Banana, Apple and Cointreau Bundt Cake...

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!

Best Sherry Cake….Ever!...

There really is nothing like a glass of sherry especially after a hard days work. I know it isn’t to everyone’s taste but I do have a real fondness for it. Usually when I am cooking I’ll have a spatula or wooden spoon in one hand and a large glass of sherry in the other.

Not only is sherry a lovely tipple but its also great for cooking! Harveys Bristol Cream is an essential ingredient and star of the show in my mom’s famous trifle. A generous splash of Amontillado to sautéing onions and garlic will add a lovely flavour to sauces and soups.

NOTE: I have never ever used cooking sherry and wouldn’t touch it with a barge pole. Generally cooking sherry has a lot of salt added to it and it is definitely not something you would want a glass of. For most of my cooking I use a leading UK supermarket brand of Amontillado sherry which is slightly drier and less sweet. It’s lovely to drink and cook with and not that expensive. If you are going to cook with sherry then it is worth it to get the real deal.

I thought I had experienced all that sherry had to offer when my cousin surprised me with her Grandmother’s recipe for sherry cake.

My original plan was to make this cake to celebrate the Royal Wedding but my husband and I ended up using most of the bottle to toast the happy couple (which wasn’t such a bad thing after all). Anyway the drinks cabinet has now been replenished and I was finally was able to make this amazing cake. Trust me this is a winner!

Here is the recipe courtesy of my lovely cousin (and her Grandmother!)

Grandma Reid’s Sherry Cake

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)

3/4 cup salad oil (my cousin uses canola while I used olive oil)

3/4 cup sherry (my cousin uses Harveys Bristol Cream while I used my favourite Amontillado)

1 package yellow cake mix (I used a Madeira cake mix)

1 package instant vanilla pudding (my sister brought me some Jell-O Instant Pudding from Canada. In the UK I think Angel Delight would work although I don’t think they have vanilla but banana or butterscotch would work well. Size wise the Jell-O is 102g which is what you would need for the recipe) Don’t mix up the pudding. Just add it straight to the bowl!

1 Tbs ground nutmeg

Glaze

2 cups powdered sugar

1/4 cup sherry

1 tsp ground nutmeg

Directions

Preheat oven to 350 degrees

In a large bowl with a wire whisk beat together the eggs, oil and sherry

Gradually mix in the cake mix, pudding mix and 1 Tbs ground nutmeg

NOTE: I was told electric mixers are a no no – good old fashioned muscle is what’s needed. Also as there may be lumps in the cake mix it’s a good idea to use a sifter

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

Mix together the glaze ingredients with a whisk

Allow the cake to cool cake for 10 minutes and place on large plate or large chopping board covered with aluminium / tin foil

Spread glaze on top of cake. It will melt and run down sides in a lovely gooey mess

Cool completely, cut and eat cold

Enjoy!