Spice Cakes

I've made two different spice cakes recently. The first was the Black Pepper Spice cake (see recipe below) from my favourite Cake Keeper Cakes. I've made this before and knew the intended recipient was a fan of black pepper so made it again. I often feel like it's a bit of a cop-out using a recipe I've tried before when baking; there are so many recipes out there to try, why resort to something you've made before? But I have to say the cakes in this book are so delicious and the recipes so reliable that I go back to it frequently, especially when baking for a special occasion. I upped the pepper quota a little to ensure it's presence was felt and also left in the walnuts which I've omitted previously and they provided a lovely bite to the soft crumb of the cake. This time I also added the glaze which I left off previously (out of laziness I suspect) and I'm glad I did. It really added another dimension, the zingy citrus offsetting the warmth of the spices. I resolve to pay more attention to suggested glazes in recipes from now on rather than viewing them with suspicion as just another way to add sugar.

I also made this Spiced Brown Sugar Carrot Loaf but wasn't as enamored. I think I expected something moister having baked so much with courgettes recently, and bolder on the spice front. Having said that I tried it fairly soon after baking and it may be one that develops over time like so many. If I were to make it again I would definately play around, perhaps using half courgettes, half carrots and I would increase the spices, which to be fair the author does recommend - it's also suggested you eat spread with butter which may get around the moistness issue, and be extra delicious I'm sure! I followed the recipe apart from using half wholemeal flour half plain, and reduced the sugars slightly (light brown from 262g to 225g and the caster from 112g to 75g). I also had to employ the use of my rolling pin to give the base of the tins a pretty good whack to help get the finished loaves out, I did grease and flour the tins, but if you might want to line them too if you give the recipe a go!

Black Pepper and Spice Cake

Cake Keeper Cakes

330ml Buttermilk

3 large eggs

1 Tsp vanilla extract

300g flour

90g walnuts, toasted and finely chopped

1 Tsp baking powder

1 tsp bicarb

1/2 tsp salt

2 tsp cinamon

1 tsp cardamon

1/2 tsp cloves

1 tsp black pepper

112g butter

225g sugar

I cup icing sugar

Juice of a lemon

Preheat oven to 180C, grease and flour a bundt tin.

Cream butter and sugar in a mixer on high speed for at least 3 mins until light and fluffy, meanwhile whisk together the eggs, buttermilk and vanilla in a large measuring jug and combine the dry ingredients, including nuts, in a large bowl.

With the mixer on low add a third of the four mixture beating until just incorporated followed by half of the buttermilk, scraping down the sides as needed, repeat - ending with the last of the flour mixture. Turn the mixture up to medium high and beat for one minute.

Scrape into the prepared pan, bake for 40 -45 minutes until a tooth pick comes out clean. Allow to cool in the pan for 5 mins before turning out onto a rack to allow to cool completely.

For the glaze, combine the sugar with enough lemon juice to make a smooth mixture - it should be fairly thick to drizzle over the cake and allowed to run down the sides. Allow to set for about half an hour before serving.

An Abundance of Bundts

How I love my Bundt tins.

To begin with I coveted these tins of beauty and mystery from afar via my laptop and all the food blogs - most of which are American - that I somewhat obsessively check daily. There was something so tantalising about them, cake in a brand new form, akin to seeing recipes familiar yet strange in their use of zucchini and arugula (an I still don't understand the different forms of cocoa powder you can get in the US, nor which is the version we have here, but I have mastered converting from cup measures, once managed to make my own 'cake flour' and have grasped that a 'stick' of butter weighs 112g). Then I saw one for sale in Lakeland and discovered how amazing the cakes contained within these tins can be; both to bake and to eat. Versatile, simple, yet their presentation punches well above their weight. Plus (and this is a massive bonus for one not gifted with a delicate touch) their design negates the need for icing - even if a recipe calls for a glaze or ganache, perhaps a dusting of icing sugar, it can be drizzled over in a haphazard manner and most of the time it's not needed at all. The beauty of these cakes lies in the flavour that can be packed into those beautifully designed tins.

Have I convinced you yet to go out and invest in one? If not, then just remember that most Bundt recipes can be divided into two 9x5 loaf tins.

Since that initial Lakeland tin my collection has grown, so much so that I've just arranged for extra shelving to be put up in my increasingly cluttered kitchen, lest the current cabinets detach from the wall under their collective weight (although the uncontrollable baking recipe book fetish may pose more of a risk).

