Saturday, 15 February 2014

Rhubarb, Apple and Ginger Bundt Cake

Rhubarb, Apple and Ginger Bundt Cake
There's no cause like a good cause, and this week my work pals and I embarked on a fundraising mission for one of our own. A friend of ours is very poorly, so we set about a team pursuit to make her smile.

One thing we are really good at is a bake sale. Between us we bake a damn fine spread! I know that anything a bit fruity or spicy goes down a treat, so I decided to transform some beautiful rhubarb, apple and ginger compote I bought a couple of weeks ago into something yummy. This makes a beautifully spiced cake with a soft, moist crumb and a decent sugar crust.

Ingredients:
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 4 tsp ground ginger
  • 250ml low fat plain yogurt 
  • 175g rhubarb, apple and ginger compote - any variety of compote will do, or any flavour for that matter!
  • 1 tsp icing sugar for decorating

Method:
  1. Preheat the oven to gas 3/160 C
  2. Grease and flour a regular sized bundt tin using cake release spray - 2.4l, 10 cup, 10 inch.
  3. Tip: this mix is a little lumpy if you use chunky compote like I did. This may mean your finished cake has little rough edges - this is ok... run with it!
  4. Cream the butter and sugar until pale and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Stir in the extract and zest.
  7. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spice.
  8. Pour the yogurt into a jug and mix in the compote.
  9. Sift in a third of the flour mix followed by half the yogurt mix. Repeat this until everything is combined. 
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Pour into your prepared tin.
  12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It should be shrinking from the sides of the tin slightly.
  13. Leave the cake to cool for 10 minutes, then remove from the tin.
  14. When fully cooled, dredge with icing sugar.
I can confirm that this is best enjoyed mid morning with a cup of tea, a slice of banana loaf and a piece of Aussie Crunch. And yes, I did eat all of this within a 15 minute window. It was for a good cause after all...
Rhubarb, Apple and Ginger Bundt Cake
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 rewriting the recipe on your own page.
Please see my Creative Commons Copyright information for more details. Thank you.

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5 comments:

  1. This was Al's favorite Dolly bundt ever! Where did you find the compote? X

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  3. Everytime I see a bundt cake, I mentally store a reminder to buy a bundt tin. This is no different,such a fab bundt cake :) I loooove rhubarb compote!

    Shirley x

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  4. Another fab bundt cake from you, which supermarket did you purchase the compote from? x

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