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.