Purple Dew Drops

Blackberry and Orange Bundt Cake


For the Cake

  • 310g plain flour
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 250g unsalted butter
  • 200g white sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 182g buttermilk
  • 150g fresh blackberries

For the orange glaze

  • 250ml orange juice
  • 62g icing sugar



  1. Preheat the oven to 175 degrees C. Grease a non stick bund cake tin with butter
  2. In a small bowl, whisk flour with the baking powder, baking soda and salt
  3. In a large bowl, beat together the butter and sugar until light and fluffy. Add eggs one at a time and beat until fully incorporated. Beat in the vanilla
  4. Mix in half the flour mixture. Then add the buttermilk, then the last of the flour mixture
  5. Gently fold in the blackberries with a wooden spoon or rubber spatula
  6. Spread batter evenly into the prepared pan. Bake for 60 minutes until cake it golden brown and cake tester inserted into cake comes out clean
  7. As the cake starts to cool in the pan, in a small saucepan whisk the orange juice and sugar together and simmer over a low heat until the sugar dissolves
  8. Use a skewer or thin knife to poke holes in the bottom surface of the cake while its still in the pan. Pour half the glaze over the cake, allowing it to seep into the holes
  9. Let the cake cool for another ten minutes more and then invert it onto a plate
  10. Spoon the remaining glaze over the top of the cake and let set until cool. Slice and serve with fresh blackberries





Love J

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