Thursday, 4 January 2018

Elf Bundt

Elf Bundt
I effing love Will Ferrell. On the flip-side, my mum despises him, and hates Buddy even more. I have no idea how this is even possible, and if I didn't look just like her, would be perhaps questioning my parentage. I obviously made this a couple of weeks ago, I'm not some January pervert, but the post has been delayed slightly owing to an unfortunate bout of pleurisy. Nasty.

I'd wanted to make this for an age. I decided to base it on the Elf four main food groups of 'candy, candy canes, candy corns, and syrup'. So it went a little something like this... maple syrup flavoured cake, covered in icing, glitter, sweets, candy canes, and Poptarts (obviously). The smell when I removed the lid from this one was enough to knock an elf off his shelf! Gee wizz, it was quite something.

So if you fancy making an understated Elf cake, this is how...

Ingredients:
  • 225g butter
  • 350g golden caster sugar
  • 100g dark brown sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp mixed spice
  • 250ml maple syrup yoghurt (I used Yeo Valley)

Topping:
  • Icing sugar
  • Water
  • Enough sweets to make you puke

Method:
  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 sugars until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and mixed spice.
  6. Pour the yoghurt into a jug, and add the vanilla extract.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  8. Give everything a quick mix on a low speed for about 10 seconds.
  9. Pour the mix into your prepared tin. 
  10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  11. Leave the cake to cool for ten minutes before removing from the tin.
  12. When completely cool, add enough water to the icing sugar to make a runny icing. 
  13. Tip it over your cake and let it drip down. 
  14. Decorate like a lunatic in a sweet shop.

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.

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