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Tag Archives: Nordic Ware

Christmas Spruce Cake for the Festive Season

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I first made this unusual cake in 2013. I had just hunted down the all important cake tin on eBay and I was super keen to try out the new acquisition! It’s a Nordic Ware mold called Holiday Tree Bundt Pan, that is shaped like a Christmas spruce tree.

I am re-blogging the recipe as the festive season approaches, and we begin to think about what to cook for all those up-coming celebrations.

The cake is fabulous because of the tin, but really, you can make it in an ordinary cake tin, or in any other fancy tin you have on hand. It’s a Nigella recipe for a rich butter cake, which can be spiced up with anything you like, but Christmas flavours of cinnamon, ginger and nutmeg are a wonderful way to go.

The recipe is from Nigella Christmas, a cook book full of exciting Christmas treats. It’s also on Nigella’s website: http://www.nigella.com/recipes/view/spruced-up-vanilla-cake

But beware – if you do happen to be using this gorgeous spruce mold, you must grease the mold really carefully as the cake is very tricky to remove from the tin. I have experienced the cake sticking and coming out in bits. But when the cake comes out intact, it’s delightful, and can be zhushed with icing, chocolate or glace fruit.

Ingredients
225 gms soft butter (plus more for greasing)
300 gms caster sugar
6 large eggs
350 gms plain flour
1/2 tsp bicarbonate of soda
250 gms plain fat-free yoghurt
4 tsps vanilla extract and/or
1 tsp each cinnamon, ginger and nutmeg
2 tbls icing sugar

Method
Preheat the oven to 160 degrees C fan forced or 170 degrees C non fan forced and put a baking sheet in at the same time.
Butter or oil the Nordic ware spruce tree mould very thoroughly. Alternatively, you could use a large 2.5 litre capacity tin.
Put all the ingredients except the icing sugar into a food processor and blitz together. Pour and spoon the mixture into the greased tin and spread evenly.
Place the tin on the preheated baking sheet in the oven and cook for 45–60 minutes until well risen and golden.
After 45 minutes, insert a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Rest the cake out of the oven for 15 minutes.
Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake.
Once cool, dust with the icing sugar pushed through a small sieve, or decorate in whatever way inspires you.

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Vegan Chocolate Cake

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While making my Christmas Spruce Cake last year for some work colleagues, https://thequirkandthecool.com/2013/12/04/christmas-spruce-cake/, I needed to provide an alternative for a vegan friend. I found this recipe which I made festive by baking it in some Nordic ware individual fancy molds.

Ingredients


175 gms self raising flour

3 level tsps baking powder

25 gms cocoa
 (I used Dutch cocoa for flavour)

100 gms rapadura or other unrefined sugar*

125 mls vegetable oil

325 mls cold water




Method

Preheat oven to 180 degrees C.
  Grease a loaf tin, 20 cm cake tin or 4-6 small fancy molds with oil spray.

Place all the cake ingredients in a food processor in the order given and whizz. 
Place mixture into the greased tins or molds and bake for 30 minutes for the loaf or cake tin, 15 minutes for the molds, in the pre-heated oven.

Cool for 5 minutes before gently turning out onto a wire rack.

This cake is great served on its own, or you can add fresh berries or a vegan icing.

* It’s important not to use white sugar, as white sugar is refined using animal bones to “bleach” the colour of the sugar.

Christmas Spruce Cake

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This beautiful cake owes it all to the mould! I have sung the praises of the fabulous Nordic ware in a previous blog:

https://thequirkandthecool.com/2013/07/10/fancy-individual-butter-cakes/.

This Nordic ware mould called Holiday Tree Bundt Pan is like a Christmas spruce tree.

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I found this recipe in Nigella Christmas, a cook book full of exciting Christmas treats! It’s also on Nigella’s website: http://www.nigella.com/recipes/view/spruced-up-vanilla-cake

It’s a simple vanilla butter cake, which can be spiced up with Christmas flavours of cinnamon, ginger and nutmeg.

But beware – you must grease the mould really carefully as the cake is very tricky to remove from the tin!

Ingredients
225 gms soft butter (plus more for greasing)
300 gms caster sugar
6 large eggs
350 gms plain flour
1/2 tsp bicarbonate of soda
250 gms plain fat-free yoghurt
4 tsps vanilla extract and/or
1 tsp each cinnamon, ginger and nutmeg
2 tbls icing sugar

Method
Preheat the oven to 160 degrees C fan forced or 170 degrees C non fan forced and put a baking sheet in at the same time.
Butter or oil the Nordic ware spruce tree mould very thoroughly. Alternatively, you could use a large 2.5 litre capacity tin.
Put all the ingredients except the icing sugar into a food processor and blitz together. Pour and spoon the mixture into the greased tin and spread evenly.
Place the tin on the preheated baking sheet in the oven and cook for 45–60 minutes until well risen and golden.
After 45 minutes, insert a skewer into the centre of the cake. If it comes out clean, the cake is cooked. Rest the cake out of the oven for 15 minutes.
Gently pull away the edges of the cake from the tin with your fingers, then turn out the cake.
Once cool, dust with the icing sugar pushed through a small sieve.

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Fancy Individual Cakes

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I have just acquired these lovely moulds, made by Nordic Ware.

The Garland Bundt pan comprises 3 designs – Cathedral, Fleur de lis, and Bavaria Bundt shapes.

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http://www.nordicware.com/store

They are cast aluminum bakeware, the fine detailing in the moulds creates a sharp definition in the baked cakes.

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To try them out, I used the butter cake mix described in the previous post.  https://thequirkandthecool.com/2013/07/10/passionfruit-cake-with-passionfruit-butter/

I simply dusted them with icing sugar to retain the visual appeal of the beautiful designs.

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The featured design below, in the photos of the mould and the cake, is Cathedral, modeled after Notre Dame Cathedral.

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