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I have the Holiday Fir cake tin used in Nigella Christmas to make 'Spruced-Up Vanilla Cake' and would love suggestions for alternative cake recipes (including fruit) that would work well in this tin. Thanks!
Posted by platespinner. Answered on 14th Dec 2012 at 12.00
The Holiday Fir cake tin is a type of tin known as a "bundt pan" and there are many recipes on-line for bundt pans. Some bundt recipes have a nutty filling, also called a "streusel" which may be best avoided for this particular tin due to the very pointed tips of the fir trees which will make it difficult to distribute the filling evenly. We also feel that traditional fruit cakes may not be a great option for this particular shape as there is a risk of the cake batter in the tips of the tree sections scorching before the main part of the cake is cooked.
Nigella has a couple of recipes in Domestic Goddess which would be useful for this tin. One is the Chocolate Coffee Volcano Cake on p181 and the other is the Snow-Topped Spice Cake on p253. You can also make the Spruced Up Vanilla cake in a Christmas spice version by reducing the vanilla to 2 teaspons and adding 2 teaspoons each of ground cinnamon and ginger plus half a teaspoon for ground cloves. It may also be possible to make this cake into a chocolate version by replacing some of the flour with cocoa powder, though we have not tried this ourselves.
The Hiliday Fir pan is made by Nordic Ware and their website has several bundt recipes that you could look at, though they are in US measurements so we appreciate that they may not be so useful for UK cooks.
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