CHERRY BUNDT CAKE RECIPE

Is it just me or is the best thing to do on a boring lock down after noon, bake?! If, like me you can’t stop creating crowd pleasing goodies to while away the hours in isolation then this cherry bundt cake recipe is especially for you. Decedant, buttery and studded with gorgeous cherries – this recipe is sure to become a family favourite.

I have baked this in a beautiful bundt tin but if you haven’t got one a large loaf tine will work just fine.

The two tips for success with this recipe are a. to ensure that all ingredients are at room temperature and b. to really coat the tin well in melted butter and flour to ensure the cake turn out beautifully

Ingredients

  • 6 oz unsalted butter
  • 8 oz caster sugar
  • 4 eggs
  • 10 oz self raising flour
  • 2 oz buttermilk
  • 1 tsp vanilla extract
  • 150g cherries cut in half and de-stoned
  • 150g icing sugar
  • 3 tbsp cherry/cranberry juice
  1. Preheat the oven to 150’c and prepare the bundt tin by brushing with melted butter and a shaking flour around to cover well
  2. Cream together the butter, sugar and vanilla on a in a stand mixer on high speed for at least 5 minutes until light, pale and fluffy
  3. Lower the mixer to medium and add the eggs one at a time mixing well between each addition
  4. Turn off the mixer and tip in half of the flour, mix on low speed until just combined.
  5. Add the buttermilk and mix again
  6. Take the bowl off the stand and fold in the remaining flour along with the cherries
  7. Pour into the tin and bake for 40-50 mins covering with foil if it starts to brown too much
  8. Once the cake comes out the oven leave for 10 mins to cool slightly before inverting onto a wire cooling rack to cool completely
  9. Make the drizzle by gradually adding the cherry or cranberry juice to the icing sugar one tbsp at a time until the consistency is pourable but thickly coats the back of a spoon
  10. Pour over the cake

That’s it, as simple to make as it is to eat. I’d love to know how you get on if you attempt this so be sure to tag me @harriebootoagoose

 

RHUBARB & WHITE CHOCOLATE BLONDIES

So i’m guessing you have an oven..do you have a saucepan? A hob? Fab!! The you can make these absolutely irresistible rhubarb & white chocolate blondies.

The contrast of the tart blushing rhubarb with the creamy white chocolate encased in a crisp edged, fudgy centred slice really is a thing of sheer perfection.

Get your whisk out and get your bake on – you won’t regret it.

INGREDIENTS

  • 240g butter
  • 450g caster sugar
  • 2 eggs + 1 yolk
  • 240g plain flour
  • 1tsp baking powder
  • 1tsp vanilla extract
  • Pinch of salt
  • 2 sticks of forced rhubarb
  • 100 g white chocolate

METHOD

  1. Preheat your oven to 180’c and line a 9″ square tin with greaseproof baking paper
  2. Chop the rhubarb into smallish pieces and breakup white chocolate into similar size chunks
  3. Melt the butter gently in a pan over medium heat
  4. Off the heat add in the caster sugar and vanilla and whisk together until smooth
  5. Add in the eggs and yolk and whisk again until combined
  6. Sift in the flour, baking powder and salt and stir in gently until just combined- don’t over mix
  7. Stir in the white chocolate and rhubarb until evenly spread throughout the mix
  8. Spoon the thick mixture into your lined tin and make as level as possible
  9. Bake for 30 mins until puffed up, golden but still wobbly underneath
  10. Leave to set for at least 4-5 hours (or overnight) somewhere cool before slicing. Will keep for up to a week in an airtight container

NOTES

  • This is a very versatile recipe and the rhubarb and indeed white chocolate can be swapped out for all sorts of other yummy things; Milk chocolate chunks, dark chocolate, raspberries, a swirl of nutella or peanut butter on top, nuts, dried fruit..you get the idea just use 200g in total of whatever you feel like throwing in.
  • DO NOT OVERBAKE> They will be dry and disappointing and not at all how a blondie should be. Trust me that after 30 mins they are done and leave to set with all the patience you can muster. It’ll be worth it.
  • These will work just perfectly gluten free! Simply use a good GF flour blend in place of the plain flour.

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South Brentor Farm
Tavistock
Devon
PL19 0NW
07791960116