Have fun making one of these beautiful Bundt cakes, including lemon drizzle Bundt cakes, chocolate Bundt cakes, apple cakes and more.
This is a very moist cake that looks and tastes delicious too! It has just the right amount of sugar needed. The glaze makes the cake shiny and keeps its flavour sealed for many days. But you will soon find out that it's not necessary as your familiy will finish it in no time! I like to use a classic bundt pan as it makes the cake look great! You can buy them in any specialty cook shop. Try and have all your ingredients at room temp too.
A luscious, buttery cake that is infused with the warm flavour of cinnamon. The cake is topped with an easy cinnamon drizzle at the end, ensuring it stays deliciously moist. This cake is the best cinnamon cake I have ever made.
Rich delectable banana cake that won over the in-laws from the original banana cake they had used for years!
A friend set me the challenge to make a Tortuga rum cake. Research showed that this is a traditional cake from the Cayman Islands. Most recipes listed use American measurements and ingredients that are not available in England. This recipe is using imperial measures. It should be made in a bundt pan but mine was made in a savarin mould (looks just as good). It is VERY alcoholic, only needing a small slice. Cake is a dense texture and heavy because of rum content! Friend was amazed at close similarity of cake.
One really delicious cake. I have no idea where I got this recipe from but it was about thirty years ago and has been a family favourite since. The bake time is a bit longer if you're using frozen berries.
A light, moist lemon and yoghurt cake that's perfect for mid-morning or early afternoon. It's just lovely!
This is a recipe for a light and airy, coffee-flavoured sponge cake. It's great served as a dessert with fresh berries and sweetened cream or as an afternoon snack.
A light and fluffy golden-yellow cake gets a delightfully bright zing from fresh lemon juice. You can bake it two or three days in advance and store in an airtight tin. When ready to serve, top it off with a dusting of icing sugar or a fresh lemon glaze.
This is a moist and rich blueberry pound cake with the added brightness of lemon. If you don't have lemon extract, try adding more lemon zest along with fresh lemon juice. You can use two 20cm or 23cm cake tins instead of the tube cake tin, if desired.
I usually make cakes by the creaming method, lately I have experimented with the all in one recipe and it seems to work. This one can be served with a cream cheese frosting.