Pineapple Pound Bundt Cake#BundtBakers

For bundt bakers this month our host is Patricia of Patyco Candybar and the theme is "Tribute to the Recipes of June 2014 Bundt Bakers". I have choose this recipe from Mangolidays. For more details on this cake check her blog here. The only changes I made was reduced the sugar in the cake, I, used ¾ cup caster sugar. The sweetness is just perfect.

1 Cup = 200ml 
Ingredients
225 Grams Unsalted Butter
¾ Cup Caster Sugar
1 Teaspoon grated lemon zest
¼ Cup Honey
5 Eggs
1 Teaspoon Vanilla Essence
1/3 Cup Crushed Pineapple - well-drained
2 Cups All Purpose Flour
1 Teaspoon Baking powder
¼ Teaspoon Salt
¼ Teaspoon Cardamom powder
Icing Sugar for dusting

Method

Preheat oven to 180°C. Grease a bundt pan well (10"ring mold).  
Beat butter, sugar, and lemon zest in a large bowl until light and fluffy. Add honey and beat to combine.
Add eggs, one at a time, beating well after each addition.
Add vanilla and pineapple and stir or beat to combine.

Whisk together flour, baking powder, salt and cardamom in a separate bowl. Add to wet ingredients and stir or beat until just combined.
Spoon batter into prepared ring mold. 

Bake for 25 to 30 minutes or until a toothpick or cake tester inserted in the center comes out clean. 

Cool cake in the pans for 10 minutes. Un mold the cake from pan and cool completely on a wire rack. 

Dust cakes with icing sugar just before serving.  

Labels: American, Bundt, Dessert, Pineapple, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Bundts that everyone baked up with us today   

• Patyco Candybar: Guava and Pineapple Impossible Cake 
• Food Lust People Love: Orange Passion Guava Bundt Cake 
• A Day in the Life on the Farm: Pineapple Lime Mini Bundts 
• All That’s Left Are The Crumbs: Pineapple Pound Cake 
• Sneha’s Recipe: Pineapple Pound Bundt Cake  

Eggless Blueberry Preserve Bundt Muffins

Easy, 15 minutes jam/preserve muffins which are 100% eggless and perfect breakfast recipe. My hubby as usual tells me in morning that today afternoon my music group is meeting for tea, bake me a cake. These muffins were baked just in time for his departure, there were so hot that I could not unmold them. Sent this to my husband's friends get together. Made remaining in a muffin pan since I do not have that many bundt molds. 

Makes 16
Ingredients
1½ Cups All Purpose Flour
1 Teaspoon Baking Soda
1½ Teaspoon Baking powder
150 Grams Salted Butter
¼ Cup Water
⅓ Cup Milk
¾ Cup Caster Sugar
½ - ¾ Cup Blueberry Preserve Or Jam - I used Preserve

Method 

Preheat oven at 180˚C. 
In a bowl and sieve flour, baking powder, baking soda.
In a another bowl, cream butter and sugar till fluffy and creamy. Now, fold in add flour mixture in batches alternating with water and milk and blueberry preserve. Mix it well.
Scoop the mixture into bundt molds. Fill each 2/3 the way up.
Bake it at 180˚C for 12 to 15 minutes. 

Check with toothpick, if it comes out clean, muffins are ready.
Serve warm.

These were super delicious!!
Labels: Blueberry, Muffins, Hi Tea, Bundt, Bundt Bakers, Jam, Eggless 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Let's take a look at the different Bundts that everyone baked up with us today  

• Eggless Blueberry Preserve Bundt Muffins from Sneha's Recipe
• Jelly Donut Bundt Cake from A Day in the Life on the Farm
• Jijona Cream Bundt Cake from Patyco Candybar
• Orange Marmalade Carrot Cake from Food Lust People Love
• Peanut Butter & Jelly Bundt Cake from All That's Left Are The Crumbs
• Tennessee Jam Bundt from Palatable Pastime

Black & White Pound Bundt#BundtBakers

A classic chocolate and vanilla pound cake iced with dark chocolate frosting and a simple method to make a delicious cake!

