Pecan Pie Bundt

Pecan Pie Bundt

Kindly provided by Rachel McGrath (AKA Dolly Bakes)

Prep Time


Cook Time



1 pie bundt




Preheat the oven to gas 3/160c

Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.

Cream the butter and sugars until pale and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, measure out the flour, bicarbonate of soda and ginger.

Pour the yoghurt into a jug, and add the golden syrup and vanilla extract. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. Stir in the ground nuts.

Give everything a quick mix on a low speed for about 10 seconds. Pour the mix into your prepared tin.

Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.

Leave the cake to cool for ten minutes before removing from the tin. When completely cool, tip the tinned caramel into a microwavable jug, and heat until runny. Tip it over your cake in a frivolous fashion, like you've had one too many Bucks Fizz. Gravity will do the rest.

Decorate with whole pecans and marvel at folks' reactions.