Spruced-up Vanilla cake

Fully dusted in icing sugar this spruced-up vanilla cake recipe is definitely a show stopper! As impressive as it looks it's more down to the tin used than any masterful baking skill. The recipe is from Nigellas Christmas book and you can also find it in on her website. I’ve made a number of recipes from this book over the years and I’d highly recommend it. This cake is made with natural yogurt making it nice and light. Perfect for when you’ve already overindulged!

The tin used is expensive there's no denying it. It's the pine forest bundt tin from Nordic Ware, they create the most amazing high-quality baking tins that last for years. You can find a number of them on places like Amazon and even eBay. Although pricey they are worth the splurge for special occasions. Of course, you can just use a normal  2.5-litre bundt tin.
 
So without further ado here's the recipe:

Makes:  about 12 slices

Ingredients 

• 225g - Soft Butter (plus more for greasing)
• 300g - Caster Sugar
• 6 - Free Range Large Eggs
• 350g - Plain Flour
• ½ tsp - Bicarbonate of Soda
• 250g - Plain fat-free yoghurt
• 4 tsp - Vanilla Extract
• 2 tbsp - Icing Sugar 

To turn this into Spruced-Up Spice Cake halve the vanilla and add 2 teaspoons each of ground cinnamon and ginger and a half teaspoon of ground cloves.

Method

1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF and put a baking sheet in at the same time. Butter or oil your large, regular or fir-tree shaped bundt tin (2.5 litres capacity / 2½ quart capacity) very, very thoroughly. Tip: I prefer to melt a little butter and use a pastry brush to ensure all crevices are greased. 
2. Either by hand or in a freestanding mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, whisking each one in with a tablespoon of flour.
4. Fold in the rest of the flour, and add the bicarbonate of soda, the yogurt and vanilla extract. Don't overbeat or the cake will rise too much, giving an overly-domed bottom later - though it's not the end of the world, as you can always trim it if necessary.
5. Pour and spoon the mixture into your greased tin and spread about evenly.
6. Place the tin on the preheated baking sheet in the oven and cook for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Let it sit out of the oven for 15 minutes.
7. Gently pull away from the edges of the cake from the tin with your fingers, then turn out the cake, hoping for the best.
8. Once cool, dust with the icing sugar pushed through a small sieve, to decorate.

Enjoy! 

 

 

Additional Information

 

MAKE AHEAD TIP: Make the cake, turn out and leave to cool. Wrap in clingfilm and foil and store in an airtight container for up to 2 days.
FREEZE AHEAD TIP: Make, wrap and freeze the cake for up to 3 months. Thaw overnight in a cool room.