Baking Bad: Bundt Friday! Bundt cake recipe

“Smell your bundts. Smell your neighbours bundts”

Since I was a pretty avid Sabrina the Teenage Witch viewer right up into my teens, I have always appreciated the understated one liner style comedy the show could always produce; even funnier now in adulthood than they were then. One line that I regularly say, for no reason at all is the one quoted above. I never really knew what a bundt was, other than that it was in Sabrina, and it can cause issues if you put truth sprinkles on it.

When I was moseying around Lidl one day, I spotted a bundt tin and bought it purely for nostalgic reasons. When I began looking into bundt recipes I soon realised that you can make any style cake, throw it in this dome shaped tin and call it a bundt. I was disappointed, to be honest. Nonetheless, I recently put my bundt tin to use and decided to go for a Mocha sponge. Turns out, Bundt tins are trickier than I thought.

Ingredients for Mocha Bundt Cake

200g of self raising flour

150g of caster sugar

2tbs of pure cocoa (I use Bournville by Cadbury as it’s 100% Cocoa with no added ingredients)

2tbs of Instant Coffee Mixed with half a mug of cold water

4 Eggs

1Tsp of Caster Sugar

1 Teaser Bar/Bunny


Sieve the flour into a large mixing bowl

Add the sugar

Add two eggs and mix

Pour in the coffee and cocoa powder with two more eggs and mix again

Mix until you have a thick but slightly runny batter; it should almost fold into your tin

Bake in a preheated Oven for 25 minutes.

Melt your teaser bar/bunny and spread around the wall of the hole

How did it turn out?

Well, it turned out quite well, however I must confess that the ingredients used were a little copious for my tiny tin.

About 15 minutes into baking time the mixture started oozing over the sides of the tin. I had to quickly tidy up and let it continue baking before it totally destroyed the oven. Here’s a little tip, if you have a relatively small bundt tin, just fill it up about half way, otherwise it will start to take on a life of its own.

Bundt Cake Recipes

It's alive gif

I was glad that I didn’t use butter in my recipe for this cake; the consistency was just right for a coffee based cake and I think the butter would have made it a little less spongy, if you get me. While it was a little wonky on the base due the massive overflow of chocolatey goodness, the bundt tin really makes for a beautiful cake.

It may have gotten off to a potentially explosive start, but a little trimming and a dash of caster sugar, and it was quite a pretty cake.

The pattern on the tin is pretty much all the presentation you need with a cake like this.

Bundt Cake

The teaser bar was a nice touch; the little hint of extra chocolate and the crunch of the malteaser bits made the cake a little more special.

The Reaction

My 12 year old nephew Adam is now my designated cake tester. He certainly takes after his Aunty Claire when it comes to his love for cake. He had two slices, and I’m pretty sure he would have had three if we let him, so that can only be a good thing. The expert effectively gave it two thumbs up.

Elsewhere I got yummy noises and I was asked for the recipe; both compliments any baker would be proud of.

Bundt Cake Recipes

Baking Bad Tunes:

 I very much enjoy baking to soul music. And yes, I did dance around like Duckie in Pretty Pink when this one came on. Fun Claire Fact; this is one of my very favourite songs of all time.

Have you ever baked a bundt cake? Be honest, it was because of Sabrina, wasn’t it? 


Baking Bad: Homemade Protein Bar Recipe

Episode 6 of Baking Bad takes a more healthy approach to baking. Some people will know I’m attempting to turn my lifestyle around so some of my baking will be healthier than previously.

I couldn’t find a baked protein bar recipe so I decided to create my own. Such a risk, really, since I have trouble following tried and tested recipes.

Ingredients for Homemade Protein Bars:

250g of Porridge Oats

1 scoop of Protein (I use vanilla)

6 Bananas

1/2 Jar of Peanut Butter

1/4 cup of Almond milk

ingredients for protein bars

Method for Baking Banana Bread: 

Blend the oats in until they look like a fine flour

Mash the bananas like your life depends on it, until there are no big lumps.

Mix in the peanut butter

Add the milk.

Spread on a flat, slightly deep baking tray

Bake for 15 minutes

Let it cool down before cutting into bar shapes; handy hint, use a pizza cutter.

Baked Protein Bar recipes

How did it Turn Out?:

I was nervous about this, because I was sure it wouldn’t raised but of course, I forgot that oats expand! The mixture rose beautifully, if a little bit too much on one side. It turned a golden brown colour and it smelled devine when I took the tray out of the oven.

baked protein bars

Flavour wise, these baby’s are fantastic; is there any better combo than bananas and peanut butter? No, no is the answer to that question. I was a little disappointed in these bars, however, because despite the delicious taste they are very, very dry. I would recommend adding slightly more almond milk than I did (1/4 as mentioned in the ingredients list) and perhaps use 1/2 a cup. I know protein bars a dry anyway, but it couldn’t hurt to be a little easier on the palette and almond milk is fully of goodness.

