Wagamama, Spinningfields

So I've told you before; I hated fish and anything remotely Oriental, apart from special fried rice from Golden Harvest. Then I got a grip and started to try new things, and found that Japanese food is actually amazing, and that I now love it.

I recently struck up an online friendship with a lovely lady called Zoë, who turns out to be the manager of Wagamama in Spinningfields. She told me tales of ginger and white chocolate cheesecake, and lovely bits which had me hooked on the idea of visiting. I have to point out that this wasn't on some weird site, it was actually Instagram! After weeks of chatting online, we finally met in person last week. She's a little doll and I gave her cake (see said Ginger and White Chocolate Bundt Cake). So I gathered my Japanese loving homie, and off we trot to have a chin wag about Japanese stuff, and eat lots of food.

After the initial excitement of a green haired weirdo delivering a massive cake had died down, we had a chat about the menu, waved at some of the chefs in the open kitchen, and soon declared that we just couldn't pick. We let them pick for us! We very nearly didn't eat at all, because we were too busy chatting with the nice folk who work there.

First up came drinks... (left to right)

Positive juice - pineapple, lime, spinach, cucumber and apple: I loved this even though it had cucumber in it; outfoxed.
Power juice - spinach, apple and ginger: By far my favourite. I'd never have known there was spinach lurking in this.
Laughing Buddha Beer: Best beer bottle I've seen in a while!
Plum wine: I had never had this before. It tastes a bit like wine mixed with cider; sweet yet not like a dessert wine (which kill me dead).

Hitachino Nest - White Ale: Who doesn't love a craft beer with an owl on it? It has an ever so slightly spicy undertone, which complemented the chilli in the food to come.

Sake: We're convinced that this got stronger the further down the bottle we got... served in rather cute ceramic pots though, which made us feel rather refined indeed.

Ebi katsu - crispy fried prawns in panko breadcrumbs, served with a spicy chilli and garlic sauce, garnished with lime: They even have tails... That's right, not only did I eat prawns with tails, but they were gorgeous! Dip these lads in that lovely chilli sauce. 

Grilled duck donburi - tender shredded duck leg in a spicy teriyaki sauce, served with carrots, mangetout, sweet potato and red onion on a bed of sticky japanese rice, finished with a crispy fried egg, shredded cucumber and spring onions with a side of kimchee: I could eat my own body weight in this glorious item; sticky rice, sweet shredded duck, that runny egg yolk, all finished off with a drizzle of teriyaki sauce. Why oh why have I only just found this?! Need it again, stat.

Steak bulgogi - marinated sirloin steak and miso-fried baby aubergine served on a bed of soba noodles, dressed in a sesame and bulgogi sauce, finished with spring onions, kimchee and half a tea-stained egg: I had no idea that the Japanese did this stuff. Who's feeling like a complete buffoon now? Rare steak served on a bed of kimchi and noodles went down nicely, thank you very much. So filling though.

Mix it up mochi ice cream - a combination of all three flavours of our mochi ice cream (coconut, raspberry and toasted sesame), little balls of ice cream wrapped in a layer of sticky rice, served with sauce: The cases look like lychees, but they are not... They are actually made from rice in some kind of witchcraft that we didn't understand. As for the ice cream, they are like ultra cold (so cold) sorbets, which are ridiculously refreshing, but will induce brain freeze in under three seconds. 

White chocolate ginger cheesecake, served with a chilli toffee ginger sauce: Oh my lord. Cheese dreams are made of this. I gallantly announced that I could polish a full one of these if it were required. I mean the full cheesecake, not the slice. Yeah, I didn't even manage the slice... Poor show Doll, poor show. 

Lemon and ginger tea, and espresso: Minor death had set in, it was still bucketing it down, and it was getting late. I couldn't move to save my life, so we opted for the sensible option of a nice hot drink! When wild things get old hey...?

I can't even tell you how much I loved Wagamama after years of convincing myself that their food would surely be the devil's work. It was a combination of the drinks that differed to your standard list, those bowls of meat teamed with sticky rice and noodles, that god damn cheesecake, but equally as important was the lovely time we had chatting to Zoë and her team. Every one of the people who work there seem passionate about what they're doing, and even when they were rammers, seemed to genuinely love the food they were serving. I'm going back.

