Tarragon Beet Bundt Cake with Orange Glaze

March 31st, 2011 § 0 comments § permalink

Makes one bundt cake


For the cake

Olive oil or non-stick spray
3 ½ cups whole-wheat flour
1 ½ cups light brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups almond milk
â…” cups almond oil
¼ cup grated beets
3 tablespoons tarragon orange beet syrup (recipe follows)
1 tablespoon orange zest
1 tablespoon vanilla

For the orange tarragon glaze

1 ½ cups powdered sugar
1 tablespoon orange zest
2 teaspoons fresh tarragon, chopped superfine
¼ cup fresh orange juice


Preheat over to 375° F. Prepare the bundt pan by greasing with oil or non-stick spray liberally and set aside.

In a large mixing bowl sift together dry goods, flour, sugar, baking soda and salt, set aside. In another large mixing bowl whisk together wet ingredients; almond milk, almond oil, grated beets, tarragon syrup orange zest and vanilla. Working in small amounts slowly whisk in the dry goods into the wet until all is incorporated and smooth and creamy. Batter should be thick but still semi “loose” like a thick cake batter. Pour batter into prepared bundt pan and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 5-8 minutes and then remove from pan and place warm cake on a plate.

Meanwhile, in a medium size bowl, combine powdered sugar, orange zest and tarragon. Slowly pour in orange juice and stir to make a glaze.

Drizzle the glaze over top of the cake, preferably while warm, not hot, just warm, this will allow the glaze to run down the cake easier. Serve.

Tarragon Orange Beet Syrup

Makes approximately a ½ cup of syrup


3 sprigs fresh tarragon
½ cup orange juice
1 tablespoon orange zest
1 tablespoon grated red beets
½ cup sugar


In a medium size saucepan, over medium high heat add tarragon, orange juice and zest, beets and sugar. Bring to a boil, reduce heat and simmer a few minutes until thick. Strain and discard everything but the syrup.

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake


2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional


Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze


1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice


In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

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