Diving into Mrs. Beeton for a Questionable Chocolate Bundt Cake Recipe

I recently mentioned wanting to get a bundt pan to my husband. I don't remember why exactly, but it seemed like something I needed to do, especially after making the most epicly delicious Sweet Potato Cake from an old IKEA cookbook that I bought ages ago and never used until recently. It's actually less a cookbook and more of a guide to great kitchen living, with tips on using scraps and how to sort your produce. It's more of a coffee table book chock full of delicious, Nordic recipes. The Sweet Potato Cake recipe was a huge hit with my munchkins, even with my gluten-free substitute flour. 

But back to the bundt pan.

When I mentioned it, my husband said, "Oh, I have a great recipe!" He led me into the kitchen to his ancient copy of Mrs. Beeton's Book of Household Management, a mainstay of the British world, and pulled out a barely legible chocolate bundt cake recipe written on a scrap of paper. 

We’re going out for Shabbat lunch, and I'd offered to make dessert, so make the cake I did. But not before calling and/or messaging him a half-dozen times to verify aspects of the recipe. 

"How much is in a 'packet of baking powder' exactly? We don't have packets of baking powder in America." 

“5 teaspoons of baking powder, seriously? But only 1.25 cups flour? Really?”

"The recipe says milk, but there's no milk listed in the ingredients!"  

"Really, only 1.25 cups flour, really?" 

I'll admit I fudged a bit and doubled the amount of cocoa powder it called for because it just didn't look chocolatey enough. After I got it into the bundt pan and into the oven, I made another half-batch of the batter because I didn't believe it was going to work. I put the half batch in some mini bundt pans I'd gotten and into the oven it all went. 

When I pulled them out, I was skeptical. I took a taste. It's not half bad, for being a questionable scrap-o-paper recipe made with gluten-free flour. It's not as sweet as American cakes, but honestly that's probably a good thing. 

"Let me make it," my husband says. "With real flour."

[Above written before Shabbat. Below written after.]

Luckily, the Shabbat guests loved the cake. It was different, but super tasty. We also checked in with his mum after Shabbat and found out that her packet of baking powder actually contains only 3 teaspoons of baking powder, so that might make a difference. 

Also, over Shabbat, there was discussion about the name of the pan used to make the bundt cake, and Mr. T swore up and down that there was a different name the this mom used for the pan. After Shabbat, he asked, and lo and behold, he wasn't making it all up:

So here's the recipe transcribed, in case you want to make it yourself in a gugelhupf or bundt pan:

"Choc Cake"

Ingredients

1 1/4 cup flour

2 Tbls cocoa powder (original recipe called for 2 tsp, but we asked; it's Tbls)

1 cup sugar

1/2 cup water

1/2 cup oil

2 eggs (possibly 3, we still aren't sure)

1 packet baking powder (in UK, and the note says, "if not self raising" ... this = 3 tsp baking powder)

Directions

1. Preheat the oven to 180 degrees C.
2. Grease tin.
3. Mix flour, sugar.
4. Add mix, oil, and eggs.
5. Bake for 35 min approx.

Notes: 

• It turns out self-rising flour is preferred in the UK, but whatever you have should work.
• I used Cup4Cup Wholesome Flour for this recipe. 

IKEA Sweet Potato Muffin Recipe

Once up on a time, I loved eating at the IKEA cafe. When I went kosher, this was no longer a possibility, until I lived in Israel, where, you guessed it, the cafe is kosher! I miss those inexpensive meals of salmon, green beans, and french fries ... ah, those were the days.

Now, my only peace of mind comes from being able to use the IKEA Cookbook to craft some delicious nosh that, honestly, you'd never find in their cafes anyway.

But, to be honest, this isn't necessarily a cookbook. It's more of a "how to have an amazing kitchen and respect the planet, yourself, and your kitchen" book. The tips in this tome are impressive, thoughtful, and universal.

The bummer is that it seems this book -- Our Food, Naturally -- is no longer available, and for that, I apologize to you, because you're missing out. The photography just jumps off the page at you, too.

And now? On to the recipe simply called ...

"Muffins"

Ingredients
7 oz roasted yams
1 cup soft butter (room temperature)
1/3 cup strained yogurt 10%
1 1/4 cup plain flour
2 tsp baking powder
3 oz coarsely grated apple with peel
1/2 cup white sugar
3 eggs, whisked
melted butter for the cups

Directions
Put the yam flesh, butter, and yogurt into a food processor and blend. Put the mixture in a bowl and sieve in the flour and baking powder. Mix together and whisk the grated apple, sugar, and eggs into the dough. Divide the muffin mixture into cups (roughly 1/2 cup) greased with a little melted butter. Fill with mixture to 1/2 inch from the edge. Bake at 350 degrees F for 25-30 minutes or until they feel firm and are golden on top.

Notes:

• I ended up roasting two medium-sized sweet potatoes, which was actually enough to double the recipe. So one medium sweet potato should do the trick. 
• I used Greek yogurt in this recipe. 
• For the flour, I used Cup4Cup as a gluten-free replacement. 
• I very rarely mix ingredients separately, because I'm a lazy cook. I just there everything into the KitchenAid mixer and let the whisk attachment do the rest. 

Tis the Season: The Best-Ever Gluten-Free Honey Cake Recipe!

I love this time of year. The seasons are changing, the weather is cooling, and layers, ankle boots, and scarves are starting to pop up here, there, and everywhere. It also means it's time for the Jewish High Holidays of Rosh HaSHanah and Yom Kippur!

The latter is filled with fasting and deep reflection and prayer, while the former features joyous celebrations complete with a classic: apples and honey.

Asher wanted to shoot some photos of the delicious honey. Great shot, kiddo!

Luckily, I received a boatload of L.R. Rice Raw & Unfiltered Honey and Rice Family Raw & Unfiltered Honey for review, which means it's time for honey cake!

Now, one of my greatest gripes around any of the Jewish holidays (except maybe Passover, because gluten disappears from everyone's tables for the most part) is that I can't enjoy any of the awesome baked goods out there. Lucky me, I recently discovered Cup4Cup Flour, which, honestly folks, really does work like the real thing. I've made muffins, we've made beer-battered fish (which my British husband wholly approves of), and even challah. Yes, I'm trying to perfect a simpler gluten-free challah recipe using Cup4Cup, too. 

In the meantime, I've made this amazingly delicious, non-dairy, gluten-free honey cake for your enjoyment! Are you ready?

Chaviva's Best-Ever Gluten-Free Honey Cake

Ingredients

3 eggs

1 1/3 cups L.R. Rice Raw & Unfiltered Honey or Rice Family Raw & Unfiltered Honey

3/4 cup sugar

1 cup strong black coffee (I used tea)

2 tsp baking powder

3 Tbls Earth Balance Vegan Buttery Sticks (or margarine), softened

1 tsp baking soda

4 cups Cup4Cup Wholesome Flour Blend

1 tsp cinnamon

Directions

1. Preheat the oven to 325 degrees F. Grease two 8x8 baking pans or one 9x13-inch cake pan.
2. In your Kitchenmaid or other mixer, beat the eggs and honey together. 
3. Add sugar and mix again. 
4. Mix baking powder with the coffee and "butter," and then add it to the egg mixture.
5. Add baking soda, flour, and cinnamon. 
6. Beat until well combined. 
7. Pour into the prepared pan(s) and bake for 55 minutes or until a toothpick comes out clean. 

Enjoy! Let me know if you make this and what you think. It's rich, sweet, dense, and the ultimate snack. You know what, I'm going to make another cake now ... 

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