Ginger and White Chocolate Bundt Cake

I made a new friend. I met Zoë on Twitter, and soon got chatting about eating out, cake, and scoffing chocolate fingers in bed. It was obvious she was friend material. One of the things we discussed was her love of ginger and white chocolate cheesecake. Can you smell smoke? Yeah, that was my mind in overdrive. The combination of white chocolate and ginger is one of my favourites, so why have I never put this in a cake? Dingus.

This cake is all gingery and lovely, and has a secret swirl of giner-nuttiness running though the centre. Cue one very happy Zoë when I saw her. I bloody love making cake for people. I rarely make the same cake twice, but I may have to treat myself and do this one again very soon.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 5 tsp ground ginger
• 200ml vanilla yoghurt 
• 6 good quality stem ginger cookies - blitzed to breadcrumbs
• 150g white chocolate chips
• 1 jar of white chocolate spread

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. 
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
6. Pour the yoghurt into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
8. Give everything a quick mix on a low speed for about 10 seconds.
9. Remove three heaped tablespoons of batter, and pop into a small bowl. 
10. Stir the chocolate chips into the bigger of the two bowls.
11. Stir the crushed biscuits into smaller bowl - retaining about 1 tbsp for decorating later.
12. Add half of the cake mix to your prepared tin, followed by the biscuit mix.
13. Spread the biscuit mix into an even layer, and cover with the remaining 'standard' batter.
14. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
15. Leave the cake to cool for ten minutes before removing from the tin.
16. When the cake is fully cool, warm your white chocolate spread in the microwave, and tip it over the cake. 
17. Sprinkle with the crushed ginger biscuits, and off you trot!

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

Manchester House, Manchester

Way back when, I was an avid viewer of the Great British Menu. We had watched it from the start, but as fine dining exploded in popularity, the contestants got more and more interesting. In 2009 they pitched a chap called Aiden Byrne against one of our faves, Nigel Haworth of Northcote. At 22, Aiden was hailed as the youngest person ever to win a Michelin star, and was destined for great things. We fell in love with his cooking style, and became regulars at his gasto pub, The Church Green in Lymm. 

In 2013, Aiden opened Manchester House with those of the Midas touch, Living Ventures. The hope was for Manchester's first Michelin star since the 1970s. Simon Rogan reopened The French at a similar time, yet unbelievably, neither have convinced the Michelin inspectors that they are worthy of the title of 'very good cooking in (their) category' - yes, it really is that vague. 

Despite having been to Manchester House many times for different reasons, I have never actually eaten in the restaurant. To be honest, we did so much fine dining over a number of years, that we almost got bored of it. We went from flying to Girona for dinner, to just fancying a burger. However, a suitable amount of time has passed, and curiosity got the better of me. 

The dining room is decked out in the typical opulence that you would expect from Living Ventures; everything has its place and nothing is there without careful consideration. The open kitchen allows you to watch the team of chefs beavering away, and the dark denim and tweed of the front of house team seems smart, yet welcoming.

I was driving, and experiencing a 'minorly-mard' bottom lip at the thought of not being able to drink cocktails in my favourite bar in town. However, when this was explained to our waitress, she quickly pointed out that they have mocktails for just such an occasion. The alcohol was not missed. Whilst Paddy enjoyed a few craft beers, I opted for a Kiwi Cooler (kiwi, lemon juice and apple juice, topped with lemonade) and a Raspberry Lemonade (raspberries and lemon juice, topped with lemonade).

We had decided to try the three course lunch menu, so as no to overdo it. In my experience, three courses very rarely means three in the world of fine dining. There was once an incident where a nineteen course tasting menu at Royal Hospital Road ended up being twenty six, which was wonderful and tragic in equal measure, seeing as the three course at Maze in the same afternoon was actually eight. There's always extra goodies, which I am sure are sent to test you. I couldn't take my shoes off.

So, on to the food.

Nori rice cracker, sweet peas, lemon and goat's curd: So so pretty, yet frighteningly tasty.

Carpet clam with lam tartare, broad beans and lovage: The thought of seafood used to send me running for the dunes, however mixed with the raw lamb, this was just beautiful.

Crisp chicken skin, foie gras mousse and aged Parmesan: These onions look so unassuming, but I assure you, they are the standout part of this already fantastic dish.

Ribblesdale goat's cheese and onion soup with Jabugo ham jelly: It was unbelievable. I don't have words to describe how much I loved this dish. The theatre of its presentation detracts nothing from just how wonderful it tastes. My favourite. 

Cured mackerel, dill, turnip and caviar: Look at this! Pretty dishes seem to be their forte at Manchester House, but never at the expense of taste.

