Big cakes

Chocolate and citrus fruit bundt cake


Hey everybody! The last time I posted, it was in December. And now it’s supposedly summer…ah ah ah, hilarious! Nevermind, the rain and grey sky here is London can do one. I’m going to put berries everywhere, just like around this bundt cake, until we get a bit of sunshine. But thinking about it, the cake itself is quite Christmassy: dark chocolate, candied citrus fruit, icing that looks like melting snow. Oh well!


Anyway, I’ve recently developed an obsession with bundt cakes, as you can tell from my Pinterest profile. I love their shapes and realised that I had never put to good use my blue bundtcake/Gugelhupf tin bought in an antiques shop in Hay-on-Wye years ago. I was a bit worried I would struggle to get the cake out of the tin but a bit of greasing did the trick. So nothing challenging in this recipe, expect maybe the icing at the end. I still need to work on my technique…


To make a bundt cake, you need

Chocolate and citrus fruit bundt cake

Prep time: 30 minutes

Cooking time: 1 hour

Total Time: 1 hour, 30 minutes

12 people


    For the cake
  • 220 g butter
  • 500 g plain flour
  • 180 unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120 ml milk
  • 120 g sour cream
  • 350 g caster sugar
  • 4 eggs
  • 200 g candied fruit
  • For the icing
  • Icing sugar
  • Lemon juice


  1. Preheat the oven to 160°C. Grease a tin with a little butter and dust with flour.
  2. In a bowl, mix together all the dry ingredients. In a separate bowl, mix together the milk and sour cream.
  3. In a large bowl, beat the butter and sugar with an electric mixer until pale and fluffy. Add the eggs one at a time, beating between each.
  4. Add the dry ingredients, candied fruit and milk mixture to the egg mixture in several batches, beating until just combined.
  5. Pour the cake mix into the tin and bake for 1 hour or until a cake tester comes out clean. Let it cool before removing from the tin.
  6. For the icing, add a little lemon juice to some icing sugar until you get your chosen consistency (it should be fairly thick and poured onto a cooled down cake).


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