Thursday 11 October 2012

Warming Cider Bundt Cake

Warming Cider Bundt Cake
Inspired by all the 'Fall' celebrations in America a few weeks ago, I decided to make a warm, spicy cider bundt cake. It also gave me an excuse to use one of my new tins I picked up in San Francisco! I like to use pear cider in cakes, but I wanted a sweet, toffee apple flavour for this one. I used a sweet apple cider and lots of my favourite spices to make this into a fabulously moist, flavoursome cake. It has a really firm sugary bottom that crunches when cut - don't worry! It isn't burnt, it tastes devine. It's because of the high sugar content. This is a contender for one of my favourite bundt recipes ever...

    Warming Cider Bundt Cake
  • 225g unsalted butter
  • 100g of vegetable fat 
  • 650g golden caster sugar
  • 6 medium eggs
  • 450g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • 1/2 tsp ground cloves
  • 1/2 tsp lemon extract
  • 250ml apple/pear cider

  1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch).
  2. Soften the butter and vegetable fat and then cream in the sugar in stages.
  3. Add the eggs one at a time on a slow setting.
  4. Add all the remaining dry ingredients to a large bowl.
  5. Add the lemon extract to the cider.
  6. 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...
  7. Tip: at this stage it will look a bit like a dog's dinner. Don't panic! The fizz in the cider makes it look really curdled. It's not!
  8. Give the whole thing a quick mix for about 10 seconds or until well combined. It will no longer look curdled.
  9. 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. Too many may mean the tin design is lost.
  10. Bake at gas 3/160 C for about 2 hours. Yes, really. Just turn it after about an hour and a half.
  11. It should be shrinking from the sides and a skewer should come out clean.
  12. Let it cool in the tin for ten minutes then turn it out. 
  13. Allow to cool fully before dusting with a little icing sugar mixed with cinnamon. 

BloggersPlease respect the fact I am sharing my own ideas and 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. 
Please see my Creative Commons Copyright information for more details. Thank you.

Please leave your comments below... x


  1. Wow! This is simply gorgeous! And I love the flavors of this bundt cake. YUM! :)

    1. Thank you! I ate sooo much of it. Just to test it...

  2. SAVED SAVED SAVED as I have that very same cake tin! YAY! Can't wait to make it - THANKS so much! Karen

    1. Karen, it's a tour de force! You'll love it! x


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