Biscoff Bundt Cake Recipe

So many people asked for the bundt cake recipe at February’s meeting, so we thought that we’d put it on the website!

This is a slightly modified recipe from DollyBakes – if you want an unusual bundt cake, then take a look at her website – it’s fab. She’s a Bolton lass, like Kat, who made the cake for our meeting (they even went to the same school, albeit at different times) and she’s never had a recipe of hers fail.

Anyways, here’s the goods…

Ingredients:

  • Lotus Biscoff Spread
  • 200g unsalted butter
  • 270g caster sugar
  • 250g dark brown soft sugar
  • 4 medium eggs
  • 200ml milk
  • 1 tsp vanilla extract
  • 1 teaspoon lemon extract
  • 2 tsp mixed spice
  • 3 tsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp nutmeg
  • 300g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • TOPPING: Tub of Lotus Biscoff spread OR Melted Caramac bars (about 4 bars)

Method:

  1. Grease and flour a standard 10 inch, 2.4 litre, 10 cup bundt tin.
  2. Preheat the oven to gas 3/160 C.
  3. Mix the butter and sugar until it’s well combined – there’s a lot, so do it in stages.
  4. Add the beaten egg a little bit at a time until light and fluffy
  5. Add the extracts to the milk and again add to the cake batter a little at a time.
  6. In a separate bowl, sift the flour, spices, salt and bicarbonate of soda. Add the dry ingredients to the cake batter a little at a time.
  7. Mix everything until its light and creamy looking.
  8. Pour into the prepared cake mould and level off with a quick shake of the tin.
  9. Bake for about an hour and fifteen minutes, turning after an hour.
  10. Once cooked through leave the cake to cool in the tin fully.
  11. When it’s out of the tin, transfer the Lotus spread into a jug and warm slightly in the microwave. Just enough for it to move around of its own accord… Tip over the cake.
  12. Alternatively, melt your ceramic bars in the microwave and drizzle over the cake.

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