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You are here: Home / Cakes / Raspberry & Rose Bundt Cake for Mother’s Day

Raspberry & Rose Bundt Cake for Mother’s Day

February 29, 2016 by Laura Scott 18 Comments

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I have been meaning to use my bundt tin for ages, so I thought it was about time I removed it from the back of my baking cupboard and put it to some use. Then I realised that Mother’s day is nearly upon us so I thought it would be right to make myself a cake. After all, I am a mother and I do love cake. I would far rather make myself a beautiful bundt than be bought something overpriced and over iced.

rose bundt cake

I decided to use one of my favourite fruits, the raspberry,  and pair it with some exotically fragrant rose water. If you don’t like the idea of using raspberries out of season, I would highly recommend using frozen raspberries. They are one of the best of the frozen fruits and are brilliant to use in any baking recipes. They make a fine raspberry sauce, Eton mess, ice cream, sorbet, tart and of course a delectable raspberry and rose bundt cake.

The joy of using a bundt tin is that the cake has a real wow factor with minimal effort. It is also a good cake to make if you are, like me, not so keen on a thick slathering of butter icing. This cake is lightly gilded with a small amount of pink glace icing. I think it would make a perfect mother’s day dessert served with some fresh raspberries, Greek or Skyr yoghurt and a jug of fresh raspberry sauce.

rose bundt cake

It is a really simple cake to put together, so if you happen to have a mother that loves raspberries as much as I do, then why not grab yourself a bundt tin and get baking my bundt cake this mother’s day.

Here are some more ideas for Mother’s day bakes:

Amaretti & Chocolate crunch cake – The Foodie Couple Blog

Chocolate chestnut layer cake – Maison Cupcake

Golden oat cookies – Feeding Boys

Lemon Drizzle layer cake – Baking Queen

Classic Victoria sandwich – Fab Food 4 All

I’m also linking up to #FoodYearLinkup (Charlotte’s lively kitchen)

rose bundt cake
Print

Raspberry & Rose Bundt Cake for Mother’s Day

A perfect bake for mother's day, using fresh raspberries and rose water. A cake wth fruity and floral notes.
Course Cakes, Dessert, Snack, Tea Time
Cuisine British
Keyword rose bundt cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Laura Scott

Ingredients

  • 175 g butter softened
  • 275 g caster sugar
  • 3 eggs
  • 1 tsp rose water
  • a pinch of salt
  • 350 g plain flour sifted
  • 2 tsp baking powder sifted
  • 125 ml buttermilk
  • 150 g raspberries
  • For the glace icing:
  • 100 g icing sugar sifted
  • 2-3 tbsp water
  • pink food colouring
  • Freeze dried raspberries to decorate

Instructions

  1. Pre-heat the oven to 170 degrees
  2. Butter the bundt tin generously
  3. Beat the butter and sugar together in a food mixer until pale and creamy then add in the eggs, one at a time. Continue to beat well adding in the rose water along with the last egg
  4. Fold in the flour and baking powder followed by the buttermilk and salt, then fold in the raspberries
  5. Tip the cake mix into the baking tin and bake for 50 minutes (approx) until the cake is cooked through. Test it by placing a skewer into the cake, if it comes out clean, the cake is done
  6. Remove from the oven and allow to cool completely on a wire rack before icing
  7. For the glace icing:
  8. Measure the sifted icing sugar into a bowl and add in the water, spoon by spoon, to form a thick but loose paste that can be drizzled with a spoon
  9. Add a little pink food colouring and mix in thoroughly
  10. Drizzle the icing over the cooled cake and decorate with freeze dried raspberry pieces

Recipe Notes

This bundt cake is a light and fruity sponge filled with rasberries and a hint of rose. If you want a more pronounced rose flavour, add a splash of rose water to the icing.

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Related

Filed Under: Cakes, Desserts, Family food, Puddings, Tea time treats, Vegetarian dishes Tagged With: baking powder, butter, Buttermilk, eggs, freeze dried raspberries, icing sugar, plain flour, Raspberry, Rose extract, water

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Comments

  1. Emma @ Supper in the Suburbs says

    March 1, 2016 at 8:53 pm

    What a stunning cake! My Mum would absolutely love this 🙂 I bet it tastes as good as it looks!

    Reply
    • Laura Scott says

      March 3, 2016 at 9:09 am

      Hi Emma, it’s a good cake and also quick to make 🙂

      Reply
  2. Lucy @ BakingQueen74 says

    March 1, 2016 at 8:58 pm

    This is gorgeous and the flavours are spot on! Any mum would love this I think. Thanks very much for linking to my cake as well.

    Reply
    • Laura Scott says

      March 3, 2016 at 9:09 am

      Pleased you like it Lucy 🙂

      Reply
  3. Camilla says

    March 1, 2016 at 11:10 pm

    Such a beautiful cake Laura, I’m sure all mums would love it on Mothers Day:-) I also really want a Bunt tin now! Thanks for linking to my Victoria Sandwich:-)

    Reply
    • Laura Scott says

      March 3, 2016 at 9:10 am

      Bundt tins make any cake ooom more appealing I think!

      Reply
  4. Jemma @ Celery and Cupcakes says

    March 2, 2016 at 7:14 am

    This looks so beautiful! Perfect for Mother’s day. I love the colour of the icing too.

    Reply
    • Laura Scott says

      March 3, 2016 at 9:11 am

      Hi Jemma, I love pink cakes, they are so photogenic!

      Reply
  5. Becca @ Amuse Your Bouche says

    March 2, 2016 at 8:57 am

    Oh this is so beautiful! That pink icing is just stunning – proper wow factor!!

    Reply
    • Laura Scott says

      March 3, 2016 at 9:11 am

      Thanks Becca, bundt cakes do have such a lovely look to them 🙂

      Reply
  6. Elizabeth says

    March 2, 2016 at 12:02 pm

    Such a pretty bake! I have rose syrup and freeze dried raspberries – I have to make this!

    Reply
    • Laura Scott says

      March 3, 2016 at 9:08 am

      Oh great news Elizabeth, hope you enjoy it!

      Reply
  7. Charlie @ The Kitchen Shed says

    March 15, 2016 at 4:08 pm

    Wow! This looks absolutely gorgeous! I would have loved this on Mothers Day. Pink food is my favourite 😉

    Reply

Trackbacks

  1. Rhubarb, blood orange & ginger cake for Mother's Day by How to cook good food says:
    March 7, 2017 at 11:52 am

    […] to be an outright winner in the baking category at Pinterest’s #BestofPinterest2016, with my raspberry & rose bundt cake,  I feel I should be indulging myself every year by baking a cake that I would love to eat. […]

    Reply
  2. Mother's Day Gin Ginger Cake with Gin and Lemon Icing! - thinlyspread.co.uk says:
    March 26, 2017 at 9:31 am

    […] Raspberry & Rose Bundt Cake for Mother’s Day – How to Cook Good Food […]

    Reply
  3. Raspberry Bundt Cake – FuelTheBlog. says:
    April 22, 2017 at 11:12 am

    […] You can view the full recipe from How to Cook Good Food here […]

    Reply
  4. Lavender & honey bundt cake for Mother's Day by How to cook good food says:
    March 7, 2018 at 12:00 am

    […] March. Over the past couple of years I have been baking my own cakes for Mother’s Day – a raspberry rose bundt cake and a blood orange, rhubarb and ginger […]

    Reply
  5. 7 sweet things to bake for Valentine's Day (or just because) - Mollie Makes says:
    September 28, 2018 at 3:17 pm

    […] by How to Cook Good Food […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

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