mini bundt cakes
I love browsing in kitchenware shops, but it is a dangerous occupation because I always chance upon something I didn't know I needed, but which I then can't live without, which is how I came to buy some mini bundt moulds from a well known kitchenware shop.
The name Bundt refers, not as I originally thought, to a particular recipe, but to the distinctive shape of the cake, which was popularised in America in the 50s and 60s after NordicWare began manufacturing the moulds.
Why is it that little, individual cakes are so enticing, so appealing ?
After leafing through my cookery books and some 'googling' I decided on a recipe from Nigella Lawson's How to be a Domestic Goddess book.
The recipe was straightforward, simply a case of mixing the wet ingredients together and then stirring into the dry ingredients.
I found that half quantities nicely filled my 4 moulds and I put the moulds into a deep muffin pan for extra stability whilst they cooked.
The result was a lovely moist cake, quite similar to Madeira cake.
But I also have my eye on this amazing Christmas tree cake tin!
Although, given its limited seasonal use, I really don't think I can justify the rather large price tag...
but I'm working on an excuse!