Page 119 - 17-38 Jan 13 21

u
u
n
u
B
B
B
u
u
d
d
d
d
d
n
n
n
n
b
b
o
b
b
b
b
b
b
o
n
n
B

n
o
o
n
o
d
k
k
k
k
k
a
a
a
a
e
e
e
e
e
k
k
e
e
a
t
t

t
t
t
d
t
t
C
C
C
C
C
C
C
C
C
t
u
u
t
t
t
u
s
s
s
u
u
s
o
o
o
L L L Lotus Ribbon Bundt Cake
L L Lotus Ribbon Bundt Cake
Lotus Ribbon Bundt Cake
o
t
t
t
o
o
o
i
i
i
i
i
b
b
b
i
b
R
s
R
R
R
R
i
R
R

Bundt Cake
INGREDIENTS DIRECTIONS:
Prepare the Lotus Filling
Lotus Filling In a small bowl, toss together cookie crumbs and
3/4 cup crushed Lotus cookie crumbs grated chocolate. Set aside.
(14 cookies)
1 ounce bittersweet chocolate, grated Prepare the Cake
Adjust oven rack to middle-lower rack. Preheat
RYHQ WR GHJUHHV )DKUHQKHLW *UHDVH DQG ÀRXU
Cake a 12-cup Bundt pan; set aside. In a medium bowl,
FXSV ÀRXU ZKLVN WRJHWKHU ÀRXU SXGGLQJ PL[ VDOW EDNLQJ SRZGHU
1/2 cup vanilla instant pudding mix and baking soda. In a small bowl, whisk together
(1 [3- and 1/2-ounce] package) orange juice, honey, bourbon, and vanilla extract.
1 teaspoon Sea Salt Set bowls aside. In the large bowl of an electric mixer
1 teaspoon baking powder at medium speed, beat together oil and sugar until
1/2 teaspoon baking soda combined. Add eggs, one at a time, beating until light
3/4 cup orange juice DQG ÀXϑ\ /RZHU PL[HU VSHHG EHDW LQ RQH WKLUG RI WKH
1/4 cup Honey ÀRXU PL[WXUH IROORZHG E\ KDOI WKH OLTXLG PL[WXUH
%HDW LQ UHPDLQLQJ ÀRXU DQG OLTXLG PL[WXUHV XQWLO MXVW
1/4 cup bourbon combined. Pour half the batter into the prepared pan.
1 tablespoon Vanilla Extract 6PRRWK WKH WRS 6SULQNOH HYHQO\ ZLWK ¿OOLQJ 3RXU
3/4 cup canola oil UHPDLQLQJ EDWWHU RYHU ¿OOLQJ *HQWO\ WDS WKH SDQ RQ WKH
1 and 3/4 cups sugar counter to settle the batter. Bake for 50–60 minutes,
4 eggs until a toothpick inserted into the cake comes out clean
with a few moist crumbs. Allow cake to cool 10 minutes,
Chocolate Glaze then turn out onto a cooling rack. Allow cake to cool
3 and 1/2 ounces bittersweet chocolate, two hours. Transfer to cake plate.
YHU\ ¿QHO\ GLFHG RU JUDWHG Prepare the Chocolate Glaze
1/4 cup almond creamer or nondairy In a medium bowl, whisk all glaze ingredients together
whipping cream, hot until smooth. Allow to set and thicken for 25 minutes.
2 tablespoons light corn syrup Pour over completely cooled cake. Allow glaze to set
1/4 teaspoon Vanilla Extract before serving.
pinch of Sea Salt
Note: This recipe is freezer friendly!
January 13 '21 The Bulletin 718.387.0123 • www.willbulletin.com Y-10