Any regular reader will know that I collect Nordic Ware. It's a bit out of hand, and I genuinely have no idea how many tins I actually have, but lets say I stopped counting. I adore them, and the beautiful cakes they produce. There are still loads on my wishlist, I just need to find somewhere to put them!
This tin is one of my vintage tins, which I'm very lucky to have. I got this 'Fiesta Party' tin from the US a couple of years ago, and believe it or not, haven't used it until now. When I went to New York, this shaped cake was sold in Wholefoods as a 'Festival Cake'. I fell in love with the tin, and had to hunt one down.
This spicy cake got rave reviews from the tame guinea pigs at work. In fact, it was stolen this morning, only to be found lurking in the Business System Team area - cards, marked. The jam glaze gives a beautiful shine, and is perfect for picking up details on your tin, whichever shape you've decided to use.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
- Cream the butter and sugars 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 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 half the mix into your prepared tin.
- Spread 4 tbsp of the quince jam over the mix, avoiding the sides.
- Cover with the rest of the mix.
- 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, melt about 3 tbsp of the quince jam in the microwave, until runny.
- Brush over your cake and sprinkle with demerara sugar.
Cake Release Quince Jam
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.