Sometimes the simplest things can be the hardest to get right. Bundts are all about the pretty shapes, the moist texture and those big flavours, and I love nothing more than a funky looking cake. However, I decided to set my cake clubbers a challenge - no decoration. Whatsoever.
For a bundt-a-holic like me, that means utter perfection, or go home. Seemed like a great idea until I had to bake this bad boy whilst hung over on the morning of cake club. Pressure. Oh yeah, and I'd not done a test run. Marvellous. I toyed with the idea of using my safe as houses Anniversary tin, but for some unknown reason I found myself filling my Heritage tin. Super.
When this came out perfectly, I could have kissed the tin. I didn't, because I'd have ended up with third degree burns to my lips - bad scene. This cake was inspired by a recent trip to Booths supermarket, where I found some lovely plum and damson goodies, which I felt would work perfectly in a bundt. It was a little cracker. Fruity and fluffy with nice clean edges.
- 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
- 250ml plum and damson yoghurt - I used an Ann Forshaw one from Booths.
- About 8 tbsp plum and damson jam - I used Bonne Maman but you could use normal damson jam.
Method:
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extracts.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Pour the yoghurt into a jug.
- Sift in a third of the flour mix followed by half the yoghurt.
- Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour half the mix into your prepared tin.
- Smear over 4 tbsp of the jam - you want a thin layer.
- Pour half of what is left of the batter on top and repeat the process. This will create two thin layers of jam. You won't get a ripple effect inside but it will make the cake ridiculously moist with pockets of fruit - especially if you bought chunky jam!
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin. Say a little prayer if you like. Or swear.
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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