cake

Bready or Not Guest: K. Bird Lincoln with Spicy Mocha Chocolate Mochi Cake

Posted by Beth on Oct 16, 2018 in Blog, Bready or Not, brownies, cake, chocolate, guest recipe | Comments Off on Bready or Not Guest: K. Bird Lincoln with Spicy Mocha Chocolate Mochi Cake

I’m excited to welcome author K. Bird Lincoln with a special Bready or Not guest post! I’ve read over 130 urban fantasies and it’s hard to wow me these days, but the first book in her Portland Hafu series was a delight. She’s here today to celebrate the release of her second book, Black Pearl Dreaming, with a multicultural chocolate cake.

Plus, you can enter a Rafflecopter giveaway for her first book, Dream Eater! Read the recipe, and you might win yourself a great book to pair with this special chocolate cake.

The Portland Hafu Urban Fantasy series features a Japanese American young woman named Koi. She finds out her father isn’t entirely human and has to battle evil professors and dragons. The second in the series, Black Pearl Dreaming, has Koi traveling to Japan to seek answers for her father’s mental decline.

Chocolate is a huge part of Koi’s world. Like really important. So important that when love interest, Kitsune trickster Ken, wants to apologize for getting her in trouble in Tokyo, he gives her Oregon Chocolatier Dagoba’s Xocolatl Chocolate bar, invoking rosy childhood memories of the only chocolate Koi’s father ever deigned to consume.

So Xocolatl, possibly “bitter water” from the Mayan language, is the flavor I thought I’d play with for this recipe. Drawing on Koi’s happa haole heritage (she’s Japanese on her father’s side and Caucasian-Hawaiian on her mother’s) I thought it fitting to turn Hawaiian Butter Mochi into an homage to my favorite Oregon Chocolatier.

Butter mochi isn’t the same thing at all as Japanese mochi celebrated at New Year’s and used in making daifuku. Butter mochi is a Hawaiian cake incorporating Mochi flour (sweet rice flour or glutinous rice flour not to be confused with ye olde plain rice flour) milk, and butter to make a squishy, bouncy, chewy rich cake like deliciousness.

Don’t be scared off by the mochi flour. All the rest of the ingredients in this are pretty easy to get, and I even found Mochiko Flour (Koda Farms Brand) at my local Hy-Vee grocery store here in the Southeastern Prairie of Minnesota in the Asian Foods section. And of course, you can order Mochiko on Amazon.

This is Hawaiian soul food with a spicy chocolate twist, y’all. One bite, and you’ll be hooked, I promise.

Print Recipe

Bready or Not Guest Recipe: BLACK PEARL DREAMING Spicy Mocha Chocolate Mochi Cake from K. Bird Lincoln

This recipe inspired by K. Bird Lincoln's Portland Hafu Urban Fantasy series combines traditional Japanese and Hawaiian ingredients for a delicious result! Mochiko Flour isn't hard to get in grocery stores worldwide and can also be ordered online.

Course: Dessert, Snack

Cuisine: Hawaiian, Japanese

Keyword: cake, chocolate

Author: Beth Cato

Ingredients

• 1/2 cup butter
• 3/4 cup dark chocolate chips
• 1 1/2 cups white sugar
• 16 oz Mochiko Flour sweet or glutinous rice flour
• 2 teaspoon baking powder
• 1/2 cup cacao powder
• 1 teaspoon vanilla extract
• 2 eggs
• 12 oz coconut milk
• 1 1/2 cup milk if you don’t mind the sugar, use 1 cup condensed milk
• Cayenne pepper to taste I used 1/4 tsp
• Cinnamon to taste I used 1 Tb

Instructions

• Grease or insert parchment paper into a 9×13 pan.
• Melt the butter and chocolate together. Mix in sugar and vanilla. In a different bowl, mix Mochiko flour, cacao powder, baking powder, cinnamon, and cayenne. Beat in 1/2 of the Mochiko flour mixture, eggs, and coconut milk. Add in another 1/2 of the Mochiko flour mixture, 11/2 cup milk and beat until all flour and milk is added and mixed in until smooth.
• Pour into pan and cook at 350 deg F for 45-55 minutes.
• Let cool completely. Cut with a plastic knife or wet your knife between cuts.

a Rafflecopter giveaway

Koi visits Japan looking for answers and instead is forced to make an impossible choice.

