So how does the tablea chocolate cake compare with the regular chocolate cake? Well, there is a different dimension to the the tablea choco cake and a slight tang but it was delicious in its own special way!
For someone who does not like fruitcake, it is THE one thing that I have been baking consistently and regularly this year!
I started early – in August! Testing various recipes, trying to formulate my own, trying different fruit mixes… even re-working my recipe (of last year) that I had already thought was THE fruitcake recipe for me.
This year I ventured into different kinds of fruitcake – a black one, a white one, a boiled one, a dry one… all with one thing in common – RUM!
So, I decided to make one dedicated to RUM! In fact, the recipe uses a total of 1½ cups of it!
Basically, I used my favorite pound cake recipe and added rum to it. I added a mix of dried and candied fruit (pre-soaked in more rum) then after baking, I brushed even more rum (!) on the cake!
What did hubby think of this fruity rum cake? He LOVED it!
Earlier this week, one of hubby’s friends asked me if I had a good chocolate cake recipe. Of course I did! In fact, I have more than a few! Here is one for an old-fashioned chocolate cake.
2¼ cups cake flour
1 cup Dutch-style cocoa
½ tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups brown sugar
1 cup soft butter
¾ cup sour cream
1⅓ cups 2% milk
½ tablespoon vanilla
Preheat oven to 350℉. Butter and line 3 8 or 9-in layer pans.
Combine dry ingredients together. Add wet ingredients to dry ingredients. Mix well. Spoon into prepared pans. Bake 22 to 28 minutes.
Fill with dulce de leche. Frost with ganache.
The original recipe had a custard filling but I prefer dulce de leche!
Personally, I thought fruitcakes are just bricks. But maybe that was because most commercial fruitcake were, well… hard… too sweet… tasted weird…
Until my mother’s fruitcake. And even then I ate sparingly.
Just my luck that the person that’s the center of my life loves fruitcake! And apparently, so do many others…
So this year, I have decided I will make fruitcake. Oh, not the fruitcake that I came up with especially for hubby (that one is a bit complicated) but one that I adapted from my mother’s recipe, which was rich in glazed fruit and raisins and nuts. My adaption consists of using considerably less glazed fruit and raisins and more mixed dried fruit, which includes dates, apricots, candied cherries, prunes, dried mango and walnut! My mother also fed her fruitcakes brandy, but for me? Nothing but my best rum! (Sadly, though, I do not her permission to reveal her recipe)…
So, I have soaked my fruits for at least 2 nights, in… yep, you guessed it, rum (!) and this long weekend break, I am ready to make my fruitcake! They will feed on rum for at least 6 weeks, after which, the lucky recipients will get their Christmas gift!
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!