It’s another one of those “National flogging stuff” days, this time National Bundt Day. I actually bought a little bundt tin the other day, so this was the perfect excuse to use it. Having never made a bundt cake, I sought out the expert musing of Dolly McGrath, who I follow on Twitter and who has a brilliant blog with loads of bundt recipes and advice. I was really pleased with how it turned out – soft and tender from the citrus and coconut with berry bursts from the cranberries – so though this was my first bundt, I doubt it’ll be my last.
This recipe is an adaptation of Dolly’s build-a-bundt, but as my tin is only little I’ve halved the quantities and added some other stuff for more flavour. For a standard sized bundt tin (10 cups/10 inches diameter/2.4 litres) double the recipe and cook for about 1 hour 15 minutes.
Clementine, Coconut and Cranberry Bundt Cake
- 115g butter, softened
- 225g caster sugar
- 2 eggs
- 175g plain flour
- quarter tsp bicarbonate of soda
- 125ml coconut yogurt
- 1 tsp vanilla extract
- 2 clementines
- 50g desiccated coconut (plus about a tablespoon for decoration)
- 75g dried cranberries
- 100g icing sugar
Heat the oven to 160C and grease and flour a small bundt tin. In a large bowl (or in a free standing mixer) cream together the butter and sugar until pale and soft. Beat in the eggs, one at a time, until the mix becomes fluffy and smooth. In a separate bowl mix the flour and bicarb, and in another bowl or your measuring jug mix the yogurt, vanilla and finely grated zest of two clementines and juice of one. Mix about a third of the flour with the butter and eggs, then half the liquid ingredients followed by a bit more flour, the rest of the yogurt and finally the last of the flour. Don’t over-mix, and use a spatula to scrape down the sides of your main mixing bowl to make sure you’re getting everything incorporated. Lastly, stir in the cranberries. Use a spoon or spatula to dollop the cake mixture into the prepared bundt tin and don’t fill more than 3 quarters full. Bake for 50-60 minutes. It’s done when a skewer inserted comes out clean and it’s coming away from the sides of the tin. Remove from the oven and leave to cool in the tin for 10 minutes, before carefully turning out (use oven gloves to hold the tin – it’s still hot) to cool completely on a wire rack.
To make the glaze, mix the icing sugar with the juice of half a clementine. Drizzle over the bundt so it drips artfully down the sides, and sprinkle with a snowy smattering of coconut whilst the icing is still damp. Leave it to set before cutting.
The clementines and cranberries in this make me think of Christmas – I reckon this cake could be a good alternative for those who don’t like the traditional fruit Christmas cake. For other recipes that make me think of Christmas, click here.