Hola cocinillas!! pido perdón por estas últimas semanas en las que no he subido ninguna receta. Pero a principio del mes pasado me partí el húmero (¡¡ Y si duele mucho, mucho.....). El Bundt de este mes esta basado en una receta de Matha Stewart y el famoso el coctel Margarita.
De hecho ha sido la primera vez que he tenido que ceder parte del bizcocho ( Crudo ) a mi compañero de piso y mi hermana. Tranquilos como soy un buen negociante he podido seguir con mis intenciones de hornear ^^
Este mes, nuestro host del reto de bundt bakers es Christiane del blog Taking On Magazines ( http://www.takingonmagazines.com). Our host is Christiane from blog Taking On Magazines. She has chosen the topic: Tropical Vacations. I have enjoyed this theme, thanks!!
300 gr de mantequilla.
400 gr de azúcar blanco.
6 huevos.
500 gramos de harina.
1 cucharada de bicarbonato sódico.
100 ml de preparado de margarita.
250 ml de leche.
- Precalentamos el horno a 180 grados.
- Tamizamos la harina con el bicarbonato y reservamos.
- Batimos la mantequilla (pomada) con el azúcar. A continuación añadimos los huevos uno a uno. Batimos hasta que la mezcla este blanquecina.
- Añadimos el cóctel de margarita.
- Añadimos la mitad de la harina.
- Añadimos la leche.
- Añadimos la harina restante.
- Engrasamos el molde y vertemos allí la masa, Horneamos unos 45 -50 minutos. cuando al pincharlo salga limpio lo sacamos del horno y lo dejamos enfrian 20 minutos!! (si lo desamoldaís al momento adiós bundt.)
Recipe in English
300 gr Butter.
400 gr White sugar.
6 Medium eggs.
500 gr of flour.
1 Teaspoon sodium bicarbonate.
100 ml Margarita´s coctail.
250 ml Milk.
- Preheat oven to 180 degrees. Grease the baking mold.
- Sift flour, bicarbonate and aside set.
- In a large bolw withelectric mixer beat butter with sugar.
- Add the eggs one by one and mix well until the cream looks fluffy.
- Add the coctail.
- Append half the flaur, afeter add on the milk.
- Add the milk.
- Bake for 50-60 minutes or until the toothpick inserted in the center comes out clean.
- Cool in pan 10-15 minutes. Invert on wire rack or serving plate to complete cooling.
- Banana Coconut Pineapple Bundt by Food Lust People Love
- Banana Nut Pound Cake by Magnolia Days
- Banana Pineapple Mini Bundt Cakes by I Love Bundt Cakes by
- Banana Rum Cake by Jane's Adventures in Dinner
- Bounty Bundt Cake by Baking in Pyjamas
- Bundt Cake Tropical by La mejor manera de hacer …
- Chocolate Coconut Tres Leche Bundt Cake by The Whisking Bowl
- Coconut Rum Bundt Cake by Jenny and Sweets
- Drømmekage (Danish Dream Cake) Bundt Cake by Brooklyn Homemaker
- Golden Tropical Coconut Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Key Lime Bundt Cake by Taking On Magazines
- Lava Flow Bundt Cake by All That's Left Are The Crumbs
- Lime-Coconut Bundt Cake by Palatable Pastime
- Orange Pineapple Bundt Cake by The Freshman Cook
- Painkiller Bundt by Passion Kneaded
- Piña Colada Rum Bundt Cake by Making Miracles
- Pineapple Coconut Bundt Cake by Basic N Delicious
- Pineapple Upside Down Coconut Cake by Adventures in All Things Food
- Raspberry Mojito Bundt Cake by SpiceRoots
- Rum Vanilla Fig Bundt Cake by From Gate to Plate
- Speckled Tropical Bundt Cake by I Camp in my Kitchen
- Tequila Sunrise Bundt Cake by Los Chatos Chefs
- Tres Leche Bundt with Pineapple and Strawberry Whipped Cream by A Day in the Life on the Farm
- Tropical Hummingbird Bundt Cake by Tartacadabra
- Tropical Supreme Cake with Rum Cream Cheese Glaze by Sew You Think You Can Cook
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
