My friend Jenni Field, aka The Balanced Pastry Chef (http://pastrychefonline.com/blog/) customized her famous Van Halen Poundcake with a tropical twist for me, the prize of winning a benefit auction she held for Bloggers Without Borders.
She shipped it across the country and when I received the exceedingly heavy package, I did not know what to expect. I peeled back the wrapping and there was the bundt cake, in all its glory, with nary a crumb out of place.
I meant to take the cake to work but it never left the house. In fact, it didn't hang around for too long after we first tasted it. Between me and my husband, it was gone within the week.
If you don't want to be addicted to cake, then don't try this recipe. The Van Halen Poundcake is one of the best things I've ever eaten in my life!
- 18.5 oz. sugar
- 12 oz. butter
- 1 generous teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons rum
- 5 eggs, beaten together and at room temp
- 3/4 cup crushed pineapple in juice, not syrup (from a reg-sized can of pineapple)
- 1/2 cup coconut cream (skim off the top of coconut milk w/o stirring)
- 13 oz. cake flour
- 1 teaspoon baking powder
- Blend pineapple and coconut milk together really, really well, but don't strain it. That's the liquid.
- Cream butter, sugar, salt, vanilla & rum together until light and fluffy.
- Add the eggs, a bit at a time (about 10 additions) beating well between & scraping bowl as necessary.
- Whisk together flour and baking powder. Add alternately w/liquid--dry-wet-dry-wet-dry, mixing until just barely combined between each addition. Finish combining by folding by hand.
- Bake in a greased/floured tube pan at 350F for about an hour or until top in firm/springy and it tests done in the center.
- Soak: while cake is baking, heat rest of can of pineapple w/juice plus another 1/4 cup coconut milk, generous splash or so of rum and 1/2 cup each water & sugar. Bring to a boil. Blend well and then strain through a fine mesh strainer.
- When cake comes out & while it's still hot, poke holes all the way through it and all over w/a skinny knife. Slowly pour on soaking liquid (probably about 1 1/2-2 cups worth. You might have to do it in stages. The coconut milk part gets thick and won't really soak in too well, so what I did was brush most of it off and back into the bowl. Then I turned out the still very warm but not too hot cake (maybe sitting about 40 minutes or so) and then brushed the cake with the thicker coconut part. It should all eventually sink in, but you will think that it won't.
|Amount Per Serving||%DV|
|Serving Size 168g|
|Recipe makes 10 servings|
|Calories from Fat 285||42%|
|Total Fat 32.52g||41%|
|Saturated Fat 20.5g||82%|
|Trans Fat 0.0g|
|Total Carbs 90.14g||24%|
|Dietary Fiber 0.7g||2%|