I don’t know about you but I’m still feeling festive and I refuse to entertain any thoughts about the end of the Holidays until tomorrow, when I will finally relent and take down our tree and decorations.
Until then, we’re soaking up the last remnants of these precious yuletide days, hours, minutes, seconds – can you tell I’m a Christmas nutbag? – and squeezing in a few more treats and traditions before we reluctantly say goodbye to Christmas for another year. Sniff.
We’ve just indulged in our final official meal of the Holidays, the details of which I shall upload tomorrow. For the time being, let’s just say we are full to the gills, glass of red in hand (dram of whiskey for Hubbie) and awaiting the Christmas pud, soya custard and cream combo. Oh goodness:)
I’m also using up every scrap of food left in the fridge because I loathe waste, especially of the food variety. Very little gets chucked in this house, even fortnight old cranberry sauce, which is how this little bundt cake variation came about.
Because the candied clementine one was such a hit I thought I do my own spin on it. Hope you like it!
Make the most of the last official day of Christmas folks. After all, it comes but once a year. I, for one, cannot wait until it arrives again in 2012. I’m such a sap. But I loves it.
candied clementine & cranberry sauce bundt cake
2 cups flour
1 1/2 baking powder
2 tsp baking soda
1/2 tsp salt
1/4 cup light brown sugar
1/2 cup candied clementine puree
1/2 cup cranberry sauce (pref.homemade)
1/2 cup oil
1/2 cup soya (or other plant) milk
1/2 cup powdered sugar
2 tbsp pomegranate juice
pre-heat the oven to 175 degress celsius/350 fahrenheit.
grease the bundt tin – get into every crevice.
combine the dry ingredients in a large bowl. take a spoonful and use it to coat the inside of the greased bundt tin patting the excess back into the bowl.
whisk together the wet ingredients, pour into the dry and gently fold in until everything is fully combined ensuring not the overwork the mixture.
if it appear a little too dry add a touch more soya milk.
transfer to the bundt tin and make sure it is evenly distributed. give the tin a good tap on a solid surface to rid the mixture of any air bubbles.
bake for 45-50 minutes. turn the oven off and allow it to sit for a further 5-10 minutes.
remove from oven and allow to cool before placing a plate on top the tin and turning it over. it should slip easily out of the tin, if it has been greased well enough.
allow to completely cool before glazing the cake.
for the glaze, mix the powdered sugar with the pomegranate juice until smooth and using a pastry brush paint the cake until evenly coated.
*tip: using a skewer, pierce holes in the cake and feed/inject it with the candied clementine syrup before glazing.