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.
- 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.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extract.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
- Pour the yoghurt, zest and juice into a jug.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- 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!
- 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.