Foodie Factoid: Fanta soda actually originated as a Nazi product. When Coca-Cola supplies were cut off from Germany, Max Keith blended together a bunch of random ingredients left over from food production to create a new type of soda. Huh. Clearly Fanta isn’t associated with Nazi Germany anymore, but I thought it was an interesting tidbit of information.
I don’t know about you, but I really don’t like red velvet that much. I mean I guess it’s ok and if I was forced to eat it I wouldn’t complain or anything, but at the end of the day I’m not feeling it too much. That’s why when I see it overpopulating my Pinterest boards I’m kind of like ugh. I think it’s time for a non-red velvet recipe. Yes, I understand that the red velvet is for Valentine’s Day and it’s supposed to be all romantic and whatnot, but in my defense, love doesn’t need to be pink and red and sparkly. That being said, I think we can all agree that a little bit of cake goes a long way toward romance. After all, haven’t you heard the expression: the fastest way to a man’s heart is through his stomach? Obviously that’s to be taken with a grain of salt, but there’s definitely some truth in it!
I’m trying really hard to hop on the food blogger train and keep up with the trends and holidays, but sometimes I think that being a little bit different is refreshing. It’s a lot of pressure! See on one hand I feel like I’m part of the food blogger community if I keep up with the current recipe trends, but on the other hand sometimes it gets to the point, like I mentioned before, that if I see another red velvet recipe I’m probably going to scream. Difficult conundrum right?Anyway I hope no one is disappointed that I haven’t cranked out a red velvet recipe–you probably won’t ever find one on this blog. Just like you won’t find celery or coconut haha. I’m convinced that celery is the work of some demonic entity. And believe it or not I didn’t have an issue with coconut until I tried some coconut milk earlier this year and found it so disgusting that I’ve been put off eating anything even remotely coconutty. Maybe one day I’ll get over it, but for now those foods are on the ‘I don’t want you in my mouth’ list (ok that sounded dirtier than I intended).
So let’s move onto these cakes and why they’re so amazing and moist and delicious. Plus they have a secret ingredient. Um secret ingredients are the best–that way you can keep everyone guessing at what makes your treats so awesome. Yea…I’m that kind of girl 😉 haha. If the foodie factoid didn’t give it away then you can check out the ingredient list for your answer!
Secret Ingredient Lemon Bundt Cakes:
Yield: approximately 12 mini bundt cakes
Preheat oven to 325°F
-1 1/2 sticks of butter
-1/2 c soda of your choice (I used Fanta, but I think Sprite would work nicely as well)
-Juice of 1/2 a lemon
-1 1/2 c flour
-1 tsp vanilla
-2 eggs and 1 egg yolk
-1 c brown sugar
-1/2 c granulated sugar
1. Cream together butter and sugar.
2. Add in vanilla and eggs (and the yolk)
3. Mix in soda and lemon juice
4. Add in the flour and mix. It’s ok if there are some lumps, in fact that’s actually preferable.
5. Spoon the batter into a greased mini bundt pan or muffin pan. Fill the wells about 3/4ths of the way up.
6. Bake for 19-21 minutes or until a knife comes out clean. Make sure you don’t over-bake them!