Four spices bundt cake

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's a delicious sponge cake spiced with cloves, cinnamon, ginger and nutmeg. Let the spices invade your kitchen!

There is no doubt that on one hand there is the world of sponge cakes and on the other, and clearly on another level, the world of bundt cakes. Nordic Ware moulds are true gems; for their ideal designs, for their quality, their ease of use, and their always impeccable results.

The kugelhopf mould is one of the simplest, but its elegance is captivating. Today I bring you a very American recipe to celebrate the international Bundtcake day. It is an original spiced cake from “Hummingbird bakery”, a bakery that opened in London fifteen years ago with the idea of ​​bringing the most exquisite American cake recipes to the public, and which over time has become an institution and an international reference.

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

Ingredients

• 230gr of butter at room temperature
• 250gr of sugar
• 5 eggs
• 240ml whole milk
• 1 teaspoon vanilla extract
• 1 level teaspoon ground cloves
• 1 level teaspoon ground cinnamon
• 1 level teaspoon ground ginger
• 1 level teaspoon nutmeg
• 400gr of pastry flour
• 1 teaspoon baking soda
• 1 level teaspoon salt

• 4 tablespoons of icing sugar
• 1 tablespoon of water
• Edible flowers for decoration (optional)

Preparation

1. Preheat the oven to 180º.
2. Place the butter and sugar in a stand mixer or Kitchen Aid and beat until the mixture looks white and creamy.
3. Add the eggs one at a time, mixing well.
4. Add the milk while stirring constantly, then the vanilla extract .
5. In a bowl, mix the flour with the salt, baking soda and spices.
6. Add in two or three times to the previous mixture and beat until a homogeneous mass is obtained.
7. Grease the bundt pan with butter or release spray using a brush .
8. Pour the batter in and tap the pan against the work surface several times to allow the bubbles in the batter to rise to the top and prevent small holes from forming in the cake.
9. Bake for 45 minutes.
10. Remove from the oven and wait ten minutes to unmold, no more and no less, so that the bundt comes out perfectly from the mold.
11. For the final presentation, mix 4 tablespoons of sugar with one tablespoon of water and pour over the bundt.
12. If you want, decorate with edible flowers creating a crown on the cake.

Nordic Ware Kugelhopf pan and Le Creuset Damascus steel knife

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