Bundt Brick...er Cake for 10 please.

The following is a tale of a fairly new GF (gluten-free)

gook attempting a new dessert recipe for a family dinner:

My loving older sis M invited my husband L and I over for dinner last week.

We were assigned to bring the dessert

along with the understanding that it would be delicious

because L and I have been cooking nothing less than gourmet style

as of late.

(all thanks go the "Take Home Chef" and Curtis Stone)

Oh, and it needed to feed 10 mouths.

The other stipulation was that it had to be gluten-free

and edible for those lactose intolerant as well.

(Which is the challenge I cook with every day as of late)

In this situation I would normally turn to L's all-time fav,

the Fruit Torte.

But I have already brought that to M's as a dessert option before.

Time to peruse the ol' cook books and try a new dessert.

I came across the chocolate bundt cake.

(yes bundt is the proper spelling of that word)

Lucky gal that I am, I had already acquired a free bundt pan

from a dear friend recently,

so the necessary cooking tool was in place.

A few facts about gluten-free baking if you're a newbie.

-because of the use of different flours and ingredients

the batter is not sweet before baking contrary to popular practice.

Do Not lick off the spatula!

-the consistency is more grainy the fluffy because of the different flours

- it doesn't "pour" out of the bowl, more so you have to scrape and spread it out yourself

Being only a GF cook and baker of 9 months myself

I am still trying out new recipes to find the ones I want to reuse

for the next 40 years at Sunday dinners.

I thought I'd give this a go.

Took me 2 attempts to get it just right

(and edible)

Here is the evidence of blooper #1

It came out looking more like a wreath for the door

and the consistency and hardness to match.

Let's call this a bundt brick shall we?

I discovered I did not put in enough liquid.

(the recipe asked for hot coffee but my family

and I are not coffee drinkers so I used

hot chocolate instead)

Once that mishap was resolved

here is what became result #2

and the edible version for dinner that night.

The other fact I learned is that this GF cake

must be enjoyed immediately after removed from the oven.

Otherwise it gets a little dry

and some of us opted to eat a slice along with some milk in a bowl

(a tradition for cake leftovers in my mother's home)

I now have a new recipe to add to my collection

of tasty delights,

and know to serve with ice cream of some sort next time.

Bon Appetit!