds around
door, windows and castle top.
5. Pumpkins and bat can be formed
with fondant. Or
bat available here.
Bundt Cake:
2 sticks of unsalted butter (1/2
lb.), softened
2 and 1/2 cups of cake flour
1 and 1/2 teaspoons of baking powder
1/2 teaspoon salt
1 cup light brown sugar, packed
1 cup white sugar
4 large eggs*
1 and 1/2 teaspoons pure vanilla
extract
1/2 cup buttermilk*
1/4 cup Baileys Irish Creme Liqueur
with Caramel*
Fresh blackberries for garnish
*room temperature
Caramel Sauce:
1 cup light brown sugar, packed
1/2 cup heavy whipping cream
1/2 tablespoon butter, melted
Instructions:
Preheat oven to 350 degrees. Prepare
Bundt pan with nonstick baking spray with flour added, such as Baker's
Joy. Use a pastry brush to make sure that all crevices are well greased.
Sift cake four, baking powder, and salt together in a medium size bowl
and set aside.
Cream butter for 2 minutes on medium speed. Combine sugars then add to butter with vanilla and beat on medium speed for 5 minutes until smooth and creamy. Reduce speed and add eggs one at a time, mixing for 20 seconds after each egg. Combine Bailey's Caramel Liqueur and buttermilk in a measuring cup with spout. Reduce speed to low and add flour mixture and milk mixture alternately, beginning and ending with flour mixture. Beat on low speed for 3 minutes until smooth. Pour into Castle Bundt pan and smooth surface, making sure batter is in all crevices.
Baking Instructions:
Bake at 350 degrees for 50-55 minutes.
Insert a long wooden skewer into cake to test for doneness. Remove pan
from oven and allow cake to cool in Bundt pan for 20 minutes.
Serving Recommendations:
While cake is cooling in pan, prepare
caramel sauce. In a small heavy saucepan, combine ingredients and bring
to a boil, stirring continuously. Let boil for additional 1 and 1/2 minutes,
stirring occasionally. After 1 and 1/2 minutes, turn off heat and immediately
pour caramel sauce into a large pyrex measuring cup with spout to end cooking
process.
Invert cooled cake onto serving plate/cake stand and pour 1/2 half of caramel sauce over the cake, reserving other half of sauce for individual servings. Add fresh blackberries to bottom border of cake and place one blackberry in each of the four turrets. Serve individual slices with blackberries and reserved caramel sauce drizzled over cake. Enjoy!
Why this recipe represents the holiday:
This gorgeous Bundt cake is a perfect
St. Patrick's day dessert because it brings to mind the ancient castles
of Ireland and the glorious blackberries which grow wild throughout the
Irish countryside. A hint of Bailey's Caramel Liqueur further authenticates
this golden Bundt cake which is highlighted by a mouthwatering caramel
sauce capturing the intricate Castle Bundt design!