I ordered one and it turns out I was right, it's exactly the right size for more normal cake recipes.
I was hoping the design of the Lakeland tin would produce cakes similar to the beautiful Nordic Ware Anniversary Bundt tin (above). It's the original Bundt tin and I have long admired its sharp angles and elegant lines. It was a big ask! But it's a well made tin and will be very useful.
The cake was yummy, had a good orange flavour with the sharpness of cranberries and the background of ground almonds. I was also rather chuffed that my cranberries didn't sink to the bottom of the cake tin (therefore all ending up at the top of the cake).
I can see me adapting this recipe for a lemon and blueberry cake, coconut and lime cake, and possibly even a cherry and almond. It's a keeper for sure.
For the cake
225g softened butter (I used Anchor spreadable)
225g golden caster sugar
4 medium eggs
175 self raising flour, sifted
1 tsp baking powder
50g ground almonds
zest of 1 large orange
175g fresh cranberries, rinsed and dried
For the drizzle
50g granulated sugar
half of the juice of the orange*
Preheat the oven to 170° C / 150° fan / gas mk 3. Grease and line a 900g loaf tin or prepare a 20cm Bundt tin using cake release.
Put all the cake ingredients except for the cranberries into a large bowl and beat until just mixed. Fold in the cranberries.
Transfer the mixture to the tin, level the top and tap the tin on the worktop a few times to settle the mixture and prevent any air bubbles. Bake for 50-60 minutes until done. (Check after 45 minutes as my Bundt cake was done by then.)
Remove from the oven and here instructions differ depending on the tin:
If using a loaf tin, sprinkle the granulated sugar on top, pour the orange juice over and leave to cool in the tin.
If using a Bundt tin, cool in the tin for 10 minutes then turn out onto a wire rack, sprinkle with the granulated sugar and pour over the orange juice.
Cuts into 10-12 generous slices.
* the recipe says to use all of the juice of the orange. That seemed like a lot to me and I wondered if it might make the cake too soggy - my large orange produced a lot of juice. So I used just over half of it and the cake was well flavoured with the orange and moist enough.