I was originally going to make this for the June Clandestine Cake Club, but decided to do it a little earlier. As today has been hot as hell fire I decided against plain vanilla and opted for a tropical fruit bundt cake recipe.
Now. I know it's as camp as a row of tents, but I just had to use the corgi dog flags, gold paint and pink diamantes. I am well aware that it is probably in bad taste, but in my experience most souvenirs are!
Here's how to make your very own Jubilee Castle!
- 225g unsalted butter (room temperature)
- 450g golden caster sugar
- 4 medium eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 100g dried fruit e.g. mango (optional)
- 250ml tropical fruit yogurt (I used peach & passionfruit)
- Preheat the oven to gas 3/160 C.
- Grease and flour a 10 inch bundt tin - I've used a castle, but any design will work just fine.
- Soften the butter for a couple of minutes by beating it on a medium speed.
- Add the caster sugar and beat for about 5 minutes on a medium speed - you need to get plenty of air into this one to help it fill the tin.
- Add the eggs one at a time.
- Sift the flour, bicarbonate of soda and salt into a separate bowl.
- Cut up the dried fruit and toss it in the flour mix to cover.
- Fold half of the flour mix into the main mix.
- Add half of the yogurt.
- Repeat until all the flour and yogurt are mixed in.
- Give a quick mix for about 10 seconds on a medium speed.
- Pour into the tin, taking care to push the mix into all the nooks and crannies!
- Give the tin a good whack on the floor or worktop to release any air bubbles.
- Bake for an hour and ten minutes, or until the cake is shrinking away from the sides of the tin and a skewer comes out clean.
- Because of the detail, this cake needs to be removed from the tin ten minutes after coming out of the oven (otherwise it sweats... really). Do this by popping a plate on top of the cake and flipping it over.
Decorate however you wish. A bundt is for life, not just for the Jubilee!
Bloggers: Please respect the fact I am sharing my own ideas and 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.