Sunday, 28 July 2013

Elderflower and Gooseberry Bundt Cake

Elderflower and Gooseberry Bundt Cake
I made this cake for our last Clandestine Cake Club. It was a bit of a battle because it turns out glacĂ© icing and hot weather do not mix... I just managed to snap this picture before patches of my icing slid off! 

This was a very popular cake with both my tame tribe of guinea pigs at work, and our cake clubbers. My friend Dave hailed it as 'best bundt yet'. It's a very soft cake with a lovely tang from the gooseberries. Because there's a mix of cake, fruit and icing (all with different flavours), there's a different sensation with every bite. A real summer favourite. 

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml gooseberry yogurt (I used Rachel's)
  • 1/2 tsp lemon extract
  • 4 tbsp elderflower cordial
  • 80g fresh gooseberries - chopped into quarters
  • About 500g icing sugar 
  • More elderflower cordial - enough to make a thick icing

  1. Preheat the oven to gas 3/160 C
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inches -  grease and dust with flour. The plainer the better really because of the fruit.
  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 lemon extract.
  6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  7. Pour the yoghurt into a jug and mix in 4 tbsp of the cordial.
  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 1/3 of the mix into the tin. 
  11. Layer about half of the gooseberries, avoiding the sides.
  12. Put another third of the mix into the tin, and add another layer of gooseberries.
  13. Add the final third of the mix.
  14. Note: They will not stay in a layer effect. This method just ensures even distribution and prevents them all sinking to the bottom. You could use gooseberry jam here instead.
  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 in the tin for about 15 minutes in a cool place. This cake is soft because of the fruit, so be careful...
  17. Remove from the tin.

When it's fully cool you can ice it. Mix the icing sugar with enough cordial to make a thick yet runny glaze. Either tip over and allow to dribble down the sides, or cover the entire thing. 
Elderflower and Gooseberry Bundt Cake
Elderflower and Gooseberry Bundt Cake
Enjoy with a nice cup of tea in a relaxed manner...

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. 
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  1. Another great looking cake - decorating anything at all in this heat is a challenge isn't it!

  2. This looks wonderful! I would really like to join the Calendar Cakes Challenge - will there be a Challenge in August?

  3. Yes, I'll be hosting August so keep your eyes peeled...

  4. Your cake is gorgeous! I can only imagine how wonderful it tastes...stopping by from Tasty Tuesday:) Lynn @ Turnips 2 Tangerines


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