Family and friends are grateful, not only for there now to be an entry under the heading 'hobby' with which to aid their gift buying, but also as recipients of the finished products. Everyone's a winner, from the dairies that provide the many cartons of buttermilk I get through in a month, via the supermarkets that provide the rest of the ingredients, to the neighbours, friends and colleagues who receive their share of the finished goods, to Weight Watchers et al who probably owe a week or two subscriptions to the products of my insomniac Sundays. Bundts even allow me my guiltiest pleasure - their cracked and domed tops, fresh from the oven can be tested and tasted whilst warm as this will soon become the hidden base. I tell you, there's little that these tins can't do - including helping you to make your Sunday Roast.

My recent obsession has been baking with bananas. I've discovered a couple of local shops that sell perfectly ripened bananas reduced in price as they're too perfectly ripe for most consumers, but for a baker they're just perfect. Supermarket bought bananas can take weeks to reach this stage so I've taken to walking round these various shops on a Saturday collecting fruit bursting with flavour (and occasionally out of their skins - I always take a plastic bag with me now) in order to bake on a Sunday morning. I've tried several recipes over the weeks and I think my adaptation from Dorie Greenspan's Classic Banana Bundt recipe is not at all bad. I'm not sure when you can claim a recipe as your own, there are plenty of additions and a couple of substitutions in this recipe, but she certainly gave me the start I needed. I've added spices, reduced the sugar, swapped some of the flour for wholemeal and, of course, used buttermilk. This last Sunday morning was spent with this bread's latest incarnation prompted by the gift of some amazing miniature tins - how great are these?

I can't tell you the fun I had, the only problem was trying to choose which of my neighbours would get which shape and size cake. I hope you enjoy this recipe, and I really hope you get to try baking Bundt soon.

Banana Bread

(adapted from Dorie Greenspan's recipe in 'Baking From My Home to Yours)

225g butter

100g light muscavado sugar

150g caster sugar

450g (approx 4-5) mashed, very ripe bananas

Squeeze of lemon juice

225g wholemeal flour

225g plain flour

2 tsp bicarbonate of soda

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp freshly grated nutmeg

1/4 tsp salt

2 tsp vanilla extract

2 large eggs

1 cup buttermilk ( I use one 284ml carton)

Preheat oven to 180C, grease tin(s) and dust with flour, tapping out the excess.

Whisk together dry ingredients in a bowl

Mash bananas and squeeze over a little lemon juice

Beat together sugars and butter till light and fluffy - about 5 minutes with a stand mixer on medium high speed.

Beat in vanilla and eggs one at a time, beating for a minute after each addition and scraping down the sides of the bowl as necessary

Reduce mixer speed to low and add half the dry ingredients (batter may curdle, don't worry), followed by the buttermilk then the remaining dry ingredients.

Once incorporated scrape into tin(s) and smooth the top(s) and place in the oven.

For one large Bundt bake for 64 - 70 minutes, but be sure to check after 20 minutes or so to see if the top is browning too quickly, if it is, cover the top loosely with foil. For the mini Bundt pans I baked for 25-30 and the teeny and tiny loaf tins, 20 -25 mins.

The Anxiety of Birthday Baking

I have made several cakes recently for colleagues and friends that have been for birthdays (or on one occasion a leaving do) and I think I may soon stop. Usually, I bake, allow to cool , then cut and portion the cakes at home before leaving on the doorsteps of neighbours or taking into work to share. But when, for a particular person or occasion, I take the cake into work whole, without cutting into it, so I can’t tell how it’s turned out. I’ve had a couple of baking fails where the finished product looks and smells divine - the batter was tasty and enjoyed from the bowl - but when I’ve cut into it the inside has been leaden, dense and uncooked - inedible. The image of these stays with me, as does the disappointment at the waste of the time, effort and ingredients. Then there’s the confusion over what went wrong, or worse the frustration at realising the stupid, and avoidable error.

I made Nigella’s Quadruple Chocolate Cake (although mine technically is only a triple version as I didn’t finish with the chocolate curls, but hey there’s still plenty of chocolate in there) in bundt form for a colleagues birthday a while ago. I’m fairly confident that doubling loaf cake recipes makes for a good large bundt (and the reverse) and have made this cake before, albeit in loaf form and did my usual of substituting the sour cream for buttermilk. I have no idea what I was doing when making this but I did think, as I spooned the batter into the pan, that the recipe direction of ‘pouring’ was a little off but it wasn’t until the cake was in the oven and I was reviewing the recipe to check baking times I realised that I had missed out an entire step; adding the boiling water. 250ml of boiling water, not a tablespoon or a piffling amount, but 250ml.

