*Pink Gin Tonic Hibiscus Bundt Cake*

 

 

 

*Pink Hibiscus Gin Tonic Bundt Cake* 

My Patycofans...
We start our new year with delicious and different cake proposals 

from our group @BundtBakers!
The first is *Fireside Drinks*
At the invitation of our colleague Felice Geoghegan from the blog:
*All That's Left Are The Crumbs*

This is the perfect time of the year to cozy up and enjoy a drink by the fireside...

My favorite drink is the Rosa Hibiscus Gin Tonic,
I have infused my cake and the result has been wonderful. 

By the title you will have already realized that my favorite cocktail is the Gin Tonic...
Ohhhh...I suffered a lot baking this bundt...jajajaja
A smooth delicacy with a lot of aroma... you have to try it!!!
Let us begin:

 

💛

 

Mis Patycofans...
Empezamos nuestro nuevo año con deliciosas y diferentes propuestas

de pasteles para nuestro grupo @BundtBakers!
La primera es *Fireside Drinks*
Por invitacion de nuestra compañera Felice Geoghegan del blog:
*All That´s Left Are The Crumbs*
 

Esta es la época perfecta del año para relajarse y disfrutar de una bebida junto 

a la chimenea...he infusionado mi pastel y el resultado ha sido maravilloso.

 

Por el titulo ya os habreis dado cuenta que mi coctel favorito es el Gin Tonic...
Ohhhh...he sufrido mucho horneando este bundt...jajajaj
Una delicia suave con mucho aroma...teneis que probarlo!!!
Empecemos:

 

 

 

 

 

Ingredientes..Ingredients:

 

 

4 Huevos.  4 eggs
100ml Ginebra Nordes.  100ml Gin Nordes
50ml Aceite Girasol.  50ml sunflower oil
200ml Hibiscus Schweppes.  200ml Hibiscus Schweppes
300g Azucar.  1 1/4 cup sugar    

400g Harina.    3 1/2 cups plain flour
1 Sobre Levadura Royal.   3 tsp baking power
Ralladura medio Limon.  half lemon zest

Glaseado:
50g Azucar glass.  1/2 cup icing sugar
Zumo medio Limon.  Half lemon juice

1 gota colorante rosa comestble.  1 drop pink food coloring

 

Decoracion:
Crujiente Frambuesa.  Crispy Raspberry

Azucar glass rosa.  Pink Icing sugar

 

 

 

 

 

 

 

 

Paso a paso... Method:

Mise en place..

Empezaremos engrasando el molde con spray antiadherente y harina espolvoreada. Colocar los huevos con el azucar en el bol de la batidora.  Prepare Bundt pan with baking spray containing flour.Place the eggs and sugar.

 

 

Para batir durante 5 minutos hasta que la mezcla cambie de color y doble su tamaño.  Into a large bowl and using an electric mixer beat on high speed for about 5 minutes or until light and fluffy..

En un bol aparte cernir el harina con la levadura..   In a large bowl sift together the flour, baking powder and set aside.

Añadir el aceite en forma de hilo sin dejar de batir..  Add vegetable oil..

Añadir la ginebra.  Add gin.

Añadir el harina en tres veces , mezclando suavemente..  Add the flour three times, mixing gently.

Añadir la ralladura de limon. Precalentar el horno a 180 grados con calor arriba y abajo.  Add the lemon zest. Preheat oven to 350° F

Añadir la Schweppes.  Add Schweppes.

Mezclar con la espatula, la masa sera muy espumosa y fluida.  Mix with the spatula, the dough will be very foamy and fluid.

Mirad finalmente una masa de aspecto suave y brillante.  See finally a smooth and shiny looking dough

Colocar la masa en el molde engrasado..  Pour the batter into the prepared pan..

Hornear durante 53 minutos ó hasta que al hacer la prueba del palillo este salga limpio..  Bake for 53 minutes or until a knife inserted near the center comes out clean..

Sacar del horno, reposar 15 minutos, desmoldar para dejar enfriar por completo sobre una rejilla..  Let cake cool in pan for 15 minutes..

Lista para decorar.  Ready to decorate.

Preparar el glaseado mezclando los ingredientes para bañar los bordes del bundtcake, colocar el crujiente.  Prepare the glaze by mixing the ingredients and brush the edges of the bundtcake. Punt the crisp. 

Os gusta mis Patycofans?  Do you like my Patycofans?

En verdad siempre que me atrevo a crear..tengo dudas. La ginebra es muy fuerte y podria ser una tarta amarga...(aaayyy que miedo)  Pero no!!!! He acertado, esta realmente suave y deliciosa.  In truth whenever I dare to create..I have doubts. The gin is very strong and could be a sour cake...
But not!!!! I have succeeded, It's really smooth and delicious.

 

Solo hay una cosa que me ha decepcionado. El color rosa Schweppes ha desaparecido.
La proxima vez añadire unas gotas de colorante rosa a la masa Creo que seria aun mas bonito!  There is only one thing that has disappointed me. The Schweppes pink color has disappeared. Next time I will add a few drops of pink food coloring to the dough, I think it would be even more beautiful!

Que lo disfruteis!  Enjoy it

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. Our theme this month is Fireside Drinks and our host is Felice from All That's Left Are The Crumbs.

Please take a moment to check out all of the Fireside Bundts baked by the BundtBakers this month~

• Fireside Bundt Cake by All That's Left Are The Crumbs
• Pink Gin Tonic Hibiscus Bundt Cake by Patyco Candybar
• Kahlua and Cream Cake by A Day in the Life on the Farm
• Spiced Hot Toddy Mini Bundts by Food Lust People Love
• Spiced Rum Mince Meat Christmas Pudding Bundt by Sneha's Recipe