This cake is such a treat…. Now we can start to see people in larger groups, this cake is definitely the one you should celebrate with! I’m also such a fan of elderflower! The short time each year these flowers are in bloom and you have to make the most of it! I’ve used elderflower cordial in this recipe to add the flavour but you can even make sure own elderflower cordial from fresh elderflower. It’s delicious, I highly recommend you give it a go!
There is nothing worse than going to all the effort of preparing your cake mix, baking your cake in the bundt tin and then when you come to turn the cake out, half or it says in the pan. Such a disaster. Here are some tips to help you make the best bundt cake ever!
TIP 1. Grease and flour your moulds properly! Use room temperature butter, brush the moulds with the butter until fully coated. And I mean every nook and cranny coated. Now dust inside of the moulds with flour and shake out the excess. I really recommend you take time to do this, the better the tin is greased, the easier the cake can be removed!
TIP 2. Don’t let your raspberries sink. We don’t want the raspberries to sink to the bottom of the bundt cake when baking. The aim is to slice into your bundt cake and see them beautifully dotted around.
So to prevent the raspberries from sinking you need to coat them in flour. To do this, firstly place the raspberries in a sieve and rinse them under water. Then very gently pat them dry with paper towel or a tea towel. Next, add 1 tablespoon of flour to the raspberries and gently toss them around until fully coated.
TIP 3. Syrup your Cake. The key to keeping this cake super moist is to make sure to syrup it straight out of the oven. This will ensure it stays moist for a really long time! However, you will need to remove the cake from the tin at least 10 minutes after soaking. If you wait too long, it will be harder to remove as the syrup will make it stick.
The Bundt tin I used was from www.nordicware.com they are the best of the best for these types of tins. If you want to invest in a good tin then I recommend these. However, you can easily pick up a cheaper tin from other kitchenware stores.
Raspberry and Elderflower Bundt Cake
- Bundt Tin
For the Sponge
- 360 g Caster Sugar
- 250 g Butter
- 4 medium eggs
- 360 g Plain Flour
- 2 tsp. Baking Powder
- 2 tsp. Vanilla Extract
- 1 tsp. Salt
- 300 g Soured Cream
- 200 g Raspberries
For the Syrup:
- 100 ml Elderflower Cordial
- 50 g Water
For the Glaze:
- 300 g Icing Sugar
- 70 g Elderflower Cordial
- 30 g Water
- 1. Preheat the oven to 180 degrees celsius (fan oven). Grease the bundt tin with butter thoroughly and then lightly dust with flour. Make sure you do this so that the cake doesn't stick to the tin.
- 2. In a free standing mixer or using an electric whisk, cream the butter, sugar and vanilla together until pale and fluffy. Gradually add the eggs to the mixture, making sure to mix between each addition.
- 3. Mix together the flour, baking powder and salt.
- 4. Alternatively, add the flour and soured cream to the the mixture, making sure to scrape down the sides and is well incorporated. Toss the raspberries in 1 tbsp. flour and then add to the mixture.
- 5. Now pour into the tin, evenly distributed. Bake in the oven for 45-60 minutes until golden brown and cooked all the way through.
- 6. Whilst the cake is in the oven, mix together the cordial and water. When the cake is out of the oven, brush generously with the syrup.
- 7. Leave for the cake to cool for about 10-15 minutes. Then remove the cake from the tin. Use a knife to loosen the sides slightly then flip upside down onto a plate or cooling rack.
- 8. To make the glaze, mix together the icing sugar, cordial and water. Pour on top of the cooled cake and decorate with fresh raspberries.