Sweet and Savoury Sundays #88

Welcome to week #88 of Sweet & Savoury Sundays!
December is nearly here, can you believe it?! I’ve already started on my festive baking, the Christmas cake is done, homemade mincemeat is done now all that’s left is the Christmas Pudding which I’ve had to put on hold as I was missing a vital ingredient. Hope your all having fun with all your holiday baking! Now here’s this weeks link up top picks!!
Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
So what are you waiting for, join us now and let’s have some fun!!
Let’s get this party started!!
After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
 link party 88 favourite 1
Slow Cooker Cranberry Meatballs by The Ruby Kitchen
Sweet Potato Pie Bars by Giraffes Can Bake
 Walnut Puff Cookies 3
Walnut Puff Cookies by My Sweet Mission
Most viewed link this week
Orange Chocolate Chip Gingerbread Muffins by I’d Much Rather Bake Than
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* Link up your DIY, Crafts, Recipe, Family related posts -
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Orange Walnut Spice Pound Cake

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Orange Walnut Spice Pound Cake 1.jpg text

Celebrating winters oranges, spices and nuts, this cake is perfect for any holiday get together. Orange zest and juice, walnuts, cinnamon, nutmeg and cloves all these flavours fall into Christmas flavours.

Orange Walnut Spice Pound Cake 2

I love eating clementines this time of year and used them in this cake in abundance, these round, juicy fruits and the quintessential Christmas orange. Their aromatic zest gets grated into the cake and is present predominantly in the sticky glaze that clings to this cakes flavour packed crumb.

Orange Walnut Spice Pound Cake 3

Some of my favourite spices get incorporated into the cake, cinnamon, nutmeg and my all time favourite ground cloves. One smell of cloves instantly transports me to all my favourite Christmassy foods, mince pies, Christmas cake, Christmas pudding and ham! Orange Walnut Spice Pound Cake 4

I’ve baked this cake as the first bake of The Cake Slice Bakers new baking year. We are now baking from The Southern Cake Book – Southern Living and have a few new members boosting our group to even more dedicated cake bakers. You’ll be able to view all of their chosen bakes at the end of this post.

Orange Walnut Spice Pound Cake 5

Originally this cake had pecans in them, but seeing as this bundt is jam-packed full of Christmassy flavours I thought it appropriate to add my favourite Christmas nut, the rustic looking walnut. I always buy walnuts in their shell this time of year, as soon as they are available I buy big bags ready to get cracked whilst sitting cosily. Most of the nuts get scattered on to the bottom of the bundt tin, meaning that when you turn it out you have a nice crunchy topping whilst little walnut pieces are scattered throughout the loaf.

Orange Walnut Spice Pound Cake 6

I chose to divide this recipe in half as originally the recipe called for a large tube pan. I baked mine in a medium-sized vintage bundt tin that I have and love the way the syrup oozes down each little crevice showing of its lovely pattern wonderfully.

Orange Walnut Spice Pound Cake 7

The glaze is a simple syrup made up of sugar, orange juice and zest. It makes quite a good amount so leave a few minutes between each application of the glaze letting the cake soak the sticky orange potion making its way deep into the crumb.

Orange Walnut Spice Pound Cake 8

If you’re looking for a citrus inspired festive little bundt cake for a getting together then this cake could be for you. Gather up some lovely Christmassy ingredients and hide away in the kitchen for a while, you’ll be in for a treat.

Orange Walnut Spice Pound Cake 9


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Now let’s see what the other Cake Slice Bakers made for November’s bake


Yields – One 8 inch Bundt Cake



  • 120 grams (1 cup) Walnuts, toasted and roughly chopped
  • 225 grams (2 sticks) Unsalted butter at room temperature
  • 300 grams (1 1/2 cups) Caster sugar
  • 3 Large eggs
  • 240 grams (2 cups) Plain flour
  • Pinch of Maldon sea salt
  • 60 ml + 2 tablespoons (1/4 cup + 2 tablespoons) Milk
  • 1 tablespoon Clementine Zest
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Freshly grated nutmeg
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Pure vanilla extract
  • 1/2 teaspoon Pure orange extract
  • 1/2 teaspoon Pure lemon extract


  • Zest of 2 Clementines
  • 60 ml (1/4 cup) Clementine juice
  • 100 grams (1/2 cup) Caster sugar


  1. Pre-heat the oven to 150C (350F) and spray an 8 inch bundt tin with cake release spray. Scatter 3/4 of your walnuts in your bundt tin and set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment soften the butter for 2 minutes then gradually add the sugar a little at a time. Once all the sugar has been added keep on mixing until soft, fluffy and creamy. Scrape your bowl down with a spatula.
  3. Add the eggs one a time, mixing well before adding the next. Scrape down your bowl again with your spatula. Combine the flour and salt then add 1/3 of this to your batter  mixing until just combined followed by half your milk mixing until just combined, keep on doing this until both have fully incorporated.
  4. Remove the mixer from the stand and add your orange zest, cinnamon, nutmeg, cloves, vanilla extract, orange extract and lemon extract. Fold in the remaining walnuts. Spoon into your cake tin and bake for 50 minutes – 1 hr 10 minutes or until a cake tester inserted into the deepest part comes out clean. Leave to cake in the tin on a wire rack for 20 minutes before inverting onto the wire rack to cool. Prick holes all over the cake using your cake tester.
  5. Now it’s time to make your syrup. Place all the syrup ingredients into a small saucepan and heat over a medium heat until the sugar has dissolved then continue to simmer for 2 minutes. Brush over the cake letting one layer absorb before adding the next.