Huntsham Farm long horn beef, cepe mushroom and roast onion purée: We saw a massive piece of this beef in the open kitchen when we walked into the dining room. There was no way in hell that I was missing out, none whatsoever. It really did not disappoint either. So rich, but the depth of flavour that came from that jus and the onion purée that accompanied it were just perfect. Massively filling for something which looks so small. Beef plus. 

Wild sea trout, artichoke, prawns and broad beans: This one was Paddy's choice. How can something that looks so small be quite so filling? Magic perhaps. 

Caramelised white chocolate, blueberry, yoghurt and lemon verbena: This is where things got interesting. Although this was Paddy's dessert, I have to admit to stealing a considerable amount of that caramelised white chocolate! Too good.

Poached raspberry meringues, pistachio sponge and cucumber ice cream: I challenge you to find me a more beautiful dessert than this. Go. Not only is it stunning, but it tasted like an actual dream too. Mix the two desserts together and you have my idea of bliss. Or give me both. Do that. 

Macarons and madeleines: Gee whizz. I just want them to bake for me all day long. They have some sort of baking witch in the kitchen, who I feel I need to befriend. I'd happily pay for a big plate of these to come with my cocktails upstairs. Please take note, I will be asking for this next time I visit the lounge.

Cake ache and food fatigue had set in. Remember what I said about the fallacy that is the three course fine dining menu? See what I mean now? Even the tea and coffee comes with a choice of home made chocolates. 

We had such a lovely afternoon at Manchester House. How they haven't got that elusive star is utterly beyond me, and adds fuel to the fire that Michelin are out of touch. I've been to some restaurants that have had a star for donkeys' years, yet are nowhere near this standard. Regardless of awards and accolades, Manchester House is a lovely little place to spend the afternoon, and I'll definitely be returning.

Turkish Delight Bundt Cake

My daddy loves cake. He's also the person who handed down the cake/Turkish Delight loving genes! Every Christmas I've been known to cane several boxes of Turkish Delight Thins, until a few years ago, when they started making the blighters all year round! Dangerous. I still cane them at Christmas though. I saw them in Tesco the other week, and this idea was born. 

This cake is delicately fragranced with rose, and baking the Turkish Delight Thins into the cake gives a lovely chewy bit in the middle. My dad absolutely loved it!

Ingredients:

• 225g butter
• 350g golden caster sugar
• 100g soft brown sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml Turkish Delight yoghurt (I used Muller) 
• 8 Turkish Delight Thins to sink into the mix
• Note: This could be substituted for vanilla yoghurt with 1/4 tsp of rose extract
• A jar of Cadbury's chocolate spread
• 6 Turkish Delight Thins to decorate (cut in half)

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
7. Pour the yoghurt into a jug.
8. Sift in a third of the flour mix followed by half the yoghurt mix. Repeat this until everything is combined.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Push your 8 Turkish Delight Thins into the mix, ensuring they are covered. 
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave the cake to cool for ten minutes before removing from the tin.
14. When the cake is fully cool, warm the chocolate spread in the microwave until it's slightly runny. 
15. Tip it over the cake, and stick your remaining Turkish Delight Thins in the top - if you've not already eaten them... 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

Cane and Grain, Manchester

I love Cain and Grain. The sticky sauces, the oozing burgers, and chips piled with everything edible they had to hand in the kitchen. It's a proper carnivores' night out. The staff are always dead chatty, and really try to make your experience memorable for all the right reasons. All of these things generally add up to a pretty fab time had by all. 

A couple of weeks ago, I was invited to try out their new menu. I mentally prepared by having a sausage butty with brown sauce for breakfast at work, in the hope that an early start with the meat goods might somehow stretch my stomach for later*.

* Note, this was a terrible idea, and did not work one bit. 

It was already quite busy when we got there, but we were greeted by the lovely Charlie, who seemed very excited that we were there in an 'official' capacity to put the menu through its paces. Her enthusiasm was infectious, and she seemed to know the menu inside out. It seemed only fair that we let her pick everything we ate! I love a surprise. 

BBQ chicken wings: Never used to be a fan you know. Bones, skin, and all that cack. However... The more decent wings I eat, the more I'm loving them. These are little round plump ones, not the greasy type which are more skin than meat. Gorgeous. 

Full rack of pork baby back ribs: The size of these... Who can eat a full rack? They are massive, but worry not, they will box them up for you if you find yourself stuffed too soon.

