There are some things that become a habit. And these habits become a way of life eventually. My blog is one such habit which has now become a way of life for me. When i began writing this blog, little did i know that i d be supported by all those wonderful wonderful people out there who cook and eat just like me. Ok maybe they are a lil unlike but what matters is that we are all foodies. I was never a big foodie. I was a very picky eater who always thought twice before i began eating my greens. I really did not know what my mom went through everytime i made unrealistic demands out of her culinary expertise. But the mother she is, she readily agreed and gave in. Only when i began cooking, i realised that to make food in any form, may it be a 3 course meal or peanut butter jelly sandwich, requires a modicum of patience, lots of love towards the person who is going to eat and some amount of creativity. Above everything, we all require a lil pat on the back when you bake that first cake or manage to make crispy brown dosas or when you proof your yeast right the first time.This blog has been that pat on the back for me. And its 150 posts that i ve written till date. I am going to bore you all for the next 3 mins but hang on and do read. I must thank a few souls who have made this happen so far. Mr. P my husband for enduring my food blogger tantrums on an everyday basis, My mom- the official PR of Tomato Blues and a few friends of Mr. P and myself. Thank you all aplenty. And then, my biggest thanks goes out to my beautiful readers and food blogger friends out here who take their time out to read all the stuff and nonsense that i write here. Thank you all for enduring my rants and raves on everything from my nose to my weekend blues and for believing in my recipes. This bundt cake is for you all for the patience and faith that you have displayed in me.
Prep Time: Under 20 mins
Cook Time: 40 mins
Makes one nice big bundt cake say about 12 inches.
If someone asked me what s your favourite cake mould. Snap will come the answer, ” bundt mould” There is something so beautiful about making a cake in a bundt mould. I think the mould lends some exoticism to the cake. I dont mind baking anything in a bundt mould. The batter here filled in a small pie crust mould and a bundt mould for me. ( Do you care as long as the cake is yummy??) Feel free to use any mould of your choice. I baked this for 35 mins once and the second time i did 40. In my opinion, 35 works just fine in an OTG. But if using a microwave convection, then try 40. I did the whole thing on electric mixer. If you are going to do it by hand it will take you a lil longer. Creaming the sugar and eggs takes about 5 to 6 mins by hand and combining the flour mixture and the eggs mixture takes about 5 to 6 mins again.You can omit the fruits and bake this into a plain cake as well.
What you need?
All Purpose Flour 1.5 cups
Castor sugar or powdered sugar 1 cup
Salt a pinch
Butter softened at room temperature 130g or 12 tbsp and a lil more
Baking powder 1 tsp
Milk 1/2 cup
Vanilla extract 1/2 tsp
Cranberries dried 1/4 cup
Currants and raisins 1/4 cup
Flour for dusting
How to make it?
Grease your cake mould and keep aside.
Preheat your oven to 180 c.
In a large mixing bowl, place all the dry ingredients except the sugar and sieve well to combine.
In another bowl, cream the sugar, butter and eggs till light and fluffy. Takes about 5 mins on high speed in an electric mixer.
Then, slowly start adding the flour mixture and combine using the electric mixer on high speed for about 3 mins or until well incorporated.
Dust the raisins, currants and cranberries with flour and drop into the batter.