Phoenix Cake

This Phoenix Cake is a unique twist on traditional tropical desserts, blending the sweetness of crushed pineapple with the fiery heat of habaneros. The batter comes together simply with flour, sugar, eggs, and water, creating a moist crumb that is both comforting and exciting. The addition of raisins and walnuts adds texture and depth, while a hint of cinnamon and nutmeg warms the palate. This cake is perfect for potlucks, family gatherings, or a daring dessert option for adventurous eaters. It offers a memorable flavor profile that balances sweet, tart, and spicy notes, making it a standout treat for any occasion.

Cooking Method: Baking

Cuisine: Vietnamese

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 978.7

Dietary: Vegan

Description

This Phoenix Cake is a unique twist on traditional tropical desserts, blending the sweetness of crushed pineapple with the fiery heat of habaneros. The batter comes together simply with flour, sugar, eggs, and water, creating a moist crumb that is both comforting and exciting. The addition of raisins and walnuts adds texture and depth, while a hint of cinnamon and nutmeg warms the palate. This cake is perfect for potlucks, family gatherings, or a daring dessert option for adventurous eaters. It offers a memorable flavor profile that balances sweet, tart, and spicy notes, making it a standout treat for any occasion.

Directions

1
Preheat the oven to 350°F (175°C) and grease a bundt or tube pan.
2
Drain the crushed pineapple well, reserving the juice if needed, and set aside.
3
In a large bowl, cream together the sugar and beaten eggs until smooth.
4
Stir in the water, pureed habaneros, vanilla extract, and melted butter.
5
In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg.
6
Gradually fold the dry ingredients into the wet mixture until just combined.
7
Gently fold in the crushed pineapple, coconut, raisins, and walnuts.
8
Pour the batter into the prepared pan and smooth the top.
9
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
11
For the glaze, beat together cream cheese, powdered sugar, and chile powder until smooth.
12
Spread or drizzle the spicy cream cheese glaze over the cooled cake before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 978.7kcal

% Daily Value *
Total Fat 6.7g11%
Saturated Fat 1.9g10%
Cholesterol 186.5mg63%
Sodium 65.6mg3%
Total Carbohydrate 211.8g71%
Dietary Fiber 3.2g13%
Sugars 120.9g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cake, dessert, pineapple, habanero, spicy, sweet, baking, vietnamese, fruit, nuts, raisins, walnuts, coconut, glaze, homemade, party, snack, afternoon, tropical, flavorful

Read it online: https://www.chefs-mate.com/recipe/phoenix-cake/