Aperol Spritz Bundt Cake

Another day, another round of bundt alchemy. This time, my friend Vicki had challenged me to an Aperol Spritz cake, which meant all the orange! Of course, my creation was never going to be an understated number, not a chance. Look at Aperol though, it's bright orange and is generally served with fizz; this does not scream 'keep me conservative' in any way.

I was plotting to bring out the big guns... coloured gel, glitter, and the naffest of cocktail umbrellas. The actual cake is Aperol flavoured, and the icing is made from a mixture of Aperol and Prosecco to give the cake that much needed 'Spritz'. I declared I was binning off the soda water element as it tastes like fizzy nothing.

This cake is actually gluten free, but can be made as a standard bundt very easily (see the recipe variation below). I was hugely impressed with the Doves Farm gluten free flour. It made a beautifully light cake which released like a dream.

Cake:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 350g Homepride plain flour or Doves Farm gluten free plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 250ml low fat plain yoghurt
• Zest of a large orange
• Juice of half an orange
• 5 tbsp Aperol

Topping:

• 500g icing sugar
• 3 tbsp Aperol
• Prosecco
• Orange food colouring gel
• Naff cocktail paraphernalia 

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter 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. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
6. Pour the yoghurt into a jug, and add the Aperol and orange zest and juice.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
8. Give everything a quick mix on a low speed for about 10 seconds.
9. Pour the mix into your prepared tin. 
10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
11. Leave the cake to cool for ten minutes before removing from the tin.
12. When completely cool, mix the icing sugar with the Aperol, and enough Prosecco to make a thick yet runny icing. 
13. Add enough orange food gel to make your eyes burn.
14. Tip it over your cake.
15. Decorate with baking glitter and the most garish cocktail decorations you can find. If you're thinking 'less is more', get outta town. 

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.

Kinder Egg Bundt Cake

Kinder Eggs remind me of going to Brownies, back in the day when everyone was trying to collect the elusive 'Teeny Terrapins' from inside them. It was 1991 and there wasn't much else to do other than try not to set yourself on fire by moving too fast in your shell-suit, and gelling your fringe back with green gunk from a tub. We were convinced that we could tell a winning egg from its weight and general demeanour, whereas in actual fact, many of us still ended up with some pants plane which needed constructing from bits of plastic.

Fast forward to 2016... It was my friend's boyfriend's birthday, and he bloody loves a Kinder Egg, so it seemed a fitting challenge. Not content with decorating the cake with a full suite of Kinder products (note the Beunos and Hippos were deemed too cumbersome and binned off - by me), I decided that it was essential that the cake also tasted like 'Kinder'. You can get them in bar form these days, so I blitzed a few in the trusty Nutribullet, and stirred them into my mix. Magic.

This one was a pleasure to make, and got lots of attention in work before it was united with its owner!

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 bag of white chocolate chips
• 200ml plain yoghurt 
• 10 mini Kinder Egg chocolate bars - blitzed to crumbs in a Nutribullet, food processor, or cut up reeeaaal small
• 8 Kinder mini chocolate eggs (optional)
• I jar of chocolate spread - not the hazelnut type
• A selection of Kinder products to decorate

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. In a separate bowl, measure out the flour, bicarbonate of soda, salt and white chocolate chips.
6. Pour the yoghurt into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. The chocolate chips will be left in the sieve - stir these into the mix. The flour prevents them from sinking. 
8. Stir in the blitzed Kinder bars.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the cake mix into the prepared tin.
11. Push in the Kinder mini eggs and cover with cake mix.
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
13. Leave the cake to cool for ten minutes before removing from the tin.
14. When the cake is fully cool, loosen the chocolate spread by warming it in the microwave, and tip over your cake.
15. Decorate with assorted Kinder goodies!

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.

What's your poison?

Every morning we arrive at our desks with our preferred brew. For me, it's always a cup of tea, but for my colleagues, it has to be coffee. Our cafe at work has a reward scheme where you get your sixth free, but we worked out that on average each person spends between £15 and £20 per month on takeaway coffee. 

One has brought in a cafetiere, another has moved to the decent instant stuff (and is fully hating it in quite a vocal manner), and a couple have started bringing in their own made in a coffee machine at home. After I was sent some coffee pods to review, we decided to do an impartial comparison of all the options available rather than just one. 

