During this time of year, we start getting excited about the holiday season. We start dusting those well-kept Christmas decorations and with a jolly heart, adorn our homes with festive trinkets. The feel of a decorated room instantly changes, like a magnet that attracts a positive and happy vibe.
Gatherings with family and friends seem to be kicking off again after the quieter last couple of years. With celebrations come food, and potluck is usually the taken route.
Most of the time, we get stuck with bringing the same food items. There’s nothing wrong with making the likes of Buco Salad, Macaroni Fruit Salad, Buco Pandan, Leche Flan, Biko or any other sweets or snacks that are easily shared. On the other hand, it’s also nice to bring something that’s “not the usual” but still goes well with the Filipino food theme.
Ube is truly Filipino. We use it mostly in sweets like the Ube Halaya but with Filipino ingenuity, I have even seen (and heard) this purple tuber used in savory dishes. Its color alone is a winner in my book and I think it’s one of those ingredients that even non-Filipinos are willing to try because of its captivating hue.
This cake is such a delight to make! I incorporated our beloved Ube in a dessert that’s familiar to everyone. The leftover Ube Halaya I had sitting in the fridge, dressed it up even more making it worthy to be in the midst of any dessert table. You will surely get compliments with this and its look alone will attract even the pickiest eater in the room. It’s dense with a fine-textured crumb and its slight sweetness will definitely make you want to have extra helpings.
Hope you give this a try at your next gathering. Let the holiday season begin!
Ube Pound Cake (Purple Yam)
- Bundt pan or 2 loaf pans
- Rectangular baking sheet, to place under the bundt/loaf pan
- 1 cup unsalted butter softened (room temperature)
- 2 ¾ cups sugar
- 6 large eggs room temperature
- 2 to 3 teaspoons ube flavor I used McCormick
- 3 cups cake flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream room temperature
- ½ cup Ube Halaya homemade or store bought
- 1 to 2 tablespoons milk to thin it out
- Position the oven rack to the lower middle (move one position down from the center rack). Preheat the oven to 325F.
- Grease and flour a bundt pan or two loaf pans (9×5 inches). Tap out any excess flour from the pan by inverting it while tapping. Place the bundt/loaf pans on top of a rectangular baking sheet. Set aside.
- Sift the dry ingredients (flour, baking soda and salt) in a bowl. Set aside.
- Cream the butter and the sugar in the bowl of a stand mixer until light and fluffy. It will take about 2 to 3 minutes (Speed 4). Scrape the bottom once or twice with a rubber spatula to make sure everything is well incorporated.
- Add the eggs one at a time, mixing well after each addition. Then, add the ube flavor.
- With the mixer speed on low, add the flour mixture alternately with the sour cream, starting and ending with the flour (pour the flour in 4 additions and 3 additions for the sour cream). To do this, start by adding about ¼ of the flour mix and as soon as it’s just mixed, add ⅓ of the sour cream. Continue doing so until both are used up, ending with the last ¼ portion of the flour.
- Give the mixture a final fold with a rubber spatula to make sure everything is well combined. Evenly distribute the batter in the pan and bake for 1 hour and 10 minutes up to 1 hour and 20 minutes. You can check after one hour and insert a wooden skewer/cake tester. It’s done when the tester comes out clean. Avoid opening the oven before the one hour mark to make sure the cake won’t sink in the middle.
- Remove from the oven and let cool for 15 minutes before inverting onto the serving dish. Cool completely before glazing.
- To make the glaze/topping: Place the Ube Halaya in a microwaveable bowl and stir to loosen. If it’s too stiff, add one tablespoon of milk and microwave for 5 to 10 seconds. Stir. It’s ready when the halaya is flowing like lava (still very thick and will very slowly drip on the sides of the cake). Drizzle or pour over the cooled cake. Slice with a serrated knife for a clean slice every time.