Strawberry & Rhubarb Jam

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Strawberry & Rhubarb Jam 1

Forget buying jam from the grocery store, homemade jam is something you’ve got to do, or at least try. One spoonful of my very quick, no fuss Strawberry & Rhubarb Jam will have you converted. If it doesn’t, then you’re not a jam person.

Strawberry & Rhubarb Jam 2

I’m a jam person, I simply adore it, anything from marmalade,¬†curds, jams ¬†and jellies. Eating them from the spoonful is a must if you want to capture the real flavour of this jam. It captures the sweetness of strawberries and the sharpness of rhubarb wonderfully, both working in sync with each other.

Strawberry & Rhubarb Jam 3

This jam is takes the total of two days to make, but you’ll literally only have to spend a total of about 30-40 minutes hands on time with it. It’s worthwhile the wait. It’s one of my favourites Preserving books – The Complete Book of Small Batch Preserving – Ellie Top & Margaret Howard¬†where my recent Blueberry & Orange Marmalade recipe came from. If you’re looking for a preserving book that only yields small quantities then this is for you. Great for if you like trying lots of different jams and marmalade at once.

Strawberry & Rhubarb Jam 4

So why does this jam take so long from start to finish? According to the book, by using standing periods alternating with a much shorter cooking period you’ll end up with a jam that retains a vivid colour along with a fresh tasting jam. This recipe is excellent for this time of year when it’s sweltering outside and hot and stuffy in your kitchen you don’t necessarily want to be standing by the stove sweating just to make some jam, as your only going to be doing bits and pieces which take a matter of minutes, you’ll still get your delicious jam but without dripping in sweat in the meantime.

Strawberry & Rhubarb Jam 5

Fresh, tangy with a glorious colour this jam really has it all. You can definitely taste the sweetness of summer strawberries and the sharp tartness of the rhubarb. This is seriously one of the best jams I’ve ever tasted, shop bought or not. I may just have to make another batch to last me through the winter.

Strawberry & Rhubarb Jam 6

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Yields – 750ml (3 cups)

Ingredients

  • 800 grams (28 ounces) Strawberry, hulled and halved
  • 250 grams (1 cup) Rhubarb, finely chopped
  • 400 grams (2 cups) Caster sugar
  • 60 ml (1/4 cup) Fresh lemon juice

Method

  1. Mix together the strawberries, rhubarb and sugar in a medium bowl, cover with clingfilm and let stand for 8 hours.
  2. Place the mixture in a large saucepan. Bring to the boil over a medium heat, remove from the heat, add the lemon juice and return to the boil. Boil rapidly for 5 minutes, remove from the heat, cover and let stand for 24 hours.
  3. Bring mixture back to the boil over a high heat and boil rapidly for 5 minutes stirring constantly. Ladle into hot, sterilized jars and seal.

Notes

Lemon Pound Cake

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Lemon Pound Cake 1

Over the past week I’ve really fancied cake, a nice soft slice or if I’m being honest, two. I have to admit, I love cake. I bake cakes a lot and that’s because I really enjoy the process of baking and eating them, so that’s no surprise why I’m a member of the Cake Slice Bakers.

Lemon Pound Cake 2

We are small, tight-knit group of dedicated cake enthusiasts and bakers all with the same passion for the humble cake. Each year, we bake from one specific cake based book, where each month we are given a choice of four and choose our favourites. We then blog about it and admire each others creations.

Lemon Pound Cake 3

This particular month I choose the Lemon-Coconut Loaf Cake, or as I’ve done, just stuck to lemon and given it its proper name, Lemon Pound Cake. It comes from the book The Southern Cake Book – Southern Living¬†and this book is coming to its end. At the beginning of November we will have a brand new book to choose from. If this group sounds like fun, then shoot me a message and I’ll tell you all about it.

