Rum Cake

Finally, another chance to use my bundt pan. I was first exposed to rum cake when Becca and I went to Nassau for Spring Break. There wasn't a lot to do during the day besides tan, but there was this little rum cake store selling mad amounts of cake to hapless tourists. And it was so good. They had samples, so we visited multiple times to try the different flavours. This is my attempt at recreating that treat. This recipe uses cake mix and pudding mix, which means it is super simple, but I guess not technically from scratch. Oh well. If you are worried about preservatives (cake isn't healthy either way!) you could use some organic all-natural mixes...but I used Duncan Hines and Jello. And Barcadi.

Rum Cake (serves 8-10)
Adapted from Veganomics

For The Cake:

1 box of yellow cake mix
1 box of vanilla pudding mix
1/2 cup canola oil
1/2 cup water
1/2 cup light rum
1 cup silken or soft tofu
1/2 cup finely-chopped nuts (optional)

For The Glaze:

1/2 cup margarine
1/2 cup sugar
1/4 cup water
1/4 cup dark rum

Preheat oven to 325 degrees. Spray a bundt pan with cooking spray and sprinkle nuts in the pan. Place tofu in a food processor and blend while you prepare other ingredients (just leave the processor processing).

In a large bowl, mix cake mix and pudding mix. Add oil, water, and rum and stir until just combined. By now the tofu should be very smooth and liquidy. Add tofu to batter and stir until combined, but don't overmix.

Pour batter into prepared pan and bake for approximately 50 minutes.

When the cake is done and out of the oven, prepare the glaze. In a medium saucepan over medium heat, melt the margarine. Add the sugar, water, and rum. Cook, constantly stirring, until mixture reaches a syrupy consistency.

Poke holes all over the cake with a toothpick and pour the glaze over it. Let it sit for about 30 minutes, or until all the glaze is soaked up. Turn onto a pretty platter and enjoy with a Bahama Mama in the bright sunshine.

Lower-fat Deep Chocolate Bundt Cake

This recipe is titled "lower-fat," which is essentially meaningless, but at the same time offers an excuse to eat two pieces of cake instead of one. This cake is ridiculously easy to make, and it looks super classy on a pretty platter. Bundt cakes are weird though. I wonder why people wanted to make cakes in that shape. It's like a wheel...or a doughnut. Did I just answer my own question? Well, after using my excellent online research abilities, I have found the answer. Apparently bundt cake was invented in Germany a very long time ago and no one cared about it until a bundt cake won a baking contest in the 60s, and then it became very popular and housewives were falling all over themselves to buy bundt pans because they make cake look fancy with virtually no effort.

Although apple sauce replaces some of the oil in this recipe, this cake is (probably) not that healthy. However, it is highly chocolaty and it is not too sweet or rich, so it is perfect with coffee as an after dinner treat. If you are like me and serve it after a huge Easter meal, you will find a way to make some room to eat some even if you feel like you are going to burst. Not that I would advocate gluttony. Just...you know...dessert is important.

Lower-fat Deep Chocolate Bundt Cake (serves 12)
Adapted from Veganomicon.

1 3/4 cups fresh brewed coffee
2/3 cup cocoa powder
1 1/2 cups sugar
1/3 cup canola oil
1/3 cup applesauce
1/4 cup cornstarch
2 teaspoons vanilla extract
1 teaspoon almond extract (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Icing sugar and strawberries to garnish

Preheat oven to 325 degrees. Lightly grease an 8- or 10-inch bundt pan

In a saucepan over medium heat, bring coffee to a simmer, turn down heat, and whisk in cocoa until it is dissolved. Remove from heat and cool until it reaches room temperature.

In a large mixing bowl, whisk together the sugar, canola oil, applesauce, and cornstarch until well-blended. Whisk in cooled chocolate mixture and extracts.

Sift in dry ingredients and whisk until smooth. Pour batter into prepared pan and bake for 45 minutes until an inserted toothpick comes out clean.

Remove from oven, let cool 20 minutes, then invert onto a serving plate. Let cool completely, dust with icing sugar, and garnish with fresh strawberries.