Mother's Day Bundt Cake

Make your mother's day special with a lovingly baked raspberry and rose Bundt cake. This recipe from Local Food Surrey member and How to Cook Good Food's Laura Scott even won her a #bestofpinterest award!

Ingredients

• 175 g butter softened
• 275 g caster sugar
• 3 eggs
• 1 tsp rose water
• 1 pinch salt
• 350 g plain flour sifted
• 2 tsp baking powder sifted
• 125 ml buttermilk
• 150 g raspberries
• 100 g icing sugar sifted
• 2-3 tbsp water
• few drops pink food colouring
• freeze dried raspberries to decorate

Preparation

1. Pre-heat the oven to 170 degrees.
2. Butter the Bundt tin generously.
3. Beat the butter and sugar together in a food mixer until pale and creamy and then add in the eggs, one at a time. Continue to beat well, adding in the rose water along with the last egg.
4. Fold in the flour and baking powder followed by the buttermilk and salt, and then fold in the raspberries.
5. Tip the cake mix into the baking tin and bake for 50 minutes (approx) until the cake is cooked through. Test it by placing a skewer into the cake. If it comes out clean, the cake is done.
6. Remove from the oven and allow to cool completely on a wire rack before icing.
7. For the glace icing: Measure the sifted icing sugar into a bowl and add in the water, spoon by spoon, to form a thick but loose paste that can be drizzled with a spoon.
8. Add a little pink food colouring and mix in thoroughly.
9. Drizzle the icing over the cooled cake and decorate with freeze dried raspberry pieces.