Some time ago I had some
bananas to use up. I'm not keen on banana loaf or cake but I love
carrot cake. I looked through several recipes but all of them
contained ingredients that I didn't have in – walnuts, sultanas,
cream cheese. So I decided to work out the ratios for the cake tin
size I wanted to use and add in the ingredients I had. That's how you
create a cake recipe.
I had some more bananas to
use up again recently but had Bundts on the brain. I thought I could
amend my original recipe to turn it into a Bundt cake. I used my
Jubilee Bundt pan as I wanted the cake to double up as an Easter
nest. A selection of mini eggs nestled in the grooves and you're good
to go. It's a naturally moist cake with the addition of the carrots
and bananas plus the use of oil. The lemon icing topping just
finishes it off nicely without making the cake too heavy.
Equipment: 1 10 cup
Bundt tin/pan, 1 large bowl
Ingredients
12oz (340g) Self-raising
flour
2tsp (10ml) Baking powder
5oz (150g) Demerara sugar
4oz (110g) Mixed dried fruit
2 Large carrots, grated
2 Ripe bananas, mashed
3 Large eggs
5 fl oz (150ml) Oil,
vegetable or sunflower
½
tsp (2.5ml) Mixed spice
½
tsp (2.5ml) Cinnamon
Topping
4oz
(110g) Icing sugar
2
tbsp (30ml) Water
¼
(1.25ml) Lemon extract
Method
1. Prepare
the Bundt tin by greasing it and then dusting with flour. Tap out the
excess.
2. Pre-heat
the oven to 180°C/Gas
mark 4.
3. Measure
all the ingredients for the cake into a large bowl and mix well until
thoroughly blended. It will look a bit like coleslaw!
4. Pour
into the prepared tin and level the surface.
5. Bake
in the oven for about 50-60 minutes until well risen and shrinking
away from the sides of the tin.
6. Allow
to cool in the tin for 10 minutes before turning out and leaving to
cool completely on a wire rack.
7. To
make the topping mix the icing sugar and water together until it goes
into a smooth paste but runny enough for drizzling. Add the lemon
extract and stir in.
8. Drizzle
over the top and then add any decorations as required.
Looks delicious!
ReplyDeleteI'm always on the lookout for something to bake in my Bundt tin.
Wow that's dreamy, have just pinned to my Easter Baking board, thanks for linking up x
ReplyDeleteBanana & Carrot? What a healthy cake...... Sounds lovely!
ReplyDeleteOh wow that looks and sounds delicious x #tastytuesdays
ReplyDeleteSounds delicious. My hubby loves banana cake and carrot cake so I suspect this'll be right up his street! I love how the addition of the mini eggs turns it from a lovely cake into something perfect for Easter.
ReplyDeleteThanks for joining #FoodYearLinkup
I have the same bundt tin and absolutely love it. Banana and carrot sound like a great combination. Thanks for entering AlphaBakes
ReplyDeleteThis is utterly beautiful. Thanks for linking up to #tastytuesdays
ReplyDeleteI think any cake decorated with mini eggs is good! Thanks for sharing with Alphabakes.
ReplyDelete