Ingredients
4 Large Eggs
210 Grams Caster Sugar
250 Ml Milk
250 Ml Vegetable Oil
1 Teaspoon Vanilla extract
300 Grams All Purpose Flour
2 Teaspoons Baking powder
50 Grams Cocoa powder
50 Grams All Purpose Flour
A Pinch Salt  
For The Icing - (optional)
100 Grams Icing Sugar
20 Grams Cocoa powder
20 Grams Butter - softened
45 Grams Water

25 Grams Chocolate chips

Method

Grease a ring mold well with butter or oil.
Sieve the flour, salt and baking powder.

Beat eggs and sugar until pale and fluffy. Add milk, vegetable oil, and vanilla powder into the eggs, whisk till incorporated then add in . Add in the sieved flour in batches, folding it in with a spatula, till all the flour is combined/incorporated. Divide the batter into 2 equal parts. 

In one part mix in the cocoa powder + 1 tablespoon milk. To the other mix in 45 grams all purpose flour+ 1 tablespoon milk. In the greased bundt pour the white batter at the bottom and then spread in the chocolate batter on top. Bake at 180°C for 30 to 35 minutes or until a tooth pick inserted comes out clean. 
To Make The Icing/Glaze

Mix all the ingredients in sauce pan and keep it on low flame to make a spreadable icing. 

Spread the icing on top of the slightly warm cake; it will slowly drip down the sides. 

Let the glazed set.

Slice and enjoy!!

Serve immediately, or within a day or so. Store the cake at room temperature. Freeze for longer storage.

Labels: Bundt, Bundt Bakers, Pound Cake, International Cuisine, Chocolate

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Let's take a look at the different Devil or Angel Bundts that everyone baked up with us today

Sneha’s Recipe: Black & White Pound Bundt 

Passion Kneaded: Chocolate Overload Bundt Cake 

Patyco Candybar: Dark Angel Bundt Cake 

Magical Ingredients: Devil's Black Forest Bundt Cake 

A Day in the Life on the Farm: Devil's Bundt Cake 

All That's Left Are The Crumbs: Devil's Food Cake Bundt with Chili Caramel Sauce 

Making Miracles: The Devil's Mini Bundt Cakes 

Food Lust People Love: Lighter Lemon Pound Cake 

Kentucky Butter Bundt Cake#BundtBakers

This rich bundt old-fashioned cake is moistened with a luscious caramel butter sauce while it's still warm. Tried to search on internet why this delicious butter cake is named after the state of Kentucky, but, got no clue.

Ingredients
3 Cups All Purpose Flour
2 Cups Caster Sugar
½ Teaspoon Salt
1 Teaspoon Heaped Baking powder
½ Teaspoon Slightly Heaped Baking
1 Cup Milk
2 Tablespoons Vinegar
200 Grams Unsalted Butter
2 Teaspoons Vanilla Extract
4 Large Eggs
For The Butter Caramel Sauce
½ Cup Sugar
75 Grams Butter
3 Tablespoons Water
4 Tablespoons Condensed Milk

1 Teaspoon Vanilla Extract

Method

Mix the milk and vinegar to make the butter milk and keep aside for 8 - 10 minutes.
Grease a 10 inch bundt pan well with butter.
In the meantime sieve the flour, baking powder and soda to gather, keep aside.
Beat butter, sugar till light, fluffy and creamy. Add an egg at a time alternating with sieved dry ingredients and butter milk, add vanilla essence till all the ingredients are incorporated.

Pour batter in the greased bundt pan.
Bake in a preheated oven at 170°C for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
To Make The Butter Caramel Sauce
While the cake is baking let's make the sauce.

In a sauce pan combine together, sugar, butter, water, condensed milk and vanilla essence, cook till melted and slightly thick you get a light toffee color.

