Spider Bundt Cake

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Average: 5 (1 vote)
(1 vote)
Spider Bundt Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
493
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie493 kcal(23 %)
Protein6.07 g(6 %)
Fat28.81 g(25 %)
Carbohydrates53.22 g(35 %)
Sugar added22.35 g(89 %)
Roughage0.44 g(1 %)
Vitamin A444.1 mg(55,513 %)
Vitamin D0.88 μg(4 %)
Vitamin E2.62 mg(22 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.18 mg(18 %)
Vitamin B₆0.04 mg(3 %)
Folate59.16 μg(20 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C2.64 mg(3 %)
Potassium264.18 mg(7 %)
Calcium101.95 mg(10 %)
Magnesium40.7 mg(14 %)
Iron3.01 mg(20 %)
Iodine22 μg(11 %)
Zinc0.73 mg(9 %)
Saturated fatty acids16.48 g
Cholesterol114.54 mg

Ingredients

for
1
For the cake
2 cups self-rising flour
1.333 cups sugar
2 teaspoons baking soda
4 teaspoons ground mixed spice
½ teaspoon salt
cup butter (melted)
4 eggs (beaten)
zest and juice Oranges
2 ½ cups Pumpkin (grated)
For the decoration
cup cream (30% fat)
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 cup Dark chocolate (broken into pieces)
0.333 cup Cranberry
0.333 cup raisins
¼ cup orange colored Candy
powdered sugar (to dust)
How healthy are the main ingredients?
sugarsalteggOrangePumpkinCranberry

Preparation steps

1.
Heat the oven to 180ºC (160º fan).
2.
Place the flour, sugar, bicarbonate of soda, spice and salt in a large bowl.
3.
Beat together the butter, eggs and orange juice and zest and mix into the dry ingredients.
4.
Stir in the pumpkin and pour the mixture into a greased ring mould. Bake in the oven for 30-35 minutes or until the cake is cooked through and springy to the touch.
5.
Turn the cake out onto a rack and let it cool for at least an hour.
6.
for the icing, place the cream, vanilla extract, butter and chocolate in a pan and heat gently until the chocolate and butter have melted. Remove the pan from the heat and beat until the mixture is thick and glossy.
7.
Pour the frosting over the cake and scatter over the cranberries, raisins and coloured sweets. Dust with icing sugar and serve.