Bundt tins are great. Yes, you've got your square cake tins and your round cake tins...but a bundt tin is something else.
I decided to spend my bank holiday afternoon making the spiced pound cake from The Hummingbird Bakery cookbook. The perfect opportunity to test out my tin.
Sadly the tin arrived with a dent in the bottom but it was cheap and didn't seem to ruin the final cake.
As I write this I am also watching the new Game of Thrones, I am mastering the art of doing two things at once otherwise I'd never get any blogging done. Back to work tomorrow. I'll probably leave these slices of cake in the kitchen on our floor, this saves me from having to eat a whole cake every time I bake.
This is a delicious cake. It contains ginger, cinnamon, cloves and nutmeg so it's really full of flavour. It's absolutely perfect come 3pm with a cup of tea.
Spiced Pound Cake
230g unsalted butter, room temperature
650g caster sugar
240ml whole milk
1 teaspoon vanilla extract
1/4 tsp lemon extract
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
400g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp tsp salt
- Preheat the oven to 170 degrees C
- Grease the tin and dust it with flour to stop the cake sticking.
- Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well. Scrape the sides after adding each egg.
- Beat in the milk, vanilla extract and lemon extract until well mixed.
- Sift in the cloves, cinnamon, ginger, nutmeg, flour, bicarb and salt into a separate bowl and then add to the butter mixture until all the ingredients are well combined.
- Pour the batter into the prepared tin and smooth over with a spatula or palette knife. Leave room for rising.
- Bake in the preheated oven for 60-70 minutes or until golden brown. Test with a skewer or cocktail stick. Leave to cool slightly in the turn before turning the cake out onto a cooling rack.
When it's cool, pop the kettle on. It's perfect for sharing as it makes about 12 slices.