Raspberry Pink Bundt Cake & “Taste Memories”


A Taste Memory is what my eldest son calls the ” Raspberry Jammy Thumb print Cookies”   that I made the other day.  They remind him of his 8th birthday in particular – a birthday he had to share with his younger brother who was turning four. Their birthdays are actually a week apart but I thought I would do a 2 in 1 birthday. It was such a disaster I never ever attempted such a thing ever again.

The Jammy Thumb Print Cookies however where a huge hit and have appeared at his birthday every year since.  He always says “forget the birthday cake, I’ll take two plates of cookies instead”.

It really is amazing how the smell and taste of something can bring back a memory of a happy time long forgotten!  I find this happens particularly when making old family recipes like my Nana’s “Whiskey under the Sink Cake”.  I’m immediately transported back to her kitchen a wooden spoon in hand stirring away – happy days

Funny enough it wasn’t the Raspberry Bundt Cake it self that brought back the memories on this occasion, it was the raspberry icing on top.  It transported me right back to my childhood, to the Liberties in Dublin.  Saturday Mornings were spent in the Iveagh Market while my Nana had a gossip with the stall holders. The Iveagh Market was a huge piece of Dublin history and is a crying shame it has gone to rack and ruins.

Iveagh Market                                                                photo courtesy of theliberty.ie

The best part of all was heading to Myra’s Bakery in Francis Street afterword for a couple of their famous Pink Slices which we had for our Saturday tea and an Apple Cake for Sunday

Myra Bakery

photo courtesy of google

The Pink Slices were made with 3 layers of puff pastry layered with jam & butter cream topped off with the yummy Raspberry Pink Icing which I’ve used as the frosting for my Raspberry Pink Bundt.

Raspberry Bundt


pink icing

This particular bunt cake is really delicious, simple and very easy to bake. I love baking in bundt tins. They can make a simple Raspberry Bundt like this one look spectacular and very pretty.


section of pink cake

For a change I split the Bundt in half , filled it with Raspberry jam and fresh whipped cream. The icing was the crowning glory in this recipe. It was made with real raspberries “pureed” down, this made all the difference and gave the Raspberry icing it’s  lovely Pink colour

Raspberry Bundt Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 10-12 slices


A delicious Raspberry Bundt Cake split in half and filled with fresh cream and jam and topped with the most amazing Raspberry Pink Glaze


  • 250g unsalted butter
  • 220g golden castor sugar
  • 4 large eggs
  • 1 tsp vanilla bean paste
  • 250g plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 8 tablespoons of raspberry jam
  • 250ml cream
  • 125g raspberries
  • Zest of 1 lemon
  • 2 tbsp Greek plain yogurt
  • Juice of ½ lemon
    For the glaze:
  • 125g fresh raspberries
  • 250g icing sugar
  • 15g melted butter
  • 1tbsp hot water


  • Preheat the oven to 180C/350F
  • Brush some melted butter allover the Bundt Tin, or use a spray.
  • Cream the butter and sugar until pale and fluffy.
  • Add the eggs one by one, lemon zest and the vanilla bean paste.
  • Sift the plain flour with salt and baking powder.
  • Add the lemon juice and yogurt into the batter, alternating with flour mix until all is incorporated.
  • Gently pour the batter into the prepared bundt pan.
  • Bake for 35-40 minutes until the top is springy to touch.
  • Let the bundt cool completely for an hour, until the pan is only slightly warm to touch.
  • Invert/ unmould the bundt onto a plate, split in half and fill with jam and cream.
    Raspberry Pink Glaze
  • Puree raspberries.. leave a few for decoration.
  • Strain the raspberry puree through a fine mesh sieve to remove the seeds into a bowl. Sift icing sugar into bowl, 125g at a time, stir in melted butter enough to make a thick paste. Place bowl over pan of hot water and stir until icing thins out a bit
  • Spoon onto top of cake and allow to drip down. Top off with some fresh raspberries.

slice out of pink cake

I  wouldn’t call this Victoria sponge recipe. It’s “pound” cake recipe more like a madeira cake.  You could also substitute vanilla butter cream for the fresh cream. The cake would keep much longer and wouldn’t have to be kept in the fridge –  if there is any left in the first place!!

Definitely this cake will become a new “Taste Memory” for me and my family. I will always believe that recipes are made up of memories as well as ingredients, pieces of family history to be passed down.


If you fancy getting touch 🙂 please leave a COMMENT by clicking the comment bubble at the top of the post. I would to hear from you

Make sure you check out my FACE BOOK BAKING PAGE for  more recipes


Have a lovely Day




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  • Sara | Life's Little Sweets February 22, 2016 at 7:19 pm

    This is such a gorgeous cake! It would make the perfect centerpiece for any dessert table! Those raspberries look perfect! I love the old picture that you included, pinning!

    • Karyn February 23, 2016 at 4:04 pm

      Thanks Sara. Baking cakes and desserts are my thing.. I have been know on many occasions to bake a cake for dinner

  • Dana February 22, 2016 at 9:28 pm

    This is absolutely stunning! I just love the colors! Must. Devour.

  • Vicky @ Avocado Pesto February 22, 2016 at 9:56 pm

    I love it when cooking and the scents from the food itself transport you back to a different time. It’s incredible how that happens right?! This looks delicious!

    • Karyn February 23, 2016 at 4:02 pm

      Thanks Vicky.. I so agree. I love cooking old family recipes. Thanks for the comment;)

  • Sam | Ahead of Thyme February 24, 2016 at 3:15 am

    Wow this bundt cake is absolutely gorgeous!! Great photos and thanks for sharing!

  • Mark, Compass & Fork February 24, 2016 at 1:16 pm

    That’s a nice story about your nana. It’s a great looking cake. Love that color.

    • Karyn February 26, 2016 at 8:29 am

      Thank you very much Mark. and for taking the time to comment much appreciated. Have a great weekend

  • Nonna Zoo March 14, 2016 at 7:51 am

    Lovely looking cake! ?

    You say the cream can be subbed with buttercream, is that buttermilk by a different name?

    • Karyn March 14, 2016 at 9:56 am

      Hi Zoe;) Sorry for the late reply I was away on holidays.. I’m so glad you like the cake.. buttercream is a mixture of Butter and Icing suagar mixed together,,, you can add flavorings or colors to get different shades or different flours.. have included a link for you for a simple recipe


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