Bacon cheeseburger - beef patty, cheese, bacon, lettuce, pickles, proper burger sauce on a sesame seed bun: Guilty pleasure...  A Burger King Bacon Double Cheeseburger. It reminds me of being at college and having one at least three times a week. Had to try it. The bacon is really crispy, and the addition of home made burger sauce adds a nice tanginess. This tastes like real food where I can pick out actual flavours, unlike its BK counterpart.

Sauces (clockwise) - Dr Pepper, Kansas City and Sticky BBQ: All the sauces at Cane and Grain are excellent, but the Dr Pepper one blew our minds! Dip your chips in these.

Beer battered deep fried pickles: I love a pickle. Pretty much anything pickled. Except eggs, that's just perverse. However, there's someone I know who enjoys a deep fried pickle more than most; my pal Vicki. And whaddya know? She was round the corner as we were eating, so was summoned to join us! She approves... High praise indeed.

Hot as fuck fries - jalapenos, hot sauce, cheese and crispy bacon: Sweet Jesus, they really are. It's this kind of stuff that I could bathe in and eat my way out. I didn't, I just ate them in a fairly civilised manner.

Smoked pit beans with pulled pork: These. I think I ate most of them. Sorry.

Drinks: I wish I could remember all the drinks we had. It turns out I didn't even photograph them all. This is what happens when you suggest your server surprises you. I do remember a Flying Dog Snake Dog IPA, and a Kona Big Wave, but the cocktails are beyond me. They have a cracking selection of drinks, and their cocktails have never disappointed yet. If you enjoy a cocktail, I'd recommend that you visit their First Floor Bar too.

I urge you to go to Cane and Grain. I've been quite a few times now, and have never yet been disappointed by anything I've had. If you love your meat, this is definitely the place for you, yet I've also been for just drinks. They're a great all rounder, where you'll aways be made to feel welcome.


Disclaimer: I was invited to sample the new menu by Cane and Grain. We were under no obligation to say nice things or befriend their staff, the last bit is just in our MO. 

Bakchich, Liverpool

Imagine biblical scenes of driving rain... we're wet through, starving, and some terrible website has cocked up our tickets to the wrestling. It's not we had planned, not one bit. The one saving grace to the whole sodden affair, was that we had a table booked at Bakchich. I'd been to the one in Manchester a couple of months before, so was as confident as I could be, that this was the point where our day would improve.

And relax... Yes, our hoodies had made a horrible little puddle on the bench beside us, bit it was ok, as we had just clapped eyes on the menu, and realised we were but moments away from some tasty treats. Although Bakchich don't serve alcohol, they more than make up for it with their frozen yoghurt smoothies and freshly squeezed juices. We opted for apple, lime and ginger to warm us through and perk us right back up. 

Meat Mezze - Jawaneh meshawi, falafel, hommos, mixed shawarma, kibbeh shamiya and baba ghannoush, served with pickles & homemade bread: What do you do when you just can't choose? That's right, it's platter time. This is one of the joys of mezze; bits. This is by far my favourite kind of food. They even kindly substituted the standard falafel for the sweet potato type we had in Manchester.

Halloumi Meshwi - Grilled Halloumi cheese, tomatoes, olives, fresh mint with olive oil: There's one thing I definitely knew that I wanted though and this was halloumi. I love a bit of grilled squeaky cheese! The salad that came with this blew our minds; fresh mint with tangy pomegranate seeds. 

Mixed Grill Meshawi - shisk taouk, lahma meshawi, kefta meshawi and chicken kefte served with salad, Arabic rice and chips: All the meat. It doesn't look like a huge amount of food, but we didn't finish this between two of us! I'd definitely recommend getting the mixed grill so you can try a bit of everything. Their chicken is unreal. 

We've all been here, just when you've declared yourself fit to burst, you find yourself saying you'll just 'have a look' at the dessert menu, which leads to ordering sugar fuelled goodies. 

Frozen yoghurt with halve and pistachios: I'd never tried halve before. I love sampling new things, so this was all a bit exciting! Mixed with the sharp yogurt and sweet pistachios, this was strangely comforting, despite my initial mistrust of its texture. 

Baklava: These little parcels look so unassuming, don't they? They're like little power packs of sweet, nutty, loveliness! I literally managed one. Poor show. 

Once again, another lovely time was had at Bakchich. Their staff were charming, the food was fantastic, and they did indeed fix what had so far been a bit of a disastrous day. I can safely say that it significantly improved our moods enough to ensure we had a cracking little day from this point forth, despite getting caught in yet another terrible storm! Our hoodies were soaked anyway, what's a little more rain hey?

