Sometimes you just need to bake. This week wasn’t ideal; I wasn’t well, and I was coming home from work frustrated and tired. I had also been waiting impatiently to try out my new Nordic Ware Heritage Bundt Tin. You may also remember Alex very generously gave me the Nordic Ware Fleur de Lis Bundt Pan for Christmas, in thewhich I made Nigella Lawson’s Venetian Carrot Cake. While the Fleur de lis tin is lovely and delicate, there is something captivating about the spiral pattern of the Heritage Tin.
A few years ago I picked up the Nordic Ware Bundt Cookbook in a store, and new that I wanted to try a recipe that was large enough to fit into the Heritage tin – that has a capacity of 12 cups! Anyone who regularly reads this blog would probably know how I love dark, intensely spiced cakes. I found the Cocoa Apple Cake and knew there was no need to read any further.
The cake contains apple, nuts, cocoa, spices and chocolate chips.
- 3 Eggs
- 2 cups Sugar
- 1 cup/225g Butter
- 2 1/2 cups Flour
- 2 tablespoons Cocoa
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon All spice/Lebkuchen Spice
- 1/2 cup water
- 1 cup finely chopped nuts (I used walnuts)
- 1/2 cup chocolate chips
- 2 apples, cored and grated
- 2 teaspoons vanilla
As you can see I used Lebkuchen spice. This spice is a mixture of cassia, coriander, star anise, ginger and nutmeg. Lebkuchen Cake is also known as Honey or Pepper Cake. The spices are delightfully intense. However feel free to use all spice as directed in the recipe.
1. Preheat the oven to 325F/165C and grease and flour the tin.
2. Beat the eggs, sugar and butter together until fluffy.
3. Sift together the flour, cocoa, baking soda, cinnamon and all spice/Lebkuchen. Add to the creamed butter mixture.
4. Add the water and mix well.
5. Fold in the nuts, chocolate chips, apples and vanilla.