Strawberry Marble Bundt Cake

Pre heat the oven to 180°C (160°C fan, gas mark 4). Grease a 1kg ring mould with butter.

Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

Add the vanilla extract and mix briefly to blend with the other ingredients.

Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

Stir in the rest of the flour and baking powder until smooth.

Divide the mixture in half and add the pink food colouring to one bowl.

Place spoonfuls of both mixtures into the ring mould to give a marbled effect.

Bake in a preheated oven for 35-40 minutes or until golden brown and just firm to the touch. Allow to cool completely.

Make up the icing as directed on the packet until it forms a thick pouring consistency. Add the food colouring and strawberry flavouring and mix until incorporated.

Drizzle the icing over the cake and decorate with sprinkles to add the perfect finishing touch.

This cake will keep for 2-3 days in an air tight cake tin or can be frozen.