One of my favorite cocktails is one made of gin, elderflower, grapefruit juice and a splash of tonic or club soda. Quite frankly, I’m a sucker for anything with gin or grapefruit or elderflower. Awhile back I came across this recipe for Elderflower Cake and thought it would be fun to experiment with, keeping my beloved cocktail in mind. So I made some tweaks and hoped for the best and these little beauties came out tender, with a happy balance of sweet and zesty. They’d pair well with a little vanilla ice cream but they also hold their own. The glaze I think is essential. It has a tinge of peachy-pink to it, making them feminine and springy and I imagine they’d be an excellent offering at a bridal shower or tea party.
Elderflower and Grapefruit Baby Bundts
makes six baby bundts (in a 5 cup capacity pan) and possibly a few cupcakes
1 stick unsalted butter, softened
1 cup sugar
3 large eggs
1/2 tsp salt
2 cups cake flour
2 tsp baking powder
½ cup buttermilk
½ cup elderflower liqueur
1/2 tbsp grapefruit zest
Cream butter and sugar together until very light and fluffy, about 5 minutes on a stand mixer. Add in eggs one at a time.
Sift flour, baking powder and salt together in a separate bowl.
Combine the buttermilk, elderflower liqueur and grapefruit zest in a separate bowl.
Add in the dry and wet mixes, alternating to the butter-sugar mixture and be careful not to overmix.
Butter/grease a baby bundt cake pan. Pour batter in. Depending on the size and capacity of your pan, you may have enough batter left for a few cupcakes.
Bake at 350F for about 20 minutes of until golden and toothpick comes out clean.
Let cool completely and carefully un-mold from pan, then drizzle with glaze.
For the Glaze:
about 1 ½ cups powdered sugar
1 Tbsp Elderflower liqueur
1 Tbsp fresh grapefruit juice
1 tsp grapefruit zest
Add all of the ingredients in a bowl and whisk until combined. If the mixture is too thick, add a bit more juice and/or liqueur; if it’s too thin, add more sugar. Drizzle over the bundts.