I stared at the cake in the oven a fair amount whilst it was baking, trying to imagine what this error might mean. The cake came out of the oven fine, it felt a little heavy, but it’s a chocolate bundt, not a chiffon cake, it was hardly going to be a light and airy thing that I held in my hands. I couldn’t work out how this might have affected the finished cake and spent an evening of anxiety, trawling the net for advice, asking the question on the Serious Eats Talk board (a great resource and an enjoyable and compelling read, there are some great threads on there and some very knowledgeable, helpful and amusing people on there). I eventually cored out a small section of cake from the underneath, which whilst dense seemed ok - in fact it tasted great. It was cooked all the way through which was my main fear, so I decided to risk it. Everyone commented on how rich and moist the cake was, and whoever got the slice with the missing section didn’t say anything!

I have also made Smitten Kitchen’s lemon cake twice recently. I’ve had this cake in my ‘Cakes to Make’ folder for months and when you look at the recipe and photo’s you’ll understand why it’s a cake to make. I have yet to come across a recipe from Deb that hasn’t not only been reliable, but also absolutely delicious. She has such a loyal and proactive following that reading the comments below her posts in full is always worth it for the revisions and suggestions. The reason this cake had remained in the folder rather than in my oven was due to the quantity of lemons needed. I usually have a couple of lemons in the fruit bowl ready to lend their zest to a cake (or, of course, to contribute to a Saturday evening G&T) but to have 8 at one time takes planning. I discovered that a colleague, due to leave work, liked lemon cakes so I had time to plan and purchase enough lemons. It was more than worth it.

So much so that I made another later the same week, with the frosting, for a good friends birthday. The syrup should brushed on slowly over a cake pierced multiple times with a toothpick or skewer - it’s worth the effort of taking the time to make sure as much as possible is absorbed as the difference it makes to the taste and moistness of the cake is considerable.

Another, more recent citrusy, request was for a Tart au Citron. For the recipe I reverted to the trusty Leith’s Baking Bible as I’m anxious about the technicalities of pastry and despite the success of December’s Gin Mince Pies was still hesitant. The recipe for the Pate Sucree was for one to be made by hand and there were no tips on converting to be made in a food processor, an essential adaptation as these hands were not for pastry making made. Once more Serious Eats helped me out and I ended up with pastry that came together well. I suspect I didn’t quite leave it to chill for long enough before trying to work with it, or perhaps it was because I was trying to bake in the evening rather than the morning, so unbalancing the natural order of things, but I didn’t have the time to leave it for that long and the recipe was vague, with only the direction to ‘chill’. When I came to roll it out it cracked and split and was an absolute disaster. I tried to rescue it by putting it back in the fridge but was too tired and frustrated too leave it long enough. I toyed with the idea of using to make little mini jam tarts but to be honest I had lost the will to bake and just gave up. I went to bed intending to nip to the local French Patisserie to buy one of their spectacular tarts to give along with the story of my disastrous effort. However, I woke at 5, and decided to have a go at another lemon recipe from Smitten. Not something I would usually make, but when searching the site for a lemon cake it had come up. Oh the anxiety! It’s been a while since I made shortbread, I’ve not made lemon curd before and to top it all off the pictures of the finished recipe weren’t displaying properly so I couldn’t see how it should turn out. And of course I had to take the bars in the tin they were baked in as they would not have travelled well so I had no opportunity to taste to see what they look like. In my anxiety to get this ready in time to take to work I didn’t manage to take a photo, but I have a plan to make them again in the near future and will make sure there are pics. Oh, and it was enjoyed.

Early O'Clock

The other week I took a couple of days off work, and with nothing much planned other than rest, relaxation and a lie in, I made sure that the eggs and butter were out of the fridge before I went to bed in order for them to be at that all important ‘room temperature’ so I could bake the next morning. I didn’t really anticipate the morning starting at 3am, but when I realised sleep was not going to return, and the lie in was definitely not going to happen, I got up, put apron on, and got started.

