Thursday, March 20, 2014

#BundtBakers: Rum & Ginger Grapefruit Cake

Bundt Bakers

Have you ever heard of a Moscow Mule? It consists of vodka, ginger beer and lime. I hadn't heard of it until I was searching to see if anyone had made a cake with the combination that I had in mind. Ginger is one of my favourite spices and I knew almost immediately that it would be in the cake that I chose for this month's Bundt Bakers' spice theme. Thanks for hosting Deepti!  I had a different cake in mind but realized it would be perfect for a cake that I will make later on. That meant trying to figure out what else to do with ginger.

A chai tea cake was in the running until I remembered that grapefruits were in season and I'd never baked with grapefruits before. My favourite citrus is actually the orange. Unfortunately, when I was in my teens, I realized that oranges triggered my migraines. It took me a while to accept that I could never peel and eat an orange without dealing with pain later on. I'll admit that every few years or so, I buy an orange and test the waters. What can I say? I'm stubborn.

This cake was pretty easy to come together and a nice way to end a meal. It's a dense cake so if you make it, be sure to pour all the grapefruit syrup over it. It can handle it. This would also be great with ice cream. But unfortunately, I did not have any ice cream when I made this. I guess I will just have to make it again. Be sure to check below to see what great cakes the others baked.

Rum & Ginger Grapefruit Cake                                            
Recipe by: Kelster
Yield: Kelster
1 cup sugar
1 tablespoon grapefruit zest
2 cups flour
1 tablespoon baking powder
1 tablespoon ginger
½ teaspoon salt
2 eggs
1 cup plain yogurt
¾ cup oil
1 teaspoon vanilla
1  cup grapefruit juice (about 1 grapefruit)
¼ cup sugar
½ cup rum
Rub the zest thoroughly into the cup of sugar and set aside.
Preheat oven to 350 F.  Thoroughly grease and flour a Bundt pan.
Combine flour, baking powder, ginger and salt in a medium bowl. In a large bowl whisk the eggs and zesty sugar then add the yogurt, oil and vanilla.
Slowly add the dry ingredients to the wet ingredients.  Pour batter into the prepared Bundt pan and use a spatula to evenly spread it around the pan.
Bake for 30 – 35 minutes or until a toothpick inserted into the cake comes out clean.
5 minutes before the cake is finished, combined the grapefruit juice and sugar over medium-low heat and stir until the sugar is dissolved. Turn up the heat and allow to boil then remove from burner. Add the rum.  Return to burner for 30 seconds stirring all the time.
Remove cake from oven and immediately poke it several times with a skewer. Drizzle a third of the grapefruit mixture over the cake and allow the cake to cool for 15 minutes.
Invert cake onto a serving platter. Poke several times and slow drizzle the grapefruit mixture over the cake.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient. This month Deepti from Bakingyummies is hosting and she has chosen the theme as spices. Last month all of us baked with chocolate and after thoroughly enjoying each other's cakes, it was time to add some spice to the group. If you are a food blogger and would like to join us, just send an email to Stacy at or ask to join our private Facebook group. And don't forget to take a peek at what other talented bakers have baked this month. Here are the links:

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Mixed Berry & Tofu Cream Turnovers for Crazy Ingredient Challenge March


I must admit that I was not too thrilled when tofu and blueberries were announced as this month's ingredients for Crazy Ingredient Challenge. I really, really dislike tofu and I immediately had a mental block. I kept searching for ways to hide the tofu but my mind just couldn't fathom it. I've only had tofu once and not disliked it. I made a eggplant rollatini some years ago. After crumbling the tofu and adding every herb and spice in my cupboard, it didn't taste like tofu anymore.

I had decided to just skip this month but my friend insisted that I try. So this is me, trying. Honestly, this tofu cream isn't bad. But would I make it again? I'm not so sure. Some bites had a tofu aftertaste and that was a bit off-putting to me. But the bites that had lots of mixed berries? Those were definitely good. I used my leftover tofu cream to top various oatmeal mixtures that I made throughout the week and that worked very well. For the last bit, I stirred in peanut butter and more mixed berries and froze it. It was like a frozen pie. Not bad at all.

If you're a tofu-lover, you might want to try this. If not, just skip it. Too honest? Sorry.

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Mixed Berry & Tofu Cream Turnovers                                      Print
Recipe by:   Kelster
Yield: Kelster
7 oz firm tofu
¼ cup granulated sugar
2 T lemon juice
1 T canola oil
¼ teaspoon ground cinnamon
1 egg
1 can mixed berry pie filling/topping
Place the tofu, sugar, oil, lemon juice, oil and ground cinnamon in a food processor or blender and blend until smooth. Taste and add more lemon juice or cinnamon, if desired.  Refrigerate for 2 hours.
Roll out the puff pastry to approximately 1/8 inch thick and cut out desired size and shapes. I cut 3.5” x 5” rectangles. Mix the egg with a teaspoon of water and brush around the edges of the dough. Place tofu cream and mixed berries in the center of the dough and fold. Use a fork to press and seal. Be careful not to add too much or you may not be able to close the turnovers.
Place the turnovers on an ungreased baking sheet and put in the fridge to chill for 15 minutes. Meanwhile, preheat the oven to 400 F.
Brush the tops of the turnovers with egg wash and bake for 15 minutes or until golden brown.
Of course, you can buy puff pastry. Most sane persons would.
You can use fresh berries too.