Couple of weeks ago, I was a sent a Christmas Bake Box. This is a subscription service for bakers. Every month you get 6-8 special bakeware items and 6 recipe cards to use them. Bake Box got in touch asking if I’d post about them, and I said I would as long as I could actually try their stuff out first, so a few days later this arrived in the post…
And when I opened it up…
The Christmas one was obviously Christmas themed. My recipe was for a gingerbread house and then in the kit I had a snowflake cake tin, a silicon mould for stars, hearts and other festive shapes, some heart cookie cutter, red and green icing, some stars to decorate my cakes with, and the fanciest gingerbread house mould I ever did see.
I decided to try out the cake tin with an orange and mulled wine recipe I’ve been thinking about. It’s basically a lemon drizzle, but with an orange cake and delicious mulled wine drizzle. It’s also the kind of cake you can only really make once a year because mulled wine really is a Christmas thing, but that’s okay. It’d be worth the wait.
So I dutifully made my cake, poured it into the tin and…oh.
So that, my friends, is a cake that is far, far too soggy for the tin to handle. Also, because the edges of the cake were on different levels the drizzle didn’t go all the way through and instead pooled in the corners of the cake and stained them a much darker colour than the centre. Also, because I’d had the cake in the oven for a really long time (as you do with a drizzle cake) the corners had burnt a bit. Hmmm. Not my best effort.
There’s also a hole in the middle, but I can’t blame that on anything except my own clumsiness really.
And you know what? It tasted great. Orange and mulled wine is such a beautiful combination anyway, and Garry and I cheerfully ate this cake to ourselves over the course of a few days.
I did have a party to go to with this cake, though, so I quickly made another one in a normal 9-inch cake tin and that worked much better. I think it was just my own stupidity of using a quite detailed, finicky tin with a light and moist cake. The tin would be fine with a more solid cake, too. Sarah in the comments said that she uses this tin to make a standard chocolate sponge in it and it comes out beautifully, so I really think it was just the wrong cake with the wrong tin.
Everything else I got in the Bake Box was great – the star cutters came in useful when making yet more mince pies, and I am really looking forward to having a spare few hours to make that gingerbread house!
- 200g unsalted butter
- 250g caster sugar
- 3 medium eggs
- 2 oranges
- 250g self-raising flour
- 1 teaspoon of cinnamon
- 100ml full-fat milk
- 100ml of mulled wine
- 100ml of orange juice
- Pre-heat the oven to 180C and put the softened butter in a large mixing bowl with the beaten eggs, the sugar, the zest of the oranges, the cinnamon, the sifted flour and the milk. Beat until everything is mixed together and thick. Pour into an 8-inch cake tin and bake for 50-60 minutes
- Whilst it's baking, heat the wine and the orange juice in a saucepan. Boil for 60 seconds then remove from the heat
- As soon as the cake is out of the oven, poke the top all over with toothpicks and drizzle over the orange juice and wine mixture, ensuring it soaks through the cake. Then leave to cool completely
- Turn the cake out, dust with icing sugar, and serve