When I think of Christmas nostalgia, I fondly remember the Babycham glass that I was allowed to use at my grandparents' house when I was little. In my eyes, drinking my festive Britvic 55 from it was the epitome of being grown up. I later found out that my grandad got it with his points at the petrol station down the road. All that glitters and all that.
This week I've been thinking of those quintessential festive faves. I couldn't resist buying a pack of Babycham and transforming it into a bundt. I've added a little ginger, which seems to work nicely with the sparkling pear flavours in the perry. Anything fizzy makes a beautifully soft cake too.
- Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch).
- Soften the butter and vegetable fat and then cream in the sugar in stages.
- Add the eggs one at a time on a slow setting.
- Add all the remaining dry ingredients to a large bowl.
- Add the vanilla extract to the Babycham.
- Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently...
- Tip: at this stage it will look a proper curdled mess. It will rectify itself...
- Give the whole thing a quick mix for about 10 seconds or until well combined. Magic.
- Spoon the mix into the prepared tin and give it a good whack on the worktop. Because the cake has fizzy stuff in, it will hold a lot of air bubbles. The bang brings them to the surface.
- Bake at gas 3/160 C for about an hour and a half. Just turn it after about an hour.
- It should be shrinking from the sides and a skewer should come out clean.
- Let it cool in the tin for ten minutes then turn it out.
- Allow to cool fully before icing.
- Warm the chocolate spread in the microwave until it's runny, then pour over the cake.
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