About the bake
This strawberry marble bundt cake is perfect for afternoon tea. The pretty pink swirled marble effect looks so scrumptious when sliced. Baked in a bundt tin, this cake has a lovely ring shape to it. Just a little top tip- make sure you allow it to cool for 10 minutes before trying to turn it out… we learned the hard way so you don’t have to!
Fancy dolling your icing up to something a little more exotic? Try our Passion Fruit Icing for that caipirinha cocktail combo.
Method
Step 1:
Pre heat the oven to 180°C (160°C fan, gas mark 4). Grease a 1kg ring mould with butter.
Step 2:
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
Step 3:
Add the vanilla extract and mix briefly to blend with the other ingredients.
Step 4:
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
Step 5:
Stir in the rest of the flour and baking powder until smooth.
Step 6:
Divide the mixture in half and add the pink food colouring to one bowl.
Step 7:
Place spoonfuls of both mixtures into the ring mould to give a marbled effect.
Step 8:
Bake in a preheated oven for 35-40 minutes or until golden brown and just firm to the touch. Allow to cool completely.
Step 9:
Make up the icing as directed on the packet until it forms a thick pouring consistency. Add the food colouring and strawberry flavouring and mix until incorporated.
Step 10:
Drizzle the icing over the cake and decorate with sprinkles to add the perfect finishing touch.
Step 11:
This cake will keep for 2-3 days in an air tight cake tin or can be frozen.
Ingredients
For the cake
- 250g Butter (unsalted)
- 250g Silver Spoon Caster Sugar
- 5 Egg(s) (free range) (beaten)
- 250g Allinson's Self Raising Flour
- 1.5 tsp Nielsen-Massey Vanilla Extract
- 1 tsp Baking powder
- 1 tsp Pink food colouring gel
For the decoration
- 125g Silver spoon fondant icing sugar
- 1 tsp Pink food colouring gel
- 1 tsp Strawberry flavouring
- Sprinkle decorations
- 125g Silver spoon fondant icing sugar
Utensils
- 1kg ring mould or bundt tin
- Mixing bowl
- Wooden spoon
- Electric mixer
- Cooling rack
Recipe Reviews
I used a fluted ring cake tin, which I greased well with butter including the funnel part.For the cake ingredients I cut the sugar down, used 50g less. Flavouring. I used one teaspoon orange extract and one of vanilla extract and no food colouring. It took 40 mins to bake in the fan oven. Left it in the tin for 10 mins and it returned out ok
For the icing I did a glaze icing with orange extract and water to mix. I wanted a thickish rather than runny icing, I put a little icing around the top of the cake and added fresh strawberries for decoration. The strawberries I had marinated in orange juice.
The flavour of the cake was lovely but the texture quite dense. It goes well with extra strawberries
Ingredients
For the cake
- 250g Butter (unsalted)
- 250g Silver Spoon Caster Sugar
- 5 Egg(s) (free range) (beaten)
- 250g Allinson's Self Raising Flour
- 1.5 tsp Nielsen-Massey Vanilla Extract
- 1 tsp Baking powder
- 1 tsp Pink food colouring gel
For the decoration
- 125g Silver spoon fondant icing sugar
- 1 tsp Pink food colouring gel
- 1 tsp Strawberry flavouring
- Sprinkle decorations
- 125g Silver spoon fondant icing sugar
Utensils
- 1kg ring mould or bundt tin
- Mixing bowl
- Wooden spoon
- Electric mixer
- Cooling rack