This recipe is inspired by the shape and make of the Bundt pan.
Serving size: 12 – 14 slices
- 340g unsalted Butter at room temperature
- 100g Light Muscovado Sugar
- 240g Dark Muscovado Sugar
- 6 medium eggs
- 2 tablespoons Natural Yogurt
- Zest of Large Orange
- 340g Self Raising Flour Sieved
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon ground Cinnamon
- 35ml Mulled Wine
- approx 1 tablespoon of Icing sugar for dusting
- Preheat the oven to 180 deg Fan assisted. Lightly spray your ( Chiffon ) Bundt Pan with Easy Release Cake Spray.
- Beat the butter and sugars together with an electric mixer until light and fluffy. Scraping down the sides of the bowl at intervals.
- Lightly beat the eggs, Orange zest and Yogurt together until fully combined.
- Add a tablespoon of flour to the butter and sugar mixture, then gradually add the egg and yogurt mix until fully combined light and fluffy, adding another tablespoon of flour half way through to the mix if needed to help prevent curdling.
- With the mixer on low speed, gradually add the remaining flour and spices until well combined. Do not over-beat or you will overstretch the gluten in the flour which may result in a dense textured cake.
- Finally add the Mulled Wine and gently mix until well combined. The mixture should be of a dropping consistency.
- Add the cake batter to the Bundt Pan making sure the batter goes into all the grooves and level out the top.
Bake in the middle of the oven for 40 – 50 mins or until baked. Testing various parts of the cake with a skewer until it comes out clean.
Do remember that all ovens are different, so invest in an oven thermometer. You may be surprised at the difference in temperatures.
- When baked, remove from the oven and leave for at least 15 – 20 mins for the cake to cool, then invert the Bundt pan onto your favourite cake plate. It should drop out quite easily. If it doesn’t it’s because you didn’t grease it enough, or that you didn’t leave it long enough to cool down.
- Dust with icing sugar and serve with a good dollop of fresh cream.
First published on the Clandestine Cake Club website.