Pineapple Bundt Cake

I've had this tin for ages, but never found the right occasion to use it. This month's cake club theme was 'The Empire Strikes Back'; a homage to products that came to Britain for the first time as our empire flourished. I decided to make a Bahamian Pineapple Bundt Cake, which also meant that I could use my pineapple tin! Cashback. 

I did quite a bit of experimenting with this one. I wanted the right balance between texture and taste; the batter had to be runny enough to pick up the tin's detail, but have enough substance to hold it's shape. I lifted the pineapple taste by using citrus and other tropical fruits. The result is a moist cake with a sweet, tangy flavour, which has that unmistakeable sugar crust.

Ingredients:

• 225g unsalted butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 375g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml tropical low fat yogurt (the type of stuff with chunks!)
• 150g crushed pineapple in juice (no need to drain)
• Zest of a ripe lime 

Method:

1. Preheat the oven to gas 3/160 c
2. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch)
3. Cream the butter for a little while until pale, then add the sugar gradually. Beat until pale.
4. On a slow speed add the eggs one at a time, beating well after each addition. 
5. Mix in the vanilla and lemon extracts.
6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
7. In another bowl mix together the yoghurt, pineapple and lime zest.
8. Back to the main bowl - sift in a third of the flour mix, followed by half of the yogurt mix. Repeat until all the flour and yogurt is used up.
9. Give a quick mix on a medium speed for about 10 seconds.
10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean and it is shrinking from the tin slightly. 
11. Leave it to cool in the tin for ten minutes then turn out.
12. Allow to cool fully.
13. Dust with icing sugar.

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