Boozy Bundts Latest Menuserve Dessert from Central Foods

While November 15 is National Bundt Cake Day in the USA, folks in the United Kingdom can celebrate year-round now that Collingtree, England-based Central Foods has introduced a range of 90-gram Boozy Bundts to add a dash of splash to desserts served at coffee shops, restaurants, pubs, hotels and other hospitality outlets. The three-strong Menuserve range contains just a wee bit of alcohol.

The Vanilla Boozy Bundt features a light moist sponge cake flavored with authentic Jamaican rum, filled with rum buttercream, and topped with a glacé cherry. Rum accounts for 5% of the total content.

Hi res Small Boozy Bundt Cakes x3 lscapeThe Lemon Boozy Bundt is a light moist sponge cake infused with Limoncello (4.75% of content), filled with lemon liqueur buttercream, and topped with a sweet lemon slice.

The Chocolate Boozy Bundt features a light moist sponge cake flavored with Kahlua (5%), filled with coffee liqueur buttercream, and topped with a coffee bean decoration.

“The launch is aimed at tapping into the current demand from consumers for comforting, retro-style desserts and puddings. This seems to have risen in these unstable political times, and thanks also in part to programs like the Great British Bake Off, which have introduced a new generation to traditional desserts,” said Gordon Lauder, managing director of Central Foods.

Suitable for vegetarians who are non-teetotalers, the Boozy Bundts join a Menuserve desserts range at Central Foods that includes roulades and pavlova. They are supplied frozen in packs of 12, and have a defrosted shelf life of two days.

According to Lauder, authentic ring-shaped Bundt cakes can only be baked in Nordic Ware cake tins, which are specified by the Central Foods distributor. The pans, developed in the United States in the 1950s and based on specialty Scandinavian ethnic cookware, have been exported to 50 countries around the world.