With the help of powerful new friends, Koi defeated her dragon enemy in Portland. Now, no longer able to deny her dream-eating powers or the real reason for her father’s mental decline, she flies to Tokyo with her new Kitsune love, Ken, and the trickster Kwaskwi, seeking answers. But secrets from Ken’s past and Kind politics threaten to unravel their newfound trust and someone in Tokyo is desperate to kidnap a Baku. Koi must untangle a long history of pain and deceit in order to save her father, an imprisoned dragon, and herself.

“I absolutely got sucked in by the way several mythologies were mixed with modern-day and WWII history to form a cool, surprising, and action packed plot. ”
— Pat Esden, author of The Dark Heart and Northern Circle Coven series.

“In Black Pearl Dreaming, Koi is a delightfully watchable heroine in way over her head. She struggles to figure out whom to trust, where she can get good coffee, and what exactly she should do about this enormous sleeping dragon, in this fast paced paranormal intrigue set
in a vividly detailed contemporary Japan.”
— Tina Connolly, author of Ironskin and Seriously Wicked series.

World Weaver Press
Amazon
Barnes and Noble
iTunes/Apple iBooks
Kobo

K. Bird Lincoln is an ESL professional and writer living on the windswept Minnesota Prairie with family and a huge addiction to frou-frou coffee. Also dark chocolate– without which, the world is a howling void. Originally from Cleveland, she has spent more years living on the edges of the Pacific Ocean than in the Midwest. Her speculative short stories are published in various online & paper publications such as Strange Horizons. Her medieval Japanese fantasy series, Tiger Lily, is available from Amazon. World Weaver Press released Dream Eater, the first novel in an exciting, multi-cultural Urban Fantasy trilogy set in Portland and Japan, in 2017 and will release the sequel, Black Pearl Dreaming, October 2018. She also writes tasty speculative fiction reviews on Amazon and Goodreads. Check her out on Facebook, join her newsletter for chances to win chocolate and ebooks, or stalk her online at kblincoln.com

Bready or Not Original: Mini Fruitcake Loaves

Posted by Beth on Sep 26, 2018 in alcohol, Blog, boozy, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Mini Fruitcake Loaves

Welcome to MACADAMIA NUT MONTH! Why is this Macadamia Nut Month? Because next month on the 23rd, the final book in my Blood of Earth trilogy comes out! Macadamia nuts are a big product of Hawaii, and Hawaii is a major setting in Roar of Sky. Plus, macadamia nuts are awesome.

If you love these nuts, get ready to bliss out. This month includes recipes for:
White Chocolate Macadamia Nut Pie
White Chocolate Macadamia Nut Cookies
Lemony Macadamia Nut Bars
Mini Fruit Cake Loaves to make now for the holidays (macadamia nuts optional) (today)

Fruitcake is one of the most maligned holiday foods out there, but people do love it. My dad sure does. I wanted to make him a fruitcake that proved how awesome they could be.

The recipe you see today is one I’ve been experimenting with for a few years now. One problem that I had with a lot of existing recipes is that they make a ton of fruitcakes. Therefore, I wanted to find the right recipe to cut in half for easier fridge storage and eventual transportation to California.

I used a highly-rated King Arthur Flour recipe and tweaked it a ton. I printed out guides of fruitcake-making advice and incorporated that information, too.

My dad doesn’t like fruitcakes that are heavy on nuts. Therefore, I place more emphasis on the fruit. Customize the kinds of fruits and nuts to your preference. I often use a combination of pre-made “fruitcake mixes” from the grocery store along with dried golden raisins, chopped apricots and dates, etc. Whatever I have in my cupboard or can grab on sale.

