Although it’s been ages since my last post I have still been busy in the kitchen. Life just seemed to get out of hand for a while – it does that sometimes. My sister came to visit in mid-September, which was great. We explored many pubs (perhaps too many pubs), ate oysters in Whitstable, had fancy coffee at Badger Hill Farm and Cidery (then bought a keg of cider), did some gluten-free baking and had a few walks in Shorne Woods Country Park.
After my sister went back to Toronto my husband and I had the bedroom and utility room re-decorated. A 5-day job went on for 2 weeks. This is an old property and there were…..issues….. but all is well now. I can tell you that Nutmeg was getting pretty fed up at being cut off from the bedroom.
I also changed jobs and am so much happier for it, but it has taken some getting used to. I am now able to dedicate much more time to my other passions; Aromatherapy and Reflexology as well as to writing. My children’s picture book is almost finished – so watch this space!
However the down side of all this activity was that I came down with some sort of coughing lurgy that lasted for almost 8 weeks. After several prescriptions that offered no relief it eventually made its way out of my system – but it left me feeling pretty exhausted. Anyway enough rambling – let’s move on to the cake.
Last week a lovely client of mine gave me a big bag of windfall apples. I wanted to do something different so I decided to make up my own recipe for a Bundt cake. A bit daring I know! In any case it was a success and I am now feeling ever so slightly more confident in my baking abilities. O.K I used cake mix – but give me a break at least it’s a start! The bananas and apple chunks give extra moistness while the Cointreau adds a lovely spicy citrus flavour. This is really good with a pot of freshly brewed coffee.
Luna Raye’s Banana, Apple and Cointreau Bundt Cake
(I based this on the Sherry Bundt Cake recipe my cousin gave me)
Ingredients
4 room temperature eggs (you can put them in a bowl of warm water to warm them up if you don’t have time to let them sit out)
3 medium-sized ripe bananas, mashed
2 apples cored, peeled and chopped into bite sized chunks
3/4-cup olive oil
1/2 cup Cointreau
1 package yellow cake mix (I used a Madeira cake mix)
1 package instant vanilla pudding (I still haven’t tried using Angel Delight (see my ‘Best Sherry Cake Ever!‘ post) Fortunately my sister arrived with several packs of my favourite Vanilla Jell-O Instant Pudding. Size wise the Jell-O is 102g, which is what you would need for the recipe. Don’t make the pudding up – just add the powder straight to the bowl!
1 Tbsp allspice
½ tsp vanilla essence
Directions
Preheat oven to 350 degrees
In a small bowl mash the ripe bananas with a fork
In a large bowl whisk together the eggs, oil and Cointreau
Gradually add the cake mix, pudding mix and the allspice (I always use a sifter to avoid lumps)
When the mixture has been well blended (no lumps) add the mashed bananas, vanilla essence and apple chunks
Place the batter in a well-greased tube or Bundt pan (a pan that is round, deep with hole in the middle)
Bake for 45 minutes
Remove from pan immediately
Allow the cake to cool cake for 10 minutes before placing it on large plate or large chopping board covered with aluminium / tin foil or parchment paper
Sprinkle icing sugar over the top and dig in
The cake is just as lovely cold but I always like the treat of having it slightly warm from the oven
Enjoy!
looks wonderful Luna!
I’m glad you’re feeling better and I hope your liking your new job. take care! happy holidays -Kimberly
Thanks so much Kimberly! I am feeling better but am up to eyeballs in work – but I won’t complain. I have been cooking but not blogging so have quite a few dishes to catch up on. Have a lovely time over the holidays! all the best, Luna x