Bridesmaids Bundt cake
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Softened butter (not melted), to grease
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125g butter, at room temperature
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215g (1 cup) caster sugar
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2 eggs
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1 x 300g ctn sour cream
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1 tablespoon finely grated lemon rind
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1 tablespoon finely grated orange rind
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1/2 tablespoon finely grated lime rind
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150g (1 cup) self-raising flour
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150g (1 cup) plain flour
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30ml (1/8 cup) fresh lemon juice
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30ml (1/8 cup) fresh orange juice
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Bundt cake tin
Decorations
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Several lengths of ribbon 15cms long (number depending on number of guests)
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Small Bunch of real or faux flowers to fill the centre.
Step 1 - Preheat oven to 180°C. Brush a Bundt cake pan with butter (not melted) to grease and then sift flour over the butter to ensure that it doesn't stick.
Step 2 - Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the sour cream and rinds and beat until well combined.
Step 3 - Use a large metal spoon to fold the combined flours and juices into the egg mixture until just combined. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 40 minutes or until a skewer inserted into the centre comes out clean.
Recipe adapted from _Amanda Kelly _from Australian Good Taste
This Citrus Bridesmaid's cake is my entry into Tartlette's Sugar High Friday Citrus Event. Wish me luck! :)