I'm not going to lie to you; handling that Fluff stuff is like trying to tame a rather wayward swarm of wasps, so I'd recommend avoiding touching it at all costs - unless you're eating it. I was more successful there. I kept the flavour of the cake quite simple, as the topping is the star of the show here. The Fluff gives a wonderful glass-like shine, which remains even after it has set.
- 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 extracts.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Pour the yoghurt 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 the cake is fully cool, put a full jar of Fluff in a microwaveable jug, and mix with 1 tbsp of cold water.
- Heat in the microwave until runny, then tip over the cake and sprinkle with mini mallows.
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.