Description
Spiced Bundt Cake Recipe - Irresistible Flavors and Moist Texture
This Spiced Bundt Cake is a delicious and festive dessert that is perfect for any occasion. The cake is made with a blend of warm spices, including allspice, ginger, and cinnamon, which gives it a rich and inviting flavor. The cake is also moist and tender, with a slightly crunchy exterior. The tangy glaze perfectly complements the flavors of the cake.
This recipe is easy to follow and produces a beautiful cake that is sure to impress your guests. The cake can be made ahead of time and stored in the refrigerator, making it a convenient option for busy holiday schedules.
The Spiced Bundt Cake is a classic American dessert that has been enjoyed for generations. The cake is said to have originated in Germany, where it was traditionally made with a variety of spices. The cake was brought to the United States by German immigrants in the early 20th century and became popular in the 1950s, when it was featured in a recipe book by Pillsbury. The cake is often served during the holidays, but it can be enjoyed any time of year.
Ingredients:
2 1/3 cups All-Purpose Flour
1/2 teaspoon Kosher Sea Salt Flakes
2 teaspoons Baking Powder
3/8 teaspoon Baking Soda
3 teaspoons Ground Allspice, divided
1/2 teaspoon Ground Ginger
1/2 teaspoon Saigon Cinnamon
3 Eggs
1 cup Vegetable or Canola Oil
1 cup Granulated Sugar
1 cup Light Brown Sugar, packed
1 1/4 cups Milk
1 teaspoon Madagascar Bourbon Vanilla Extract
2 cups Powdered Sugar
1 tablespoon Lemon Juice
Directions:
Preheat the oven to 350°F. Grease and flour a Bundt pan.
Sift the flour, salt, baking soda, baking powder, and spices (save 1 teaspoon of allspice for the glaze) into a bowl. Whisk to combine.
In a separate larger bowl, mix the eggs with vegetable oil, granulated sugar, and packed light brown sugar.
Whisk until smooth. Add the milk and vanilla extract.
Combine the dry ingredients with the wet ingredients and whisk until a smooth batter forms.
Pour the cake batter evenly into the prepared Bundt pan and place the pan on top of a sheet pan on the center rack of the oven.
Bake for 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and transfer it to a rack to cool.
Whisk together the powdered sugar, remaining allspice, and lemon juice to make a thick glaze.
Once the cake has cooled, spread the glaze over the top.