This evening the contributors of AnnArbor.com will be gathering for a potluck, and I’ve decided to bring out a special recipe I make each year for my annual Rose Sunday Advent Tea. For several years I hosted one at my house, last year I made it for the tea at church. It takes a bit of time, but totally worth the results! It is a slightly modified version of a recipe I found on Allrecipes.com.

One of the things I like best about this recipe is the fact that it makes 4-5 cupcakes in addition to the cake. That way the family can “taste test” without ruining the picture-perfect company treat! The picture is my special “Advent cake plate” the day after I make my Advent Cake. Enjoy!

You will need …
3 C flour (all-purpose)
1/2 tsp baking powder
1/2 tsp salt
1/2 C unsweetened cocoa
1 tsp cinnamon
1/2 C shortening
1 C butter, soft
3 C white sugar (it’s once a year, so live it up!)
5 egg yolks
5 egg whites, beaten stiff
1-1/2 C milk
1 tsp vanilla
1-1/2 tsp Amaretto (almond flavored liquor)
cinnamon sugar for dusting the pan

Preheat oven to 350 degrees. Butter a 10 inch tube pan, and dust it generously with cinnamon sugar. Shake out excess. Line 4-5 muffin/cupcake holes with liners, set aside.

Sift together dry ingredients, and set aside. Add flavorings to measured milk, and set aside.

Cream shortening and butter in an electric mixer on medium speed until fluffy, gradually adding sugar. Add egg yolks one at a time, beating well after each addition. Mixture should be light yellow and light.

Alternate dry ingredients and milk, stirring well to combine. Gently fold in beaten egg whites, mixing just until no streaks remain. Fill bundt pan to 1″ from the top, pour remaining batter into muffin tin.

Bake 1 hour 15 minutes, until toothpick comes out clean. (Cupcakes come out after 30 minutes.) Rest in pan 10 minutes before inverting on to cake plate. Glaze while still warm. Serves 14 or so.

GLAZE:

5 Tbls cocoa
2 Tbls vegetable oil
4 Tbls butter
3 C powdered sugar, sifted
1 Tbls Amaretto
boiling water

In small saucepan over low heat, combine cocoa, oil and butter. Stir until melted and smooth, remove from hea. Stir in powdered sugar and Amaretto, adding water 1 Tbls at a time and beat until smooth and “glazy.” Dip your cupcakes in first, then pour the rest over warm cake. Sets with a nice sheen almost instantly. Now try to resist cleaning out the pan with your finger. I dare you.