Monday, 22 April 2013

Pineapple Bundt Cake

Pineapple Bundt Cake
I've had this tin for ages, but never found the right occasion to use it. This month's cake club theme was 'The Empire Strikes Back'; a homage to products that came to Britain for the first time as our empire flourished. I decided to make a Bahamian Pineapple Bundt Cake, which also meant that I could use my pineapple tin! Cashback. 

I did quite a bit of experimenting with this one. I wanted the right balance between texture and taste; the batter had to be runny enough to pick up the tin's detail, but have enough substance to hold it's shape. I lifted the pineapple taste by using citrus and other tropical fruits. The result is a moist cake with a sweet, tangy flavour, which has that unmistakeable sugar crust.
Pineapple Bundt Cake
Ingredients:
  • 225g unsalted butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 375g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml tropical low fat yogurt (the type of stuff with chunks!)
  • 150g crushed pineapple in juice (no need to drain)
  • Zest of a ripe lime 

Method:
  1. Preheat the oven to gas 3/160 c
  2. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch)
  3. Cream the butter for a little while until pale, then add the sugar gradually. Beat until pale.
  4. On a slow speed add the eggs one at a time, beating well after each addition. 
  5. Mix in the vanilla and lemon extracts.
  6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  7. In another bowl mix together the yoghurt, pineapple and lime zest.
  8. Back to the main bowl - sift in a third of the flour mix, followed by half of the yogurt mix. Repeat until all the flour and yogurt is used up.
  9. Give a quick mix on a medium speed for about 10 seconds.
  10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean and it is shrinking from the tin slightly. 
  11. Leave it to cool in the tin for ten minutes then turn out.
  12. Allow to cool fully.
  13. Dust with icing sugar.

BloggersPlease 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.

Join me on Facebook
Tweet me @dollybakes

Have a nosy at my pics on Pinterest 
 

6 comments:

  1. Stunning. I'm envious of your bundt pan. Recipe looks great too.

    ReplyDelete
  2. Katie 'Cakey' Lench22 April 2013 21:00

    We're doing Island Paradise in a couple of weeks at Conwy CCC, I think I might have to try out this recipe!

    ReplyDelete
  3. It's a really tasty cake. Smells amazing when it's baking too!

    ReplyDelete
  4. Thanks to this delicious-sending recipe I finally bought this tin after much yearning.

    Could you please tell us how much sugar is needed?

    ReplyDelete
  5. The pineapple cake looks wonderful and so pretty! Thanks for sharing and linking to Tempt My Tummy. :-)

    ReplyDelete
    Replies
    1. I found some amazing things on that Linky! Thanks for hosting x

      Delete

Related Posts Plugin for WordPress, Blogger...