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Peanut butter and raspberry bundt cake

Name: Peanut butter and raspberry bundt cake
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: Serves 16
Cuisine: American recipes
Ingredients: 250g plain flour; 2 tsp baking powder; 250g unsalted butter, softened, plus extra to grease; 250g caster sugar; 5 medium free-range eggs; For the raspberry sponge; 50g freeze-dried raspberries; 110ml milk; For the peanut sponge; 100g peanut butter (crunchy or smooth); 50ml milk; For the icing; 300g icing sugar; Juice ½ lemon; Roughly chopped salted peanuts and freeze-dried raspberries to decorate; You’ll also need…; A 2.4 litre bundt tin, thickly greased with butter

Published: 14 Jul 16
Updated: 18 Mar 24

When afternoon tea is given the peanut butter and jam treatment, you get this gorgeous bundt cake; a crowdpleaser for 16 people.

For any real peanut butter fanatics out there, you’ll love our collection of recipes featuring an array of nut butters.

Medium
June 2016

Test kitchen approved

Serves 16
Hands-on time 45 min, oven time 60 min, plus cooling

When afternoon tea is given the peanut butter and jam treatment, you get this gorgeous bundt cake; a crowdpleaser for 16 people.

For any real peanut butter fanatics out there, you’ll love our collection of recipes featuring an array of nut butters.

Nutrition: per serving

Calories: 407kcals
Fat: 19.5g (10g saturated)
Protein: 6.5g
Carbohydrates: 50.8g (36.7g sugars)
Fibre: 1.1g
Salt: 0.2g

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Ingredients

250g plain flour
2 tsp baking powder
250g unsalted butter, softened, plus extra to grease
250g caster sugar
5 medium free-range eggs

For the raspberry sponge

50g freeze-dried raspberries
110ml milk

For the peanut sponge

100g peanut butter (crunchy or smooth)
50ml milk

For the icing

300g icing sugar
Juice ½ lemon
Roughly chopped salted peanuts and freeze-dried raspberries to decorate

You’ll also need…

A 2.4 litre bundt tin, thickly greased with butter

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Method

Heat the oven to 170°C/150°C fan/gas 3½. Sift the flour and baking powder into a bowl, then divide evenly between 2 bowls (do this by weight). Either crush the raspberries in a pestle and mortar or whizz them to a powder in a food processor, then mix in the milk to form a smooth, vibrant pink paste. Set aside.
Put the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy. Beat in the eggs, one at a time, beating well after each one, then divide the mixture evenly, by weight, into 2 bowls. Stir the peanut butter, milk and one of the bowlfuls of flour/baking powder into one, using a metal spoon, and the raspberry milk and second bowl of flour into the other.
Dollop alternating large spoonfuls of each mixture into the prepared tin, dragging the handle of a spoon through now and again, to marble the layers. Bake for 1 hour, covering the top after 45-50 minutes. It’s ready when a skewer pushed into the middle comes out clean. Cool in the tin for 10 minutes, then invert onto a wire rack, removing the tin carefully, to cool completely.

For the icing, put the icing sugar in a bowl and slowly whisk in a squeeze of lemon juice. Keep whisking as you add a few drops of water, stopping when the icing becomes runny enough to thickly drizzle. (You’ll need less water than you think.) Drizzle the cooled cake with the icing, then scatter with peanuts and crushed raspberries to serve.