Monday, 22 December 2014

Christmas Tree Bundt Cake

Christmas Tree Bundt Cake
Can you believe I've had this tin for two years and done sod all with it? Whilst I was in full 'festive baking mania' this week, I decided to have a bash. It was ridiculously easy to pop out of the tin and a splash of garish icing later and I had a wonderfully kitsch Christmas cake! 

You don't have to make it neon green, but I found it helped to get me in the Christmas spirit. Christmas was never a tasteful affair when I was a kid... Still isn't to be honest. My mother has a pink tree with some of the most evil decorations you've ever even seen.

This one's a lemon and ginger flavoured cake, but you can really use any bundt recipe you like. 

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1/2 tsp lemon extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 4 tsp ground ginger
  • 250ml low fat lemon yoghurt 
  • Zest of 1 medium lemon
  • 300g icing sugar
  • Sprinkles and food colouring gel

  1. Preheat the oven to gas 3/160 c
  2. This recipe is for a regular sized bundt tin - 2.4l, 10 cup, 10 inch. The tin I used is a Nordic Ware one and is about 6 cups, so I put the excess batter into bundtlettes. Prepare 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 extract.
  6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spice.
  7. Pour the yoghurt and zest 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. When the cake is fully cooled mix the icing sugar with enough water to make a pretty runny icing - dye it green. 
  14. Tip it over the cake and let it run down the sides.
  15. Decorate with sprinkles and icing pens to get the same effect that I did.

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.

1 comment:

  1. I love this! It's so cute and really too nice to cut in to.


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