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Making this bejeweled bundt cake could not be more timely for me at the moment. Having started work as a stylist for jewellery and accessory company Stella and Dot I am loving all things that sparkle, shine and look pretty. It’s maybe not surprising then that I wanted to bejewel my baking as an excuse to link baking and jewels together. Check out my Stella and Dot page if you get the chance and if anybody reading this thinks they would like to find out more about being a stylist themselves which I have to say is proving to be a great fit with my other job of providing TLC for my 3 kidlets, take a look at this link and get in touch. I would be happy to tell you more.Jeweled Bundt Cake. The other factor which has had influence on this cake is of course the big CD, which is now only, (close your eyes) a week away!! It’s creeping up at what seems to be a lightening fast pace. Got to say though, I have felt a whole lot better since I wrapped most of the presents, wrote out my cards and iced the Christmas cake. This year we are going up to the in-laws so I don’t have to worry about hosting and I am really, really looking forward to it. Bundt cake.

I have big plans to sit and play with my children, something that sounds so simple and straight forward, but in fact is a real challenge. This is mostly because I have so much to do that I never sit still for longer than 5 mins. It is also because with 3 children someone will most likely be needing my attention for something else within 10 minutes of sitting down, if I get that far! But whilst I am away from home and all the daily chores I reckon I have a much better chance. Besides,I have inside information that Santa might be bringing a fairly large lego construction for 1 of my 3 that will need putting together and is likely to take hours. I’m actually quite excited about getting stuck in. My other plans for Christmas include lots of R & R, making special memories with my family, time with hubby, frosty contryside runs, Christmas eve visit to the pub and a bit of time to pamper myself (will be packing my face mask and posh bubble bath). Sounds ideal hey? I’ll let you know how I get on with it all.Bejeweled Christmas Bundt Cake.

Back to the bundt cake. This was my first attempt at anything bundt and it was with a tin that I brought back from a trip to Berlin in the autumn. In some ways I think this cake looks a bit like a Christmas wreath, especially because of the shape. The cake itself was made in a slightly different way to which I am used to. It requires melting the butter, cocoa and cinnamon together first before adding the remaining ingredients. And as for the combination of cinnamon and chocolate, well in my opinion this pairing is pretty special. To decorate your bundt cake feel free to use my pictures as an example, but I think the beauty of this is an excuse for you to have a rummage through your own cupboards and see what ‘jewels’ you can find. I came across some glace cherries and flaked almonds that I forgot I had and they look fab as part of my decoration. If you do make this I would love you to tweet me your pics.

  • Chocolate and Cinnamon Bejeweled Bundt Cake

    Ingredients

    Cake
    110g unsalted butter
    150g sugar
    30g cocoa
    1 tsp ground cinnamon
    100ml water
    120ml sour cream
    1 tbsp vanilla extract
    2 eggs
    200g plain flour
    1 tsp baking powder
    50g hazelnuts
    50g cranberries
    Glaze
    50g chocolate (milk)
    50g butter
    30g cocoa
    1 tsp cinnamon

    My Decorations (a few of each)

  • Cranberries
  • Pistachios
    cherries
    flaked almonds
    chopped peel
    white chocolate stars
    gold balls
    gold leaf
Recipe
  1. How to make

    Pre heat the oven to 350c/180f/gas 4. Grease a medium bundt pan. Melt the butter, cocoa, cinnamon and water in a bowl over a pan of simmering water stirring as it melts. Add this to a larger mixing bowl and add the eggs, cream, sugar and vanilla extract and whisk together. Then add the flour, baking powder cranberries and hazelnuts. Once fully combined pour into bundt tin and cook for 25-30 mins. Once out of the oven leave for 15 mins in the tin before turning out onto a wire cooling rack. To make the glaze melt all the ingredients together in a bowl over a pan of simmering water and then pour over the cake. Decorate with your decorations on the top of your cake. This cake due to it’s chocolate content qualifies to be entered into this month’s tea time treats challenge run by Karen from Lavender and Loveage and Kate from What Kate Baked.

It can also be entered into this months We Should Cocoa run by Choclette from Chocolate Log Blog because it has chocolate and cinnamon in the ingredients. All that remains for me to say is Merry Christmas to all my readers, and I’ll be back in the New Year with plenty more blogposts.