Festive Christmas Bundt Cake
Wow, this bundt cake looks so Christmassy and delicious. A true classic with a twist!
Requirements
Bundt cake pan, 20 cm in diameter
Serving platter
Preheated oven
Preparation time: 20 minutes
Baking time: 45 minutes
Ingredients
Cake:
240 grams of butter
160 grams of dark brown sugar
240 grams of Lisa's Choice flour
6 eggs
2 teaspoons of baking powder
200 grams of dark corn syrup (keukenstroop)
1 teaspoon of vanilla extract
1 tablespoon of ginger powder
1 tablespoon of cinnamon
2 teaspoons of ground nutmeg
A pinch of salt
Topping:
100 grams of powdered sugar
2 teaspoons of lemon juice
2 teaspoons of water
2 teaspoons of ginger syrup
Preparation
Cake:
1. Grease the bundt cake pan thoroughly and dust it with flour.
2. In a bowl, combine flour, baking powder, ginger powder, cinnamon, nutmeg, and salt. Mix well using a whisk.
3. In a separate bowl, cream the sugar and butter together for about 5 minutes until light and fluffy. Then, add the eggs one by one, mixing well after each addition. The mixture might look a bit curdled. Stir in the corn syrup and vanilla into the egg-butter mixture and mix well.
4. Add the dry ingredients to the wet mixture and stir until you have a smooth batter. Pour the batter into the prepared pan and place it in the preheated oven at 170°C (338°F) for about 45 minutes. The cake is done when a toothpick comes out clean.
5. Remove the bundt cake from the pan and let it cool completely on a wire rack.
Topping:
1. Mix all the topping ingredients together. If the topping is too thick, add a few extra drops of water. Pour the topping over the completely cooled bundt cake.
Enjoy!
1. Grease the bundt cake pan thoroughly and dust it with flour.
2. In a bowl, combine flour, baking powder, ginger powder, cinnamon, nutmeg, and salt. Mix well using a whisk.
3. In a separate bowl, cream the sugar and butter together for about 5 minutes until light and fluffy. Then, add the eggs one by one, mixing well after each addition. The mixture might look a bit curdled. Stir in the corn syrup and vanilla into the egg-butter mixture and mix well.
4. Add the dry ingredients to the wet mixture and stir until you have a smooth batter. Pour the batter into the prepared pan and place it in the preheated oven at 170°C (338°F) for about 45 minutes. The cake is done when a toothpick comes out clean.
5. Remove the bundt cake from the pan and let it cool completely on a wire rack.
Topping:
1. Mix all the topping ingredients together. If the topping is too thick, add a few extra drops of water. Pour the topping over the completely cooled bundt cake.
Enjoy!