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

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou

Yam Puff ~ 'Wu Kok'

This is one of the must-have items whenever we go for have dim-sum ...... 'Wu Kok' or Yam dumplings.  Initially I had a hard time struggling with the soft and sticky dough in the hot and stuffy kitchen, but fortunately after chilling it in the fridge for 50 mins., it could be 'man-handled' quite easily!  Phew, not too bad as this is my first attempt!