All posts filed under: Bundt Cake

Pumpkin, Apple & Pecan Bundt

It’s that time of year again when I get obsessed with all things autumnal, and, in terms of baking, I love spices like cinnamon, ginger and cardamom, and to use apples, pears, and nuts as key ingredients. Of course, I have succumbed to the American invasion of pumpkin, and love to bake with it during the months leading up to Christmas. It used to be near impossible to get canned pumpkin in the UK, but it is slowly becoming easier to find. When I do find it, however, I tend to stock up, just in case. I decided to make another bundt cake recipe that I could top with another favourite ingredients of mine, maple butter. If you cannot get any, simple make an icing with equal parts maple syrup and icing sugar. So, this is a *big* cake. Don’t make it for just you and your friend having coffee together. I used a large bundt tin. I suppose you could half all of the ingredients and make it in a smaller bundt tin, a …

Blueberry and Lime Bundt Cake

Greetings from the blogging wilderness. I have moved house, unpacked a little and started to plan a lot. In the mean time, I have been quietly finding my way round my new oven (and planning its replacement). So, with an extension in the offing, blog posts won’t be super frequent, but I hope you will stay with me, and that the odd wee recipe like this will keep you interested. It really is a super simple cake but, I think, very delicious. I tweaked and adapted Felicity Cloake’s Lemon Drizzle Cake recipe and ended up with this. If you want fruity, zingy, and moist, then this is the cake for you. It doesn’t need to be iced or served with cream. And it doesn’t need to be in a bundt tin: a loaf tin or even small round tin would be just as nice. Ingredients: 175g of Butter 175g of Caster Sugar 3 medium eggs 4 Unwaxed Limes (3 might be enough if they are large) 100g of Self Raising Flour 75g of Ground Almonds …

The Elvis Bundt

In the distant past this cake started off as Nigella Lawson’s Banana Loaf. Since I have been using this recipe I have fiddled with it a few times. Then, when my American friend sent me Reese’s Peanut Butter Chips, I decided that peanut butter would be a splendid addition. Of course, The King was famous for loving this combination; hence the title. This recipe doesn’t make a large bundt. It fills a 2lb loaf tin, if that is your preference, or a 6 cup bundt pan (about 1.5 litres). It’s an every day cake that is easy to portion and slice up. And if you can’t get the peanut butter chips, then get the same weight in Reese’s Peanut Butter Cups and chop them into chocolate chip sized pieces. First, make the cake. Ingredients 175g of Plain Flour 2 Teaspoons of Baking Powder 1/2 Teaspoon of Bicarbonate of Soda 125g of Melted Butter 120g of Light Brown Sugar 2 Large Eggs 3 Ripe Bananas 1 Teaspoon of Vanilla Extract 150g of Peanut Butter Chips Preheat the …