Bundt Christmas Cake

Shape of the tin does enhance the look of the cake; so this time I chose to bake my Christmas cake in a Bundt tin. And I was totally sanguine about the crowd loving it.
It amazes me how miraculous this humble looking tin can be. The cake looks incredibly impressive, more like a work of art. And the finale of sugar dust gives the look of powdery white snow atop the golden cakey mountain. A true Christmassy feeling!
Vanilla Bundt Cake
Preparation time: 25-30 mins
Baking time: 45 – 50 mins
Serves: 10

Ingredients:
225 gms butter. softened. plus extra for greasing (oil will work too)
300 gms caster or granulated sugar
6 large eggs
350 gms plain flour
½ tsp soda bicarb
250 gms plain fat-free yoghurt
4 tsps vanilla extract
2 tbsps icing sugar (for dusting)

Method:
1. Preheat the oven to 180°C. Put a baking sheet or baking tray in at the same time.
2. Thoroughly butter or oil your large or regular bundt tin.
3. Cream together the butter and sugar in a mixing bowl until light and fluffy.
4. Add the eggs one at a time, whisking each one in with a tablespoon of flour.
5. Fold in the rest of the flour and add the soda bicarb, yogurt and vanilla extract.
OR
Skip the steps – 3,4,5 by tipping all the ingredients except the icing sugar into the food processor and blitzing together.
6. Pour the mixture into your greased tin and spread evenly. Pat the tin a couple of times to remove any air bubbles.
7. Place the tin on the preheated baking tray in the oven and cook for 45–50 minutes until well risen and golden.
8. After 45 minutes, do the skewer test. Clean skewer means cake is done.
9. Let the tin sit for 15 minutes.
10. Then with your fingertips, gently pull away the edges of the cake from the tin and turn it topsy-turvy, holding your breath 🙂
11. The golden beauty should slide out.
12. After the cake is cool, dust it with icing sugar by passing it though a sieve… pristinely glorious!

P.S.: After the cake is completely cooled, wrap it in a cling film and you can store it in an airtight container for about 2 days.
Repeat the process and you can even freeze the cake for upto 2 months. Thaw it overnight and you are ready for the breakfast indulgence.
Cake and Coffee! Happy Days!!! 🙂

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