Monday, 28 July 2014

Naked Plum and Damson Bundt Cake

Plum and Damson Bundt Cake
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. 
Plum and Damson Bundt Cake
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
  • 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:
  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 extracts.
  6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  7. Pour the yoghurt into a jug.
  8. Sift in a third of the flour mix followed by half the yoghurt. 
  9. Repeat this until everything is combined. 
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Pour half the mix into your prepared tin. 
  12. Smear over 4 tbsp of the jam - you want a thin layer.
  13. Pour half of what id 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!
  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. 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.
Please see my Creative Commons Copyright information for more details. Thank you.

Join me on Facebook
Tweet me @dollybakes
Have a nosy at my pics on Pinterest 

Follow on Bloglovin

Saturday, 19 July 2014

Clandestine Cake Club Bolton - Naked...

Clandestine Cake Club Bolton - Naked...
Naked, in a church, in Blackrod? Really. Thankfully I am talking about the cakes, not us. I was quite specific about that... Today's cake club was all about the cake itself. Although my merry band of bakers are a creative little bunch, it was time to strip back (cue childish laughter) and concentrate on the bake. 

A couple of months ago my friend Sarah suggested that we use our local church hall for a cake club meeting. We first met over a boardroom table about five years ago where we talked about rubbish every morning. No, literally - we talked about bins. Luckily this is now a distant memory and today we were reunited over a shedload of cake. She's heavily involved in the church's community activities, and was keen for our group to visit. 

Sarah and her pals had gone to so much trouble. We arrived to tables covered in pretty oilcloth, plates already stacked with gingham napkins and large pots of tea and coffee on the go. We had little cake forks too - oh yes. They had worked incredibly hard to make us feel welcome. Sarah had even written her own recipe for happiness - too cute. 

We were all really excited about tasting these cakes, as there was no faffiness or fancy-shmanciness, just good bakes with lots of flavour. We had 12 cakes in total, including:
  • White Chocolate Cake with White Chocolate Cream and Lavender Berries
  • Apple, Pecan and Bourbon Cake
  • Madeira Cake
  • Light Jamaican Fruit Cake
  • Banana Bread
  • Ginger Loaf
  • Cardamon Orange Flourless Chocolate Cake
  • Bareback Plum and Damson Bundt Cake
  • Banana Loaf
  • Lemon Drizzle Loaf
  • Lime and Ginger Cake
  • Dark Sticky Gingerbread
Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...
As if I wasn't already on the verge of bursting with excitement, Ian walked through the door with not one, but two beautiful loaf cakes, each with its appropriate drizzle! Ian started coming to cake club as a guest of a baking friend, and now look at the fella. Not one, but two cakes! I've known Ian since we were at school, and I'm pretty sure that if I could go back in time to show him this picture, he would have probably sworn profusely. Ha!
Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...
Clandestine Cake Club Bolton - Naked...
Once again, a fantastic time was had by all, and we owe a huge thank you to our hosts at St Katharine's Church in Blackrod.  The next meeting will be on 16th August, which will be loaded to the Clandestine Cake Club site shortly...



Join me on Facebook
Tweet me @dollybakes
Have a nosy at my pics on Pinterest 

Follow on Bloglovin

Monday, 14 July 2014

Pimms Bundt Cake

Pimms Bundt Cake
On Saturday we went to our friend Jenny's house for a bit of a birthday knees up. Whilst everyone else was taking meaty goods to whack on the barbecue, I was tasked with making a bundt - naturally. Whilst her husband James did a sterling job of barbecuing meat in near tropical conditions, I did the easy bit in delivering a bundt - here's one I made earlier kind of thing.

There was no way I was re-doing a cake I had made before. It was her 30th birthday and we were having a garden party in the middle of Summer. As I was handed a glass of Pimms on arrival, I knew my choice was a wise one. It was always going to be a Pimms bundt cake.

For years I convinced myself that I hated the stuff, yet it turns out that I'm just not a fan of it being infused with cucumber - the devil's seed. Remove that muck and we're laughing. I bought a ready made can of Pimms and lemonade, which was also the perfect quantity for popping in a bundt too. The bubbles made a beautifully light cake, which also picked up the contours of my Heritage tin perfectly. Not a crumb out of place.

Ingredients:
April enjoying her bundt... 
  • 225g unsalted butter at room temperature
  • 100g solid vegetable fat at room temperature 
  • 650g golden caster sugar
  • 5 large eggs, beaten
  • 460g plain flour, sifted
  • 1/4 tsp salt
  • 250ml ready made Pimms and lemonade - these come in cans.
  • 1 tsp lemon extract
  • A few drops of sweet orange extract
  • An orange, a handful of strawberries and some sprigs of mint.

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. Beat the butter and vegetable fat together until creamy.
  4. Add in the sugar and beat on a medium speed for about 5 minutes.
  5. Add the eggs one by one on a slow speed.
  6. Add the flour and salt to a separate bowl.
  7. Add the extracts to the Pimms.
  8. Add 1/3 of the flour to the batter and fold in.
  9. Add 1/2 of your Pimms.
  10. Alternate with flour and Pimms until it is all incorporated. 
  11. Give it a whizz for about 10 seconds on a medium speed.
  12. Pour your batter into the prepared tin.
  13. Pop the cake in the middle of a preheated oven for about 1 hour 30 minutes. If it's not shrinking away from the sides of the tin, leave it in for another 10-15 minutes. This is a big cake so will need to be cooked for a long time on a low heat. Long and low is the way to go. Don't worry if the crust looks brown. It should be. That's the caramelised sugar and tastes fantastic!
  14. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
  15. Decorate with some orange segments, a few strawberries and the mint sprigs. Oh yes, and a ridiculous cocktail umbrella - this is essential... 

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 recreating the recipe on your own page.
Please see my Creative Commons Copyright information for more details. Thank you.

Join me on Facebook
Tweet me @dollybakes
Have a nosy at my pics on Pinterest 

Follow on Bloglovin
Related Posts Plugin for WordPress, Blogger...