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Raspberry Rose Bundt Cake
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Raspberry & Rose Bundt Cake for Mother’s Day
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
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
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.