In two days it's International Bundt Day and Beatriz, author of To Be Gourmet , brings us a most appropriate recipe: spiced bundt cake. It is a delicious sponge cake spiced with cloves, cinnamon, ginger and nutmeg. Let the spices invade your kitchen!

There is no doubt that on one side is the world of biscuits and on the other, and clearly on another level, the universe of bundtcakes. Nordic Ware pans are true gems; for its designs which are more ideal, for its quality, its ease of use, and its always impeccable results.

The kugelhopf mold is one of the simplest, but its elegance falls in love. Today I bring you a very American recipe to celebrate International Bundtcake Day. It is an original spiced sponge cake from "Hummingbird bakery", a pastry shop that settled in London fifteen years ago with the idea of ​​bringing the public closer to the most exquisite American cake recipes, and that over time has become a an institution and an international reference.

KitchenAid Artisan food processor , Le Creuset Damascus steel knife and Kugelhopf Nordic Ware bundt pan .


  • 230g butter at room temperature
  • 250g of sugar
  • 5 eggs
  • 240ml of whole milk
  • 1 teaspoon vanilla extract
  • 1 level teaspoon of ground cloves
  • 1 level teaspoon of ground cinnamon
  • 1 level teaspoon ground ginger
  • 1 level teaspoon of nutmeg
  • 400g of pastry flour
  • 1 teaspoon bicarbonate of soda
  • 1 level teaspoon of salt
For the finishing touch:
  • 4 tablespoons of icing sugar
  • 1 tablespoon of water
  • Edible flowers for garnish (optional)


  1. Preheat the oven to 180º.
  2. Put the butter and sugar in a stand mixer or Kitchen Aid and beat until the mixture is white and creamy.
  3. Add the eggs one at a time, mixing well.
  4. Add the milk without stopping beating and then the vanilla extract .
  5. Mix the flour with the salt, bicarbonate of soda and spices in a bowl.
  6. Add two or three times to the previous mixture and beat until a homogeneous mass remains.
  7. Grease the bundt mold with butter or release spray with the help of a brush .
  8. Pour the dough, and hit the mold several times against the work surface so that the bubbles of the dough rise up and there are no small holes in the cake.
  9. Bake for 45 minutes.
  10. Remove from the oven and wait ten minutes to unmold, neither more nor less, so that the bundt comes out of the mold perfectly.
  11. For its final presentation, mix 4 tablespoons of sugar with one of water and pour over the bundt.
  12. If you want, decorate with edible flowers creating a crown on the cake.

Bundt cake recipe with spices

Kugelhopf Nordic Ware Mold and Le Creuset Damascus Steel Knife

It is a very tasty cake thanks to the spices that enhance its flavor, and it is perfect to accompany a cup of tea or coffee.


Virtudes said:

Es la segunda vez que lo hago, nos gustó mucho y que mejor día que hoy para repetir.

Claudia said:

Hola Elena, Puedes reducir todos los ingredientes a la mitad sin problema. Respecto a los huevos, aplica 3. Un saludo!!

Claudia said:

Hola Nandi, Esta receta está hecha con el Kugelhopf, que es un molde de 10 tazas. Cualquier molde de la misma capacidad te valdrá. Si miras en el que te interese o guste podrás ver la capacidad indicada en la descripción del producto (por ejemplo, el blossom, el heritage, el crown, el elegant party… todos ellos lo son). Te dejo enlace a la página de bundts: . Un saludo!

Elena said:

FOUR SPICES BUNDT CAKE, este dulce , que cantidades necesito para hacerlo más pequeño, la mitad, por ejemplo. Gracias

nandi said:

Hola, me podríais decir qué molde de Nordic Ware valdría para este bund, o cualquiera de este tamaño? yo tengo el Cronw y para recetas de mas de 3 huevos es pequeño, se me suelen salir cd suben.

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