The same with the nuts. If you hate walnuts, don’t use walnuts. Include just one nut or use a wide variety, just make sure they are chopped up. You don’t want huge pieces.

The use of cocoa powder seems odd, but it’s there to add color. That’s a holdover from the original King Arthur Flour recipe. I was afraid that it would add a chocolate flavor, but it doesn’t at all. There are so many other complex flavors going on, it doesn’t stand out.

The liquid to macerate the fruit can be alcohol or standard fruit juice. My preference is to get some help from good old Captain Morgan. In the simple syrup, you can also omit the rum, if you so choose.

If you have any questions about this fruitcake recipe, feel free to comment on this page or reach out via social media. Just don’t wait too long–if you want these loaves ready for the holidays, you’ll need to bake them soon!

Print Recipe

Bready or Not Original: Mini Fruitcake Loaves

I advise using disposable mini loaf pans for this recipe. Measurements for these pans vary widely; this recipe was tested with pans that measured 7" x 2.5" width, 1.8" high, and the batter filled three pans. If you’re making these loaves as a holiday gift, plan to bake at least 6 weeks before the gift-giving date. The loaves will need to be basted with a simple sugar glaze each week for those 6 weeks in order to "ripen" the fruitcakes. After the glazing is done, the loaves can be removed from their pans to be frozen indefinitely, or well-wrapped and stored in a cool, dark location for months.

Course: Appetizer, Dessert, Snack

Keyword: holiday, macadamia nuts, quick bread

Author: Beth Cato

Ingredients

Fruit:

• 1 lb + 4 ounces fruit 20 ounces total, dried and/or candied, including fruitcake mixes, raisins, chopped dates, cherries, apricots, crystallized ginger, etc
• 6 Tablespoons rum or brandy, apple juice, or cranberry juice

Batter:

• 1/2 cup unsalted butter 1 stick
• 1 cup brown sugar packed
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 2 large eggs room temperature
• 1 1/2 cups all-purpose flour
• 1 Tablespoon cocoa optional, for color
• 2 Tablespoons corn syrup
• 1/4 cup apple juice or water
• 1 cup nuts chopped, one kind or a variety: almonds, pecans, walnuts, macadamia nuts, etc

Simple Syrup Glaze:

• 1 cup white sugar or caster; or for deeper flavor, turbinado
• 1/2 cup water
• 1/2 Tablespoon rum optional

Instructions

Prepare the fruit:

• Combine the fruit with the liquid of choice in a non-reactive bowl; cover and let rest overnight, at minimum.

Prepare simple syrup:

• Combine the sugar and water in a small saucepan. Heat until the sugar is dissolved. Stir in the liquor, if using. Cool completely. Keep stored in jar in fridge to brush the loaves over the coming weeks.

Make loaves:

• Preheat oven at 300-degrees. Place the butter and sugar in a large bowl and beat together, followed by the salt, spices, and baking powder.
• Beat in the eggs, scraping the bowl after each addition.
• In a separate bowl, whisk together the flour and cocoa.
• Add the flour mixture and the corn syrup to the butter mix. Scrape bowl well, then add the juice, the fruit with its liquid, and the nuts.
• Apply nonstick spray to the mini loaf pans; pan measurements vary, but this recipe should use 3 to 4 pans. Spoon batter into the pans, filling them about 3/4 full.
• Bake for about 1 hour to an 15 minutes. Cakes are done when a toothpick stuck in the middle comes out clean. If desired, poke the cakes throughout with a skewer to allow more liquid to seep in. Brush tops with simple syrup for the first time.
• Allow loaves to completely cool, then wrap them tightly in plastic wrap. Store in the fridge or in a cool, dark location.

After baking:

• Once a week for the next six weeks, unwrap loaves to brush with more simple syrup (making more in needed).
• After 6 weeks of ripening, the cakes can be eaten, stored in fridge longer, or frozen.
• OM NOM NOM!