I had oranges and buttermilk to use which provided a guide for the recipe search and I’d spent a little time at the weekend looking through my books and converting recipes from cups and sticks to grams (the most important part of my prep recently as it’s always a little too much for my mathematically challenged brain first thing in the morning - or even the middle of the night). The Orange Ricotta Pound Cake from Cake Keeper Cakes caught my eye as a good showcase for the rose bundt tin. I swapped the ricotta for buttermilk, but increased the butter from 168g to 220g in order to compensate for the reduced fat. I used wholemeal flour and once again reduced the sugar content. I also added a bag of dried cranberries as I’d had my eye on a couple of orange and cranberry loaf cakes recently an they seem to be paired frequently. I think all of that messing around might have been a little too much. It needed more ... flavour. By using wholemeal flour and in reducing both the sugar and fat content there was too much taken away, wholemeal flour can also be quite bitter and a bit of additional sweetness might have balanced this. The texture was also affected it was a dense cake, again I’m not sure whether the culprit is the flour or fat - possibly both. I think using plain flour would’ve made a big difference, perhaps half and half? I would also add a touch more citrus, as I said previously the oranges I’ve been using recently haven’t had much of a zing to them. The cranberries were a nice touch, they hold their form so well and the little zing of sharpness when you bite into on is lovely.

Orange Buttermilk Pound Cake

Based very loosely on a recipe from Cake Keeper Cakes

Cake

450g flour (I used wholemeal)

1 1/2 tsp baking powder

1/2 tsp bicarb

1 tsp salt

220g butter

270g sugar

1 1/2 cups buttermilk

3 large eggs

1 1/2 tsp vanilla extract

zest of two oranges

Glaze

1/2 cup orange marmalade

2 tsp water

Preheat oven 165C, grease bundt tin and dust with flour.

Beat butter and sugar for 5 minutes until light and fluffy, scraping side of bowl periodically

Add eggs one at a time, scrape bowl again

Add zest, juice and vanilla

Combine dry ingredients in separate bowl

Add one third of flour mixture to mixing bowl with mixer on low speed, followed by half the buttermilk, another third of the flour, buttermilk and last of flour mixing well after each addition and not forgetting to scrape the bowl

Fold in cranberries

Place batter into tin, bake until golden brown approx 1 hour 10 minutes

Cool in the pan for 15 minutes then turn out onto a rack to cool completely

Once cool make the glaze by stirring water and marmalade in a saucepan over a low heat until the marmalade melts then brush the glaze over the cake

Second on the list was a whole-wheat honey nut cake again from Cake Keeper Cakes (I really can’t recommend this book enough). I wanted to make another cake that has a layer of filling running through it, in a more suitable tin than the rose bundt that I used for the Cardamom Cake. I reduced the sugar again but the layer of honey running through with the nuts and the caramel glaze added plenty of additional sweetness. It was a favourite of a few of the tasters.

Whole-wheat and Honey Nut Bundt Cake

Cake Keeper Cakes

Filling

75g flour

28g softened butter

1 tsp ground cinnamon

1 1/4 cups walnuts or pecans coarsely chopped (I used walnuts)

1/2 cup honey

Cake

1 cup buttermilk

2 large eggs

300g whole-wheat flour (original recipe 200g plain flour, 100g whole-wheat)

1 tsp baking powder

1 tsp bicarb

1/2 tsp salt

112g butter

150g light brown sugar (reduced from 175g)

Glaze

56g granulated sugar

1/2 cup honey

1/4 cup buttermilk

1/2 tsp vanilla extract

Grease bundt tin and dust with flour

Preheat oven to 180C

Make the filling by combining the flour, butter and cinnamon in a bowl until crumbly then add the nuts and honey.

Whist together buttermilk, vanilla, and eggs

Combine cake dry ingredients

Beat together butter and sugar in mixer or with electric whisk on medium high speed for 5 minutes

Lower the speed on the mixer, add one third of flour mixture to mixing bowl with mixer on low speed, followed by half the buttermilk mixture, another third of the flour, buttermilk and last of flour mixing well after each addition and not forgetting to scrape the bowl

Beat on high for one minute

Scrape half the batter into the prepared pan, spoon the filling as evenly as possibly over the base layer then add the rest of the batter, smoothing the top with a spatula.

Bake for 50 - 45 minutes or until a toothpick comes out clean.

Cool in the pan for 5 minutes then turn out onto a rack to cool completely

Make the Glaze by bringing the sugar, honey and buttermilk to boil in a small pan, reduce the heat and cook for 7 - 9 minutes until caramel coloured, stirring occasionally

Remove from the heat, stir in vanilla and allow to cool for 10 minutes before pouring over the cake letting the glaze drip down the sides

Allow to cool for about half an hour before serving

Lest the sunflower tin feel left out I also made the Pumpkin Spice Cake that I’ve made previously, I wanted to play around a bit with the spices - basically by being more generous with them all which I think worked, it can take it - and it also took care of the last of the buttermilk.

