Moroccan Orange Blossom, Cardamon and Yoghurt Bundt Cake with Pomegranate Arils

 I am always excited when Pomegranates are back in season, as they are now. Whilst many of us are now reigning in our food budgets to make ends meet, stunning red pomegranate arils (seeds) and icing will give the simplest cake some glamour for you. This cake is a cinch to make. 

Carrot Cake and Cream Cheese Bundt with Lemon drizzle icing

This Cream Cheese Carrot Bundt Cake designed by Donna Hay, is filled with an irresistible cream cheese frosting, the same frosting which is generally reserved for icing the cake with and which everyone loves. Instead, we have baked it in the middle of the cake, where it transforms into the dreamiest, lemony cheesecake filling. Combined with sweet, grated carrot and chopped pecans or walnuts, and generously spiced with ground cinnamon, nutmeg and ginger, this cake will also make a delicious dessert. 

Lemon Sour Cream Bundt Cake

  

My Lemon Sour Cream Bundt Cake is tangy with lemon flavours, and has a firmer texture to it, which is essential for a Bundt cake. Pouring lemon juice over the cake when hot from the oven is the final touch to ensuring very citrussy flavours, which we all love. 

Lemon and Ricotta Mini-Bundt Cakes

These cakes are a celebration of citrus fruits in season, a tangy theme running through my sweets baking this Winter. 

Fill these little lovelies with lemon or lime curd, dust with some sifted icing sugar, garnish with a slice of dehydrated cumquat, (optional of course) and sit back and enjoy with fresh cream or yoghurt, depending on the time of day. Lemons and limes have been abundant this Winter, and quite interchangeable when cooking sweets.

Lemon Sour Cream Cake

Go straight to the recipe at:

This recipe was included in a school recipe book published as a fundraiser at my children's high school in 1994. Some of the best recipes can be found in these compilations of old family favourites. So does this mean it is a vintage recipe? I'll leave you to be the judge.