Shaky Pete Bundt Cake

So we were having a little soirée. I'd like to tell you that this was a civilised adult dinner party, but in actual fact, it was the three of us sat in our pyjamas, stuffing our faces, playing with Lady the sausage dog, and drinking gin.

My friends like a bit of gin. They like it a lot. I'd been tasked with making a bundt using our botanical fave, so I put my thinking cap on. I was pondering, if my 'thinking cap' was an actual hat, I'm fairly confident it would take the form of some sort of floppy, flowery number, which is difficult to keep on your head. I digress.

So, I decided to recreate a Shaky Pete cocktail, in cake form. This is a legendary cocktail devised by Hawksmoor legend, Pete Jeary, and is a wonderful mix of beer, gin, ginger syrup and lemon, all of which lend themselves perfectly to me shoving them in a bundt tin. The result was a very boozy cake, which was just delightful.

Ingredients

• 225g unsalted butter
• 100g of vegetable fat 
• 650g golden caster sugar
• 6 medium eggs
• 450g plain flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 6 tsp ground ginger
• Zest of one lemon
• 200ml Fuller's London Pride beer
• 50ml nice gin (I used Tanqueray) 
• 500g icing sugar
• Juice of 1 lemon
• More gin... or water... 
• Stem ginger cookies to decorate (optional)

Method

1. Grease and flour a large sized bundt tin (15 cup). 
2. Note: This recipe quantity is for the largest of the Nordic Ware tins, the Anniversary. However, I have used the Elegant Party Tin, and popped the rest in a 1lb loaf tin. Perfect, two cakes!
3. Soften the butter and vegetable fat and then cream in the sugar in stages.
4. Add the eggs one at a time on a slow setting.
5. Add all the remaining dry ingredients to a large bowl.
6. Add the lemon zest to the beer.
7. Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently...
8. Tip: at this stage it will look a bugger. Terrible even. Don't worry... 
9. Give the whole thing a quick mix for about 10 seconds or until well combined. It will no longer look wrong.
10. Spoon the mix into the prepared tin and give it a good whack on the worktop. Because the cake has fizzy stuff in, it will hold a lot of air bubbles. Too many may mean the tin design is lost.
11. Bake at gas 3/160 C for about 2 hours (1.5 for a regular sized bundt, and an hour for a 1lb loaf). 
12. It should be shrinking from the sides and a skewer should come out clean.
13. Let it cool in the tin for ten minutes then turn it out. 
14. Allow to cool fully.
15. To make the topping, add the lemon juice to the icing sugar, and enough gin/water to make a runny icing. I used neat gin on mine, which meant it was practically a fire hazard. 
16. Top with chunks of stem ginger cookie, and you're away.

Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. Please see my Creative Commons Copyright information for more details. Thank you.

Salted Caramel and Peanut Bundt Cake

My boss was leaving us to embark on new adventures, which made us all very sad. Mark is one of life's ace people, and there's going to be a huge, vacuous hole where his filthy laugh once sat. So, there was only one way to send him off; a massive cake. A couple of months before, he had sent me a link to this gooey salted caramel and peanut creation he had found whilst scouting the internet. It had to be recreated as a bundt!

I think this one has the new record. It was cut into at 10.30am, and I was getting complaints from other teams by about 11am that it had all gone. It's rich, gooey, and a bit like eating crack in cake form; moreish.

I made this in my beautiful Nordic Ware Elegant Party bundt tin, which captures the glaze just perfectly.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml caramel yoghurt (I used Muller Caramel and Peanut)
• 3 tbsp good quality crunchy peanut butter
• 1 jar of salted caramel dessert sauce (I used Tesco Finest)
• 1 bag of Butterkist Salted Caramel popcorn (optional)

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. 
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
6. Pour the yoghurt into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
8. Give everything a quick mix on a low speed for about 10 seconds.
9. Remove three heaped tablespoons of batter, and pop into a small bowl. 
10. Stir the peanut butter into this smaller bowl.
11. Add half of the cake mix to your prepared tin, followed by the peanut mix.
12. Spread the peanut mix into an even layer, and cover with the remaining 'standard' batter.
13. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
14. Leave the cake to cool for ten minutes before removing from the tin.
15. When the cake is fully cool, warm your salted caramel sauce int he microwave, and tip it over the cake. 
16. Fill the bundt hole with the popcorn, and you're ready to roll!

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.