Four spices bundt cake

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

There is no doubt that on one hand there is the world of cakes and on the other, and clearly on another level, the universe of bundtcakes. The Nordic Ware pans are true gems; for their designs each more ideal than the last, for their quality, ease of use, and always impeccable results.

The kugelhopf pan is one of the simplest, but its elegance wins you over. Today I bring you a very American recipe to celebrate International Bundtcake Day. It's a spiced cake originally from “Hummingbird bakery”, a bakery that set up in London fifteen years ago with the idea of bringing the public the most exquisite American cake recipes, and over time has become an institution and an international reference.

KitchenAid Artisan stand mixer, Le Creuset damascus steel knife and bundt with Kugelhopf Nordic Ware pan.

Ingredients

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

• 4 tablespoons of powdered sugar
• 1 tablespoon of water
• Edible flowers to decorate (optional)

Preparation

1. Preheat the oven to 180º.
2. Put the butter and sugar in a stand mixer or in the Kitchen Aid and beat until the mixture looks white and creamy.
3. Add the eggs one at a time, mixing well.
4. Incorporate the milk while continuing to beat and then the vanilla extract.
5. Mix the flour with the salt, baking soda and spices in a bowl.
6. Add to the previous mixture in two or three batches and beat until you have a homogeneous batter.
7. Grease the bundt pan with butter or baking spray using a brush.
8. Pour the batter, and tap the pan several times against the work surface so that the air bubbles in the batter rise to the top 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, no more no less, so the bundt comes out of the pan perfectly.
11. For its final presentation, mix 4 tablespoons of sugar with one of water and pour over the bundt.
12. If you wish, decorate with edible flowers creating a crown over the cake.

Kugelhopf Nordic Ware pan and Le Creuset damascus steel knife

This is a very flavorful cake thanks to the spices that enhance its taste, and it's perfect to accompany a cup of tea or coffee.