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!!! 🙂

All Things Sweet

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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