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…
- 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)
- Grease and flour a standard 10 inch, 2.4 litre, 10 cup bundt tin.
- Preheat the oven to gas 3/160 C.
- Mix the butter and sugar until it’s well combined – there’s a lot, so do it in stages.
- Add the beaten egg a little bit at a time until light and fluffy
- Add the extracts to the milk and again add to the cake batter a little at a time.
- 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.
- Mix everything until its light and creamy looking.
- Pour into the prepared cake mould and level off with a quick shake of the tin.
- Bake for about an hour and fifteen minutes, turning after an hour.
- Once cooked through leave the cake to cool in the tin fully.
- 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.
- Alternatively, melt your ceramic bars in the microwave and drizzle over the cake.