My husband has been away on a business trip since Sunday night and is back tonight. Since he’s been gone, I’ve been focusing on cooking dinner for my girls only and have been eating cereal and salads for dinner. This is because he is one of the reasons I love cooking. And I don’t want to bother with all the fuss for a meal for myself.
I have turned into my mother.
Which I love. I’m Korean and growing up, I always saw my mom cater to my father. She was his cook, maid. . this used to get me fuming mad because I always thought my dad should get up off of his rear end and help her. I didn’t realize until I was much older that this is just the Korean way. And it was because he is her husband and she loves him. This is what we do when we love people.
After the birth of my second daughter, my mom came to stay with us for a couple months to help me out while I was on maternity leave. This is when I really started cooking and spending time in the kitchen. I would make dinner and sometimes, Paul, my husband, would not make it home in time to sit down with us so my mom would tell me to heat up his dinner and have it ready at the table for him by the time he got home. This seemed ludicrous to me. He could heat up his own food.
But now I get it.
I love cooking for my husband and girls and if Paul is running late or can’t make it home in time for dinner- What do I do now? – I heat up his plate. Wait for him and sit with him (or try to most of the time) while he is eating. He’s my husband and I love him and this is one of my acts of love. My 
One should not go through life without a little sugar.
I made white chocolate ganache for the first time here. It’s sweet. So watch out. I hope you enjoy! (This post is for my mother. . who still teaches me everyday what it means to put others before yourself.)
Mini Pineapple Bundt Cakes with White Chocolate Ganache for #BundtaMonth
Ingredients
For the bundt cakes:
- 3 cups grated carrots
- 1/2 cup brown sugar
- 1/2 cup golden raisins
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 to 1 cup crushed or finely chopped pineapple drained (canned or fresh)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup chopped walnuts for garnish
- confectioners sugar optional; if you don't want the ganache
For the ganache:
- 6 ounces white chocolate finely chopped (use best-quality)
- 1/4 cup heavy cream
Instructions
For the bundt cakes:
- In a medium bowl, combine the grated carrots and brown sugar. Let sit for about 10-20 minutes, then stir in the raisins.
- Preheat oven to 375 degrees F. Prep mini bundt cake pan with cooking spray and light flour if desired (knock out excess).
- In a large bowl, beat eggs until light. Gradually beat in the sugar, oil and vanilla. Stir in the crushed pineapple. Combine the flour, baking soda, salt and cinnamon, then stir into the wet mixture until absorbed. Finally stir in the carrot mixture. Pour evenly into the bundt cake pan.
- Bake for about 22-25 minutes. Let cool for 10 minutes before inverting and removing from pan.
For the ganache:
- Place finely chopped white chocolate in heatproof bowl.
- In a heavy saucepan, boil the heavy cream over medium-low heat. Turn off the heat when you start to see small bubbles forming around the edge.
- Immediately pour the hot cream over the chopped white chocolate. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all of the white chocolate is melted, for about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified. Let cool slightly.
- To assemble: Drizzle on the white chocolate ganache and garnish with the chopped walnuts. Alternatively, you can simply omit the ganache and dust on some confectioners sugar.
Adapted from my go-to 
Bundt-a-Month for March!
It’s Tropical March so we were asked to incorporate a tropical fruit! Check out what everyone else baked. . I seriously love this group of women/bakers. I am learning so much from them!
- Bananas Foster Bundt by Anita from Hungry Couple
- Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
- Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP
- Caramelized Mango Tropical Bundt Cake by Paula from Vintage Kitchen
- Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic
- Coconut and Rum Tea Cake by Anuradha from Baker Street
- Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
- Coconut Bundt Cake by Holly from A Baker’s House
- Coconut Lime Bundt Cake by Kate from Food Babbles
- Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
- Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
- Lime Glazed Bundt Cake by Carrie from Poet In The Pantry
- Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom
- Pina Colada Bundt Cake by Renee from Magnolia Days
- Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
- Strawberry and Banana Bundt Cake by Veronica from My Catholic Kitchen
- Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life
- White Chocolate Guava Cake by Kim from Ninja Baking
Here’s how you can be a part of Bundt-a-Month:
– Simple rule: Use any tropical fruit – and bake us a Bundt for March
– Post it before March 31, 2013.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to Lora and Anuradha’s announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
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