Tag Archives: Bundt Cake

COCONUT & BANANA BUNDT CAKE #BUNDTBAKERS

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Yield: 1 Bundt Cake

Delicious!

Delicious!

The busy period at work is finally over (sorta) so I have finally been able to get back into my baking and what better way than this month’s bundt challenge from the ‘Bundt Bakers’ group. Our theme for the month: Coconut!  Whilst I like coconut I sometimes feel that it can be too dry at times so I thought I would use coconut milk in the cake batter and Malibu (Coconut Rum) in the glaze.

The cake itself if fantastically moist with the combination of banana and coconut milk and they blend together without overpowering each other. If you want substitute the vanilla bean paste with a tablespoon of vanilla extract. I am sure you will enjoy this cake as much as I do!

A big shout out to my new Bundt Baking friends and especially to Terri Truscello Miller at http://loveandconfections.blogspot.com/ for hosting this month’s event.

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FRANGELICO & FIG BUNDT CAKE #BUNDTBAKERS

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Yield: 1 Bundt Cake

Yummy, Yummy, Yummy!

Yummy, Yummy, Yummy!

I am super excited about this cake as it’s my first event / challenge since I have joined ‘Bundt Bakers’ that I get to share with you all! Since joining I have been obsessing over what type of bundt cake I should make given this month’s theme of ‘Boozy Bundt Cakes’. After much deliberation and going back and forth I decided to use Frangelico and Fig and this is the outcome.

The figs are simmered with Frangelico, vanilla bean and cinnamon to produce a wonderfully delicate infused cake batter than in turn bakes into a lovely and moist with a slightly chewy crust. The addition of more Frangelico in the glaze gives it that lovely kick without becoming overpowering. This is an absolute keeper of a receipe!

A big shout out to my new Bundt Baking friends and especially to Lauren Mitchell for hosting this month’s event.

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SALTED CARAMEL & NUT BUNDT CAKE

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Salted Caramel adapted from: http://sallysbakingaddiction.com

 Yield: 1 Bundt Cake

Gorgeous cake with a wonderful crown of salted caramel and nuts

Gorgeous cake with a wonderful crown of salted caramel and nuts

You may call me crazy but I actually love caramel more than chocolate! I was introduced to salted caramel several years ago by one of my wonderful sister’s and became instantly addicted. There is something about salty and sweet that I can’t get enough of! Maple syrup and bacon, apple and cheese, watermelon and feta, chocolate and pretzels… the list goes on!

Combining the salted caramel with some toasted hazelnuts and slivered almonds onto of a tender, buttery cake just seemed like a natural step with my obsession. However, the salted caramel is amazing on a good quality vanilla ice-cream, or pancakes, or for any receipe you may have that you think could use a dollop of awesomeness!

Make sure that you don’t wait more than 5-10 minutes after you finish baking to flip the cake over to remove the pan or the caramel will set and stick to the sides of the pan and make a mess to remove. Yes, I do speak from experience… may have gotten a little distracted looking at cookbooks on Amazon… oops! No matter what this cake is a keeper!

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