Backtracking bit by bit in attempts to catalogue the weekly bundt cakes this semester. Approximately three weeks ago, I made this bundt cake. I had made it before when my sister visited Cleveland in October. I must let you know that I accidentally mixed up baking soda and baking powder the second time I made it. The blunder resulted in a cake that was dense and rich, rather than the fluffy one I had in mind! Oh well.
Both times, the flavors of chocolate and spiced rum came through and stood well on its own without the icing. Instead, I lightly dusted powdered sugar over the cake. I even have a picture to accompany this brief post. Of course a cake made with Captain Morgan Spiced rum needed a few skull-and-crossbone flags!
Yes, I should have been finishing a response paper about Brahms for school this morning. Instead, I made a bundt cake. One that would go well with a hot cup of tea to finish my paper in the evening. One that would hopefully not be too sweet.
I went with a ginger molasses flavor and came across this recipe after a simple Google search (to my fellow bibliographers, not RILM). It came out quite well and had just the right texture and crumble I craved, no alliteration intended. Instead of 3 1/4 cups of white whole wheat flour, I used a combination of 1 cup all-purpose flour and 2 1/4 cups whole wheat flour. To be honest, I don’t even know the difference between white whole wheat flour and regular whole wheat flour. The cake was a bit sweet for my taste, and perhaps if there is a next time, I will slightly reduce the measurements for molasses and agave nectar. As it stands, I have yet to repeat a recipe for my weekly bundt cakes and haven’t decided whether or not to continue that trend!