As we were, just the other day ... I never thought I’d say this, but I actually agree with something The Anointed One is credited with saying.
According to a BBC report, Obama said:
[T]he US food safety system is a “public health hazard” ...
But don’t start cheering just yet! That thought was concluded thus:
... and in need of an overhaul.
I’m quite sure elimination is not what he has in mind with “overhaul”. Wonder how much prices will go up with his revamped food nannying ... just what this economy needs, eh?
On to more pleasant pood topics: I will be making a chocolate bourbon cake shortly. Some of you eleven received samples of this treat in holiday packages, but since it wasn’t labeled, you may have thought it an odd, loaf-shaped brownie or somesuch. Now you know why it also may have struck your tastebuds as a little odd—that was the bourbon talking!
Oh, boy!
Will you be selling mini choco-bourbon cakes?
Sure, I could ...
But I was actually thinking of posting my recipe for anyone who wishes to make it themselves. I’ve varied it a bit from the original, and amongst those here who like bourbon, my changes were very well received.
That would also allow people to tweak it to their tastes—add more bourbon, or less ... as it is a bourbon cake, I don’t recommend eliminating it, as it’d be a plain ol’ chocolate cake then, and there are myriad recipes for that. Rum would be an interesting deviation, as would a coffee liqueur ... wonder if that expensive vanilla brandy would be good in it?
All that mused, it is a somewhat touchy recipe and if there’s interest, I am surely willing to make it and offer it—either as regular-sized loaves or the mini-loaf size you received with your truffle order. I don’t recall how many a recipe makes (it makes two of the regular-sized loaves), but that would be a great option for freezing many for future consumption.
I did take pictures of today’s version, so that gives me added incentive to stop dawdling on a certain task so that they can be posted here.
Please do
Yes, I for one would like to see the recipe posted.
If we added bourbon to the recipe, to what extent would the addition change the moisture in the cake and affect the cooking process?
Is it possible to make this cake using flours other than wheat? Have you ever tried it?
Oops, a miscommunication
The recipe does call for a good amount of bourbon; much of the alcohol evaporates during baking, of course, but it does leave the flavor. Once the cake is removed from the pan(s), it’s then sprinkled with more bourbon. Yesterday, while the cake was fresh, the bourbon flavor was pronounced ... I haven’t sampled it yet this morning to see how much it’s dissipated, if any, with sitting overnight.
No, I’ve not attempted that with this cake. I did make a gluten-free version of this bourbon cake, which is quite a different beast. It turned out acceptably, but retained one of the challenges of all such gluten-free products: despite the regular sprinklings of bourbon, once cut it quickly became dry and crumbly. Still tasted good, but it was something of a mess to eat. I’d think it would be good with cacao nibs added to it for chocolate flavor.
Thanks for the info and recipes
Including the Chocolate Bourbon Cake in the blog post above. Sounds rich! Would you be willing to post your gluten-free cake recipe as well? (Though I doubt most people are interested in gluten-free.)
You are quite welcome.
The cake is moist, but not terribly rich ... very full-flavored, too.
I don’t recall precisely how I altered the other bourbon cake recipe to make it gluten free ... I may have simply used a GF flour I bought, in place of the all purpose flour. Or, I could have used this GF vanilla cake mix from Namaste Foods. That is an excellent cake mix, and is a flexible base for customizing a GF cake too. The taste is good, and the texture is quite nice as well ... many people probably wouldn’t know they’re eating a GF cake from this mix.
Sorry I can’t be of more help on that ... and apologies also for being so slow to respond. We got FAPped again yesterday.
Obama and food
Thanks...I'd like to post this link too..
Have at it!
It ain’t my IP, after all ... and I’m sure you can do the subject better than I have, in my quick point-and-complain.