Nutty Sugar and Spice Bundt Cake recipe

Posted By on Aug 24, 2011 | 2 comments


This recipe for a Nutty Sugar and Spice Bundt Cake is a delicious morning tea favourite. Sugar and spice and all things nutty and nice! This moist nutty and spicy bundt is a sure tea-time pleaser. The brown sugar really enhances the spices used in this cake, and adds great colour. The combination of hazelnuts and pecans keeps this cake moist and tasty. If you don't have mace, you could use nutmeg. This cake freezes well up to 3 weeks- great for afternoon teas when that unexpected guest pops in.

Nutty sugar and spice bundt cake recipe

Nutty sugar and spice bundt cake recipe

 

 

Recipe for a 6 cup bundt tin or 9” cake tin

Batter

½ cup butter
1 ½ cups brown sugar
½ cup sugar
2/3 cup sour cream
2 eggs
1 teaspoon vanilla
½ tsp salt
1 ¾ cups plus 2 tablespoons self raising flour
50g custard powder
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cardamom
½ teaspoon ground mace
½ cup milk
½ cup chopped hazelnuts
½ cup chopped pecans

Preheat oven to 180C.  Grease medium sized bundt pan and dust with flour, shaking off the excess flour.  Cream butter until soft and fluffy, add brown sugar and sugar 1/3 at a time until all incorporated and fluffy.  Beat in sour cream and vanilla.  Lightly whisk eggs and add to mixture a third at a time while still beating.  Sift in flour, custard powder, cinnamon, ginger, cloves, cardamom, mace and salt.  Beat until combined, adding milk a third at a time while the beater is still running until all the mixture is well mixed.  Beat mixture on high for 1 minute, it should become lighter in colour.  Add half of the batter into the tin, add nuts on top, making sure they don't touch the sides, then add the rest of the cake bater on top.  Using a fork swirl the mixture from top to bottom in a loose circular fashion, moving around the tin, maybe 5-6 swirls to roughly mix the nuts through- this stops them sinking to the bottom of the tin, you want the nuts to be dispersed through the cake.  Put into preheated oven on the middle tray, and bake at 180C  for 50 - 60 minutes.  Test cake with a skewer to check if ready.  Remove from oven and leave the cake in the tin for 10 minutes.  Turn cake out onto a cake rack and brush on butterscotch and rum glaze.  Dust with icing sugar when cool and just before serving.

Butterscotch Rum glaze

½ cup butter
¼ cup brown sugar
1 cup icing sugar
1 teaspoon vanilla
2 teaspoons sweet rum

In a small saucepan, melt butter and brown sugar, bringing to the boil.  Remove from the hear, stir in icing sugar, then add vanilla and rum.  Stir well.  Allow to cool for 5 minutes, then brush onto warm cake, repeat this if there is enough glaze  left over.

 

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2 Comments

  1. I love it, each and every factor that you cook is so good, but this really is incredible!!!

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