Spiced Apple & Pecan Bundt Cake

I have always enjoyed the combination of apples and spices in any recipe, and in cake form they fuse to make it particularly delicious. The addition of pecans adds another layer of flavour. Over the years, I have experimented putting classic cake mixes into Bundt tins and have now built up a collection. The Bundt shape adds excitement and visual interest to the finished cake. There are many great designs available to choose from. Every home baker should have at least one to reach for.

Ingredients

• 250g/8 oz strong white flour
• 125g/4 oz wholemeal flour
• 1 tsp bicarbonate of soda
• 2 tsp cinnamon
• ¾  tsp grated nutmeg
• 1 tsp ground allspice
• 2 tsp vanilla extract
• 3 large eggs
• 250 ml sunflower oil
• 125g/4 oz dark muscovado sugar (rub between fingers to break up the naturally forming clumps before putting in mixer, otherwise finished cake could have clumps of sugar)
• 125g/4 oz caster sugar
• 125g/4 oz pecans (or walnuts) chopped medium
• 450g diced brambly apples

Preparation

Preheat oven to 180ᵒc/375ᵒF. Melt 1 oz butter and using a pastry brush, butter and flour a 9” diameter, 2 litre Bundt pan. (Do not use oil spray if the Bundt pattern is elaborate and intricate e.g. rose shape, crenellations etc., as it isn’t effective in the crevices and will cause sticking and spoil the finished look – I know this from experience!)

Method

Beat eggs, vanilla extract and both sugars in electric mixer until tripled in volume – 4-5 minutes. Add oil slowly in a steady stream with a few pauses here and there until it is all incorporated. The batter will be fairly thick.

Sift flours, soda, and spices into a large bowl. Mix thoroughly with a wooden spoon. Then add in batches to the creamed mixture still using the electric mixer now set on medium speed.

Finally fold in chopped nuts and diced apple with a spatula or wooden spoon.

Transfer to the prepared Bundt pan. (Mixture will be somewhat stiff).

Put in pre-heated oven on middle shelf and cook for 1 hour.

Check with a wooden skewer and if still moist, bake an extra 5-10 minutes maximum, but no longer to avoid drying out.

Wait 10 minutes before turning cake out onto cooling rack. Let it cool thoroughly before applying water icing if using.

Tip: The cake will rise and form a small dome. To have it rest flat on serving plate, cut dome off carefully with a sharp serrated knife when cake is completely cold. Then proceed to the chosen finish.

Choice of Presentation

If pushed for time, just sieve a little icing sugar over cake which will highlight the shapes, or…

Option 1 – Water icing with chopped pecans or walnuts:

(Have the chopped nuts ready to sprinkle over icing while still wet. Press the pieces in gently where necessary).

Icing

• 125g/4 ozs of sifted icing sugar
• Juice of ½ lemon

Mix sugar and juice to obtain a thick, pouring cream consistency – add a little more lemon juice if needed. Using a dessert spoon, drizzle the icing in a zig-zag pattern over top of cake. Sprinkle with the chopped nuts.

Option 2 – Buttered pecans

For a special occasion, or to give as a gift, add 8-10 buttered pecans depending on Bundt pattern.

Butter a tray ready for the pecans.

• 6 ozs caster sugar
• 2 tsp of glucose
• 60 g butter
• 2 tbls water

Take all ingredients to boil stirring to ensure sugar and glucose are amalgamated. Boil for 10 minutes, or until it reaches a light amber colour. Take off heat and add in whole pecans. Working quickly, swirl nuts around in mixture and using 2 forks pick up each nut and place on prepared, greased tray. Let cool at room temperature, 30 minutes is sufficient. When ready, place the buttered nuts symmetrically on top of cake working with the design of the mould. You will have enough toffee syrup to make extra nuts, say 24 and these will keep in an airtight container for up to 3 weeks.

Servings: 10 – 12.

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