My sister paid an impromptu visit later that day, so I knew that between her, my dad and various neighbours and colleagues I could easily offload todays output - so I carried on.

Finally I made a Pumpkin and Ginger Spice Cake from Katrina of She’s in the Kitchen. Now this is just lovely, I’ve had several requests for the recipe and will definitely make it again - the original is for ‘Texas’ muffins which I had to google and discovered that they’re just very large muffin tins, some of which I happened to have (probably the result of yet another compulsive Lakeland shopping trip). Katrina suggests that this recipe will make two 8” cakes or one 8” and six muffins. I used a bundt tin and also got six muffins.

Pumpkin and Ginger Cake/Muffins

Adapted from Katrina’s recipe - She’s in the Kitchen

1 tin of pumpkin puree

275g soft brown sugar (reduced from 2 cups/350g)

225g melted butter

4 eggs

1/2 cup of freshly squeezed orange juice (Katrina suggests cider or apple juice)

525g flour (wholemeal)

2 tsp baking powder

2 tsp bicarb

1 tsp salt

4 1/2 tsp cinnamon

4 1/2 tsp ground ginger

1 tsp nutmeg

1 tsp cloves

1 1/2 cups crystalised ginger, chopped

1 cup currants (optional, but I still have loads left from Christmas and so added them)

Mix together the melted butter, pumpkin and sugar

Add eggs and mix well

Add fruit juice

Sift together the dry ingredients and then and to wet mix

Fold in the ginger and currants

Fill the pans/muffin cases half full and bake the cake for 40 minutes for the cake and 25 for the muffins at 180C.

Crack Open the Cardamom

I bookmarked this recipe for a Cardamom Citrus Cake on Good Life Eats before the new year, I've used cardamom a few times recently in various cakes and am quite taken with it. I'm always on the lookout for Bundt recipes and I had yet to use the new rose tin my sister gave me as a Christmas gift.

I also came across a Nordicware Sunflower tin in a sale whilst on a trip to the Cotswolds and seeing as the pestle and mortar were going to be in use to grind the cardamom I wanted to make the most of it and so chose the Black Pepper and Spice Cake from Cake Keeper Cakes to christen this one. My post Christmas baking lull was broken by an early Sunday morning and I set about greasing the tins. This is not easy with the patterned Bundt tins - particularly the Rose. I learned for later use to melt a small about of butter and brush over the tin to ensure you get into all the ridges and don’t end up with globs of butter stuck to the outside of the finished cake.

Opinions from the recipients on the cakes were divided – but only in so far as which was their favourite. I think the Cardamom was mine, but the shape of the tin made the filling layer difficult to distribute easily and it ended up being too thick in places, a more regular shaped tin would’ve been better for this particular cake. I may also up the zest a little, the oranges I’ve been using recently haven’t had that much a zing. As I’ve been doing with most cakes recently I’ve reduced the sugar, I’ve put the original amounts in brackets, but I really don’t think it needs it. I’ve put in metric weights for the dry ingredients but find it easier to continue to use cups when measuring wet ingredients.

Citrus Cardamom Bundt Cake

Adapted from Good Life Eats

450g flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

3/4 teaspoon salt

175g (225g) granulated sugar

90g (112g) brown sugar

zest of 1/2 large orange

150g butter, softened

1/2 a vanilla bean split open and seeded or 1 teaspoon vanilla

3/4 teaspoon ground cardamom

3 eggs

1 1/2 cup buttermilk (original recipe called for sour cream)

Filling

zest of 1/2 large orange

100 (112g) cup brown sugar – I used a mixture of light and dark brown as this was all I had

1 teaspoon cinnamon

½ teaspoon ground cardamom

Preheat oven to 180C, grease and flour your tin.

Place the ingredients for the filling in a small bowl and rub the zest through the sugar and spice mix so that the oils from the zest release.

Put flour, baking powder, baking soda, salt, and cardamom in a bowl and set aside.

Beat Sugars and butter till fluffy – about 4 minutes in a stand mixer then add the vanilla and eggs. Continue beating for two minutes scraping down the sides of the bowl a couple of times.

With the mixer on slow add a third of the flour, followed by half the buttermilk, then repeat, ending with the last of the flour.

Spread half the batter into your prepared pan, sprinkle with the filing mixture and then cover with the remaining batter.

Bake for 50 – 60 minute, cook for 20 minutes in the tin on a cooling rack before turning out to cool completely.