* Recipe adapted from The Southern Cake Book by Southern Living

* Store in a cake tin with a tight-fitting lid for up to 3 days.

* Keep in a cool, dry place away from direct sunlight

Gingerbread Rum Bundt Cake #BundtBakers

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Gingerbread Rum Bundt Cake 1.jpg text

This month’s #BundtBakers theme was a challenge for me, the theme was alcohol. I’m not a drinker so was a bit stumped as what to make. At first I thought maybe Amaretto as I’ve got some left from a Christmas cake I made a year or so back. I love using liqueurs in my baking and I’m getting quite a collection. I added another addition to my spirited collection, rum!


Gingerbread Rum Bundt Cake 2

My Christmas Pudding this year is going to rum based as is my homemade mincemeat, both recipes will follow. Whilst browsing through this very seasonally appropriate book Gingerbread – Jennifer Lindner McGlinn I came across a recipe for Gingerbread Rum Cake and there we have it, this cake. Sorry Amaretto, you’ll have to wait a little longer to be used, or revisit this Amaretto& Cherry Quickbread.

Gingerbread Rum Bundt Cake 3

This cake isn’t the deep, dark, gingerbread cake I was expecting, this is a lightly scented ginger cake, infused with rum and studded with crystalized ginger and ginger dark chocolate. A tight knit crumb makes the perfect base for a decadent drenching. Once baked, the cake get’s soused in a sticky rum based syrup. Sugar, butter and rum get mixed together then brushed onto the cake, adding more as soon as the previous layer has been absorbed.

Gingerbread Rum Bundt Cake 4

The outside of this cake glistens like snowflakes once the syrup has dried, it’s crisp and deeply flavoured, delicious! The crumb is similar to a yellow cake, creamy with vanilla base, then a hint of rum, ginger, and nutmeg. It’s a unique gingerbread and one that should be tried. I added ginger flavoured dark chocolate chopped into chunks, these simply melt in your mouth.

Gingerbread Rum Bundt Cake 5

I baked this cake in one of my favourite bundt tins, the NordicWare Fleur De Lis. It will serve around 12 people so would be excellent for the upcoming holidays. If you love ginger but maybe not its strong flavour it can produce, then this cake would fall into the perfect flavour spectrum.

Gingerbread Rum Bundt Cake 6

Scroll to the bottom of this post to see what the other #BundtBakers baked this for November’s Alcohol theme.

Gingerbread Rum Bundt Cake 7

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Yields – One Bundt Cake



  • 360 grams (3 cups) Plain flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Maldon sea salt
  • 1 tablespoons Ground ginger
  • 1/2 teaspoon Freshly grated nutmeg
  • 225 grams (2 sticks) Unsalted butter, at room temperature
  • 400 grams (2 cups) Caster sugar
  • 4 large eggs
  • 1 1/2 teaspoons Pure vanilla extract
  • 125 ml (1/2 cup) Milk
  • 125 ml (1/2 cup) Dark rum
  • 55 grams (1/4 cup) Crystalized ginger, roughly chopped
  • 85 grams (3 ounces) Ginger Dark Chocolate


  • 55 grams (1/2 stick) Unsalted butter
  • 1oo grams (1/2 cup) Caster sugar
  • 6 tablespoons Dark rum



  1. Pre-heat the oven to 175C (350F) and spray a 10 inch bundt tin with non-stick cake spray, set aside.
  2. In a medium bowl whisk together the flour, baking powder, salt, ginger and nutmeg, set aside. Place the butter in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed for two minutes, then add the sugar gradually, once all the sugar has been added continue to mix until smooth, fluffy and creamy. Scrape down your bowl with a spatula.
  3. Add the eggs one at a time, mixing well after each addition then scrape down your bowl again. In a small bowl combine the vanilla extract, milk and rum. Starting and ending with the flour mixture add 1/3 alternatively with the milk mixing until just combined. Continue to do this until both have full incorporated. Add the crystalized ginger and the chocolate.
  4. Spoon into your cake tin, smooth over the surface and bake for 1 hr-10 mins – 1 hr -20 mins or until a cake tester inserted into the centre comes out clean.
  5. Leave in the cake tin for 20 minutes on a wire rack before inverting onto the wire rack. Now make your syrup. In a small saucepan add the butter and sugar and simmer until the sugar has dissolved. Remove from the heat and stir in the rum. Pierce holes in your cake using your cake tester, then brush the syrup all over the cake, letting each layer absorb before adding the next.


* Recipe adapted from Gingerbread – Jennifer Lindner McGlinn

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight




#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month: