Bundt Cake
Recipe
Bundt Cake
INGREDIENTS
125g caster sugar
250g Carr's plain flour, sifted
100ml vegetable oil
75ml milk
2.5 teaspoons ground cinnamon
1 teaspoon vanilla extract
3 teaspoons baking powder
75g icing sugar
1-2 tbsp water
Berries, to decorate (optional)
Equipment needed:
In a large mixing bowl whisk the eggs and the caster sugar until nice and fluffy. Add the oil and the milk and mix well. Add the cinnamon, vanilla, flour and finally the baking powder and mix well. Pour the mixture into a bundt cake tin, previously greased with butter and then covered with a thin layer of flour.
Bake in a preheated oven to 180°C/160°C fan/gas mark 4 for about 30 mins or until a skewer, inserted in the middle, comes out clean.
Mix together the icing sugar and water then pour over the cake.
Decorate with some fresh berries.
Enjoy!
METHOD
Preheat oven to 180°C (fan 160°C/gas 4).
Boil chopped dates with tea for 3–4 mins until soft. Stir in the bicarbonate of soda.
Beat buttery spread and sugar until creamy. Add the eggs and flour and beat again. Fold in the date mixture and pour into a tin.
Bake for 40–45 mins until springy. Cool slightly before removing from the tin.
Heat the caramel sauce for 1–2 minutes. Pour over the cake and serve!