Happy Bundt Day and time to explore everything Rocky Road.
Special thanks to Laura from ‘Baking in Pajamas‘ for hosting this month!
We were able to play with all sorts of different flavours just so long as we had a form of the traditional; fruit, biscuits, chocolate, marshmallow and nuts in our recipe. In other words, every fantastic food group going.
Here’s what I chose; almonds, dried blueberries, marshmallows and white chocolate in the batter and…
pour half of the batter into buttered mini bundts. Add a layer of graham crumbs and top with the remaining batter. Bake until pretty and golden.
Full of a tonne of goodies all wrapped in a buttery cake.
- ¾ cup each; chopped almonds, chopped white chocolate, dried blueberries, mini marshmallows and graham crumbs
- 1 cup soured milk
- 1 cup butter
- 4 eggs
- 1½ cup sugar
- ½ tsp vanilla
- ½ tsp cardamon seeds (crushed)
- 3 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- Beat butter and sugar together until fluffy. Add eggs, cardamon and vanilla. Stir in half the milk and half the flour (mixed with baking powder and baking soda) and repeat. Add the almonds, marshmallows, almonds and dried blueberries (don't overmix). Divide half the batter between 12 buttered mini bundts or place in one large bundt pan. Add a layer of graham crumbs and carefully pour on the remainder of the batter. Bake 350 degrees for 15-20 or until a knife comes out cleanly. For a large bundt you'll need to increase the time to 40 minutes (check after 35 as everybody's oven is different).
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