Unmold the cake into a large plate lined with cling film, so that it's easy to clean.
Prick holes in the still warm cake with skewer. 

Slowly pour sauce over cake slowly.

Enjoy this super easy and wonderful cake. This taste even great and moist after a day or two.

Labels: Bundt, Bundt Bakers, American, Caramel

Let's take a look at what everyone baked up with us today

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Eggless Honey Meyer Lemon Bundt Cake from Magical Ingredients
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla  
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

No Knead Pizza Bundt Bread#BundtBakers

This is a slash pizza bread with savory twist, that is to die for! No-kneading savory bread, easy to make, packed with textures, colors and flavors, so beautiful, and so..oo..o delicious!

I did not mix the veggies in the dough, so you can have a different flavor and texture in every bite. Also, if you add the dollops like I did, the bread will pull apart and the texture will be much more fluffier.

This dough after it doubles in volume I left it in the refrigerator overnight, baked it the next morning for brunch. Removed it out of the refrigerator and kept it on my kitchen counter for an hour then layered it in the bundt pan.

Cup Measurement = 250Ml
Ingredients
3 Cups All Purpose flour
1 Teaspoon Salt
1 Tablespoon Sugar
1 Level Tablespoon Instant yeast
360ml Warm Milk
1/4 Cup Olive Oil
Filling
2 Cups Cherry Tomatoes - halved
¼ Cup Olives - finely chopped
¼ Cup Diced Yellow Peppers
¼ Cup Diced Green Peppers
1 Medium Onion - thinly sliced
1 Tablespoon Chopped Fresh Parsley
½ Teaspoon Salt or to taste
½ Teaspoon Pizza Seasonings
¼ Teaspoon Black pepper powder or to taste
¼ Teaspoon Red Pepper Flakes
3 Tablespoons Olive oil
1 Teaspoon Fresh Rosemary
½ Cup Grated Cheese

Method
For the Dough

Add all the dry ingredients for the dough to a bowl, mix to combine, then add the remainder of the ingredients. Mix until all is incorporated with the back of the wooden spoon till no dry flour is seen. 

Cover and let it rest for 45 minutes or until it doubles in size.
For the Filling

Add to a bowl all the ingredients for the filling and mix well.
Grease a bundt pan well with oil and flour it well.

Add dollops of the dough, alternatiing with the filling ( so that each bite with have filling)

Make layers, and finish with the filling on the top. Grate more cheese. 
Keep it covered till the oven is preheated. Set the oven to preheat at 185℃.

Put the bread in the oven and bake it for 45 to 50 minutes, and halfway through the cooking time, tent it with an aluminum foil on top of the baking tin so the bread top doesn’t burn.
Remove from the oven and brush it with olive oil.

If you are having this for dinner then serve it with a side of green salad or any dipping sauce or marinara sauce as a snack or for brunch.

Enjoy!! I served this to my guest and it was a hit!
Labels: Pizza, Bundt, Cherry Tomatoes, Fresh Herbs, Cheese, Breakfast, Main course, Breads

Let's take a look at what everyone baked up with Herbs today........

• Blueberry Citrus Thyme Bundt Cake from All That’s Left Are The Crumbs 
• Buttery Herb Sourdough Monkey Bread from Food Lust People Love 
• French Kissed Mini Bundts from A Day in the Life on the Farm Passion Kneaded:
• Lime and Thyme Mini Bundts from Passion Kneaded
• No Knead Pizza Bundt Bread from Sneha’s Recipe  
• Sweet Peppermint Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Spiced Rum Mince Meat Christmas Pudding Bundt#BundtBakers

Rum Infused Dried Fruit- also known as Mincemeat has a wonderful smell of Christmas season.
It is very easy, quick to make and is a much lighter version of the traditional rich Christmas Pudding. Perfect for parties or if want a nice and easy festive dessert. Serve the pudding warm with cream or custard and you will not stop enjoying it.

