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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
bundt cake recipe?
Dori
266 posts
Nov 23, 2005
8:41 AM
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I know that I have seen various bundt cake recipes from Bryanna. I would like to make a pumpkin cake in a bundt pan and drizzle brown sugar frosting over it with a pretty topping of pecans or walnuts. I must be looking over anything of the sort in the archives because I am not finding anything that would work.
Any help would be appreciated. Thanks in advance.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Debbie
926 posts
Nov 23, 2005
9:42 AM
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Dori,
I would suggest to convert this recipe below to a pumpkin bundt cake. This is a very good cake recipe. I have tried this recipe by baking it in a bundt cake. The baking took about 1 hour 15 minutes or so. But it worked. My friend, Yongkie, have converted this recipe to a Pineapple Cake once, a Mocha cake once, and a Banana cake once. He replace the orange juice with whatever other liquid for different flavors.
It is risky but if you are willing to try. Maybe Bryanna can help.
If I do it, I would replace the 2 cups orange juice with canned pumpkin. Omit the zest and add pumpkin pie spices. Instead of 3 Tbsp orange liqueur I would add 3 Tbsp soy milk. Instead of 2 tsp orange extract, I would use 2 tsp vanilla extract.
Do you think it is going to work? Would you willing to take the risk? :-) I think you are an expert, Dori, go for it and let us know. LOL!
BRYANNA'S VEGAN ORANGE “BUTTER”CAKE
Makes one 3-tier square cake, using 3” deep pans—4”, 6” and 8” square OR 4/ 9" round or 8” square layers (10 c. batter) (This recipe can be halved for a regular 9” two-layer cake.)
I cooked this cake at a lower temperature than normal so that it rises more slowly and evenly. See below for tips to make layers that don’t “hump” in the
middle.
5 and 1/4 c. pastry or cake flour (this should be white flour, organic if possible) NOTE: To measure the flour, stir the flour in the bag or container, then spoon it out into the cup measure and level off with a knife. Do not sift or pack down.
3 c. granulated vegan white sugar (organic, if possible)
2 T. baking powder
1/2 T. salt
3/4 c. Earth Balance
2 c. fresh orange juice (or use frozen with only 2 parts water to 1 part concentrate)
grated zest of 2 medium organic oranges
1 and 1/2 c. soy or rice milk
3 T. plus 1tsp. orange liqueur OR orange flower water OR more orange juice
2 tsp. pure orange extract
Preheat oven to 325 degrees F.
Prepare the pans by greasing with Pan Coating (see below for resources for learning how to prepare cake pans). Optional: Line the bottoms of the pans with cooking parchment cut to fit the bottom and grease the parchment paper with Pan Coating as well.
Mix the dry ingredients together with a whisk in a large mixing bowl. Add the Earth Balance and the juice and beat with an electric mixer for 2 minutes. Add the remaining ingredients and beat one more minute. (This batter is thinner than non-vegan cake batters—not to worry!) Fill the cake pans about 2/3 full. If your pans have removable bottoms, a little of the batter may leak a little at one corner. Place the pans on cookie sheets to bake. After a few minutes the leaked batter will cook solid and prevent any more from leaking out.
Bake until cakes test done—in my oven, the 4” square layer took 40 minutes, and the other two took 50 minutes.
Cool on racks for at least 10 minutes, then carefully loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm. To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer . Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 23-Nov-2005 9:58 AM
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Bryanna
Owner/Moderator
1289 posts
Nov 23, 2005
10:06 AM
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Dori, I do have a bundt cake recipe, but i'm going off island for a few hours-- I'll get back to you!
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"To look like a goddess, eat like a peasant." Karen Andres
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Dori
267 posts
Nov 23, 2005
6:29 PM
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I found the pumpkin layer cake recipe - I think this is what I was thinking of. I made it today with very, VERY satisfying results. This is actually the very first cake I have ever made and it was wonderful!!! I cut back on sugar in numerous places, using stevia to complete the sweetness. I was so impressed with my cake that I had to call my mom for her to see it, she was impressed also.
I also found the bundt cake sour creme coffee cake in your FIBER cookbook. I thought about trying to sub pumpkin in place of the apple sauce and spice it up, but if you have pumpkin bundtcake - I'd rather make that anyway because my cake is almost gone even though I intended it for a dinner tommorrow.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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