Takeaway coffee from the work cafe:

• Cost - £1 with the sixth free
• Taste - It's better than instant, and you can pick from filter, latte or cappucino. I'm going to be honest with you, it's not terrible, but it's not the best either. Can taste burnt at times.
• Consistency of product - It's pretty consistent as they're using a decent coffee machine, however it sometimes smells of perfume, for unknown reasons...
• Summary - We buy these for sheer convenience.

Coffee pods - Nespresso:

• Cost - About 25p per capsule, which makes one cup
• Taste - Lots of flavour options, but my tester prefers the Brazilian ones. Tastes just like filter coffee without all the faff. 
• Consistency of product - Consistent as long as you're cleaning the Nespresso machine regularly. 
• Summary - we buy these primarily to enjoy at home, but save us money if we bring them to work in a little thermos mug.

Coffee pods - Gourmesso:

• Cost - They claim to be on average 30% cheaper than the Nespresso branded pods. The Brazilian counterpart is 21p per pod. 
• Taste - Very little difference between these and the ones mentioned above; if anything, these are a little smoother.
• Consistency of product - As above really, they behave in exactly the same way as the Nespresso ones, but come in plastic pods, not foil. 
• Summary: Depends how many you buy, but this could save you quite a bit of cash if you drink them regularly. 

Cafetiere - Loose coffee:

• Cost - Generally these cost around £3 for 30 cups, so 10p per cup. 
• Taste - Some are just as good as the pod types, but were described by one person as 'a bit dusty!' They smell great though.
• Consistency of product - As mentioned above, can sometimes be a bit dusty, and even with a decent cafetiere, you sometimes get bits of ground coffee in your drink.
• Summary - A tasty, cheaper alternative, but a real pain to clean afterwards.

Azera Americano Instant Coffee:

• Cost - £4.99 for 50 cups, so about 10p per cup.
• Taste - Not bad for instant coffee, but you cannot compare this to the others in all fairness in terms of taste. I can't see this one lasting long.
• Consistency of product - Not hugely consistent, but more down to human error in terms of measuring the coffee when tired!
• Summary: It's a much cheaper option, and better than a standard instant, but cannot replace that real coffee taste. 

I can't see our team giving up caffeine any time soon, but I can see us getting a coffee machine for at work!

Disclaimer: I was sent some of the Gourmesso pods to try, but we bought the other products. All my comments are my own.

Giveaway: Teasire Teas

Any of you who know me well will be aware of my tea obsession. I have a drawer at work with around thirty different types, including bags and loose, with three types of strainer. It's quite the collection. There's not much that that drawer can't fix; from indigestion to a bad case of the Mondays, I got your back. 

Tea can have some amazing health benefits, aside from the comfort you get from a nice brew first thing in the morning. When I first heard of Teasire I was pleased to see that they didn't contain any of the usual nasties associated with 'healthy teas', mainly laxatives, which are bad news and do not promote a healthy lifestyle. Teasire teas are also totally natural, organic, vegan, Paleo friendly and free from lactose, preservatives, and gluten. I particularly like the 'boost me!' tea, which is a malty blend of my favourite Assam, mate, fenugreek, coffee cherries and cocoa shells; the perfect pick me up!

So what have I got up for grabs then? I have box of each tea and a rather swish bamboo thermos, worth almost £65 in total. All you have to do is complete the Rafflecopter form below. The widget will pick a random winner on 30th September 2016.

a Rafflecopter giveaway

Malted Milk Bundt Cake

I'm all about the baking challenges, mainly because standard cake flavours bore me to tears. I've no beef with a classic lemon drizzle in terms of eating the bugger, but ask me to bake one and I will pull 'the face'. I love a spot of bundt alchemy, and enjoy conjuring a cake which tastes just like something else, whether it be apple pie or Frosties.

Cue my work pal Richard declaring that malted milks are a far superior biscuit in a friendly round of 'what's the best biscuit?' This gave me an idea, which naturally, was bundt shaped. I knew a cake infused with malted milk would be just heavenly, but it's Maltesers which always spring to mind when I think of the stuff. I was going to incorporate both dammit!

Seriously, this is one of my favourite cakes ever, which is amazing considering there is no spice in it whatsoever. The malted milk makes it really soft, whilst the pieces of Malteser inside leaves tiny chewy pockets when baked.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml vanilla yoghurt 
• 100g Maltesers - bashed up in the bag into chunks. Use a rolling pin, or your fist if you've had a bit of a day.
• 5 tbsp malted milk drinking powder like Ovaltine or Horlicks.
• 1 tub of milk chocolate spread - not the hazelnut type like Nutella. 
• More Maltesers to decorate.

