The holidays, as wonderful as they are, can also be, well…a bit challenging. Okay, maybe a lot challenging.
My normal remedy for handling the headaches, stress, and drama brought on by exceptionally busy days, loud in-laws, rampaging children, and endless renditions of Jingle Bells is usually to drink. A lot. However, that isn’t always feasible nor acceptable, so let me present to you an excellent alternative: the Holiday Chocolate Absinthe Bundt Cake (or Steambundt cake, if you will.) This is virtually guaranteed to be a crowd pleaser and help you get to the new year in one piece.
Chocolate Absinthe Bundt Cake
Recipe makes 1 9-inch bundt cake, assuming you don’t drink all the absinthe before you begin.
- An electric mixer, strong arms, or an unwitting volunteer with strong arms.
- One 9-inch bundt cake pan
- Wire cooling rack
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 1/2 cup absinthe
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground anise
- 1 cup hot water
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Beat the butter at medium speed with an electric mixer until fluffy. Gradually add sugar, continuing to beat well. Add eggs, 1 at a time, beating until fully blended after each addition.
- Add the absinthe of your choice (if it’s not a brand you’d drink, don’t use it); beat until blended.
- Combine the flour, cocoa, baking powder, baking soda, salt and anise in a separate bowl and mix well to disperse ingredients.
- Add the dry ingredients from step 3 to the sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Mix in the extracts last.
- Pour batter into a greased and floured 9-inch Bundt cake pan.
- Bake at 300° for 60 minutes.
- Cool while in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on the wire rack.
If you’re like me and you like glaze on your cakes, here’s an excellent quick glaze to go on top of this cake:
- 1 cup powdered sugar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon absinthe
- 1/2 to 1 tablespoon water
- Zest of one lime
- Once the cake has cooled completely, whisk together the glaze ingredients above until smooth. Please note: Only use the lime zest in the glaze if you plan to eat the cake the same day it’s made.
- With the cake still on a wire rack, place it over a cookie sheet or other pan. Pour the glaze over the cake, letting it run down the sides. Scoop up the excess glaze that has fallen on the cookie sheet, and continue to pour it over the top of the cake. Make sure to get an even coating on every surface of the cake.
~ A guest post by Evalynn