Dessert: Pimm’s Cup Cake

Back Story: Our friend Ben has a birthday today. Dan is in charge of the entree (venison pot roast) and I’m all over dessert. I wanted to make chocolate cake but didn’t have Grand Marnier or OJ that the Moosewood recipe I referred to calls for, so I improvised. I had Pimm’s No.1 liqueur and strawberry rhubarb compote in the freezer. How bad could that be?

Method: Melt four Hershey chocolate bars (6 oz) and 1/2 cup margarine. Add a cup and a half of strawberry rhubarb compote, frozen from earlier this summer. Applesauce would be good here too. Stir well. I removed from heat and stirred in a 1/4 teaspoon of salt, 1 cup of sugar and a fourth a cup of Pimm’s No.1. Use a mixer or beat by hand to incorporate. After the mixture cooled, I added 2 cups of whole wheat flour and a teaspoon of baking soda. Blend well. Finally, I added two eggs that were well beaten. Stirred until combined and poured into a prepared bundt pan. Baked at 350F for 1.5 hours. Let cool for 20 minutes. I made a little glaze with powdered sugar and fat free buttermilk.