This week’s TWD recipe was for “Rum-Drenched Vanilla Cakes,” described as a pound cake soaked with vanilla-rum syrup. Now that’s all well and good, but I’m not a drinker, so I had to find something to replace the rum in the recipe. We’ve had a lot of amazing cherries around the kitchen lately, and I thought a cherry-vanilla variation might be good, so I cooked down some cherries and pureed them with simple syrup and vanilla to create a cherry soaking syrup.
Everything was going according to plan, until it was time to soak the mini cakes with cherry syrup, and they went from being adorable bundts to looking like extras from Braveheart:
You guys, cherry syrup is red. Just sayin’.
So I had to reach into my usual bag of tricks and gussy them up with some glaze and fresh Rainier cherries.
Honestly, I thought the fresh cherries were the best part of this recipe. No, wait. The fact that my mini bundts CAME OUT OF THEIR PANS WITHOUT CARNAGE was the best part of this recipe. Thank you, Pampered Chef ceramic pans! You have saved my sanity.
The cake itself was pretty meh. I’ll take the blame on this one, because I put on my Dr. Frankenstein hat and made some changes, like using vanilla extract instead of vanilla bean, and omitting the rum, and–worst of all–using evaporated milk instead of heavy cream. Your honor, I’ll plead guilty with an It Was Late and I Was Too Tired To Go To The Store defense.
The crumb was a little coarse for my liking–not fine and tender like I associate with most poundcakes. And despite their shameless red coats, my little cakes didn’t have much cherry flavor. But they sure looked like knockouts, and that’s 75% of the battle right there.
What’d you guys think? Did anyone else make a teetotaler version?