I’m beginning to feel a little bit festive over here which in turn makes me think about wintery spices, edible glitter and snowballs. This Sensational Spiced Bundt Cake recipe ticks all of those boxes but in a non-showy way.
I have always been a firm believer that the Christmas season doesn’t start until the 1st of December but that doesn’t mean I can’t introduce a little bit of warming spice to my baking.
I was recently sent a parcel from Steenbergs with a selection of their organic seasonal spices. Yes, I am a lucky girl. Obviously, I had to get baking straight away and this Sensational Spiced Bundt Cake came to mind.
Steenbergs are passionate about supplying organic spices, loose-leaf teas, and organic cooking ingredients packed with aroma and provenance. They want to provide you with organic and fairtrade spices you want to buy without having to compromise.
Steenbergs’ herbs, spices and teas are all ethically sourced and many carry the Fairtrade mark. Steenbergs are carbon neutral, packed full of flavour, stylishly packaged and there for you to create fun and delicious dishes and drinks. So, spice up your festive season with Steenbergs.
What’s great about this recipe is that you can eat it glazed or unglazed. It’s delightful in its natural state but can be glammed up with decoration. I glazed my cake with a cream cheese frosting and decorated it with yoghurt-coated ginger which to me are reminiscent of snowballs. I couldn’t help myself when I spritzed the cake with silver edible glitter! I mean, edible glitter at this time of year really is a must, isn’t it?
Sensational Spiced Bundt Cake
- Bundt tin
- Electric whisk
- 250 g Plain Flour
- 1 tsp baking soda
- 3 tsp Steenbergs Lebkuchen spice blend
- 1/4 tsp salt
- 180 ml black treacle
- 180 ml hot water it needs to be about 38 degrees C
- 115 g unsalted butter softened to room temperature
- 67 g dark brown or muscavado sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 tub Betty Crocker cream cheese frosting
- Edible silver glitter
- Yoghurt coated ginger
- Preheat the oven to 180C. Grease your bundt pan thoroughly with oil spray or butter
- Mix the flour, baking soda, spice and salt together in a bowl.
- In a separate bowl or jug mix the black treacle with the hot water.
- In a large bowl using a handheld mixer beat together the butter and sugar together until light and fluffy. Scrape down the sides of the bowl with a rubber spatula and beat the mixture again to fully combine.
- Beat in the egg and vanilla extract until combined.
- Carefully add the flour and treacle mixture alternating in 3 stages until all combined. The batter will be quite thin but don’t worry.
- Pour the batter into your prepared bundt tin and cook for 40 minutes. Check with a skewer. If it comes out clean you know the cake is done. Remember all ovens are different and your cake may require a little more or less time. If the skewer comes out wet put it back in the oven for 5 minutes and test with the skewer again. Repeat as necessary.
- Let the cake cool completely in the tin before carefully turning out onto a wire wrack.
- Decorate as you wish. I lightly melted a tub of Betty Crocker cream cheese frosting to create a glaze consistency and poured it over my cake. I wanted it to have drips down the sides. Of course feel free to make your own cream cheese frosting or glaze for your cake or leave it natural. I used yogurt coated ginger pieces to decorate the top of my cake and spritzed it with silver edible glitter. The yoghurt coated ginger bits made me think of little snowballs which felt very apt for this warming spiced bundt cake.
Disclaimer: This recipe contains Pr samples from Steenbergs. I was not paid to create this blog post. All views are my own as always.