Sunday, 23 August 2015

Summer Fruit Salad Bundt Cake

Summer Fruit Salad Bundt Cake
Last weekend I went to my friend Jayne's surprise baby shower. Her mum made the most magnificent fruit salad I have ever seen! It was in this colossal punchbowl and was probably enough to feed 50 rather than 15. I'm sure it was self filling when someone removed a portion too...

Anyway, it was my friend Lucie's birthday party yesterday afternoon, and initial plans for a barbecue were binned off after the clean-up operation took all day last time.  She decided afternoon tea was a more sensible option, which wouldn't be complete without a bundt. She asked for 'something fruity', so I took inspiration from Kathy's impressive fruit salad.

The cake itself is full of chunky tropical yoghurt and lime zest, which is complemented by a rather zingy icing. Making it with just lime juice gives it quite a kick, so if you're not fond of limes you could use lemon juice or water instead.

  • 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
  • 1/2 tsp ginger
  • 250ml tropical fruit yoghurt (I used mango, lychee and lime from Tesco as it's nice and chunky)
  • Juice and zest of 1 lime
  • 500g icing sugar
  • Lime juice (I used bottled)
  • Yellow food colouring gel
  • Strawberries and blueberries to decorate

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter 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 ginger.
  7. Pour the yoghurt into a jug, and add the lime zest and juice.
  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 lime juice to make a thick yet runny icing. I also added a tiny bit of yellow food colouring gel. 
  14. Tip it over your cake.
  15. Decorate with strawberries and blueberries.
Where to buy this stuff:
Cake Release

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. You always come up with the most inspired flavours for your Bundt Cakes Rachel. You are an inspiration to me and this cake not only looks beautiful but sounds delicious. Sammie


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