Bundt Cake de Chocolate y Granadas al Ron
![promegranate and chocolate run bundtbakers promegranate and chocolate run bundt cake](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCBieZ3yYIhr995ENgJ2XvQ1kzM-g5sruSG_AXBo_k37K6mMv7QWGyxQk2i1_CbjXCSf7BiDzFzNzB2kJx35wUoMnv6TDF-uQHfTySw6PHjm_7RU8ZLk5rAGXegFnxfrzXpaKlUCiq6ZQ/s1600/promegranate+chocolate+rum+bundt+cake+001.jpg)
Volvemos a hornear unos de los bizcochos que más nos gustan , los bundt cakes . En esta ocasión para unirnos a los #BundtBakers .Un grupo del que formamos parte y en el que aprendemos un montón .Nos reunimos una vez al mes para hornear estos jugosos bizcochos con un tema común que elige el anfitrión . Este mes de Noviembre ha sido Lauren de fromgatetoplate y Stacy de Food Lust People Love quien nos propuso elaborar un bundt cake en el que uno de los ingrediente fuese algún tipo de licor . Yo he utilizado ron en la masa y en la maceración de las granadas .
El resultado un delicioso BundtCake de Chocolate y Granadas al Ron para chuparse los dedos y no parar jejejeje !!
El grupo ha horneado unos deliciosos #Bundtcakes, podéis verlos todos en el tablero de Pinterest o en la página principal de los BundtBakers. Si eres un amante de los #BundtCake y te gustaría unirte a nosotros, puedes enviar un e-mail con la URL de tu blog a foodlustpeoplelove@gmail.com.
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Today we have a new event with #Brundtbakers ..IS s a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is liqour ,aqua vitae , alcohol and our creative host is Lauren of Fromgatetoplate. I used rum in batter and maceration of the promegranates .The result a delicious BundtCake Chocolate Pomegranate Rum
![#BundtBakers](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KtjPftmA-IXui6uNW9_1ynMnElANOn9zQXMFK9Ddh2sGFKO_Tgt7xpLX0cdJv-qIB7hqvcoQxFUulb5goeNWZT_OuL57A-kg5p2ikfWBEShkFKwN0aHC_9lu6SuWQ5gNKy6WYDnnHZA/s1600/BundtBakers+post.png)
If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.
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Don´t forget to take a peek at what other talented bakers have baked this month:
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
![promegranate and chocolate run bundtbakers promegranate and chocolate run bundtbakers](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWJMUOu1QT8CfwyDsKTElwtcgb8IVsvSpcTBV7WKQryW3NU5Unl-65p8IQ2Q-Viz2lLa4jKNHDP5qz5t7EKLjy29FEKHkClycL3TQI1Iwvev67yoSnofuhglgbN1dvjioNN82oESCQ3f8/s1600/promegranate+chocolate+rum+bundt+cake+003.jpg)
Scroll down for recipe in English!!! H
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Para el bizcocho
- 250 gr de mantequilla.
- 300 gr de azúcar.
- 4 huevos L.
- 420 gr de harina de trigo.
- 2 cucharadas de polvo de hornear .
- 250 ml de buttermilk.
- 100 gr de pepitas de chocolate
- 1 pizca de sal.
- 1/2 cucharadita de bicarbonato { 1/2 tsbp }.
- 50 ml de Ron
- 200 gr de chocolate negro
- 100 gr de azúcar .
- 1/2 vaso de agua caliente.
- 1/2 granada
- 1 cucharada de ron
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvDAXLmlmYOn4RtIrv6USsTOaARmO3ZpWut16y37nG5bZxdDXPlgqb_Wg3eNkhq21E-wr37_pXS3TjvdQzPuRgCfh4sJN34sYq0UxneBSVFxKjjCa9T3TKbazio5IwcXibdh0L7k6jg8Q/s1600/elaboraci%C3%B3n.png)
- Lo primero que haremos será caramelizar las granadas . Para ello pondremos en una sartén el azúcar y el ron a fuego medio hasta conseguir que se haga el caramelo , removemos. Añadimos la granada y removemos hasta que se caramelicen un poco,. A continuación añadimos 1⁄2 vaso de agua caliente para que se solidifique el carameloy dejamos cocer durante 30 minutos, dándole la vuelta a las granadas de vez en cuando para que se caramelicen bien .Reservamos .
