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
  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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.