Banana and caramel bundt cake

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I made this a couple of weeks ago as a Friday treat for us at work. As I’ve said many time before I do love banana cake and this was no exception. I did seem to manage to eat quite a few slices of this banana and caramel bundt cake (my excuse being I’ve been burning lots of calories with my Moonwalk training!). This is a lovely moist banana cake that visually looks very impressive. I’ve not used my Nordicware Heritage bundt tin very much; every time I use it it reminds me I really should use it more often as anything baked in it always looks so good. This is Delicious Magazine recipe. You can use any 2.4 litre bundt tin.
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Cranberry bundt cake with white chocolate glaze

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So it was back to work this week after two weeks of being a lady of leisure. To help ease my colleagues and I back into work I decided cake was needed. As I had some cranberries that needed using I opted to make this cranberry bundt cake. Last year I made this glazed cranberry lemon bundt around the same time as I had some cranberries left over after Christmas. I found this recipe online and as with a lot of bundt recipes it is American so the quantities are in cups. I’ve included some conversions but if you’re in need of some more precise amounts you might find this website useful.
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Lemon Drizzle Bundt Cake

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I was given a Nordicware Bundt tin back in August for my birthday by my Dad and have only just got round to using it for the first tin – shocking I know! Whilst in Tesco late one night last week, they had some reduced unwaxed lemons for 8p and when life gives you cheap unwaxed lemons there’s only one thing for it – lemon drizzle cake! (I also used them yesterday to make these lemon and cranberry cookies which are one of my favourite Christmas bakes.)
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Apple cinnamon bundt

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So yesterday was National Bundt Day and I decided to get in on the Bundt action. After perusing my Pinterest board ‘All about that bundt…’ and considering a carrot cake Bundt or John Whaite’s fig, pecan and orange Bundt I opted for this apple and cinnamon Bundt as I had some Bramley apples that needed using up. The recipe is by Martha Stewart and is really meant to use Granny Smith apples but I had read a couple of people on Pinterest saying that they had used Bramley apples which had worked just as well.
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Lemon Bundt cake

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Well hellooooooooo bank holiday weekend! It has felt like a very long week at work this week so by Friday I thought we were all in need of cake. I have a quite a large collection of baking cookbooks but will readily accept I’m not very good at using them. I tend to see recipes on Pinterest and websites and ignore my cookbooks. Whilst looking for some recipes last weekend, I was flicking through Jo Wheatley’s ‘Home Baking’ when I spotted this recipe for her lemon Bundt cake. I’ve made a couple of Bundt’s since getting my tin as a Christmas present and decided it was time to give another one a go. It looked like a fairly simple recipe and as I had some lemon curd in the fridge that needed using up I was all set.
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Carrot and walnut bundt cake

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Oh cream cheese icing – why are you my nemesis? Why, every time I try to make you, do you turn into a runny mess instead of the thick icing you’re meant to be? I have tried on several occasions now to make cream cheese icing with not a lot of success. The only time I’ve really been successful was when I made Jo Wheatley’s carrot cake traybake. Every other time, I’ve ended up with runny icing that’s dripped off the cake or cupcakes I’ve made, to create a sea of icing. Sadly, this was another one of those situations. Luckily it wasn’t all bad and what it didn’t have in looks it made up for in its taste.
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Glazed cranberry lemon bundt

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I do love the combination of lemon and cranberry. Last year I made these lemon and cranberry cookies which were delicious. I think it’s a combination that works really well. I’ve been wanting to make a Bundt cake for ages but didn’t have a tin. Every time I would go into TK Maxx I used to look at the tins and think shall I buy one? I resisted but decided to request one as a Christmas present. Luckily my Dad obliged and on Christmas day I opened not one but two lovely Bundt tins. One was a Savarin tin and the other was a fluted one which I used for this recipe. Before Christmas I picked up a packet of fresh cranberries and they sat in the fridge. They were well-traveled cranberries as they came all the way to Devon with me (sat in the fridge in Devon) and then traveled back to Hampshire before being used. I decided that a cranberry Bundt would be a good way to use these poor cranberries (which were beginning to look a little but past their best). I found quite a few different recipes (which I have collected together on my snazzily titled ‘All about that bundt…‘ Pinterest board) using fresh cranberries but as I had some lemons that needed using (as explained in my Lemon drizzle loaf post) I decided that this was the recipe to go for.
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