Monday, 28 July 2014

Naked Plum and Damson Bundt Cake

Plum and Damson Bundt Cake
Sometimes the simplest things can be the hardest to get right. Bundts are all about the pretty shapes, the moist texture and those big flavours, and I love nothing more than a funky looking cake. However, I decided to set my cake clubbers a challenge - no decoration. Whatsoever. 

For a bundt-a-holic like me, that means utter perfection, or go home. Seemed like a great idea until I had to bake this bad boy whilst hung over on the morning of cake club. Pressure. Oh yeah, and I'd not done a test run. Marvellous. I toyed with the idea of using my safe as houses Anniversary tin, but for some unknown reason I found myself filling my Heritage tin. Super.

When this came out perfectly, I could have kissed the tin. I didn't, because I'd have ended up with third degree burns to my lips - bad scene. This cake was inspired by a recent trip to Booths supermarket, where I found some lovely plum and damson goodies, which I felt would work perfectly in a bundt. It was a little cracker. Fruity and fluffy with nice clean edges. 
Plum and Damson Bundt Cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml plum and damson yoghurt - I used an Ann Forshaw one from Booths.
  • About 8 tbsp plum and damson jam - I used Bonne Maman but you could use normal damson jam.

  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 extracts.
  6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  7. Pour the yoghurt into a jug.
  8. Sift in a third of the flour mix followed by half the yoghurt. 
  9. Repeat this until everything is combined. 
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Pour half the mix into your prepared tin. 
  12. Smear over 4 tbsp of the jam - you want a thin layer.
  13. Pour half of what is left of the batter on top and repeat the process. This will create two thin layers of jam. You won't get a ripple effect inside but it will make the cake ridiculously moist with pockets of fruit - especially if you bought chunky jam!
  14. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  15. Leave the cake to cool for ten minutes before removing from the tin. Say a little prayer if you like. Or swear. 

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.
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