top of page
  • Writer's picturejyothi varne

Mini Bundt Berry Cake

CAKE - small, big or that tiny pop in your mouth type of cupcakes. All remind us, some way or the other of a sweet memory like birthdays, a celebration, happy moments or a simple dessert that ends one's meal and then there is so much more can be associated with this airy goodness of scented batter. From what was my first attempt when it came to baking in an OTG to an indulgence today for my sweet tooth cravings. I love cakes in all shapes, toppings and sizes (a wee bit more inclined to chocolate though)

This recipe is a result of the call those rum & whiskey drenched raisins, berries and plums that lay in my cupboard, since last October. They were originally drowned in boozy griffin for a rich Christmas cake that could be made during multiple occasions, considering the alcohol makes them last for quite some time. You may use normal dry plums or fresh berries here. Since I thoroughly understand not all of us are into soaking and getting our hands dirty with an elaborate recipe for Rich Christmas plum cake :)

The quantity that is mentioned here makes about 5 - 6 mini bunt cakes . You can also use this recipe to make a normal sponge cake loaded with fruits and pour over some syrup , for a juicy yummy goodie treat!!


110g - Unsalted butter (softened at room temperature)

200g - Castor Sugar

1 tsp - Vanilla extract

2 Eggs

150g - All purpose flour

1 tsp - Baking powder

1/4 tsp - Baking powder

80ml - Milk


1. Preheat the oven to 175C. Grease your baking mould with some butter and set aside.

2. In a bowl, beat the softened butter and castor sugar until they turn into a smooth creamy consistency.

3. Add eggs one at a time and vanilla extract to the above mixture, whisking continuously until all ingredients have blended well.

4. Sift together flour, baking powder, baking soda.

5. Add milk to the egg butter mixture and stir by using a spatula. Fold in the flour little by little and finally add plums/raisins to the batter.

6. Pour the batter into your baking mould and let it bake for 15-20 mins, until a skewer comes out clean when inserted.

7. Let the cakes cool down completely prior to removing them from their moulds.

8. Serve with a cup of tea or simply eat them as is considering this cake is rich with rum soaked fruits and can be a mouthful :)

40 views0 comments

Recent Posts

See All

© This website and all of its content are under the copyright of Jyothi Varne (Author) for Flavor Flame Fusion. Any content, redistribution or reproduction of this site is strictly prohibited.

bottom of page