Bready or Not: Hunter’s Cake
It’s April. We’re overdue for a cake recipe, yes? How about some Hunter’s Cake?
This is a cake that’s designed for some fantasy-style questing. The crumb is tender to eat but dense, so it doesn’t crumble much.
There’s no frosting, no fussiness. Wrap up slices of this cake to go in a lunch box, a picnic basket, a backpack, or Hobbit’s leather pouch.
Use whatever kind of chocolate you want. I used milk chocolate, because that’s what I tend to keep around. Whatever kind you use, be sure to coat the chocolate chips in flour before you add them to the batter. That will prevent them from sinking.
This cake is perfect to eat right out of hand. No fork required.
Modified from Rescued Recipes by Jan D’Atri in the Arizona Republic.
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Bready or Not: Hunter's Cake
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This dense, pound cake-like cake is named Hunter’s Cake because it’s great to slice and pack for adventures. It doesn’t crumble much, and it’s delicious out of hand. Modified from Rescued Recipes by Jan D’Atri in the Arizona Republic.
1 cup shortening
2 cups white sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
6 eggs, room temperature
2 cups flour
8 ounces chocolate chips (any kind)
1 cup walnuts, chopped
Preheat oven at 325-degrees. Grease and flour a Bundt pan, tube pan, or angel food cake pan.
In a large bowl, beat together the shortening, sugar, vanilla, and salt. Add eggs one at a time until smooth, followed by most of the flour.
In a small bowl, stir together the chocolate chips and remaining flour; this is important, as it will keep the chips from sinking in the batter as it bakes.
Stir the floured chocolate and walnuts into the batter. Spoon the batter into the prepared pan.
Bake for 55 minutes and use the toothpick test to check for doneness; bake longer if necessary. The top of the cake will be golden brown and will likely develop cracks.
Let cool in pan for about 15 minutes, then invert onto a rack to completely cool. Store covered at room temperature. Cake is great to slice and pack for adventures!
OM NOM NOM!
