Well, that is what happened to the cake I baked this weekend. It all started with this cake recipe developed by dessert genius Alice Medrich. It was a dark and spicy pumpkin loaf and it is featured in her new cookbook Flavor Flours. The cake ingredients included buckwheat flour, pumpkin puree and raisins.
Cookbook blogger David Lebowitz was inspired by the recipe, but changed it up a bit to include white flour (instead of buckwheat), a yam (instead of pumpkin puree) and apricots (instead of raisins). He also added a cream cheese frosting.
One of my favorite bloggers, Shauna James Ahern, took a crack at making it gluten free and chose to add dried cherries in place of the apricots, tossed in a cup of chopped hazelnuts and baked the cake in a bundt pan instead of a loaf one. She chose not to frost it at all.
I took it from there and substituted a cup of black walnuts (which Ed had nicely harvested last fall, husked, cured in our garage all winter and then cracked and carefully dug out the kernels) for the hazelnuts. I also added a teaspoon of homemade vanilla and drizzled some dark chocolate on the cake's top.
So what started out as loaf cake with pumpkin and raisins, ended up as a gluten-free bundt cake with cherries and walnuts. Oh, and don't forget the chocolate frosting.
I served my own version of the cake tonight and it was well received.
Here's the recipe that I used.
Ensor sisters, with Agathe (French exchange student – far left) and Jake (friend of Belle's)
came out to Farm Dover for a BBQ dinner, followed by Sweet Potato-Cherry Bundt Cake.
How would you make it your own?
Sweet Potato-Cherry Bundt Cake, adapted from Shauna James Ahern, who adapted it from David Leibovitz, who adapted it from Alice Medrich. My changes are noted in italics.