'Kiss My Bundt' - Raspberry and Rosewater Bundt Cake

What I love about the humble bundt is its versatility. Whatever the occasion or cake club theme, I always have a bundt in mind! Although I adore my beautifully ornate tins available, I find my Anniversary tin is my go-to tool for pretty much anything and everything.

I often get over excited setting our cake club themes, and this month was no different. I'm a big fan of the Glam Rock/Hair Metal era, and knew the group would come up with all kinds of weird and wonderful cakes - which they did! I had no idea what to make... and then it came to me. It had to be Kiss! This cake wasn't all fur coat either, it had a delicate rose flavour to go with those kisses. The raspberry just stops the rose water being too fragrant.

Minus the make-up this is an elegant cake with a gentle essence of rose - a bit like walking through the garden in summer, or the scent of home made Rose Petal Perfume circa 1989. The small pieces of raspberry just add a little extra flavour.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 1/4 tsp rose water
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml raspberry yoghurt
• Handful of raspberries - torn up and added to the yoghurt

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the vanilla extract and rose water.
6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
7. Pour the yoghurt and raspberry mix into a jug.
8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. Now I very much doubt that you'll want to decorate yours with Paul Stanley 'Starchild' make up, but if you so fancy it, this can be done easily with sugar paste and a little patience. 

If you want to have a nosey at all the other Glam Rock cakes, the pictures are on my Life on Mars post.

Bloggers: Please respect the fact I am sharing my own ideas and basic 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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