The short version of this cake is easy – buy a pound cake mix, follow the instructions on the box and place half of the batter in a buttered and floured bundt pan. Spoon store-bought ube halaya in the middle to form the tunnel, then put in the rest of the batter! Bake then eat!
The way I did mine though… was not the easy way…
It was a case of killing a few birds with one stone!
The main goal was to come up with a cake for a celebration – a cake that had no icing (many were watching their sugar level) but still delicious and beautiful to stand on its own… AND, it had incorporate the celebrants’ favorite flavor – UBE!
A cake that was pretty enough and impressive enough to stand on its own, without icing, obviously meant a bundt cake! Incorporating the ube, however, presented a bit of problem…
Thing is, while there’s lemon, orange, chocolate, butter, cream cheese pound cake recipes, I hadn’t heard of an ube pound cake before and I really didn’t have time to experiment. Plus, I had been wanting to try out a cream cheese pound cake recipe so I thought this would be a good time to try it… so I concluded that I had to add the ube flavor in a different way.
The solution came by way of a picture I saw in a cookbook – a chiffon cake that had a “ribbon” of chocolate running through the middle. So I thought, why not place the ube in the middle of the pound cake? Like a tunnel instead of a ribbon… and boom!
So that’s what happened. I used the Cream Cheese Pound Cake recipe from joyofbaking.com. Then put in the tunnel of ube (my favorite homemade one!) and baked it! As a final touch, I spooned macapuno (sweetened coconut sport) in the middle.
It was a great hit! Their only complaint? They wanted more macapuno!