Beth Cato is a really talented writer and an awesome person in general. In fact, she’s so awesome that she’s been here three times before (here, here, and here). This time, she comes baring gifts. Not only is she a skilled author, she’s also an AMAZING baker (I speak from personal experience).
She’s got a new book out, Roar of Sky, which completes her Blood of Earth trilogy. You will not regret picking them up, she really is a brilliant writer (Hello, Nebula Nominated!).
Now, without further ado, here’s Beth to tell you about her latest book and share a recipe for Bourbon-Glazed Pound Cake.
Don’t drool, it could damage your device.
My book, Roar of Sky, just came out, and I’m here to share cake! Well, a cake recipe, anyway. You’ll need to make it yourself, but I promise, it’s not that difficult, and the end result is a bundt cake that has the taste and texture of a gigantic boozy cruller.
Now that you are (hopefully) enticed to read onward, let’s talk books.
Roar of Sky is the finale of my Blood of Earth trilogy. The series kicked off with Breath of Earth, wherein I rewrote the 1906 San Francisco Earthquake with geomancy and giant monsters. The second book is Call of Fire, wherein I threaten to erupt volcanoes across the Pacific Northwest. This is alt history with a strong and sassy heroine with a knack for earth magic–hence the difficulties with earthquakes and volcanoes. On that note, Roar of Sky starts off in geologically-volatile Hawaii. Bad things ensue.
If alternate history with a magical twist is your thing, now’s the time to grab the whole trilogy! No need to wait until the next release.
Now, how about celebrating the trilogy’s completion with some cake? If you want more recipes like this, come by BethCato.com and sign up for my newsletter!
Bourbon-Glazed Pound Cake (Tube/Bundt Cake)
This glorious cake tastes like a boozy cruller! The inside is soft and tender like a pound cake, with the glaze creates a crunchy crust. This cake is great warm or cold, and slices can be frozen for later enjoyment, too.
2 cups (4 sticks) unsalted butter, softened
2 3/4 cup white sugar
6 large eggs, room temperature
3 3/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/2 cup milk or half & half
zest of 1 lemon
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup bourbon
7 Tablespoons unsalted butter
Preheat oven at 325-degrees. Grease and flour a 10-inch-or-larger tube pan or bundt pan.
In a large bowl, beat butter until creamy, about 2 minutes. Add sugar, and beat until fluffy and white, about 7 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift together flour, nutmeg, and salt. Gradually add it to the butter mixture, alternating with the milk. Follow up with the zest and vanilla. Pour into the ready pan.
Bake until it passes the toothpick test, about 1 hour to 1 hour 15 minutes. Let cool in pan for 15 minutes, then upend onto wire rack. Set aside the pan–don’t wash it! Let the cake completely cool for a few hours.
To make the glaze, combine the sugar, bourbon, and butter in a small saucepan. Constantly whisk at a low heat until the butter melts and sugar dissolves. Take off heat. It will look like a lot of liquid, but the cake will soak it up.
Place the cake back in the pan. Poke holes all over the base with a chopstick or skewer. Spoon about half the glaze over holes and sides of cake. Let sit a minute. Upend cake onto a serving platter or plate. Poke more holes all over top. Spoon rest of glaze into holes and over sides. Use a basting brush to mop up drippings and make sure cake is fully glazed.
Store under a cake dome at room temperature or in fridge. Can also be cut into slices and individually frozen. Eat cold, at room temperature, or warmed in microwave.
Originally posted at Bready or Not:
Nebula-nominated Beth Cato is the author of the Clockwork Dagger duology and the new Blood of Earth Trilogy from Harper Voyager. She’s a Hanford, California native transplanted to the Arizona desert, where she lives with her husband, son, and requisite cats. Follow her at BethCato.com and on Twitter at @BethCato.
Buy the books, make the cake, and enjoy them together! Boozy Cruller! BOOZY CRULLER!
Or just get the books, but definitely sign up for her newsletter. you’ll not only know where she’ll be, and what’s she’s writing, but also get super tasty recipes in your inbox. Well, the recipes aren’t tasty, but what you can make with them is.