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. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
6. Pour the yoghurt into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
8. Stir in the bashed Maltesers and the malted milk powder.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the cake 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. When the cake is fully cool, loosen the chocolate spread by popping it in the microwave until runny. Dump it over the cake and sprinkle with more broken Maltesers. 

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.

Starbar Bundt Cake

So the kids at Statuo became obsessed with Starbars, which in turn led to me also, becoming obsessed with Starbars. I wish I'd never gone there. Without fear of exaggeration, they are like actual crack. I don't like peanut butter, and can take or leave a Snickers, yet I found myself scouring the shops of Horwich for these little yellow beauts, because we both scoffed the ones we had originally bought for the cake. Grim. 

A Starbar is essentially peanut butter wrapped in caramel and chocolate. Sounds boring, but tastes nothing of the sort. They are like heaven in tubular form, whist utilising all the temptation hell has to offer. 

And so I was tasked with making a Starbar bundt. The only way to make it taste exactly like the bar was to blitz four of them, and add them directly to the mix, but that thick layer of chocolate peanut butter definitely adds another dimension to the cake. Seriously, this fella will kill you if you eat too much. You've been warned. 

Warrior-like behaviour right here

Ingredients:

Picture: Cadbury's

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml plain yoghurt 
• 4 Starbars - blitzed to crumbs in a Nutribullet, food processor, or cut into teeny tiny pieces.
• 4 heaped tablespoons Reese's chocolate peanut butter - if you can't get this, mix 3 tbsp of normal stuff with a tbsp of chocolate spread.
• 1 tin of Carnation Caramel
• 2 more Starbars to decorate.

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. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
6. Pour the yoghurt into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
8. Stir in the blitzed Starbars.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Put a heaped tablespoon of the mix into a separate bowl, and stir in the chocolate peanut butter.
11. Add half of the regular cake mix to your prepared tin.
12. Top with the chocolate peanut butter mix.
13. Cover with the rest of the cake mix.
14. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
15. Leave the cake to cool for ten minutes before removing from the tin.
16. When the cake is fully cool, top with the Carnation Caramel, and decorate with more Starbars and white chocolate stars if it pleases you.

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.

Apple and Fireball Liquor Bundt Cake

I really like surprising people with a cake. This one was for my lovely tattooist, Rebecca. Granted, I did initially tell her it that it was a head in a box, but that was just to throw her off the scent a bit. I had no idea what to make for her, so I wandered round Tesco like a goon, searching for inspiration. Whilst perusing the spirits aisle, I remembered about the wonder that is Fireball; cinnamon and whisky infused liquor. That was the one! Spicy and warm, this cake made my house smell like Christmas in September, and reminded me of those little cinnamon flavoured 'Atomic Fireballs' we used to get at school.

Although I took a sensible picture of the cake for most normal folk, I actually delivered it with a cheeky little dinosaur on top. Mischief managed as they say.

Cake:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 3 tsp cinnamon
• 250ml Apple and Mango yoghurt - I used Onken.
• 4 tbsp apple sauce
• 5 tbsp Fireball Liquor, or whisky

Topping:

• 500g icing sugar
• Bourbon or water - or a mix- your call... 
• Demerara sugar
• Cinnamon stick and raptor are optional... 

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter 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. In a separate bowl, measure out the flour, bicarbonate of soda, salt and cinnamon.
6. Pour the yoghurt into a jug, and add the Fireball, apple sauce, and vanilla extract.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
8. Give everything a quick mix on a low speed for about 10 seconds.
9. Pour the mix into your prepared tin. 
10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
11. Leave the cake to cool for ten minutes before removing from the tin.
12. When completely cool, mix the icing sugar with enough liquid to make a runny icing. I used about 5 tbsp of Fireball and topped the rest up with water, as the flavour is quite strong.
13. Tip it over your cake.
14. Decorate with demerara sugar, and as many dinosaurs as you feel are necessary. I accept this may be none. 

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.

Frosties Bundt Cake

No, I'm not joking, and yes, I do mean the breakfast cereal! The other day I was talking to a lady I work with about Momofuku Milk Bar in New York; the home of Crack Pie and Cereal Milk. I'm a life long hater of milk, and can only have it in three forms, ever. The first is the tiniest amount in tea, think David Dikinson's tan. The second is on cereal, but then it's just enough the wet it, and I leave the excess. The third took me by surprise, which is Momofuku's Cereal Milk, which tastes like eating Frosties before bed when I was seven. The third option should not work for me, as explained in option two, however it just does.

