Apple and Mango Bundt Cake

My name is Rachel and I'm new to the world of crafting. Two of my friends recently started a local craft group called the Craftettes, for folk who are craft and know it, and really want to show it (to others). So far we've decoupaged, knitted, bottle painted and reupholstered. All that crafting makes for rather hungry ladies, so I took a big Apple and Mango bundt cake to one of our classes. 

This cake is delicately flavoured and very moist due to the addition of pureed fruit. I made this in my Matilda tin (known to the rest of the world as the Heritage tin) because nothing fails to win people over like a lovely swirly cake. 

My newly reupholstered chair

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• 250ml apple and mango yoghurt - one with chunks in (I used Onken)
• 4 tbsp pureed apple (I used a sachet of pureed apples intended for kids' lunch boxes!)

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 and lemon extracts.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
7. Pour the yoghurt and pureed apples 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. Dust with icing sugar.

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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