Lemon Pound Cake 4

During this baking year, I’ve come to noticed that this book isn’t as great as it looks. It produces nice cakes but many a time I’ve come across problems. I’ve learned to increase flavour amounts so that’s exactly what I did with this cake, adding more lemon zest and also adding a splash or two of freshly squeezed lemon juice. The recipe is for a coconut and lemon cake, with coconut being present in the form of shredded coconut. I wasn’t in the mood for coconut, so I didn’t bother to add it, just sticking to my much favoured lemon. I LOVE lemon cakes.

Lemon Pound Cake 5

The crumb on this lemon flecked pound cake is verging on a satin texture, that’s the only word that springs to mind when I ate a slice, it’s one of the softest cakes I’ve ever eaten! It’s packed full of wonderful, lemony flavour, a perfect bake for any time of day or year.

Lemon Pound Cake 6

Now let’s check out what the other Cake Slice Bakers chose to bake this month.

 

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Yields – One, 2lb loaf cake

Ingredients

{cake}

  • 113 grams (1 stick) Unsalted butter, at room temperature
  • 260 grams (1 1/3 cups) Caster sugar
  • 3 Large eggs
  • 180 grams (1 1/2 cups) Plain flour
  • Pinch of Bicarbonate of soda
  • Pinch of Maldon sea salt
  • 125 ml (1/2 cup) Sour cream
  • 1 heaped tablespoon Lemon zest
  • 2 tablespoon Fresh lemon juice

{glaze}

  • 25o grams (2 cups) Icing sugar, sifted
  • 3 tablespoons Fresh lemon juice

 

Method

  1. Pre-heat the oven to 170C (325F) and grease a 2lb loaf tin, then line with parchment paper. Set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until smooth, creamy and fluffy. Scrape the bowl down with a spatula.
  3. Add the eggs one at a time, mixing well after each addition. Again scrape down your bowl with your spatula.
  4. In a separate bowl combine the flour, bicarbonate of soda and the salt.
  5. Add 1/3 of the flour mix to the batter, mixing until just combined then add 1/2 the sour cream, again mixing until just combined. Continue to do this until everything has been added to the batter then add the lemon zest and mix briefly to combine.
  6. Scrape the batter into your loaf tin and bake for 1hr – 1 hr 15 minutes or until a cake tester inserted into the centre comes out clean.
  7. Leave in the tin on a wire rack for 15 minutes then remove and leave to cool completely.
  8. When cold, make the glaze by mixing together the icing sugar and lemon juice then pour over the cake.

Notes

  • Recipe adapted from The Southern Cake Book – Southern Living
  • Will last for up to 3 days stored in a cake tin with a tight-fitting lid.
  • Store in a cool, dry place away from direct sunlight.

Bubblegum Frosted Funfetti Vanilla Bean Bundt #BundtBakers

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Bubblegum Frosted Funfetti Vanilla Bean Bundt 1

Funfetti is all about fun and sprinkles right? So your going to need a totally fun, sprinkle, glitter laden frosting to go on top, right?

Bubblegum Frosted Funfetti Vanilla Bean Bundt 2

Right!

Bubblegum Frosted Funfetti Vanilla Bean Bundt 3

So I created a deliciously fun Bubblegum Frosting complete with real Bubblegum pieces.

Bubblegum Frosted Funfetti Vanilla Bean Bundt 4

Bubblegum, sprinkles and edible glitter adorn my pink tinted, bakery style bubblegum flavoured frosting. It actually tastes like bubblegum with none of the chemical aftertaste.

Bubblegum Frosted Funfetti Vanilla Bean Bundt 5

Whilst growing up I absolutely¬†loved the round, pink bubblegum known as Bubbly. Everything about their pretty girly pink¬†hue to their sugary, sweet authentic bubbelgum taste, forget strawberry and cola flavoured bubblegum, this is real deal bubblegum. I like to think of it as a retro sweet and growing up in the 90’s they seemed to be everywhere and from what I can remember only 2p each. Oh how times have changed. I can still managed to get hold of them, but they aren’t commonplace anymore and they certainly don’t cost 2p each anymore.

