Limoncello raspberry soaking syrup makes this Limoncello Raspberry Bundt cake moist and flavorful. You can use frozen raspberries to make this any time of year.
This week is crazy! I just flew back to the US after a year in Cambodia. I miss my Cambodian friends and some of the craziness there but I can’t tell you how happy I am to have an oven that has a thermostat as opposed to a “gas level” that is just a scale from 1 – 10. You really had to watch the temperature on my Cambodian oven because some days a 3 was 350°F and sometimes a 1 was 450°F. There were days I baked with my oven door open and a fan going to keep things from being incinerated.
My baby starts college this week (well orientation anyway). It seems like yesterday was her first day of school. She’s an amazing young woman who wants to be an astronaut so she’ll be studying physics and aeronautical engineering at Purdue. She came with me to Cambodia so we’ve been fortunate to spend a lot of one-on-one time together this year. It’s going to be really quiet without her around.
I did a lot of baking before I left Cambodia. I needed to use up ingredients and have some things made and photographed for this week. I knew I’d be too busy to bake between flying home, driving Becky from Texas to Indiana and then driving back. It was also my last chance to have ready taste testers.
For this Limoncello Raspberry Bundt Cake I started with a rum cake base from King Arthur Flour. The base is pretty foolproof so a relatively sure thing in my crazy Cambodian oven.
Because I used a silicone bundt pan, I let the cake cool until it was lukewarm before removing it from the pan to cool further. I put it back in the pan before adding the Limoncello Raspberry soaking syrup.