Aside from the dry texture, these are pretty tasty and I will definitely make them again. If you are trying to snack healthy these are a great way to satisfy your sweet cravings.

Baking Bad Tunes:

Blur seemed a good choice for my healthy baking escapades.

I would love if you could share some baked protein bar recipes with me, to add a little variety to my healthy snacks. Please feel free to do so below. 

Feel free to tweet me your pictures if you try this recipe out, I’d love to see your pictures. 

Baking Bad: Banana Bread Recipe

Episode 5 of Baking Bad took a while to complete production! Last weekend I tried my hand at Banana Bread and it was the most anxiety inducing baking experience I have ever had.

This is something I have been threatening to bake for years but I never got around to it. The concept of it, for some reason, was incredibly daunting , I mean banana bread, is it sweet? Is it savory? What if it is lumpy? Definite baking anxiety.

It was touch and go for a while with this one. Could this be the first disaster of Baking Bad? 

Ingredients for Baking Banana Bread:

200g of Self Raising Flour

4 Bananas

150 g of Sugar

150 g of Butter

2 Eggs

A little extra butter for greasing the loaf tin.

Method for Baking Banana Bread: 

Cream the butter and sugar together

Sieve the flour in to a big mixing bowl.

Throw the sugar in.

Lump in the eggs. 

Mash the bananas up until only slight lumpy and add to the mix. 

Blend away with a handheld whisk. 

Make sure your loaf tin is greased (ideally with the same butter used in the mix) 

Pour the mix into the tin. 

Bake for 1 hour at 150 degrees

How did it Turn Out?:

I was surprised at the results of this banana bread. When I made the mix I was sure it was not how it was supposed to look. Banana bread is always brown so I was apoplectic at the sight of the creamy mixture that mellowed before me.

Easy Banana Bread recipe

The offending mixture

I grumpily put the tin in the oven expecting an absolute disaster when the hour was up. Thankfully, when the oven beeped I was greeted with a delicious smelling, brown loaf of Banana bread.

Using real butter instead of margarine was definitely a good choice. The cake was light  as a feather and the flavour worked really well with the banana. As for the overall flavour; yes, it’s boasting but it was pretty amazing. This is probably the cake I am most proud of baking. It was slightly different to any other banana bread I had ever tasted, and not necessarily in a bad way.

I was surprised at how easy it was to make. If you, like me, find the idea of baking Banana Bread a little off putting, go for it. It is too tasty not to!

Banana Bread Recipe

The final product


Reaction to the Banana Bread:

This went down a treat in chez Kane with my brother and Mam taking a particular shine to it. I was asked the following day if I was baking more, so this recipe seems to be a good one.

Baking Bad Tunes:

I was listening to a bit of Mr Otis Redding while baking my Banana Bread!

Have you got any banana bread recipes of your own? 

Feel free to tweet me your pictures if you try this recipe out, I’d love to see your pictures. 

Baking Bad: Christmas Special – Mince pies

It’s the Baking Bad Christmas Special! In this episode of Baking Bad, we’re talking festive baking.

Today I baked traditional Mince Pies and some not so traditional Christmas Buns. I won’t go into detail about the buns. They’re a run of the mill cake mix with an obscene amount of food die thrown in; I’ve left pictures below!

Traditional Mince Pies.

Ok, Ok. I cheated on this one. While I was perfectly comfortable attempting to make “mincemeat” for the pies without poisoning anyone, I am not yet ready to tackle shortcrust pastry. I bought a packet of jus-rol. Don’t judge me!

The Ingredients: 

1 Jus-Roll Shortcrust Pastry

1 egg for glazing.

150mls of Jameson Whiskey

1 1/2 packets of Mixed fruit and fruit peel.

150 grams of Brown Sugar.

1 1/2 teaspoons of all spice.

1 Lemon and Lime for zest.

100g of butter.

Easy Mince Pie Recipe


This is a very easy recipe, particularly if you’re cheating with some Jus-Roll.

  • Throw the fruit into a mixing bowl.
  • Grate the zest of the lemon and lime in.
  • Stir in the butter.
  • Add the spices and cinnamon.
  • Dissolve the sugar in some Whiskey for five minutes.
  • Pour it into the fruit mix.
  • Leave the mixutre for at least 24 hours.
  • The next day (or later if you’re not in a rush.)
  • Follow the instutions on the Jus-Roll packet (I will eventually tackle pastry, maybe).
  • Cut out circle shapes and fill your mince pies.
  • Glaze with butter and egg yolk.
  • Cook in the oven for 25-30 Minutes.


