So this was the recipe that I started with to take to Mitch and Gloria’s on New Year’s Day. I originally thought I’d bake it as a bundt cake, but didn’t have a pan. However, I did have a springform pan, and I jazzed it up with some chopped pecans and a little orange juice/butter/rum sauce that I reduced down by half. I didn’t really have a recipe for the sauce, just started with about half and half rum and orange juice, with a couple of tablespoons (or more) of butter, with just a little orange zest. I reduced the sauce as long as I could stand it (it tasted really, really good but I didn’t want it to go too long and get bitter).
The cake was a dream to put together, because it all got done in the big food processor. First the carrots got grated in it and set aside, then the wet and dry stuff got mixed and then combined in a big bowl. It called for a 9 inch cake pan and the springform was a little more than 10 inches across, so it was shorter in the pan when it was baked, but it came out of the pan like a dream. I loaded it up with about a quarter of the sauce and wrapped it up in plastic for transport the next day (I put it together New Year’s Eve).
It has yogurt in it instead of sour cream, so it had a nice tartness and a rich mouthfeel. I had dressed it up with the chopped pecans around the top edge and down the sides, and then when we were ready for it, served it with a dab of the sauce down the side. Mmmm, yummy.