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Posted by Beth on Aug 15, 2018 in Blog, boozy, Bready or Not, breakfast, bundt, cake | Comments Off on Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

Bourbon. Glazed. Pound. Cake. This thing is easy to make and tastes like a boozy version of a cruller.

Yes, a cruller. Those yummy braided-style glazed donuts. Slathered in bourbon.

Do I have your attention now?

I based this recipe on one in Bake From Scratch Magazine (Holiday 2016) but I altered it a good bit, especially in regards to the glaze.

When I use a thin, sugary glaze on a bundt cake, I like to use a method I learned from the Great British Bake Off. I use the pan to help me make sure the glaze soaks into the entire cake.

I’ve had too many cakes where the bottom middle of the cake ends up devoid of glaze. Not so with this technique!

Yes, you can taste the bourbon in the end result. No, I have no substitutions to offer. I don’t know what this recipe would be without that particular reinforcement.

Print Recipe

Bready or Not: Bourbon-Glazed Pound Cake (Tube/Bundt Cake)

This glorious cake tastes like a boozy cruller! The inside is soft and tender like a pound cake, with the glaze creates a crunchy crust. This cake is great warm or cold, and slices can be frozen for later enjoyment, too.

Course: Breakfast, Dessert, Snack

Keyword: alcohol, bundt cake, cake, lemon

Author: Beth Cato

Ingredients

Cake:

• 2 cups unsalted butter 4 sticks, softened
• 2 3/4 cup white sugar
• 6 large eggs room temperature
• 3 3/4 cups all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon kosher salt
• 1/2 cup milk or half & half
• 1 lemon zested
• 1 teaspoon vanilla extract

Bourbon Glaze:

• 1 cup white sugar
• 1/2 cup bourbon
• 7 Tablespoons unsalted butter

Instructions

The Cake:

• Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.
• In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.
• Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan--don't wash it! Let the cake completely cool for a few hours.

The Glaze:

• Combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.
• Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.
• Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.
• OM NOM NOM!

Bready or Not Guest Recipe from Author Wendy Nikel: The Grandmother Paradox Cherry Cupcakes

Posted by Beth on Jul 10, 2018 in Blog, Bready or Not, cake, chocolate, guest recipe, healthier | Comments Off on Bready or Not Guest Recipe from Author Wendy Nikel: The Grandmother Paradox Cherry Cupcakes

Today I welcome Wendy Nikel! Her novella The Grandmother Paradox is out TODAY from World Weaver Press. This is the sequel to The Continuum. I’ve read both, and I can testify they are fun, fast reads that reminded me of old favorite shows like Quantum Leap and Sliders. Find out more about her new release below, and grab a recipe for some cupcakes that are loaded with cocoa and cherries!

When Dr. Wells, the head of the Place in Time Travel Agency, learns that someone’s trying to track down the ancestors of his star employee, there are few people he can turn to without revealing her secrets. But who better to jump down the timeline and rescue Elise from being snuffed out of existence generations before she’s born than the very person whose life she saved a hundred years in the future?

But Juliette Argent isn’t an easy woman to protect. The assistant to a traveling magician, she’s bold, fearless, and has a fascination with time travel, of all things. Can the former secret agent Chandler, with his knowledge of what’s to come, keep her safe from harm and keep his purpose there a secret? Or will his presence there only entangle the timeline more?

THE GRANDMOTHER PARADOX Cherry Cupcakes
by Wendy Nikel

Today is release day for THE GRANDMOTHER PARADOX, the second time travel novella in the Place in Time series. Which means, once again, it’s time to celebrate with cupcakes!
In this novella, which can be read as a sequel or as a standalone story, Chandler – a man from our present who’s been living in the future – is sent back to the year 1893 to protect the great-great-grandmother of the woman who saved his life. There, he joins up with a traveling magic show touring Michigan before heading down to the Chicago World’s Fair.

