Isn't this cake beautiful? I love the shape of the cake and the dusting of icing sugar makes it look so inviting. I have to say a huge thank you to John for buying me this cake tin for Christmas. It has been on my wish list for a while now and I'm so pleased that I finally own one. I absolutely love Nordicware tins and have started a small collection of them. I'm sure he had an ulterior motive buying the cake tin - a cake from the tin! I promised that he would have the first cake out of the tin and I knew I had to choose a good recipe to impress and show my gratitude.
I saw this recipe on Jo's Blue Aga and bookmarked it immediately to use with my new bundt tin as it looked and sounded amazing. I'm so glad I did as I made it twice in the same week and have had endless positive comments about the cake. It's a lovely light sponge with coconut and cranberry and a delicious cream cheese filling in the middle. The cake is fragrant and looks stunning especially with a dusting of icing sugar. It would be perfect for Christmas as it has a festive look and feel to it or for any special occasion.
John's reaction was "Wow- Ros's cake is amazing. One of her best yet!" Other reactions were " Too beautiful to eat", "How did you get that shape?" "Terrifyingly good!" "It's like a hidden treasure puzzle - there's a different taste and texture to every bite"
I have to admit that I really did enjoy the cake even though I don't like coconut. I'm not just saying that because I baked the cake! It really was that good and I'd recommend you try it for yourself.
Recipe from Jo's Blue Aga
For the cake270g unsalted butter, softened
250g caster sugar
4 large eggs, beaten
270g self-raising flour
100ml double cream
100g desiccated coconut
100g Dried Cranberries
For The Filling
200g full fat Philadelphia
3 Tbsp Caster sugar
30g Desiccated coconut
- Preheat the oven to 170c
- Cream the butter and sugar until light and fluffy.
- Lightly beat the eggs in a bowl and gradually add it to the creamed butter and sugar mixture.
- Sift in the flour and mix well.
- Add the cream and mix again until smooth.
- Stir in the coconut and cranberries.
- Spoon half the mixture into the prepared tin and spread level using a palette knife.
- Mix the ingredients for the filling in a small bowl.
- Place the filling in a ring on the cake batter as shown above.
- Cover with the remaining cake batter.
- Bake for approximately 45 minutes or until golden brown and a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 15-20 minutes before turning out to a wire rack to cool completely
- Dust generously with icing sugar.