Mary Berry’s Bundt Cake

What is Mary Berry Bundt Cake?

Mary Berry’s Bundt Cake is a rich, moist cake baked in a distinctive ring-shaped Bundt pan. The cake’s texture is light and tender, often made with simple ingredients like butter, sugar, eggs, flour, and flavorings such as lemon zest, vanilla, or chocolate. The Bundt pan’s intricate design allows for an elegant presentation without the need for elaborate decoration. Mary Berry’s Bundt cakes are perfect for special occasions, celebrations, or teatime, and can be glazed, dusted with icing sugar, or drizzled with syrup.

What Goes Best with Mary Berry Bundt Cake?

Mary Berry’s Bundt Cake pairs beautifully with a variety of accompaniments:

• Glaze or icing: A simple lemon or vanilla glaze complements the cake’s moist texture and adds a touch of sweetness.
• Whipped cream: Lightly sweetened whipped cream pairs well with the cake, balancing its richness.
• Fresh fruit: Berries, such as raspberries, strawberries, or blueberries, add a fresh, tangy contrast to the sweetness.
• Ice cream: Vanilla, lemon, or chocolate ice cream served alongside a slice of Bundt cake is a perfect dessert combination.
• Chocolate ganache: A rich chocolate ganache drizzle makes the cake extra decadent, ideal for chocolate-flavored Bundt cakes.

Ingredients

For the Bundt cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 1 tsp vanilla extract or lemon zest (optional for flavor)
• 100ml milk (if needed to adjust consistency)

For the glaze:

• 150g icing sugar
• 2 tbsp lemon juice (for lemon glaze) or milk (for vanilla glaze)

How to Prepare Mary Berry Bundt Cake

1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease your Bundt pan generously with butter or non-stick spray, ensuring all the crevices are covered, then dust lightly with flour.
2. Make the batter: In a large mixing bowl, beat the butter and caster sugar together until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Stir in the vanilla extract or lemon zest, if using.
3. Add the dry ingredients: Sift the self-raising flour and baking powder into the mixture, then fold in gently until well combined. Add milk if the batter seems too thick.
4. Bake the cake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
5. Cool the cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Mary Berry Bundt Cake – Detailed Recipe

Ingredients

Refer to the list above.

Instructions

1. Prepare the batter: Cream the butter and sugar, then add eggs one at a time, followed by vanilla or lemon zest.
2. Mix dry ingredients: Sift and fold in the flour and baking powder, then adjust with milk if necessary for a smooth consistency.
3. Bake in a Bundt pan: Bake until golden and a skewer comes out clean.
4. Cool and glaze: Let the cake cool, then drizzle with a glaze or dust with icing sugar.

Notes

• Butter the pan thoroughly: Bundt pans have intricate designs that can cause the cake to stick, so it’s essential to butter and flour the pan well.
• Preventing air bubbles: Tap the Bundt pan gently on the counter before baking to remove any air bubbles and ensure an even bake.
• Adjust the flavor: You can flavor the cake batter with lemon zest, orange zest, almond extract, or even cocoa powder for different variations.
• Don’t overfill the pan: Only fill the Bundt pan about two-thirds full to allow the cake to rise without overflowing.

How to Serve Mary Berry Bundt Cake

• Simple presentation: Dust the cooled Bundt cake with icing sugar for a simple yet elegant finish.
• Glaze: Drizzle a lemon, vanilla, or chocolate glaze over the cake for a sweet, glossy topping.
• Fresh fruit garnish: Serve the cake with fresh berries or slices of fruit for added color and flavor.
• With cream or ice cream: Pair slices of the cake with whipped cream or a scoop of ice cream for a decadent dessert.

How to Reheat Mary Berry Bundt Cake

• In the microwave: Gently reheat individual slices in the microwave for 10-15 seconds to warm them slightly.
• In the oven: You can also reheat the whole cake (or larger portions) in a preheated oven at 150°C (300°F) for 5-10 minutes, covered with foil to prevent drying out.

How to Store Leftovers of Mary Berry Bundt Cake

• At room temperature: The Bundt cake can be stored in an airtight container at room temperature for up to 3 days.
• In the refrigerator: If the cake is glazed or contains cream-based filling, store it in the fridge for up to 5 days.
• In the freezer: Wrap the cake (or slices) tightly in cling film and then in foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions Regarding Mary Berry Bundt Cake

1. What is the key to removing a Bundt cake from the pan?
   Thoroughly grease and flour the pan, and allow the cake to cool for 10 minutes before turning it out.
2. Can I use different flavors in the Bundt cake?
   Yes, you can add flavorings like lemon zest, orange zest, cocoa powder, or almond extract to the batter.
3. Can I make this cake in a regular cake tin instead of a Bundt pan?
   Yes, but the baking time may vary depending on the depth of the pan. A regular round or loaf tin will work well.
4. How can I ensure the cake comes out moist?
   Avoid over-baking, and use ingredients like butter and milk to keep the cake rich and moist.
5. Can I use a glaze or frosting on the Bundt cake?
   Yes, a simple glaze made from icing sugar and lemon juice or milk is perfect. You can also use a chocolate ganache or a cream cheese frosting.
6. What’s the best way to serve the cake for a special occasion?
   Dust with icing sugar or drizzle with a glaze, then garnish with fresh fruit, edible flowers, or sprinkles for a festive presentation.
7. Can I freeze Bundt cake?
   Yes, wrap it well in cling film and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
8. What if I don’t have a Bundt pan?
   If you don’t have a Bundt pan, you can bake the cake in a regular round tin, but the presentation will be different.
9. Can I make a gluten-free version of this cake?
   Yes, you can substitute the self-raising flour with a gluten-free flour blend and add 1 tsp of xanthan gum for structure.
10. Why did my cake stick to the Bundt pan?
    It likely wasn’t greased and floured thoroughly. Ensure all crevices are coated, and allow the cake to cool for 10 minutes before attempting to remove it from the pan.

Nutritional Information

Per slice (based on 12 slices):

• Calories: 350
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 40g
• Sugar: 25g
• Protein: 4g
• Fiber: 1g
• Sodium: 150mg