This weekend we were stuck close to home thanks to my husband being on call. I decided to get a new alcohol to try and finally got around to making the chocolate bundt cake with coconut filling that I mentioned back in November.
The alcohol was Tozai Snow Maiden Junmai Nigori Sake. This sake has not been filtered and is opaque white when mixed up. The scent is pears, asian and regular. The taste is very dry, a touch chalky from the rice pulp, and a bit bitter because of the fairly high alcohol content, 14.5%. This is a sake to drink chilled. It is one of those drinks that I find myself sipping again and again to decide if I actually like it or not. I did like it and would get it again.
The cake is something I’ve been trying to get right ever since they stopped making Bundt cake mixes for the chocolate coconut version. The cake itself was just a boxed chocolate cake mix. Use whatever brand you like best. The filling was from the King Arthur Flour website for a Lemon Bundt Cake with coconut filling. Make the cake batter as the box says. Make the filling like the website says. Butter and flour your bundt pan, and place enough cake batter to cover the bottom. Then carefully place the white filling on top of this. Spoon the rest of the batter to cover the filling so you don’t displace it. Bake for around 40 minutes at 350 degrees Fahrenheit. Check to see if done by sticking a bamboo skewer in to the center. If it comes out clean, it’s done. I actually got the filling to be fairly centered this time.
I glazed it with a mix of confectioner’s sugar (the superfine stuff with the cornstarch in it) and milk. Start with a cup of the sugar and put in a tablespoon of milk. Mix and keep adding milk a little at a time (and I do mean a little) until it becomes a thick slurry that you can drizzle over the cake. Very tasty, and just like I think I remember it being.
Eat and drink well!