And there it was... an idea for bundt alchemy. Fire up the Nutribullet! When I banded the idea around the office, folk looked at me like I was actually high, and there was even one 'dirty pig' comment. I knew it would work... I had faith in my own baking craziness. Plus, the seed of the idea was there, so I had to try it out.

Firstly, no it will not 'set your teeth on edge' due to the amount of sugar. If you're not keen on the sweet stuff, I suggest cake is not for you my friend! Also, the dominating flavour of Frosties is actually corn, so trust me yeah? The resulting cake is beautifully soft, and very moist, with a subtle taste of the actual cereal. What makes this cake extra special, is making the glaze with cereal infused milk, with a nod to 1989 thrown in for good measure.

After loving this one so much, I'm feeling more cereal themed bundts coming on!


Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 2 tsp vanilla extract
• 200ml vanilla yoghurt 
• 100g Frosties - blitzed to dust in a Nutribullet, food processor, or by brute force. 

Topping:

• 50g Frosties, plus more for decorating
• Enough whole milk to cover them
• 300g icing sugar

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. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
6. Pour the yoghurt into a jug along with the vanilla extract.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
8. Stir in the crushed Frosties.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Add the cake mix to 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. When the cake is fully cool, strain your 'Frosties milk', and add enough to the icing sugar to make a thick, yet runny glaze.
14. Tip over your cake, and sprinkle with Frosties. Grrrrreat! Sorry. Unacceptable. 

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.

'Old Fashioned' Bundt Cake

You know I don't need a reason to bake... I've been known to celebrate a random Tuesday with a cake. However, when there's a genuine reason for a hip hip hurray, I'm all over it with a special bundt. I love nothing more than concocting a flavour that I think will be right up someone's street; something personal to them. It was my friend Wayne's birthday last week, and he loves a strong Old Fashioned cocktail, so this seemed the only choice. I had to work some bundt alchemy, and transform it into a cake.

I can't tell you how good this cake smells; the sharpness of the orange, the warmth of the bourbon and the spice from the bitters. The addition of orange peel on top gives a lovely waft of citrus when you open the box too. I added a little swirl on the inside because I wanted to mimic that unmistakable bright orange colour you get in the cocktail, plus, who doesn't love a secret swirl hey? He was well chuffed, which made my little day.

Cake:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 1/2 tsp Angostura Bitters
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 4 tsp ginger
• 250ml vanilla yoghurt 
• 50ml good bourbon
• Orange food colouring gel

Topping:

• 500g icing sugar
• Bourbon or water - or a mix- your call... 
• Demerara sugar
• Orange peel
• Jelly cherries

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter 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 the bitters.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
7. Pour the yoghurt into a jug, and add the bourbon.
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. Remove 5 tbsp of the batter, and dye orange.
11. Pour half of the standard mix into your prepared tin. 
12. Top with the orange layer.
13. Cover with the rest of the mix. These will marble naturally. 
14. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
15. Leave the cake to cool for ten minutes before removing from the tin.
16. When completely cool, mix the icing sugar with enough liquid to make a runny icing. I used all bourbon, which means STRONG icing, but you can use water if you desire. 
17. Tip it over your cake.
18. Decorate with demerara sugar, orange peel and jelly cherries for the full Old Fashioned effect!

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.

Cazcabel Honey Bundt Cake

Oh how I love honey tequila... It's like a dream. Warm and cosy, and full of fun memories. My friend Tasha bought me a bottle a while ago, so it was only right that I transformed some of it into a cake for her. The result is a beautifully rich cake, with a spicy edge.

Cake:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 4 tsp ginger
• Zest and juice of one lime
• 250ml vanilla yoghurt 
• 50ml Cazcabel Honey Tequila (or your favourite sort)

Topping:

• 500g icing sugar
• Tequila or water - or a mix- your call... 

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter 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.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
7. Pour the yoghurt into a jug, and add the tequila, lime juice and zest.
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. When completely cool, mix the icing sugar with enough liquid to make a runny icing. I used all tequila, which means STRONG icing, but you can use water if you desire. 
14. Tip it over your cake.
15. Mine's decorated with a little plastic sombrero (off a different bottle of tequila) and sugar pearls.

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.