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.
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.
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
Raspberry & Rose Bundt Cake for Mother’s Day
- 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
- Pre-heat the oven to 170 degrees
- Butter the bundt tin generously
- 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
- Fold in the flour and baking powder followed by the buttermilk and salt, then fold in the raspberries
- 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
- Remove from the oven and allow to cool completely on a wire rack before icing
- For the glace icing:
- 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
- Add a little pink food colouring and mix in thoroughly
- Drizzle the icing over the cooled cake and decorate with freeze dried raspberry pieces
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.