Raspberry and white chocolate is a classic combination that works a treat in this Bundt cake. Of course you could use your favourite fruits as an alternative, but watch out for strawberries – they aren’t ideal for use in baking as they have such a high proportion of water. Try blackberries, forest fruits and blueberries instead!
Makes one 30cm (12in) Bundt cake
Prep: 25 minutes plus cooling
Bake: 35 minutes
Oven: 160°c (fan)/180°c/350°F/Gas Mark 4
250g (9oz) very soft butter
265g (91⁄2oz) caster (superfine) sugar
4 eggs, large
200g (7oz) self-raising (-rising) flour
140g (5oz) raspberries
100g (31⁄2oz) grated white chocolate
20g (3⁄4oz) raspberries
50g (13⁄4oz) icing (confectioners) sugar
2.4 l (12 cup) Bundt tin (Bundt pan)
Electric hand-held whisk or food mixer
Fine sieve
Disposable plastic piping bag
1 Follow the same method as Coconut & Passionfruit Bundt, but omit the grated creamed coconut, passionfruit and coconut cream and replace instead with raspberries and grated white chocolate.
2 For the icing push the raspberries through a sieve and discard the seeds. Mix the sieved pulp with the icing sugar, adding a little water if necessary, and then drizzle over the Bundt cake.