- 15 min
- 45-50 min
- 250g unsalted butter, room temperature
- 1 ½ cups (330g) caster sugar
- 1 tbsp Queen Natural Vanilla Extract
- 4 large eggs, room temperature
- 2 cups (300g) plain flour
- 1 tbsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 1 tsp ginger
- 1 tsp cardamom
- ½ tsp nutmeg
- 1 cup (250ml) buttermilk
Preheat oven to 170°C (fan forced). Grease a bundt tin with butter and dust with flour, tapping out the excess.
Combine flour, baking powder, salt, and spices in a bowl. Set aside.
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.
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.
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
Prepare Royal Icing according to pack directions, replacing 2 tsp of the water with lemon juice. Drizzle over cake, then sprinkle with Glamour & Sparkle.
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.