Ingredients
Cake
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250g unsalted butter, room temperature
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1 ½ cups (330g) caster sugar
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1 tbsp Queen Natural Vanilla Extract
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4 large eggs, room temperature
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2 cups (300g) plain flour
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1 tbsp baking powder
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1 tsp salt
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3 tsp cinnamon
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1 tsp ginger
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1 tsp cardamom
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½ tsp nutmeg
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1 cup (250ml) buttermilk
Icing
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Queen Royal Icing
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2 tsp lemon juice
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Queen Glamour & Sparkle sprinkles
Method
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1
Preheat oven to 170°C (fan forced). Grease a bundt tin with butter and dust with flour, tapping out the excess.
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2
Combine flour, baking powder, salt, and spices in a bowl. Set aside.
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3
In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, combine butter sugar and Vanilla Extract until light and fluffy. Add eggs, one at a time, beating well after each addition.
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4
Add ⅓ of the flour mixture followed by ⅓ of the buttermilk. Mix on low until just combined. Repeat with remaining flour mixture and buttermilk. Pour batter into bundt tin, tapping the tin on the bench a few times to bring any bubbles to the surface.
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5
Bake for 45-50 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10-15 minutes before inverting onto a wire rack to cool completely
Method - Icing
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1
Prepare Royal Icing according to pack directions, replacing 2 tsp of the water with lemon juice. Drizzle over cake, then sprinkle with Glamour & Sparkle.
Tips:
Removing the Bundt from the tin while it’s too hot can cause it to break apart or stick to the tin.
Always allow you Bundt to cool for a few minutes inside the pan to ensure a clean, trouble free release.
Likewise, a Bundt that is also too cool can cause the cake to stick to the pan. The sweet spot is 10-15 minutes.
Comments & Reviews
have you many recipes that do not have wheat flour
Liz
Hi Liz, you can browse all of our gluten free recipes here; https://queen.com.au/bake/?category=gluten-free Enjoy 🙂
Queen Fine Foods