Red Rooibos Bundt With Frosted Cranberries & Rum Drizzle

Rooibos, such rich earthy nuances… the perfect foil to sweet rum and tangy cranberries, this is a joy to behold. If you prefer, you can omit the red colouring, it’s purely for effect.

If you are interested to know more about my services, please get in touch

bundt, winter bundt, red velvet, rooibos cake, beetroot cake, rum cake, rum drizzle

Yield: 10-12

Author: Suze Morrison

Print

With ImageWithout Image

Red Rooibos Bundt With Frosted Cranberries & Rum Drizzle

Prep time: 45 MinCook time: 43 MinTotal time: 1 H & 28 M

Rooibos, such rich earthy nuances… the perfect foil to sweet rum and tangy cranberries, this is a joy to behold. If you prefer, you can omit the red colouring, it’s purely for effect.

Ingredients

For the Bundt

• 320g Unsalted Butter, plus extra for greasing
• 600g Plain Flour, plus extra for dusting
• 1tsp Cocoa Powder
• 1 Vanilla Bean, seeds scraped
• 3/4tsp Bicarbonate of Soda
• ½ tsp Fine Salt
• 300ml Golden Syrup
• 200g Light Brown Sugar
• 200g Caster Sugar
• 6 Large Eggs, beaten
• 100ml Natural Yogurt (full fat)
• 100ml Strong Rooibos Tea, cool but not cold
• 1 tsp Red Food Gel

Rum Drizzle

• 250g Icing sugar
• 4tbsp Butter, melted
• 2-4tbsp Rum
• 50g Cranberries
• Few Sprigs Rosemary
• 1 Egg White
• 1 tbsp Caster Sugar

Instructions

1. Begin with prepping your tin. Using a pastry brush, brush a 12 cup bundt pan and lightly dust with flour, shaking out the excess. Pop in the fridge
2. Preheat oven 160C, add the butter, syrup, and sugars to a small pan & melt over a over low heat. Set aside.
3. Whisk together the flour,cocoa, vanilla seeds, bicarbonate of soda and salt. Make a well in the centre and pour in the melted butter mixture. Add the eggs and gently whisk in a clockwise direction until homogenous.
4. Add the yogurt & Rooibos tea and gently fold in, trying not to over mix or incorporate too much air.
5. Pour your batter into your prepared tin and bake on the middle shelf for 40-45 minutes or until a skewer comes out clean
6. Allow to rest in the tin for 20 minutes before inverting onto a wire rack to cool completely
7. For the glaze, gently whisk the icing sugar in a bowl to remove any lumps and pour int the melted butter. Whisk until smooth then add the Rum until you have a smooth coating consistency.
8. For the frosted Cranberries& Rosemary, lightly whip the egg white until frothy and paint over the cranberries and rosemary spines, dust with sugar and allow to air dry until crisp
9. Serve the bundt in wedges drizzled with the glaze and topped with your frosted jewels

https://gourmetglow.co.uk/recipes/red-rooibos-bundt-with-frosted-cranberries-rum-drizzle