Bundt cake
This is a fantastic cake that has been slightly modified from the traditional to include a hint of orange. It is soft and moist with a simple glaze that will have you going back for more, again and again. There is a little cheat in it with the instant vanilla pud but it just cannot be left out.
What you need
2 1/4 cups cake flour
1 box powdered instant vanilla pudding
1 tablespoon baking powder
Generous pinch salt (about 1/2 teaspoon)
1 1/4 cups buttermilk (must be buttermilk)
1 1/4 cups sugar
1/2 cup melted butter
zest of 1 medium lemon
3 large eggs
1 teaspoon vanilla essence
1 teaspoon orange extract
1/3 cup roasted sliced almonds
For the glaze
2 cups caster sugar
1 tablespoon boiling water
5 tablespoons orange juice
2 drops orange extract
The process
Heat your oven to 180 Celsius.
Add the sugar and lemon zest to a large bowl, give it a stir and set aside while you gather the rest of your ingredients together. This allows the lemon flavour to infuse into the sugar.
Take your bundt tin and lightly butter the inside.
Add the flour, vanilla pud, baking powder and salt to another bowl, mix thoroughly and set aside.
Add the butter to the sugar mixture and beat well to a creamy texture. Now add the eggs, vanilla essence and orange extract and beat well.
Now add 1/2 the flour and beat, add 1/2 the buttermilk and beat, then the rest of the flour, beat, rest of the buttermilk and beat the whole lot on medium for about 3 to 4 minutes. (Cant tell you why this process is important but it does make a difference)
Pour the mixture into the bundt tin, tap it gently on the counter to even it out and bake for 45 minutes.
Remove and allow to cool in the tin for about 15 minutes, then turn out onto a wire rack.
While the cake is cooling prepare your glaze.
Add all of the ingredients to a small bowl and whisk furiously until all of the sugar is dissolved and you have an easy pouring consistency.
When the cake is completely cool, drizzle over the cake, sprinkle over the almonds and a little lemon zest and place in the fridge for 15 minutes. (It’s a good idea to place a sheet of paper underneath the rack when you are glazing)
It’s worth every second of the effort
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Hi Graham, first of all, am new to this site and am very impressed. Thumbs up for a really great site. Regarding the German Bundt cake, the orange extract you refer to, is it orange essence? Want to try this recipe? Many thanks.
Hi Yvonne, orange essence will work just fine. You do get an extract but it is not always readily available. Enjoy it G
Hi Graham,
Want to try this, but just want to confirm. For the glaze, you use castor sugar, not icing sugar??
Is that right?
Thanks
Hi Di, yes caster sugar, comes out shiny and you can do a double layer of icing if you have enough left. Enjoy you weekend G
Thanks Graham, Enjoy your long weekend!
Thanks Di, had a marvelous time, G
Hi Graham
!
On the 2 occasions this week that I have already made this cake, it has broken in exactly the same place, on removing it from the bundt cake tin, what do you think I’m doing wrong? The only thing I changed is lime juice for the orange essence, surely that shouldn’t have affected it too much. My pan was very well greased too?
Much obliged for any assistance and keep them coming – they sure are yummy
Hi Carey, that is very strange, the lime juice could make a difference as it is very acid but perhaps you need to let it cool for longer in the tin before removing it. Happy baking G