Sunday, June 21, 2009

Another birthday? So soon?

Yep. 38. Here's the cake.

Raspberry Filled Bundt Cake

1 1/3 cups sugar
1/2 cup Earth Balance or shortening
2 cups vanilla soy milk
3 cups flour
1 tbsp baking powder
3/4 tsp salt
1 tsp almond extract
1 tbsp vanilla extract
1 cup raspberry jam

Beat sugar and margarine until fluffy.
In a separate bowl, sift the flour, baking powder, and salt. Pour one cup of soy milk into the bowl with the marg/sugar mixture and stir. Scoop half of the flour mixture into the bowl and stir. Repeat last two steps.

Pour batter into a bundt pan prepared with cooking spray. Drop spoonfuls of jam into the batter to make a ring. Fold some of the batter over it, but don't mix it in.

Bake at 350° for 40 minutes. Let cool completely before inverting. Drizzle with thawed raspberries and chocolate ganache.


aTxVegn said...

Happy Birthday! Your cake sounds delicious and looks very festive!

Hannah said...

Happy birthday- Looks like one delicious cake to celebrate with!

Jes said...

Happy birthday! That cake looks uber good! Mmm raspberry filling!

Bianca said...

Happy Birthday! That is one gorgeous cake. I really need to invest in a bundt pan. I'm not sure why I don't own one.

allularpunk said...

WOW! also, happy birthday :)

Melisser; the Urban Housewife said...

That looks fabulous!

bjorkedoff said...

that looks so awesome.
i really want to scoop out all the raspberry filling and the little moist squishy area surrounding it...zedohmygod.