Tuesday, 5 August 2014

Sticky and Spicy Honey Bundt Cake

Sticky and Spicy Honey Bundt Cake
I've had this tin for a while, yet not had chance to have a bash. Naturally, it had to have honey involved. I wanted each segment to be like a mini pudding; soft but reassuringly sticky. The kind of thing you could eat warm with lashings of custard. The 'pull-apart' style of the tin just lends itself so well to this kind of idea.

Honey and spice really are a match made in heaven, but the addition of a sticky topping sky rockets this cake into something rather tasty indeed.

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 5 tsp ground ginger
  • 1 tsp ground nutmeg
  • 250ml Greek style yoghurt with honey plus a tbsp of runny honey
  • About 6 tbsp apricot jam mixed with 1 tsp runny honey

  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. I've used the honeycomb tin, but this will fit any standard sized bundt. Never fill more than 3/4 full. 
  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 extract.
  6. In a separate bowl, measure out the flour, bicarbonate of soda, spices and salt.
  7. Pour the yoghurt and honey into a jug.
  8. Sift in a third of the flour mix followed by half the yoghurt mix. 
  9. Repeat this until everything is combined. 
  10. Give everything a quick mix on a low speed for about 10 seconds.
  11. Pour your mix into the tin, pushing it into nooks and crannies if you're going to use a decorative tin like this.
  12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  13. Leave to cool for 10 minutes before turning out of the tin.
  14. When completely cool, warm the apricot jam with 1 tsp of runny honey until it's liquid enough to brush over the cake. Act quickly as it soon firms up. I found a nice chunky apricot jam which I decided not to sieve as it added lovely chewy, fruity bits.
This cake is nice served in the traditional way (which in our house involves a cup of tea), but was also delicious warmed through as a pudding. My dad took most of this one to work with him and shared it with his mates - you don't even need a knife... 

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  1. This is amazing! It's great to think how much difference just the cake tin you use can make in terms of design and decoration! I'd love to make some mini icing bees to top this with!

  2. Love this shape- fits the lavour of cake perfectly!


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