Wednesday, 21 December 2016
Bundt Cake with Mickey Finn Salted Butterscotch
On top of all the usual seasonal planning, shopping and other kind of festive preparations for the big day, December is one of the busiest times for compers. So many competitions to enter.
Every year I start enthusiastically, and by the end of the first week my mojo is fading. At the moment my enthusiasm is truly below zero. I haven't won anything at all this month. I haven't necessarily given up completely, as quite a lot of these comps will be picking winners by the end of the month, or even later in winter.
I remember a couple of years ago, one of my advent wins arrived in May, without any announcement.
At the end of October I was lucky to win a bottle of Mickey Finn Salted Butterscotch alcoholic drink on Twitter. This alcoholic drink is "a bodacious blend of rich butterscotch with a hint of sultry sea salt, infused with alcohol". A great tipple for those who enjoy sweet liqueurs.
Bundt cake with Mickey Finn Butterscotch
4 medium eggs
200g caster sugar
125ml Mickey Finn Salted Butterscotch
230g self-raising flour
1tsp baking powder
1tsp vanilla bean paste
180g butter, melted
In a big mixing bowl beat together the eggs with caster sugar. Add the alcoholic drink, sift in the flour, cornflour, baking powder. Add the vanilla bean paste as well as the melted (but not hot) butter, mix well. Pour the cake batter into the well oiled bundt cake tin. Place the tin in the oven preheated to 180C.
Bake for about an hour or slightly less. Check if it's ready with a wooden toothpick.
Remove the tin from the oven, and let it cool for 10 minutes before turning the cake out of the tin.
As it has quite a rich buttery taste, it doesn't need any frosting. Just sift some icing sugar over it.
Serve warm or cold. This cake will keep well in a tin for a few days.
I love baking with alcohol as it gives an extra special oomph to a plain pound-style cake.. If you liked this recipe, you might also like
Apple Cider Pound Cake
Pink Velvet Malibu Rum Cake