On Saturday we went to our friend Jenny's house for a bit of a birthday knees up. Whilst everyone else was taking meaty goods to whack on the barbecue, I was tasked with making a bundt - naturally. Whilst her husband James did a sterling job of barbecuing meat in near tropical conditions, I did the easy bit in delivering a bundt - here's one I made earlier kind of thing.
There was no way I was re-doing a cake I had made before. It was her 30th birthday and we were having a garden party in the middle of Summer. As I was handed a glass of Pimms on arrival, I knew my choice was a wise one. It was always going to be a Pimms bundt cake.
For years I convinced myself that I hated the stuff, yet it turns out that I'm just not a fan of it being infused with cucumber - the devil's seed. Remove that muck and we're laughing. I bought a ready made can of Pimms and lemonade, which was also the perfect quantity for popping in a bundt too. The bubbles made a beautifully light cake, which also picked up the contours of my Heritage tin perfectly. Not a crumb out of place.
|April enjoying her bundt...|
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Beat the butter and vegetable fat together until creamy.
- Add in the sugar and beat on a medium speed for about 5 minutes.
- Add the eggs one by one on a slow speed.
- Add the flour and salt to a separate bowl.
- Add the extracts to the Pimms.
- Add 1/3 of the flour to the batter and fold in.
- Add 1/2 of your Pimms.
- Alternate with flour and Pimms until it is all incorporated.
- Give it a whizz for about 10 seconds on a medium speed.
- Pour your batter into the prepared tin.
- Pop the cake in the middle of a preheated oven for about 1 hour 30 minutes. If it's not shrinking away from the sides of the tin, leave it in for another 10-15 minutes. This is a big cake so will need to be cooked for a long time on a low heat. Long and low is the way to go. Don't worry if the crust looks brown. It should be. That's the caramelised sugar and tastes fantastic!
- Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
- Decorate with some orange segments, a few strawberries and the mint sprigs. Oh yes, and a ridiculous cocktail umbrella - this is essential...
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 recreating the recipe on your own page.