Advent Calendar Day 20 – Christmas Bundt Cake

December 20, 2012Sew White

Advent Calendar Day 20 – Christmas Bundt Cake

As many of you can guess by the posts on the blog I love cranberries and white chocolate so I put them in everything I can when baking. You can see my cranberry and white chocolate cookies by clicking the link below. Very quick and easy to make and very tasty.

http://sewwhite.wordpress.com/2012/11/11/cranberry-and-white-chocolate-christmas-cookies/

This post is the new recipe I created this week. Being brave and trying to add new things has paid off. I adapted a vanilla bundt cake recipe to make it more Christmassy. I love this recipe now and it will be a classic for Christmas from now on.

Sew White angel cake

This amount of mixture would make approximately 3 – 3D angel cakes. Double the recipe for a normal large bundt tin. 

Christmas Bundt

Ingredients:

  • 125g butter
  • 220g golden caster sugar
  • 2 medium eggs
  • 175g plain flour
  • 1 quarter teaspoon bicarbonate of soda
  • 1 quarter  teaspoon salt
  • 125ml plain/vanilla yogurt
  • 1 tsp vanilla extract
  • 100g of white chips
  • 75g dried cranberries
  • Half a teaspoon of cinnamon
  • Half a teaspoon of mixed spice
  • Half a teaspoon of ground ginger
  • Half a teaspoon of ground nutmeg

Method:

  1. Melt a tablespoon of butter in a pan or microwave and using a pastry brush, brush the melted butter on the tin making sure you cover everything. Dust the tin with flour. The flour helps show up any ares you have missed. 
  2. Preheat the oven to 160 c
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. You’ll see the mix get noticeably fluffier – especially with all ingredients at room temperature.
  5. In a separate bowl, measure out the flour, bicarbonate of soda, salt, cinnamon, mixed spice, ground ginger and ground nutmeg.
  6. Pour the yoghurt and the extract into the creamed ingredients and mix well. 
  7. Sift in the flour in a bit at a time. Mix this slowly until all the flour has disappeared. Add the cranberries, When everything is mixed well stop mixing. (chocolate chips come later)
  8. Pour half the mix into the greased and floured tin. Push into any nooks and crannies! Bang the tin on a hard surface to get rid of any air bubbles.
  9. In the half left stir in the chocolate chips, ensuring even distribution and add to the floured pan. the chocolate chips can sink a little and this helps them not sink to the bottom too quickly. Bundt cakes rise so don’t fill the tin to the very top. 
  10. Bake in the centre of the oven for about 1 hour 15 minutes for a large bundt (20 mins for the 3D angel head) or until a skewer comes out clean. It’s stable from about an hour in if you want to check or turn it around. The best trick for seeing that is completely done is that the cake will start to shrink inwards away from the metal tin when it’s done.
  11. Leave the cake to cool for about 5 minutes before removing from the tin.

I wanted to see what the angel would look like with a dusting of icing sugar and I think it caught the angel really well. All my friends made the joke it looked like the angel statues from Dr Who. I happen to love this idea. Don’t blink!

Sew White angel cake

Merry Christmas

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