Fudge-Glazed Black Forest Bundt Cake Recipe

Fudge-Glazed Black Forest Bundt Cake

12 SERVINGS

An effective fat replacer, prune purée contains fruit pectins that support the structure of baked goods, and it has natural sorbitols that extend the freshness. Organic powdered sugar is ground from evaporated cane juice into a fine powder that is used 1:1 in any recipe that calls for confectioners sugar. This wholesome vegan ingredient is available at health food stores and some specialty markets under the brand names Wholesome Sweeteners and Trader Joes.

Cake

2 cups whole wheat pastry flour
1 cup cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
1 cup dried cherries
⅓ cup walnut pieces
1 12.3-oz. pkg. lite silken tofu
½ cup prune purée
1 ¾ cups evaporated cane juice
⅔ cup strong-brewed coffee
2 Tbs. Kirsch

Fudge Glaze

1 ½ cups organic powdered sugar
¼ cup cocoa powder
4 Tbs. orange juice
2 Tbs. Kirsch
¼ tsp. vanilla extract

Preheat oven to 350F. Spray a Bundt pan with nonstick cooking spray.
To make Cake: Combine pastry flour, cocoa, baking soda, baking powder, cinnamon and salt in a mixing bowl. Add cherries and walnuts, and mix. Set aside.
Put tofu in a food processor, and process until smooth. Add prune purée, and process again. Add evaporated cane juice, brewed coffee and Kirsch. Process until smooth. Fold tofu mixture into dry ingredients, and turn into prepared pan.
Bake for 40 minutes, or until a tester comes out clean. Remove from oven, cool for 15 minutes in pan and invert onto rack to cool.
Meanwhile, to make Fudge Glaze: Sift powdered sugar and cocoa into a mixing bowl. Add orange juice, Kirsch and vanilla. Blend with a whisk or fork, and drizzle generously over cooled cake.

February 2004