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  • I've always been inspired by the American baking tradition and a bundt cake is big Stateside,

  • even when it's' a sweet little one like this that's so beautiful that it just gives

  • a celebratory flourish effortlessly.

  • I've got 300 grams of plain flour here and

  • I'm adding two teaspoons of baking powder and a quarter teaspoon of bicarb.

  • I'd expect to find star anise, cinnamon, cloves, sichuan pepper and fennel seeds in

  • five spice.

  • Got my festive fork to mix these together.

  • It's already smelling good.

  • So that's the dry ingredients done, onto the wet.

  • I want 175 mls of sunflower oil or any vegetable oil ...

  • ... 100 grams of soft dark sugar and I know sugar is not a wet ingredient but it just

  • absorbs more evenly into the cake this way.

  • And I want 250 mls of gleaming, glossy black treacle.

  • I love its darkness.

  • I know I've got a lot of dry spices but I want the fresh warmth of ginger.

  • ... about three centimetres, 15 grams.

  • Now for the cider; 250 mls and it marries so well with all the spices.

  • And three eggs.

  • And now I'm ready to get mixing.

  • And into this dark pool I will add my dry ingredients, the festive fork giving way to

  • my seasonal spoon.

  • This is so easy to make as you can see

  • but you've never guess that from looking at the cake.

  • Time to pour this into the tin, I oiled the tin very generously.

  • It's very important you oil well, getting into all the crevices and especially the funnel.

  • Makes unmolding so much easier.

  • And it is very liquid but it's meant to be,

  • it's this that makes the cake so gorgeously tender.

  • And this goes into an oven at 170 degrees for 40 or 50 minutes.

I've always been inspired by the American baking tradition and a bundt cake is big Stateside,

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B2 UK cake festive dry oil tin fork

How To Make a Festive Bundt Cake | A TLC Christmas 2016

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