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!

20 min
60 min



  1. 250g butter, softened
  2. 1 cup (220g) caster sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 1 tsp Queen Rosewater Essence
  5. 3 large eggs
  6. 2 1/2 (375g) cups self-raising flour
  7. 1 cup (250ml) milk


  1. 1 cup (150g) icing sugar
  2. 1 tsp Queen Rosewater Essence

Method - Cake

  1. Step 1

    Preheat oven to 160°C (fan forced) and grease a 22cm bundt tin with butter.

  2. Step 2

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

  3. Step 3

    With the motor running, add 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 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.

Method - Glaze

  1. Step 1

    Combine icing sugar and rosewater essence. Slowly stir in enough water to make it a drizzle consistency (if it gets too thin add a little extra icing sugar).

  2. Step 2

    Drizzle the icing over cooled cake.

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