Friday, 19 December 2014

Spiced Clementine Bundt Cake

Spiced Clementine Bundt Cake
It's Nordic Ware's signature Christmas tin - the Holiday Tree Bundt. Thrust to fame by Nigella, it was my first (of many) festive tins, which have to make an appearance every year.

This cake was for one of our work buffets because it's perfect for feeding a crowd. It fills the room with the aroma of Christmas and is great for those who have a mortal fear of dried fruit - of which there appears to be an increasing amount. It's also an ideal recipe for releasing from a detailed tin with no worries about losing the pretty design.

Ingredients:
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1/2 tsp orange extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 4 tsp ground ginger
  • 3 tsp cinnamon
  • 1 tsp mixed spice
  • 250ml plain low fat yoghurt 
  • Zest of two medium clementines
  • Juice of 1 medium clementine
  • 300g icing sugar
  • Sprinkles and ridiculous kitsch items (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 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 extract.
  6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
  7. Pour the yoghurt, zest and juice 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. When completely cool, mix the icing sugar with enough water to make a thick icing and tip over the cake. If you've used a tree tin like me, make it look a bit like snow! 
  14. Sprinkle with 'snow' (dry 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.

Thursday, 18 December 2014

Chocolate Orange Bundt Cake

Chocolate Orange Bundt Cake
This was a bit special. Anyone who follows my bundt escapades will know I'm not mad keen on chocolate cakes. I find them a bit boring to be honest, and often a bit stodgy or dry. Not this one. No my friend. This recipe has been doing the rounds in my head for a wee while, so I decided to get it out there. Even I loved this cake. I caned two pieces within about 15 minutes!

I didn't want to overdo the chocolate orange flavour, so stuck with an orange flavoured sponge, marbled it with chocolate and then tipped a load of melted stuff over the top. I added individual segments to decorate, which also had pleasing little slogans on them like 'You're gorgeous' (cue Baby Bird being stuck in your head).

What's even better, is that this cake is mega easy to make and everyone will think you are well clever... It smells pretty special too.

Ingredients:
    Chocolate Orange Bundt Cake
  • 225g butter
  • 350g golden caster sugar
  • 100g light muscovado sugar
  • 4 medium eggs
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml orange yoghurt (I used Muller Light orange and dark chocolate)
  • 1 jar of chocolate orange spread (or Nutella)
  • Chocolate orange segments

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 sugars 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. Give everything a quick mix on a low speed for about 10 seconds.
  9. Pour 3/4 of the mix into your prepared tin. 
  10. Dollop 5 tbsp of the chocolate spread over the mix and smooth out - avoid the edges. Because this is smooth, it will sink - this is ok!
  11. Cover with the rest of the 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 cooled, warm the rest of the chocolate spread in the microwave until runny, and tip over the cake like a Christmas elf high on candy canes. 
  15. Pop your chocolate segments on top.

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.

Monday, 15 December 2014

Christmas Ale Loaf Cake

Christmas Ale Loaf Cake
How cute is this tin!? This cake was inspired by a random bottle of Christmas ale that I found in the cupboard. I feared that it would never get drunk, so I emancipated it and turned it into something wonderful. I used a cocktail of festive spices to liven it up a bit, which made the house smell utterly heavenly! 

Ingredients
    Christmas Ale Loaf Cake
  • 100g sultanas
  • 1 spicy tea bag - I used Betty's Christmas tea, but a nice Assam or Chai would work.
  • 110g unsalted butter
  • 50g of vegetable fat 
  • 325g golden caster sugar
  • 3 medium eggs
  • 225g plain flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 3 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • Pinch of ground nutmeg
  • 125ml Christmas ale (any beer really - although I must insist you stay from cacky yellow fizzy stuff)

Method
  1. Grease and flour a large loaf pan (minimum 2lb) - I used the Nordic Ware Gingerbread Loaf tin. Only fill 3/4 full.
  2. Brew a strong cup of tea and discard the bag - do not add milk.
  3. Tip in the sultanas, cover with cling film and leave to soak. Leave these as long as you can.
  4. Soften the butter and vegetable fat and then cream in the sugar in stages.
  5. Add the eggs one at a time on a slow setting.
  6. Add all the remaining dry ingredients to a large bowl.
  7. Add the extracts to the beer.
  8. 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...
  9. Note: This will look a right curdled mess, however a bit of festive magic will rectify this... 
  10. Give the whole thing a quick whizz for about 10 seconds or until well combined. It will no longer look terrible.
  11. Drain the sultanas and pat dry with some kitchen roll. Dust with a little flour.
  12. Spoon 3/4 of the mix into the prepared tin then layer on the sultanas. 
  13. Spoon over the rest of the mix - this will stop all the sultanas sinking to the bottom! 
  14. Bake at gas 3/160 C for about an hour and fifteen minutes. Just turn it after about an hour.
  15. It should be shrinking from the sides and a skewer should come out clean.
  16. Let it cool in the tin for ten minutes then turn it out. 
  17. Allow to cool fully before decorating. I just used piped royal icing with a few sprinkles to accentuate the pretty design.

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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