I used 6¼ bundt pan which was small for this quantity of cake. Use an 7 inch bundt pan. It took an hour to bake. Un mold it within 5 minutes of removing it from the oven or else the golden syrup will cool down and stick at the bottom. I took this for our New Year's get-together with my hubby friends.  They all enjoyed it.
Ingredients
75 Grams Golden Syrup
130 Grams All Purpose Flour
1½ Teaspoon Baking powder
100g Almond Meal - see notes
130 Grams Salted Butter
100 Grams Caster sugar
30 Grams Light Brown sugar
3 Large Eggs
45 Ml Milk
200 Grams Spiced Rum Infused Mincemeat
75 Ml Spiced Rum

Method

Drain the mince meat of all the spiced rum. Measure 75ml of the spiced rum and keep aside (this will go inside the pudding cake) and the remaining pour it back into the jar.

Grease the bottom and sides of the bundt pan very well.

Pour the golden syrup into the bottom of the pan. 

Add mince meat mixture over the syrup to completely cover it. Keep this pan aside.
Preheat the oven at 170°C.
Combine flour, baking powder and ground almonds in a mixing bowl. 

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating them in as you add each one till well incorporated. Now add in the milk and spiced rum, continue to beat. Now fold in the flour and almond mixture and stir well until evenly combined with a spatula. 

Pour over the mixture on the prepared bundt pan. Even out the top. Bake for an hour or until a skewer inserted comes comes out clean. 

If the top is looking done but the skewer cones out sticky, tent it with a foil and place back in oven till done.

Un mold it within 5 minutes of removing it from the oven or else the golden syrup will cool down and stick at the bottom. 

Slice and Enjoy!!

Rum Infused Dried Fruit/Mince Meat 

Ingredients
50 Grams Raisins
50 Grams Sultanas
50 Grams Dried Cranberries
100 Grams Black Currants
75 Grams Mixed Peel - chopped
25 Grams Glazed Cherries - chopped
100 Grams Dried Apricots - chopped
100 Grams Almonds - roughly chopped
1 Apple - peeled, cored and finely chopped
1 Pear - peeled, cored and finely chopped
80 Grams Suet / Clarified Butter
150 Grams Brown Sugar
1 Tablespoon Black Treacle
½ Lemon Juice
Zest Of One Lemon
Other Ingredients
1 Teaspoon Cake Spice
1 Teaspoon Cinnamon Powder
Homemade Spiced Rum- as required
Method 

Place all of the ingredients except the spiced rum, cake spice and cinnamon powder in a large saucepan ( I used clarified butter).
Cook over a low flame for 10 minutes, stirring occasionally, until the sugar and suet is completely dissolved say for about 10 minutes.

Remove from the heat and leave it to cool completely.
Then add in the cake spice, cinnamon powder and spiced rum. The mincemeat may look loose at this stage, but it will continue to thicken.

Spoon the warm mincemeat into large sterilized jar.

Fill it with the spiced rum till it covered an inch above the mince meat. Keep in a cool, dry place for up to six months.

Use mincemeat in pies, Chelsea buns, mincemeat shortbread or pear and mincemeat crumble cake, Christmas pudding/cake etc.

My Notes

I drained 200 grams mince meat and used 75 ml of the drained spiced rum. Rest I poured back into the jar with the remaining mince meat.
I ground the almond with skin on. 

Labels: Spiced Rum, Homemade, Mince Meat, Bundt, Bundt Bakers, Pudding cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. Our theme this month is Fireside Drinks and our host is Felice from All That's Left Are The Crumbs.

Please take a moment to check out all of the Fireside Bundts baked by the BundtBakers this month~ 

• Fireside Bundt Cake by All That's Left Are The Crumbs
• Pink Gin Tonic Hibiscus Bundt Cake by Patyco Candybar
• Kahlua and Cream Cake by A Day in the Life on the Farm
• Spiced Hot Toddy Mini Bundts by Food Lust People Love
• Spiced Rum Mince Meat Christmas Pudding Bundt by Sneha's Recip