Bubblegum Frosted Funfetti Vanilla Bean Bundt 6

I wanted to create a fun frosting to accompany my Vanilla Bean Funfetti Bundt Cake. It’s all in aid of August’s #BundtBakers challenge of Sprinkles. As soon as I saw the theme I knew a fun cake was in order. After all, isn’t baking with sprinkles such a fun thing to do.

Bubblegum Frosted Funfetti Vanilla Bean Bundt 7

I used mostly pink sprinkles for this as I was colouring my icing light pink to match the colour of the bubblegum. Sprinkles are hard to come in grocery stores here, I usually find mine online and they seem to be vibrant, whereas the grocery store ones dull and boring. I lucked out with my pink sprinkles, by finding a big tub from Lakeland which had pretty pink shades throughout. I didn’t want to complicate flavours in my cake so I opted for a simple but gorgeous vanilla bean bundt from Cake Simple – Christine Matheson.

Bubblegum Frosted Funfetti Vanilla Bean Bundt 8

The cakes crumb is very tender and filled with creamy vanilla flavour. It’s the perfect base for adding sprinkles too. It bakes up nicely and isn’t fiddley to make either. It’s a simple creaming method process and has the addition of buttermilk for the liquid element which aids¬†the cakes¬†tenderness levels.

Bubblegum Frosted Funfetti Vanilla Bean Bundt 9

For the frosting I opted for a bakery style one from one of my favourite books The Sweetapolita Bakebook РRosie Alyea . I love how smooth, creamy and how easy it is to customize. This is a firm favourite of mine and I think it would be perfect for a party. Heck, anytime is perfect for cake.

Bubblegum Frosted Funfetti Vanilla Bean Bundt 10

A big thank you to Terri from Love and Confections¬†for choosing and hosting August’s Sprinkle theme. Now let’s check out what the other #BundtBakers made.

BundtBakers

 

#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 or ingredient.

 

 

 

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 Ingredients

{cake}

  • 1 teaspoon Bourbon
  • 1 Vanilla Bean, split lengthwise
  • 230 grams (1 cup) Unsalted butter, at room temperature
  • 300 grams (1 1/2¬†cup) Golden caster sugar
  • 3 Large eggs
  • 1 Egg yolk
  • 270 grams (2 1/4 cup) Plain flour
  • 2 teaspoons Baking powder
  • Big pinch of Maldon Sea Salt
  • 24o¬† ml¬† (1 cup) Buttermilk
  • 4 tablespoons Sprinkles

{bubblegum frosting}

  • 280 grams (2 stick + 1/4 stick) Unsalted butter at room temperature
  • 410 grams (3 cups +1 tablespoon) Icing sugar, sifted
  • 125 ml (1/2 cup) Cream
  • 1/2 teaspoon LorAnn Bubblegum Oil
  • Americolor Dusky Rose

 

Method

  1. Pre-heat the oven to 165C (325F) and coat the inside of 10-inch bundt tin with non stick spray, set aside.
  2. In a small bowl combine the bourbon and vanilla bean seeds, stir and set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment and cream the butter and sugar together until you have a smooth, creamy and fluffy mixture. This should take 5-8 minutes.
  4. Add the eggs and egg yolk and beat to combine.
  5. In a separate bowl combine the flour, baking powder and salt.
  6. Starting and ending with the flour, add 1/3 beating till combined then add 1/2 the buttermilk, again beating to combine and continue to do this until everything has been incorporated.
  7. Add the sprinkles and bourbon/vanilla mixture and mix until everything is thoroughly combined.
  8. Scrape the batter into the bundt tin, smoothing the top and bake for 50-60 minutes or until a cake tester inserted into the centre comes out clean.
  9. Leave on a wire rack for 20 minutes before turning out onto the wire rack and cool completely.
  10. For the frosting beat the butter in the bowl of an electric mixer fitted with a paddle attachment until smooth then add the icing sugar, cream, bubblegum oil and a drop of americolor dusky rose food dye and mix until smooth and creamy.
  11. Spread onto the cake and add more sprinkles if you wish.