One of the many wonderful things that Michigan is known for is its cherries, which made cherry cupcakes an easy choice for this book’s recipe. Substituting fats like butter and oils with fruit in baking also makes for a healthier cake, which is something I’ve had to keep in mind since I’m still recovering from having my gallbladder removed. Fortunately, I happen to have a cherry tree in my backyard filled with sweet cherries just ripe for the picking.

THE CUPCAKES:

Print Recipe

Bready or Not Guest Recipe: THE GRANDMOTHER PARADOX Cherry Cupcakes by Wendy Nikel

One of the many wonderful things that Michigan is known for is its cherries, which made cherry cupcakes an easy choice for this recipe inspired by Wendy Nikel's novella The Grandmother Paradox. Substituting fats like butter and oils with fruit makes for a healthier cupcake.

Course: Appetizer, Snack

Keyword: cherries, cream cheese, cupcake

Author: Beth Cato

Ingredients

Cupcake Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg whites
• 1 Tablespoon vanilla extract
• 1/4 cup honey
• 1/4 cup white sugar
• 1/4 cup applesauce
• 1/4 cup buttermilk
• 1 cup cherries pitted & pureed

Frosting ingredients:

• 8 oz cream cheese
• 1 cup confectioners' sugar
• 1-2 Tablespoons milk
• 1 box cherry-flavored instant gelatin mix

Instructions

• Preheat oven to 325 degrees F
• Sift together flour, cocoa, baking soda, baking powder, and salt.
• In separate bowl, mix egg whites and vanilla.
• Add honey, sugar, applesauce, and buttermilk.
• Gradually add the dry mixture into the egg and milk mixture until well blended.
• Add cherries
• Fill cupcake liners half full and bake for 22-25 minutes. Let cool.
• After cupcakes are cool, frost.
• Sprinkle gelatin mix on the top and enjoy!

THE CONTINUUM (book #1) out NOW
paperback via World Weaver Press $9.99
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo

THE GRANDMOTHER PARADOX (book #2) out TODAY
paperback via World Weaver Press $8.95
eBook via iTunes
eBook via Barnes & Noble
eBook via Amazon
eBook via Kobo

Wendy Nikel is a speculative fiction author whose short stories have appeared in Fantastic Stories of the Imagination, Daily Science Fiction, AE Sci-Fi, Nature: Futures, and various anthologies and e-zines. She is a member of SFWA and Codex Writers Group and is a managing editor at Flash Fiction Online.

Bready or Not: Blueberry Hand Cake

Posted by Beth on Jul 4, 2018 in Blog, blueberry, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Blueberry Hand Cake

If you’re looking for a delicious way to use up summer blueberries, oh, do I have a recipe for you.

These Blueberry Hand Cake Bars are really easy to make. Seriously, there are only 6 ingredients!

That said, this is a recipe for a stand mixer or hand blender will come in handy. Eggs are the leavening agent, so they need to be beaten with the sugar for an extended period of time.

So if you make this by hand, consider this your arm workout for the day.

The baked bars are just downright summery and fresh. Cakey, light, perfectly sweet. I could come up with more adjectives, I’m sure.

If you want more of my blueberry recipes, be sure to check out:
Blueberry Pound Cake with Lemon Glaze
Jumbo XXL Lemon-Blueberry Muffins
Gluten-Free Blueberry Muffin Breakfast Truffles
Guest Post: Pat Esden with Old Fashioned Blueberry Cake

Print Recipe

Bready or Not: Blueberry Hand Cake

This simple recipe results in blueberry hand cake that is great for breakfast or snacks.

