Skip to main content
logo
Food Advertising by

#Bundtamonth : Peanut Butter Lime Jam Bundt Cake

So far, I've yet to bake something with peanut butter and when the organisers of Bundtamonth announced that the theme is 'Jammy November',  I surfed the net and located this recipe.  It's a recipe taken from the book 'Cake Simple' which was tried by 'Bake or Break'.  I used my favourite lime marmalade in this recipe but as I didn't put enough jam  according to the recipe, the jam swirls weren't so distinct, in fact there were no swirls at all :((  I reduced the jam as I didn't favour an overly sweet cake.  Nonetheless the lime flavour did go down well with the creamy peanut butter and it was good.









Recipe for Peanut Butter Lime Jam Bundt Cake (adapted from 'here' with modiciations)

    Ingredients

    • 10 oz plain flour
    • 1.1/2  tsp baking powder
    • 1  tsp bicarbonate of soda
    • a pinch of salt
    • 4 oz butter
    • 6.1/2 oz brown sugar (reduced from 3/4 cup sugar + 1.1/4 cups brown sugar)
    • 1 cup creamy peanut butter
    • 3 eggs
    • 1 cup milk
    • 2 tsp vanilla
    • 1/4 cup lime marmalade (reduced from 3/4 cup)
    • Icing sugar to dust (optional)
    Method
    1. Prepare a 10 cup Bundt pan, greased and flour dusted.
    2. Sift flour, baking powder, bicarbonate of soda and salt, set aside.
    3. Cream butter with sugar till creamy, add in peanut butter and vanilla, mix well.
    4. Add eggs one at a time, mix well.
    5. Fold in flour in two batches, alternating with milk, start with flour and end with flour.
    6. Put half of the batter into the pan, spoon jam onto the batter taking care not to touch the sides of the pan.
    7. Cover with batter, repeat process.  Give the batter a gentle swirl with a knife or skewer.
    8. Bake in a preheated oven @ 180 deg.C for 45 to 50 mins. till golden brown.  Test with a skewer till it comes out clean.
    9. Leave cake in pan to cool for about 20 mins. before unmoulding onto a wire rack to cool completely.
    10. Dust with icing sugar before serving.




    I'm also linking this post to

    Cook your Book # 6 hosted by Kitchen Flavours



Comments

  1. Hi Cheah, The bundt cake looks pretty and I'm sure I can taste the lime jam if you share a slice with me :D

    ReplyDelete
    Replies
    1. I'm more than happy to share the cake with you, Ann. Can taste the jam but not see the swirls!

      Delete
  2. The cake looks stunning, Cheah. I would probably leave the jam out...

    ReplyDelete
    Replies
    1. I had to include the jam as it's for 'Jammy November'. I think it'll still taste good minus the jam.

      Delete
  3. Hi Cheah , Oh my , I wish I could just grab a piece , well I guess I will have to bake one , thanks for sharing :)

    ReplyDelete
    Replies
    1. You'll need to bake one to try out...:))

      Delete
  4. Beautiful bundt, Cheah. The combo of sweet peanut butter with lime marmalade must be fantastic. And in cake form? Even better. Right? =)

    ReplyDelete
    Replies
    1. Thank you. Sometimes we need to experiment with new combinations and see the result.

      Delete
  5. Hi Cheah , I love peanut butter and lime combo though haven't tried it in sweet treats yet but I'm sure I'll love it :D

    ReplyDelete
  6. This looks SO incredibly delicious.

    ReplyDelete
  7. I would love to try this and it is a beauty. Add me to the list of potential taste testers!!!!

    ReplyDelete
  8. Hi Cheah,
    Lovely bundt cake! I have this book and have just recently baked a cake from it. So far, all the bakes that I've tried have been great, the only thing is, I reduced the sugar for all the recipes that I've tried. I can see this cake is another winner.
    Thanks for sharing with CYB!
    Have a great weekend!

    ReplyDelete
    Replies
    1. Since you have the book, I'll be looking forward to seeing more bundt posts from your blog :) You enjoy your day too!

      Delete
  9. Wow, this is such a lovely cake, very pretty and such a unique combo. Looking at it is making me feel christmassy already :)

    ReplyDelete
    Replies
    1. X'mas is not too far away, bet there'll be a lot of X'massy posts coming from fellow bloggers!

      Delete
  10. it gives me a kind of christmas feel looking at the photo with the cake dusted with icing sugar. Where did you get the lime marmalade?

    ReplyDelete
    Replies
    1. Ya, X'mas is coming soon..... It's Select lime marmalade from Woolworths, Melbourne.

      Delete
  11. I LOVE Cake Simple--highly recommend the whole book! I admit I would not have thought to try lime with peanut butter, but the more I think about it the tastier it sounds! Kind of a SE Asian vibe....

    ReplyDelete
    Replies
    1. I thought the combination would work well, lime marmalade is not too common, SE Asian vibe.... maybe!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …