Euro 2012 Football Stadium Bundt Cake

Calendar Cakes Challenge - June 2012

I thought I'd kick off (see what I did there....) the Calendar Cakes Challenge as England's first match is on Monday. I decided to make an orange flavoured stadium bundt cake. I chose orange as segments were traditionally dished out at half time. I have no doubt that it's something terribly scientific these days...

Calendar Cakes is a new blogger challenge being run by Laura Loves Cakes and I. This month's theme is 'Euro 2012', click here for the full details. We'd love you to join in!

I made this cake in a special tin, but any ring or bundt tin would do (just amend the cooking times - see recipe). It's a large mix, so opt for a big tin if you have one. Alternatively, fit it into whatever you have and pop the rest into mini moulds or cupcakes. 

Orange Bundt Cake

Ingredients:

• 340g unsalted butter - softened
• 675g golden caster sugar
• 5 medium eggs
• 540g plain flour
• 1 tsp cream of tartar
• 1.5 tsp baking powder
• 1/4 tsp salt
• 225ml full fat milk
• 60ml orange juice
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• Grated rind of 2 medium oranges
• Sweets to decorate

Method:

1. Grease and flour a 10 inch ring or bundt tin (don't worry too much about size - see cooking times)
2. Preheat the oven to gas 3/160 C.
3. Soften the butter by mixing for a few minutes until pale.
4. Add the sugar slowly, and beat until pale and fluffy.
5. Add the eggs, one by one on a slow speed. Beat until well incorporated.
6. Sift the flour, cream of tartar, baking powder and salt into a bowl.
7. Measure the milk, orange juice, extracts and rind into a jug - give it a quick stir!
8. Alternately, fold the flour and milk mixes to the main mix - starting and ending with flour. 
9. Give the whole thing a mix on a medium speed for about 20 seconds, just to make sure everything is well incorporated.
10. Pour the mixture into your prepared tin. 
11. Note: If you're using a decorative tin like I did, make sure you push the mixture into all the detailed parts of the tin. Only fill the tin 3/4 full, as this one rises quite a bit!
12. If you managed to fit all the mix into your tin without over filling, it will take about an hour and a half to bake. My tin was a bit smaller, so mine took about an hour and 15 minutes. I also made some mini bundts, which took about 35 minutes.
13. Note: You'll know yours is done when it looks golden brown, a skewer comes out clean and the cake is shrinking away from the sides of the tin slightly. 
14. Let it cool in the tin for ten minutes before turning out.
15. Now let it cool completely before decorating. If you have used a plain tin, just a dusting of icing sugar would be nice.

Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 

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