Dried Cranberry & Speculoos Bundt Cake

Cranberries and gingerbread flavours are characteristic for the last months of the year for me. And when January comes rolling around, I find I don’t want to let go of those festive flavours, especially cinnamon, ginger and nutmeg. (You’ve guessed it; these three spices, along with cloves, are the key ingredients to Speculoos biscuits!)

This is my first attempt at a bundt cake and if you look at the pictures, obviously I did not have a proper bundt cake tin. I have a round one with a hole in the middle and I thought, yeah that should do the trick. Um, no. It didn’t. The gaping hole was, well, gaping. A little bit too obvious, but the flavour was just perfect. The dried cranberries especially give this cake a little zing; every time you bite into a cranberry, it sends a sharp, sweet flash through your taste buds; like a surprise party in your mouth. 
Also because it was my first ever try at a bundt cake, I based this recipe on the Blueberry Orange Bundt Cake from The Joy of Vegan Baking. I was pleased with the overall texture, consistency and flavours, and it was easy to prepare. 
So, without further ado, the recipe!
(Actually, one more thing: you can replace the dried cranberries with fresh ones; I could not find any in my local Tesco and I sure as heck wasn’t going to power walk 20 minutes up the hill to the nearest Sainsbury’s. So there.)



Ingredients:
300g self-raising flour
125 ml rapeseed/canola oil
125 ml water
150 ml soya milk
100g Speculoos biscuits, broken into pieces
200g brown sugar
100g firm tofu
a large handful of (dried) cranberries
confectioner’s sugar to serve
Instructions:
1. Combine the dry ingredients in a large mixing bowl, excluding the biscuits and cranberries.
2. In a blender, combine the wet ingredients into a smooth mixture. 
3. Make a well in the centre of the dried ingredients and gradually add the wet ingredients, stirring to combine all ingredients well. Add the biscuit bits and dried fruit at the end. 
4. Pour the batter into a greased bundt cake tin and bake in a preheated oven at 180ºC for 35-45 minutes, or until a knife comes out clean. Serve with some confectioner’s sugar sprinkled on top, and caramel or golden syrup if desired.
— Clem

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