Glazed Rosewater and Vanilla Bundt

This buttery, rose-scented bundt cake is the very perfect thing next to a mug of tea. Refined, elegant and easy, and who can resist the luscious drippy icing!

Prep:
20mins
Cook:
60mins
Serves:
6-8

Ingredients

Cake
  1. 250g butter, softened
  2. 1 cup caster sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 1 tsp Queen Rosewater Essence
  5. 3 eggs
  6. 2 1/2 cups self-raising flour
  7. 1 cup milk
Glaze
  1. 1 cups icing sugar
  2. 1 tsp Queen Rosewater Essence

Method

  1. Step 1

    Pre-heat the oven to 160C fan-forced and grease a 22cm bundt tin with butter.

  2. Step 2

    In the bowl of an electric mixer, beat the butter, sugar, vanilla and rosewater essence until light and creamy.

  3. Step 3

    With the motor running, add the eggs one at a time making sure each one is mixed in before adding the next.

  4. Step 4

    Add half the flour and mix it through then half the milk and repeat.

  5. Step 5

    Spread the batter into the prepared tin and smooth out the top with a spatula.

  6. Step 6

    Bake the cake for 1 hour or until a cake tester inserted in the middle of the cake comes out clean.

  7. Step 7

    Leave to rest in the tin for 5 minutes and then carefully turn out onto a wire rack to cool completely.

  8. Step 8

    To make the icing drizzle, combine the icing sugar and rosewater essence then slowly stir in enough water to make it a drizzle consistency (if it gets too thin add a little extra icing sugar).

  9. Step 9

    Drizzle the icing over the cooled cake.