The extra egg and butter on the pastry gave a nicer flavour than the plain, store bought pastry would have on its own. I was actually really surprised at how tasty they were and they seem to be going down well with the family.

Here are a couple of pictures of the Christmas Buns I made.

Green and Red Buns


What I listened to: 


Baking Bad: Chocolate and Raspberry Fluffins

Marshmallow Fluff Muffins

It’s time for Episode three of Baking Bad! For those who are just catching to this wildly mildly popular blog series; I am setting myself a challenge to tackle a number of baked goods and posting them here, for better or worse. Of course there is a musical element to it; how can one bake without a soundtrack to sing along to?

This time around I decided to experiment with a creation known as “Chocolate and raspberry Fluffins”. I made them up and I quite enjoy the title I gave them.

The Ingredients: 

150g Self Raising Flour

100g of Caster Sugar

150g Cadbury Drinking Chocolate

5 Table Spoons of Raspberry Marshmallow Fluff

2 eggs


        • Sieve the flour in to a big mixing bowl.
        • Sprinkle sugar in.
        • Add the Drinking Chocolate powder.
        • Add the eggs and blend.
        • Scoop the four spoonfuls of Marshmallow fluff into the mixture and blend again.
        • Fill Muffin Cases with the rather gloopy mix – I had a very willing helper!
        • Bake for 25 minutes at 200 degrees.

Marshmallow fluff Muffins


They “Fluffins” turned out well. They had a rather mousey appearance and texture; they fluffiest softest cakes I have ever tasted.

The Raspberry and chocolate flavours were complimentary although on the negative side I probably could have done with adding a touch more chocolate for a nicer bite; perhaps some chocolate chips.

Chocolate Muffins with a twist.


Well; I’ve been told to hold off making them again for a while. Not because they were awful but because my eldest brother scoffed the majority of them and he could do without that again, so he says. I take that as an enormous compliment. They were a differenct kind of treat; a twist on the traditional cupcake or muffin and everyone seemed to enjoy their light texture and combination of flavours.

Marshmallow fluff muffins.

What I listened to: 

There is something sensual about baking with chocolate so I gave Marvin Gaye a whirl on the ol’ radio.

Baking Bad: Halloween Barmbrack Recipe.

Barmbrack recipe

For anyone that missed Episode 1 of Baking Bad, when I tackled carrot cake, This blog feature is all about learning new baking recipes and blogging them, regardless of the results, with unedited pictures rather than the unachievable images often presented in baking magazines and website.

Given that we are just a few days away from Halloween I thought I would tackle Barmbrack. For any non-Irish readers, Barmbrack is also known as a tea brack and is traditionally eaten at Halloween. If we’re talking tradition, a ring is usually  baked into it however in the interest of health and safety, I left that part out. I didn’t want my first Barmbrack attempt to end up in A&E.

Irish Barmbrack Recipe

Admittedly, the Carrot Cake was cheating a little; a I had baked it before, just not for a very long time. Barmbrack is not something I, or anyone in my family had ever baked. As a result I was ridiculously nervous that it would turn out terribly and I would have to post my first disastrous effort.

I took a few recipes from old cook books and online and combined them to make a recipe that seemed most appealing to me. Here it is.


The Ingredients: 

250g of Self-Raising Flour

150g of Muscavado Sugar

1 Tea Spoon of Baking Powder

1 Tea Spoon of Mixed Spice

100g of Sultanas

50g Candied Peel

1 Egg

1 bowl of tea

50mls of Jameson Whiskey (Well, it is a traditional Irish cake)

The Method

  • Soak the sultanas in the tea and whiskey for 40 minutes or more depending on how strong or mild you like the flavour to be.
  • Sieve the flour into a mixing bowl, add sugar and mixed spice.
  • Add baking powder and candied peel.
  • Mix together with a wooden spoon; it should look like brown bread crumbs.
  • Make a well and add the egg and the sultanas along with the Jameson Whiskey and tea mix.
  • Mix well; it should be a runny dough so depending on how much tea you have made you may need to add some water.
  • The mixture should resemble a Christmas Pudding mix.
  • Pour the mixture into a round baking tin.
  • Bake on 200 for 50 minutes (fan oven).


The brack turned out well. It was a medium brown colour with a slightly tougher crust than I would have liked. In my mind the crust should have been softer and more like the crust of a hot cross bun. It seemed to cut well, which made up for the crust not turning out as desired. The texture was light but still of bread-like consistency. All good, it seems.

Halloween Barmbrack ingredients.


Only my mam and I eat fruit cakes in my house so thus far, mother’s reaction is the only one I can truly base this on. I thought it tasted well and I was surprised because I had never made one before and had envisaged it being overly alcoholic.