Course: Breakfast, Snack

Keyword: bars, blueberries, cake

Author: Beth Cato

Ingredients

• 12 ounces fresh blueberries two pints
• 3 eggs room temperature
• 1 3/4 cup white sugar
• 3/4 cup unsalted butter softened
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour divided

Instructions

• Preheat oven to 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
• Gently rinse the blueberries, removing any stems or smashed ones, and set the clean berries in a small bowl.
• Using a mixer, beat the eggs and sugar for about 5 to 7 minutes, until pale in color and almost doubled in volume. The eggs are the leavening agent in this recipe, so it's important they are beaten until thickened, with the batter forming a ribbon as the beaters lift up.
• Add the butter and vanilla, and mix for another two minutes. Measure out 1/2 cup of flour and carefully stir it into the blueberries to coat them, which will reduce sinking into the batter during the baking process. Slowly stir the remaining 1 1/2 cup of flour into the batter. By hand, gently fold the blueberries into the batter.
• Pour batter into the ready pan. Bake for 40 to 50 minutes, until lightly browned and the center passes the toothpick test. Let cool completely before lifting up contents by the foil to slice into bars. Eat within two days, or freeze for later enjoyment.
• OM NOM NOM!

Bready or Not: Maple Pound Cake

Posted by Beth on May 23, 2018 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off on Bready or Not: Maple Pound Cake

This bundt cake tastes just like a fluffy pancake with maple syrup. I am dead serious.

On this date, my 18th anniversary, I celebrate by sharing this amazing not-a-pancake-but-tastes-like-pancake cake. It’ll blow your mind.

The original recipe was from King Arthur Flour, but I turned it into a poke cake because I didn’t want all the glaze on the outside. I wanted to infuse it. I wanted the dough to marinate in glorious maple.

If you love maple, this is your new favorite pound cake.

This would be great for breakfast if you need to feed a crowd. Bake this up the day before, and slice this up in the morning. No fussing over individual pancakes! Just eat more cake!

Plus, no worries about leftovers. Bundt cakes like this are awesome because you can cut them into slices, freeze them up waxed paper, then transfer them to a freezer bag or container. Thaw them to eat, or zap them in the microwave straight from the freezer.

In case it didn’t come across, you should know that this cake is awesome. You should make it.

Modified from King Arthur Flour.

Print Recipe

Bready or Not: Maple Pound Cake

This easy-to-make bundt cake tastes just like pancakes slathered in maple syrup! It's perfect for breakfast or dessert. Bake it the day before, and conveniently feed a crowd for breakfast.

Course: Breakfast, Dessert, Snack

Keyword: bundt cake, cake, maple, sour cream

Author: Beth Cato

Ingredients

Cake

• 2 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter 1 1/2 sticks, softened
• 2/3 cup light brown sugar packed
• 2 large eggs
• 1/2 cup real maple syrup
• 1 cup sour cream 8 ounces
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple flavor

Glaze

• 2 Tablespoons unsalted butter
• 1/4 cup real maple syrup
• 1/4 cup water

Instructions

• Preheat oven at 350-degrees. Grease a 9-or-10-cup bundt pan.
• In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
• In a big mixing bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, scraping sides of bowl in between. Pour in the maple syrup.
• Mix in half the flour mixture. Then stir in the sour cream, vanilla, and maple flavor. Add the rest of the flour mix, until everything is just combined.
• Pour into the prepared pan. Bake for 45 to 50 minutes, until a cake tester inserted into the middle comes out clean. Let cool on rack for 10 minutes, then invert the cake onto the rack. Don't wash the pan! Set it aside for now.
• After an hour and a half--or longer--begin making the glaze. In a medium saucepan, combine all three glaze ingredients. Bring it a rapid boil, then reduce to a simmer for 5 to 8 minutes, until it thickens to a syrupy consistency. Remove pan from heat.
• Carefully invert the cooled cake into the pan again. Use a chopstick or skewer to stab all over the cake. Slowly spoon or pour about half the glaze into the holes and edges. Let it rest a few minutes. Invert the cake again onto the cake pan base or a storage plate. Again, stab the top of the cake to create holes, then spoon the rest of the glaze on. Can also use a basting brush to cover the exterior of the cake and sweep up any drippings.
• Store cake covered at room temperature. Slices can also be frozen.
• OM NOM NOM!