(New Recipes From Moosewood Restaurant)

1 lb. butter or margarine (Gene prefers Earth Balance vegan “buttery spread”)
3 cups sugar
6 eggs, well beaten or Egg Replacer*
2 teaspoons pure almond extract
4 cups unbleached white flour
3/4 cup milk or soymilk
1 cup Amaretto
2 teaspoons baking powder, sifted to remove lumps
2 cups toasted almonds, ground

* The trick to using Egg Replacer (which is mostly potato starch) is this: Mix the Egg Replacer and water as directed on the box, then (here's the trick) beat it vigorously - fast and furious - until it's frothy and foamy. This takes a few minutes of beating it with a fork in the bowl, but noticably improves your vegan baked goods.


Preheat oven to 350º.

Generously butter and flour a 10-inch bundt pan and set aside.

Let the butter or margarine get soft but not melted, then cream it with the sugar. Add the beaten egs or frothy Egg Replacer and almond extract and mix well. Blend in two cups of the flour. Combine the milk or soymilk and 1/4 of the amaretto, and stir into the batter, mixing well. Add the remaining flour and the baking powder, mixing well. Fold in the ground almonds and pour the batter into the bundt pan. Bake for 1 hour, or until the toothpick test comes out clean. The last time Gene baked this it took closer to an hour and a half to bake. It might have had to do with the fact he replaced all the butter and eggs with vegan substitutes, but I can't say. Whatever the reason, watch this carefully and trust the toothpick, not the time.

Cool the cake in the pan for 15 minutes, then pour the remaining 3/4 cup of amaretto over the warm cake. Let the amaretto soak in, then invert the cake onto a plate. Remove the bundt pan from the cake when thoroughly cool.

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