Double Delight Bundt Cake – Chocolate Rum & Raisin and Coconut & Lime
One of my favourite ways to bake a cake these days is using my silicone bundt mould. With very little fuss, I can make an outstandingly tasty cake that looks as though a lot more work went into it, than actually has. When my uncle turned up to help us clear the garden a couple of months ago, I made him this double delight bundt cake. Cunningly, it’s two cakes swirled together to make one: chocolate rum & raisin and coconut & lime. When I say ‘him’, I clearly mean that we all got to indulge in a slice or two.
Why has it taken me this long to blog the recipe? Inevitably I cook and bake a lot more than I ever have time to put up on the blog and sometimes a bit of a queue builds up. Many of the recipes I intend to publish and take photos of never make it to the blog at all. On occasion, I may have lost some of the scribbled notes I make when creating the recipes or I never wrote anything down at all – yikes!
Why Make One When You Can Make Two?
Luckily, this isn’t one of them. It may have taken a while, but this double delight bundt cake with chocolate rum & raisin and coconut & lime is too good to miss. Both the chocolate rum & raisin batter and the coconut & lime make excellent cakes in their own right, but baking them together in this way doubles the delight. The flavours marry well and the different colour batters provide a good contrast. Over the years, I’ve found a mixture that works brilliantly for my bundt cakes and all I need to do is play around with it a little to alter flavours and textures. Then it’s just a case of finishing it off with a drizzle of icing, sauce or chocolate ganache.
Double Delight Bundt Cake with Chocolate Rum & Raisin and Coconut & Lime
This double delight bundt cake with chocolate rum & raisin and coconut & lime is pretty easy to put together. It’s a simple process of creaming the butter and sugar, beating in the eggs, then stirring in the flour and other ingredients.
I keep a jar of rum soaked raisins ready for all eventualities, so for me it was just a case of digging out a couple of spoonfuls. If you don’t happen to have one of your own (though I strongly recommend it), just soak some raisins in rum an hour before making the cake.
You can make most of the cake batter in one bowl. Then it’s just a case of dividing the mixture in two. Add ground almonds, cocoa and rum soaked raisins to one half and desiccated coconut, lime zest & juice to the other half. Add a spoonful of one to the bundt pan, then a spoonful of the other and so on until all of the mixtures are used up. Bake the cake, add a drizzle of lime icing over the top and hey presto, you have a scrumptious cake fit for Sunday afternoon tea, a birthday or entertaining guests.
Annoyingly, in the general excitement of cutting into the cake, I didn’t manage to take any photographs of the inside. If you want an idea though, it looked, something like this chocolate orange bundt cake. See the photo above.
Double Delight Bundt Cake – The Recipe
Double Delight Bundt Cake
- 180 g unsalted butter - softened
- 200 g golden caster sugar
- 200 g wholemeal spelt flour
- scant 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 3 large eggs I used duck eggs
- 1 tbsp natural yoghurt
- 1 organic lime – zest & juice
- 25 g desiccated coconut
- 25 g ground almonds
- 2 tbsp rum soaked raisins or 25g raisins soaked in 1 tbsp rum for as long as possible
- 2 tbsp cocoa powder
- 50 g icing sugar
- Cream butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, alternating with a spoonful of the flour if necessary.
- Sift in the flour, baking powder and bicarb. Stir until just combined.
- Place half the mixture in a separate bowl.
- To one bowl, grate in the lime zest and ½ of the lime juice. Add the desiccated coconut and stir until just combined.
- Add the cocoa powder, ground almonds and rum-soaked raisins to the other bowl and stir until just combined.
- Spoon heaps of alternating batter into a greased silicone bundt mould or tin. Bake at 180°C for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
- Mix the icing sugar with just enough of the remaining lime juice to make a slightly runny icing. Spoon over the cooled cake, allowing it to drizzle down the sides.
This double delight bundt cake with chocolate rum & raisin and coconut & lime is my entry to this month’s #WeShouldCocoa.
I’m also sharing this double delight bundt cake with the following linkies: Baking Crumbs, normally hosted by Only Crumbs Remain, but this month by Jo’s Kitchen Larder; Bake of the Week with Casa Costello; Love Cake with JibberJabberUK and #CookBlogShare at Everyday Healthy Recipes.
Other Bundt Cake Recipes You Might Like
- Grapefruit & honey almond cake via Tin and Thyme
- Lavender & honey bundt cake via How to Cook Good Food
- Lavender & lemon bundt via Elizabeth’s Kitchen Diary
- Lemon drizzle bundt cake via Amy Treasure
- Malted chocolate bundt cake via Tin and Thyme
- Orange bundt cake with salted caramel whiskey drizzle via Recipes from a Pantry
- Persian love bundt via Supper in the Suburbs
- Raspberry & lemon drizzle bundt (gluten-free) via Gluten Free Alchemist
- Rhubarb bundt cake with ginger glaze via Tin and Thyme
- Ricotta cake with Grano Padano via Chez Maximka
Double Delight Bundt Cake. PIN IT.