Black Pepper and Spice Cake

Cake Keeper Cakes p106

1 ¼ cups buttermilk

3 Large eggs – room temperature

1 tsp vanilla extract

300g flour

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

2 tsp cinnamon

1 tsp ground cardamom

½ tsp ground cloves

1 tsp ground black pepper (I would use more next time)

112g unsalted, room temp or softened butter

225g sugar

(The original recipe also has 1 cup of toasted walnuts, cooled and chopped which I omitted. There’s also a lemon glaze - 1 cup icing sugar and 2 tbsp lemon juice, combined and drizzled over the cooled cake which I didn’t bother with so I added the zest of a lemon to the creamed butter and sugar)

Preheat oven to 180C, grease tin and dust with flour.

Whisk buttermilk, eggs and vanilla in a large jug.

Combine flour, nuts if using, baking powder, bicarb, salt and spices.

Cream butter and sugar for about 3mins on high speed until light and fluffy, scraping down the sides a few times.

On low speed add 1/3 of the flour, half the buttermilk mixture and repeat, ending with flour, scrape the sides of the bowl between additions and mix for 1 minute after the last addition.

Add to prepared pan and bake for 40 – 45 minutes, cool in the pan for 5 minutes before turning out onto a rack to cool completely.

Gin in the AM (and another bundt)

Not hair of the dog but an ingredient in the mincemeat I made this morning in preparation for mince pies.

Another Sunday, another 4am start and another few hours spent in the kitchen. The idea for gin and the base recipe I used came from a friend who kindly gave me a taste of her batch earlier in the week. I am a little scared of mince pies as pastry is my baking nemesis. Last year, full of good intentions, with family coming to visit, my Christmas Eve baking session ended up in the bin. Luckily I had some shop bought ones in the cupboard and when people arrived the house at least smelled of fresh, home-baked mince pies (and no, I didn't try and pass them off as my own!).

There was something very therapeutic about chopping the apples whilst listening to yet more torrential rain. The high point of the morning was adding a little of the cooling (pre-gin) mixture to my porridge. The finished product is sat, in jars, maturing and waiting for me to be brave enough to attempt the pastry.

This weekend I also put my Christmas decorations up, fed the Christmas cakes again and had a little slice of the test cake - delicious. I love this time of year.

As the mincemeat didn't call for me to use the kitchenAid I of course had to bake something else too. I went with Dorie Greenspan's 'All-in-One Holiday Bundt' crammed full of cranberries, pumpkin, apple, nuts and spices, it's just delicious.

Mincemeat

Makes about 1 1/2 large kilner jars

200g muscavado sugar

175g butter

Juice and Zest of 3 oranges (approx 200ml)

Zest of 1 lemon

Heaped tsp mixed spice

1 tsp ginger

1/2 tsp cloves

1/4 tsp freshly ground nutmeg

750g Bramley Apples finely diced (approx 4)

340g currants

340g raisins

200g dried cranberries

Put butter, sugar, orange juice and spices in a pan, heat slowly until smooth, add apple, zests, dried fruits and bring to the boil, reduce to a simmer for 10 - 15 mins or until the apples are soft. Allow to cool then add the gin .... and a bit more ... and go on just a bit more. I added a lot of gin ... I will let you know how it turns out in a few days!

All-in-One Holiday Bundt Cake

from Dorie Greespan's 'Baking, From my Home to Yours'

300g plain flour

2 tsp baking powder

1/2tsp bicarb

2 tsp cinnamon

1/4 tps freshly grated nutmeg

1 1/2 tsp ground ginger

135g unsalted butter at room temperature

1 cup sugar (I reduced to 3/4's)

1/2 cup (packed) light brown sugar (I used reduced this too, to about 1/3 cup, not packed)

2 large eggs at room temp

1 tsp vanilla extract

1 1/4 cups pumpkin puree

1 large apple, peeled, cored and finely chopped

1 cup cranberries, halved

1 cup pecans roughly chopped (I used walnuts).

Butter and flour your bundt tin and preheat the oven to 175C

Mix flour, spices and raisin agents in bowl

Mix butter and sugars until light and fluffy (approx 5 mins) at medium speed

Add eggs one at a time, beating for 1 min after each addition

Add vanilla

Reduce speed and add pumpkin and apple - Dorie points out at this point not to worry if your mixture looks curdled - mine did!

On low speed add the dry ingredients but do not over mix

using a spatula stir in cranberries and nuts - spoon into pan and smooth the top with a rubber spatula.

Bake for 60 - 70 mins, leave to cool in tin for 5 mins before turning out onto a wire rack.