It was quite flavoursome; the mixed spice wasn’t overpowering and the tea and Jameson mix and soaked sultanas definitely  gave it a warm flavour. Without the tea and whiskey it would have been mealy and just another fruit cake. The Whiskey in particular gives it an autumnal taste; perfect for this time of year.  I do think perhaps the sultanas could have done with a longer soak for a stronger flavour from the whiskey but maybe I just like Jameson a little too much…

My mam was very impressed. She made pleased ‘yummy’ noises and gave me a hearty “well done” assuring me it was nicer than store bought. This is a tasty recipe so if you’re looking for something traditional to bake for Halloween you should try this out.

What I listened to: 

I was listening to a lot of blues and soul while baking this Barmbrack. Nice to have a little dance around the kitchen while making Halloween treats.


Let me know how you get on if you try it yourself by posting your pictures to Facebook or tweeting me (@ClairesKane) with the Hashtag #BakingBadIRL

Baking Bad: Introduction and Moist Carrot Cake Recipe.

Carrot Cake Recipe

I am passionate about music and writing; these things are not surprising to anyone who reads this blog regularly. One thing you may not know is that I am also crazy about baking. I love the process, the time spent alone with myriad ingredients and of course, the often tasty cake. ‘Often’ is an essential word to  which you should pay attention.

Why do I love baking?

I am a worrier by nature and with many demands and things to stay on top of, not least of all the music scene, switch off time is minimal for this blogger. Music is very much a part of my time spent baking; dancing around to music and poisoning the ears of my family members by belting out my own off-key rendition. I find it therapeutic in a sense.

 I revel in a sense of achievement having spent time and effort creating something others can enjoy (for the most part); something akin to most creative processes.

I only wish I was better at it. I know if I was more creative and patient I could create delicious, beautiful looking cakes and biscuits and quickly become known as “the one who bakes”. From now until I feel I have completed my goal, I will blog recipes that I try out as I attempt to teach myself things that go beyond chocolate or vanilla sponge and hopefully some of you will join in, sharing your attempts with me.

Why am I blogging about it?

I often find recipe blogs, bar a few I have recently found, make use of hard to obtain ingredients or awkward equiptment that nobody has in their house. If that’s not the case the blogger is often a professional baker with photoshopped images that my cupcakes could never live up to. It is my hope that readers feel that my posts are easy to replicate or better, and that my natural, unedited photos don’t get your hopes up too high.  Consider this the lay person’s baking blog feature.

I thought I would start off easy on myself by baking my former speciality, Carrot Cake, which I hadn’t baked in years. The recipe is a twist on one a learned when I was in school.

Moist Carrot Cake Recipe

The Ingredients: 

200g Self-Raising Flour

180g Dark Muscavado Sugar

1 Large Carrot

170 ml Vegetable Oil

3 eggs (medium-Large)

1 Teaspoon of Cinnamon

1 Lemon

1 tub of mascarpone

2 Heaped Teaspoons of Icing Sugar

The Method: 

  • Preheat the oven at 200 Degrees Celius.
  • Mix the Muscavado sugar with lightly beaten eggs, oil Grated Carrot and Cinnamon.
  • Grate lemon rind into the mix.
  • Sieve flour and mix gently with a wooden spoon. The mixture will resemble a light Christmas Pudding mix and will be slightly runnier than a madiera mix.
  • For the icing; simply scoop half the tub into a bowl with the icing sugar and squeez half the lemon into it, making sure all pips are removed and mix it all up. Put it in the fridge when you’re done.
  • Pour the Cake mix into an oiled loaf tin and sit in the over for 45 minutes.

Carrot Cake Mix


I was coaxed into baking two cakes (one for my brother and sister-in-law, as I had planned and one for my mam). One turned outslightly better than the other. One was slightly dry so perhaps it could have done with an extra drop of oil. Overall they turned out a nice colour, with a light texture and a mild but noticeable flavour. The icing topped it off (pardon the pun) nicely, the fresh lemon juice, rather than using a flavour, made it taste fresher and zestier.

Carrot Cake Recipe- Baked


This is my biggest baking downfall. I get upset when the reaction is bad and when it’s good I think they’re lying to spare my feelings! Provided that all were honest, my Carrot Cake was a success. My primary tasters/guinea pigs, my mam and boyfriend, seemed to like it. The former offering up slight criticism about it being a little dry, the latter being particular taken with the fresh lemon icing. My sister-in-law’s family also offered up some praise, which I outwardly lapped up and inwardly doubted. Hopefully my ability to take praise will improve as these blog posts go on!

Baking bad - Carrot Cake Icing

What I listened to: 

Stevie Nicks’ Bella Donna largely soundtracked the baking of this Carrot cake.

Let me know how you get on if you try it yourself by posting your pictures to Facebook or tweeting me (@ClairesKane) with the Hashtag #BakingBadIRL.