I hadn't thought to make the Danish dough and I really wanted to try out my new Nordicware tin, so I came up with this little beaut. It is, honestly gorgeous, light and fluffy, creamy and crisp, sweet and sharp, like a little party in your mouth. Frances (Or Frangina as we call her) loved it as did Michelle and Sasha.
270g unsalted butter, softened
250g caster sugar
4 large eggs, beaten
270g self-raising flour
100ml double cream
100g desiccated coconut
100g Dried Cranberries
For The Filling
200g full fat Philadelphia
3 Tbsp Caster sugar
30g Desiccated coconut
You will need a well greased Bundt tin (I used a Nordic-ware one)
Preheat the oven to 170c
Cream the butter and caster sugar together until pale, light and fluffy, this is easiest in a free-standing mixer or by using an electric hand-whisk. Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and mix to combine. Add the cream and mix again until smooth. Add the coconut and cranberries.
Spoon half the mixture into the prepared tin and spread level using a palette knife. In a small bowl mix the filling ingredients together, with your hands shape into a sausage shape and place in a ring on to the cake batter.Cover with the remaining cake batter.
Bake on the middle shelf of the preheated oven for about 45 minutes or until well risen, golden and a wooden skewer inserted into the middle of the cakes comes out clean.
Leave to cool in the tin for about 15 minutes, turn out to cool on a wire rack. Dust with Icing sugar.
#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.