Sunday, 1 January 2017

Apple and Bourbon Bundt Cake

Apple and Bourbon Bundt Cake
So still on a birthday vibe, New Year's Eve is Paddy's birthday, so you guessed it, it means a bundt! My brief was 'something I can have with custard'. He loved the Apple Pie Bundt I did at Easter, and asked for something of a similar ilk. I never make the same cake twice, so I was always going to come up with something new. Then came the wonderful moment of realisation, that I had a nice bottle of apple bourbon. Yes lad. 

Seeing as his birthday is on New Year's Eve, this had to be something suitably glitzy and party-worthy too. The obvious choice is to lace it with booze, but I also chose to make it in the elegant Crown Bundt tin, and cover it with all things glam; simple glacĂ© icing topped with demerara sugar and a dusting of glitter. Job done with the ultimate simplicity. 

The taste of the bourbon really infuses the cake, but the sweet fruit takes any harshness away. Slices of apple soaked in bourbon and cinnamon make this cake ridiculously moist, but it's still firm enough to keep its shape in the tin beautifully. We did indeed eat ours with warm vanilla custard, just after midnight. Thankfully, no-one turned into a pumpkin, and I came home with both shoes. 


Ingredients:

Apples:
  • 1 medium Bramley apple
  • 1 tbsp golden caster sugar
  • 1 tsp cinnamon
  • 1 tbsp Apple Bourbon (standard will do)
Cake:
  • 225g butter
  • 400g golden caster sugar (plus a little more for dusting the apples later)
  • 50g dark muscovado sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g plain flour
  • 3 tsp cinnamon (plus a little more for dusting the apples later)
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml toffee apple yoghurt (I used Yeo Valley) - Muller do a toffee one too. 
  • 2 tbsp apple sauce
  • 4 tbsp Apple Bourbon 
Topping:
  • 300g icing sugar
  • More bourbon
  • Demerara sugar to sprinkle
  • Freshly grated nutmeg
  • Gold glitter (optional)

Method:
    Apple Pie Bundt Cake
  1. At least an hiour before baking, peel the apple and cut into thin slices. 
  2. Mix the sugar, cinnamon and bourbon together, and pour over the apples. 
  3. Preheat the oven to gas 3/160 c
  4. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  5. Cream the butter and sugars until pale and fluffy.
  6. Add the eggs one at a time, beating well after each addition. 
  7. Add the extract.
  8. In a separate bowl, measure out the flour, cinnamon, bicarbonate of soda, salt and sultanas.
  9. Pour the yoghurt into a jug and add the apple sauce and bourbon.
  10. Sift a third of the flour mix into the main bowl, followed by half the yoghurt mix. Repeat this until everything is combined.
  11. Give everything a quick mix on a low speed for about 10 seconds.
  12. Pour 3/4 of the mix into your prepared tin. 
  13. Poke your apples in, in a clock formation - see pic.
  14. Cover with the rest of the mix.
  15. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  16. Leave the cake to cool for ten minutes before removing from the tin.
  17. To make the topping, mix the icing sugar with enough bourbon to make a runny icing. You can use a bit of water here if you don't want it too boozy!
  18. Sprinkle with demerara sugar and dust with gold glitter. 
  19. Grate over some fresh nutmeg, and you're ready for the ball!

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.

Single Malt and Orange Bundt Cake

Single Malt and Orange Bundt Cake
In my world, birthdays mean cake. You've seen me in action on this front before. This one was properly covert, and not a word was said about it beforehand. My homie Phil's birthday is on Christmas Eve; a time where you naturally find yourself short of sugary goods about the house... Ah well... I couldn't let the occasion pass without his own bespoke bundt.

I wanted something 'of the season', but with a grown up twist. I had some really nice single malt whisky lying dormant, and had clapped eyes on an orange version of those lovely Lindor chocolate balls. Yes, an idea was born.

Unfortunately, he had to keep this one away from his nephews for fear of social services getting involved, as I put so much booze in it that I was likely to have given a positive breath test from just sniffing the icing. Felt a bit tight...

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
  • 2 tsp ground ginger
  • 250ml plain low fat yoghurt 
  • Zest of one orange
  • 100ml decent whisky

Topping:
  • 300g icing sugar
  • More whisky 
  • Juice of 1 orange
  • Lindor chocolate orange balls
  • Gold cake glitter (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 and ginger.
  6. Pour the yoghurt into a jug, and add the whisky, vanilla extract and orange zest.
  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, add the orange juice to the icing sugar, and mix with enough whisky to make a runny icing. You can use a bit of water if you like.
  13. Tip it over your cake and let it drip down. 
  14. Decorate with Lindor chocolate orange balls and a smattering of gold glitter 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.

Thursday, 22 December 2016

Mistletoe and Wine Bundt Cake

Mistletoe and Wine Bundt Cake
Before we get going, no, I am not a fan of Cliff. Quite the opposite in fact! This was a cakey challenge by my friend Anna. I saw her challenge, and raised her Mistletoe and Wine cake with a gilded framed picture of Sir Cliff himself. I was sick of standard Christmas cake toppers; who needs another plastic Santa hey?

This cake is actually Prosecco flavoured, and I kept the mistletoe to the decoration, seeing as it's highly poisonous. That would be a proper festive ruiner! I added a bit of ginger to warm things up, and covered the whole thing in white chocolate. I even added a little yuletide green ribbon to the inside of the cake; a nice little trick which will make folk think you're really clever, when actually it's very easy.

Ingredients
    Mistletoe and Wine Bundt Cake
  • 225g unsalted butter
  • 100g of vegetable fat 
  • 550g golden caster sugar
  • 100g soft brown sugar
  • 6 medium eggs
  • 450g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp ground ginger
  • 250ml Prosecco (or lemonade)
  • Green food colouring gel
  • 1 jar of white chocolate spread
  • Choice of decorations. I used Lindor white chocolate balls, mistletoe tinsel, a mistletoe tree decoration, a smattering of green glitter, and Cliff Richard in a gold frame. Obviously. (Cliff in a frame optional).

Method
  1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). I used the Nordic Ware Kugelhopf.
  2. Soften the butter and vegetable fat and then cream in the sugar in stages.
  3. Add the eggs one at a time on a slow setting.
  4. Add all the remaining dry ingredients to a large bowl.
  5. Add the vanilla extract to the Prosecco.
  6. Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently...
  7. Tip: at this stage it will look a shocking festive mess. Do not worry... 
  8. Give the whole thing a quick mix for about 10 seconds or until well combined. Magic.
  9. Put five 5 heaped tablespoons of the mix into a different bowl, and dye green, 
  10. Half fill the tin with the standard coloured mix.
  11. Spoon your green mix over the top and smooth out.
  12. Cover with the remaining standard mix. 
  13. Bake at gas 3/160 C for about an hour and a half. Just turn it after about an hour.
  14. It should be shrinking from the sides and a skewer should come out clean.
  15. Let it cool in the tin for ten minutes then turn it out. 
  16. Allow to cool fully before icing. 
  17. Warm the chocolate spread in the microwave until it's runny, then pour over the cake. 
  18. Decorate with Mistletoe decorations, but not the real stuff - it's not your friend! 
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.
Related Posts Plugin for WordPress, Blogger...