When Samoans want to bite into the holidays, their kitchens fill with the warm scent of cinnamon, clove, and nutmeg. If you try to peer under the lid to see what’s cookin’, you’ll more than likely get a full steam facial, so watch out. Within that foggy cloud of vapors, you’ll find cocoa brown puligi, a steamed bundt cake made dark with the unusual addition of “burnt” sugar. The cake is traditionally steamed in an underground oven known as an imu, although many now steam it on the stovetop, or as I have done in the oven.
| Servings | Prep Time |
| 1 bundt cake | 15 minutes |
| Cook Time | Passive Time |
| 90 minutes | 2 hours |
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When Samoans want to bite into the holidays, their kitchens fill with the warm scent of cinnamon, clove, and nutmeg. If you try to peer under the lid to see what’s cookin’, you’ll more than likely get a full steam facial, so watch out. Within that foggy cloud of vapors, you’ll find cocoa brown puligi, a steamed bundt cake made dark with the unusual addition of “burnt” sugar. The cake is traditionally steamed in an underground oven known as an imu, although many now steam it on the stovetop, or as I have done in the oven.
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Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 2 sticks unsalted butter , plus more for greasing
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
“Burnt” sugar mixture:
- 1 cup sugar
- 1 cup water
- 1 can evaporated milk
- 1 cup raisins – OR –
- slivered almonds
Accompaniments:
- vanilla custard – OR –
- butter , softened
Servings: bundt cake
Units:
Instructions
- Grease a bundt pan really well with butter and set it aside. Then preheat the oven to 350F.
- Cook sugar in a small pot over high heat, stirring constantly, until it turns syrupy brown.
- Carefully and slowly add water (it may splatter), then whisk in the evaporated milk. Once all the liquids are added, you end up with a cocoa colored liquid. Set aside.
- Next, in a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and nutmeg.
- Then cream together the butter and remaining sugar. Add eggs and vanilla extract, then scrape down the sides. Add the flour and the burnt sugar mixture, alternating about 1/3 of each at a time, scraping sides as needed. When batter is smooth, pour into prepared bundt pan. Cover tightly with foil and bake for about 1 hour – 1 hour & 15 minutes
- Let cool then remove from bundt pan. Don’t worry if a little cake sticks to the foil. That’s the bottom.
- Be sure to serve with custard sauce, or at least a pat of softened butter and a cup of tea.