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.
- 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
- Preheat the oven to gas 3/160 C
- Grease and flour a regular sized bundt tin using cake release spray - 2.4l, 10 cup, 10 inch.
- 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!
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the extract and zest.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and spice.
- Pour the yogurt into a jug and mix in the compote.
- Sift in a third of the flour mix followed by half the yogurt mix. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour into your prepared tin.
- 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.
- Leave the cake to cool for 10 minutes, then remove from the tin.
- When fully cooled, dredge with icing sugar.
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.