Saturday 26 April 2014

'Kiss My Bundt' - Raspberry and Rosewater Bundt Cake

Kiss My Bundt
What I love about the humble bundt is its versatility. Whatever the occasion or cake club theme, I always have a bundt in mind! Although I adore my beautifully ornate tins available, I find my Anniversary tin is my go-to tool for pretty much anything and everything.

I often get over excited setting our cake club themes, and this month was no different. I'm a big fan of the Glam Rock/Hair Metal era, and knew the group would come up with all kinds of weird and wonderful cakes - which they did! I had no idea what to make... and then it came to me. It had to be Kiss! This cake wasn't all fur coat either, it had a delicate rose flavour to go with those kisses. The raspberry just stops the rose water being too fragrant.

Minus the make-up this is an elegant cake with a gentle essence of rose - a bit like walking through the garden in summer, or the scent of home made Rose Petal Perfume circa 1989. The small pieces of raspberry just add a little extra flavour.

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 1/4 tsp rose water
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml raspberry yoghurt
  • Handful of raspberries - torn up and added to the yoghurt

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
  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 vanilla extract and rose water.
  6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  7. Pour the yoghurt and raspberry mix into a jug.
  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 the mix into your prepared tin. 
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. Now I very much doubt that you'll want to decorate yours with Paul Stanley 'Starchild' make up, but if you so fancy it, this can be done easily with sugar paste and a little patience. 
Kiss My Bundt
If you want to have a nosey at all the other Glam Rock cakes, the pictures are on my Life on Mars post.

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 pasting the recipe on your own page.
Please see my Creative Commons Copyright information for more details. Thank you.

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  1. It's a gorgeous bundt!! :0) great job!

  2. How amazing is this?! It looks brilliant, you are a creative genius Rachel x


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