Tuesday, 11 October 2011

Vegan MoFo - PPKlassics: Pandacookie's Butterscotch rum cake

I think this might be my saddest post ever, because it's a post about failure.

I'll be honest, I'm not used to baking failures that are my own fault.  I mean, I can handle something like the Irn Bru cupcakes that didn't come out the first time because it was an experiment and I couldn't have known what would happen.  But when I fail at something that has been tested and approved by others, I feel kinda crappy.

There's a thread in the Kitchen about PPKlassics - recipes that made the rounds on the old boards or early days on the new boards.  One of the recipes mentioned was Pandacookie's Butterscotch Rum Bundt Cake - a yellow cake made with rum and butterscotch chips.  I know, it sounds amazing.  I didn't actually have anything to write about today because Mike came home tired and didn't want anything elaborate for dinner, so we just had sammiches.  Then I remembered I had been gazing longingly at that recipe, checked that I had the ingredients, and went for it.

Well, in the interim, I got upset about something (I won't talk about it here), and I didn't tend to the cake as I should have.  I tested it, but I must have tested the wrong bit, because, after cooling, I discovered that it was still gooey on the inside.  I ate a bit, hoping it would be at least acceptable for home consumption, but it was really bad.  I actually think I may have gotten buzzed off the rum that didn't bake out.

So, yeah, my cake was a failure, so my previous upset was compounded by failcake (that I can't even make in to cakeballs).  Not only did I waste the time, I also wasted almost all of the rest of my stash of imported butterscotch chips and most of a bottle of Morgan's Spiced Rum.  But since it's my own failure and not that of the recipe, I'll post it here.

Pandacookie’s Rum Butterscotch Bundt Cake

2 1/2 c all purpose flour
3/4 tsp baking soda
1/2 tsp salt
3/4 c sugar
3/4 c rum
1/2 c canola oil (I used 1/4 c oil and 1/4 c applesauce)
1/2 c soy milk
equivalent of 2 eggs (I used ener-g)
2 tsp vanilla
1 c vegan sour cream (I used soy yogurt)
2 tbsp apple cider vinegar
1 c butterscotch chips

Preheat oven to 350 F.  Grease and flour a bundt pan.
Sift flour, baking soda, salt and sugar into a large bowl.  In another bowl combine rum, oil, milk, egg replacer, and vanilla.  Add the liquid mixture to the dry ingredients and mix.  Fold in the butterscotch chips, then fold in the sour cream.  Add the vinegar and stir briefly (the vinegar will, react making pale swirls in the batter).  Quickly pour the batter into the prepared pan and bake 35-45 minutes.  Cool 10 minutes before turning out of the pan.

If you try this, let me know if it works out for you.  Maybe it was the subs, or maybe it was taking it out too early, or maybe it was the pan being too small.  All I know is, I am sad that I have no cake, because that one is going in the bin.

1 comment:

  1. Oh that is sad, baking failures make me sad too. They waste your time and your ingredients :(