Friday, 19 December 2014

Spiced Clementine Bundt Cake

Spiced Clementine Bundt Cake
It's Nordic Ware's signature Christmas tin - the Holiday Tree Bundt. Thrust to fame by Nigella, it was my first (of many) festive tins, which have to make an appearance every year.

This cake was for one of our work buffets because it's perfect for feeding a crowd. It fills the room with the aroma of Christmas and is great for those who have a mortal fear of dried fruit - of which there appears to be an increasing amount. It's also an ideal recipe for releasing from a detailed tin with no worries about losing the pretty design.

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1/2 tsp orange extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 4 tsp ground ginger
  • 3 tsp cinnamon
  • 1 tsp mixed spice
  • 250ml plain low fat yoghurt 
  • Zest of two medium clementines
  • Juice of 1 medium clementine
  • 300g icing sugar
  • Sprinkles and ridiculous kitsch items (optional)

  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 extract.
  6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
  7. Pour the yoghurt, zest and juice 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 completely cool, mix the icing sugar with enough water to make a thick icing and tip over the cake. If you've used a tree tin like me, make it look a bit like snow! 
  14. Sprinkle with 'snow' (dry icing sugar).

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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