Not that I'm complaining. I'm a girl that loves her food!
So to kick-off my super duper awesome third VeganMoFo, I'm doing dishes inspired by or featured in all of our favorite television shows, from cartoons to reality programs we're too embarrassed to admit to liking!
Because it just wrapped its season recently and because I'm obsessed with the leading bad boy vamp played by Alexander Skarsgard, I decided to dedicate my first VeganMoFo 2013 dish to True Blood.
In case you're not privy to the supernatural romanti-thriller-drama-hotness of a show, True Blood centers around a small-town, Louisiana waitress named Sookie Stackhouse. Sookie isn't any ole' run-of-the-mill waitress though, she's also got the ability to read people's minds. (I know, super jelly, right?)
And to make matters even more complicated, she's got the hots for all sorts of supernatural creatures, like werewolves, vampires and shapeshifters.
Because this show takes place in the deep ole' swampy small town of Bon Temps AND because Sookie works at Merlotte's Bar and Grill, I decided to make my own bar-inspired dessert: bloody whiskey cake. Truth is ever since my aunt made her own version of cake using Crown, I've been itching to try one of my own, vegan versions, using my all-time favorite whiskey, Jack Daniels. What can I say, I'm a Jack kinda gal. So it seemed like the perfect opportunity to squash my desire to fuse alcohol, cake AND pay homage to one of my favorite television shows (and book series, except for the last book, I hate it).
I'm told this works with any kind of whiskey, in addition to rum, but I can only vouch for the Jack Daniels. And let me tell you, if this is any indication of the desserts the South has to offer, I"m totally headed there. Like, now.
Truly Bloody whiskey cake
(makes one bundt pan's worth)
1 1/2 cups vegan butter
1 1/2 cups white sugar
3/4 cup almond milk
1/4 cup water
1/2 cup vegetable oil
1/2 cup Jack Daniels whiskey
2 tsp vanilla extract
2 cups cake flour
1/2 cup white flour
2 tsp baking powder
1 cup applesauce
1 large package of vegan powder vanilla pudding mix
1 TBS maple syrup
3/4 cup frozen raspberries
1/4 cup brown sugar
1/2 cup vegan butter
1/4 cup powdered sugar
2 TBS maple syrup
1/2 to 1 cup black walnut pieces (whatever you prefer)
For the glaze, in a small bowl, mix 1/2 cup melted vegan butter, brown sugar, powdered sugar and maple syrup with a hand blender. Stir in walnut pieces once mixed. Set aside.
To "remove" the bundt cake, simply allow to cool for 30 minutes and then place a plate or cookie sheet over the bundt cake. Flip it over so that the plate or cookie sheet is on the bottom. Tape the top of the bundt pan to help the cake out. Mine came out mainly in one piece, but there were a few pieces that stuck to the pan some because of the "bloody" filling. Don't fear though, just scrape it off and pat it down on the cake. With the nutty glaze you won't know the difference. Drizzle your glaze over your bundt cake. Cut a slice and enjoy. Best eaten warm, but feel free to eat at any temperature.
While the whiskey cooks out in the baking process, there is still a subtle flavor of it in the cake. The glaze really helps balance out the tang.
If you're feeling really wild, enjoy while watching True Blood, with a True Blood! Ha!
Stay tuned, we're cooking up something from Melrose Place tomorrow!
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