- Tamizar la harina , el polvo de hornear el bicarbonato y la sal y reservar.
- Precalentamos el horno a 170 º C.
- Engrasamos el molde de 18 cm con mantequilla o spray desmoldante .
- Batimos la mantequilla con el azúcar hasta conseguir que la mezcla haya blanqueado y y esté cremosa.
- Añadir uno a uno los huevos y batir velocidad media. NO agregrar el siguiente hasta que el anterior no quede totalmente integrado
- Añadir la mitad de los ingredientes tamizados y batir hasta que se incorporen totalmente.
- Agregar el buttermilk y el ron de una sola vez, cuando esté incorporado añadimos el resto de ingredientes tamizados.
- Por último añadimos las pepitas de chocolatey batimos a velocidad baja .
- Volcamos en nuestro molde engrasado , repartir uniformemente y alisar la superficie con una espátula.
- Hornearemos entre 45 y 55 minutos o hasta que el cake tester salga limpio.
- Una vez horneado dejaremos enfriar dentro de su molde unos 10 minutos , pasado este tiempo lo desmoldamos y dejamos sobre una rejilla hasta que se enfríe corectamente.
- Decoramos con las granadas caramelizdas al ron .
Además seguimos aprovechando las frutas de Otoño , esta vez caramelizadas y con ese toque de ron . Delicioso y perfecto para las tardes frías de Otoño !!
Este se fue directo al cumple de Luis para que los papis también tuvieramos nuestro bizcocho .
![promegranate and chocolate run bundtbakers promegranate and chocolate run bundtbakers](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCl8F0TykIrZXZS4_gwStST0oBYIaOGqwTTeteS4J7BmMpjIcH0fOo0tO530eVvpqo1hKTEE2OmyJQTGG3v8Ow3ChBbiGrenUcfN-bs4YpZHjr1cO1nBjrsZuCDJJeR5V0bAO4GPl6HtzY/s1600/promegranate+chocolate+rum+bundt+cake+004.jpg)
ingredients
For the Sponge
- 250 gr of butter.
- 300 gr of white
- 4 eggs L.
- 1/2 tsbp of bicarbonate
- 450g of wheat flour.
- 2 tablespoons baking powder.
- 250 ml of buttermilk.
- 100 gr chocolate chips
- 1 pinch of salt.
- 50 ml de ron
- 200 gr de black chocolate
- 100 gr of sugar.
- 1/2 cup of hot water.
- 1/2 promegranate.
- 1 tsbp rum
directions
- The first thing we will do is caramelize the promegranates. This will in a pan the sugar on medium and rum heat until the caramel get done, Add the promegranates and stir until slightly caramelized,. Next add 1/2 cup of hot water for the caramel and cook for 30 minutes to solidify, turning promegranates occasionally to caramelize well both parties. Reserved.
- Sift flour, baking powder, bicarbonate and salt and reserved.
- Preheat oven to 170 º C.
- Greased pan 18 cm with butter or spray release agent.
- Beat the butter with both sugars until the mixture is getting bleached and and creamy.
- Add eggs one at a medium speed and beat. Do not add the next until the previous not totally integrated
- Add half of the sifted ingredients and beat until fully incorporated.
- Add the buttermilk and rum at one time, though incorporated add the rest of sifted ingredients.
- Finally add the chocolate chips and beat at low speed.
- We pour our greased pan, evenly distributed and smooth the surface.
- Bake 45 to 55 minutes or until cake tester comes out that clean.
- Once baked leave to cool in its pan about 10 minutes, after which time it unmold on a wire rack and leave until cool
- Decorate with caramelized rum promegranates and ...
And enjoy this delicious Bundt Cake !!
It is one of my favorite recipes. Do not forget to test it!!
![promegranate and chocolate run bundtbakers 005 promegranate and chocolate run bundtbakers](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBgPbyInB-N8l-aqjhK_bNkdaDcKxciz47mPYIxUkYZjm0DtEjfqnGrWk2ZaBAhUqXRE4ZYscJdJmSCGoV2704ZMuzLAkqHp4AWOFesfUS2ZyH06RsmUhA4ZCTI6YOTR5cIP7wDBkv7Dw/s1600/promegranate+chocolate+rum+bundt+cake+005.jpg)
I hope you enjoyed this delicious Promegranate and Chocolate Rum Bundt Cake for #BundtBakers. It is perfect for any evening Fall J
Besos mil !!♡♡♡
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