Sugared Elderflower Bundt Cake


This cake is beyond pretty in real life. The colours are so delicate and subtle. It’s perfect for a birthday, engagement, christening or bridal shower.  Pre-nonstick, Bundt cakes were hit and miss, would it come out?! I actually used a traditional cake pan and just buttered it really throughly, but you can buy nonstick ones now which completely remove the concern, you could also make mini versions which are enchanting. This Sponge is based on the WI recipe, it is very traditional and very light. Just make sure you see the butter change colour when you cream it with the sugar.

What you'll need
Sponge Bundt Cake

115g Butter
115g Caster Sugar
115g Self Raising Flour
2 Eggs
⅓ cup of Elderflower Syrup


10 tbsp Icing Sugar
½ Cup of Elderflower Syrup

Flower and Berry Decorations

1 Egg White
1 Cup of Granulated Sugar
A selection of Fruit (Gooseberries, Redcurrants, Blueberries)
A selection of edible Flowers (Lavender, Elderflowers and Rose Petals)


First make the decorations

See full the full recipe for more tips.

  1. Take the egg white and use a fork to loosen it (don’t create any bubbles doing this).
  2. Take you chosen flower or berry with tweezers and using a small brush cover the whole thing lightly with egg white and then pour the sugar over the top with a spoon. Completely coat and then leave on a sheet to dry.
  3. They will take at least an hour to dry.

Bake the cake

  1. Preheat the oven to 180°C.
  2. Cream the Butter and Sugar together until pale and fluffy.
  3. Beat in the Eggs, and then sift the Flour and fold it into the mix.
  4. Grease your bundt tin, I did this with a good layer of soft Butter brushed on.
  5. Pour in the mix and bake for 20-30mins or until golden and springy.
  6. Allow the cake to start to cool in the tin and then turn out went warm but not hot. If necessary loosen the cake with a little knife before hand.
  7. Brush the whole cake with Elderflower Syrup.

Make it pretty

  1. Sift the Icing Sugar and then slowly beat in the Elderflower syrup with a spoon, until you get a consistency of a thick paste fondant. Don’t add too much or you will end up with a thin icing that won’t stay on the cake.
  2. Pour the icing, with a spoon, over the cake so that it falls into the groves irregularly.
  3. Take your Crystallised Berries and Flowers and cover the top of the cake with them.
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