ORANGE CREAMSICLE BUNDT CAKE RECIPES

Steps:

• Heat the oven to 350 degrees F and line a nine-inch Pullman pan with parchment paper. Spray with spray oil. Alternatively, spray 2 8-inch round cake pans with spray oil and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
• In another bowl, mix together the coffee and brandy.
• In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla.
• Pour the egg mixture and half of the coffee mixture into the flour mixture and gently mix until combined. Add the rest of the coffee mixture and mix to combine.
• Pour the mixture into the pan and smack the pan down onto the counter top to let out any extra bubbles. Place the pan in the oven and bake for 70 minutes, until a tester comes out clean (30 minutes for cake pans and 20 minutes for 24 cupcakes).
• Cool completely in the pan.
• Meanwhile, whip together the whipping cream, sugar, and vanilla until you have stiff peaks.
• In a medium saucepan, stir together the cherries, water, and liqueur over medium low heat and cook, covered, for about 10 minutes for frozen cherries and 15 minutes for fresh cherries.
• In a small bowl, whisk together the sugar and cornstarch.
• Strain the cherries through a fine mesh sieve, saving the juice in one bowl and the cherries in another.
• Return the juices to the saucepan. Add the sugar and cornstarch mixture and cook over medium until boiling. Cook for about 3 minutes until thickened and shiny. Add the cherries back to the pan and cook for another 30 seconds.
• Remove the pan from the heat and let cool while the cake is baking.
• You can store the filling for up to four days in the refrigerator.
• Slice the cake into 1/2 inch slices. Place a slice on a serving plate, spread with the whipped cream, and top with some cherries.
• Repeat with a second layer.

Steps:

• Wash the fennel bulb and cut the top off and discard. Cut several thin sliced off of the bottom of the bulb, enough for supporting the salmon filets while steaming.
• Remove the thick outer layer of the fennel and cut the rest into a half-inch dice.
• In 3-quart saucepan, combine the diced fennel, fennel seeds, shallots, minced garlic, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
• Strain the broth into a bowl and set the vegetables aside. Pour the broth back into the pan and reduce to 1/2 cup over high heat.
• Line your steamer basket(s) with the fennel slices and place the salmon filets on top. Salt and pepper the filets.
• Bring about 1 1/2 cups of water to a boil in a steamer pan. Add the steamer basket with the salmon, cover, and cook for 6 to 8 minutes, until done.
• While the salmon steams, make the sauce. In a blender, add half of the cooked fennel mixture and the reduced sauce and blend. Add the butter, a few pieces at a time, and blend. Finish by adding the lemon juice and salt if needed.
• Serve the salmon on a bed of the vegetables topped with the sauce and chopped flat-leaf parsley. Give the sauce an extra whirl in the blender right before topping the fish.