Moist bundt cake with winter spices like cinnamon, cloves and cardamom, finished with a glossy orange glaze. Classic Swiss cake meets festive flavors - perfect for cozy winter days.
Instructions
Preheat oven to 180°C (160°C fan/350°F). Thoroughly butter a 30cm bundt pan and dust with flour. Mix all spices (cinnamon, cardamom, cloves, ginger) in a small bowl. Wash orange in hot water and finely zest the peel.
Beat soft butter with brown sugar in a large bowl using an electric mixer for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in orange zest and honey.
In a separate bowl, whisk together flour, baking powder, spice mixture and salt. Alternately fold the flour mixture and milk into the butter mixture, beginning and ending with flour. Mix just until combined.
Pour batter evenly into prepared bundt pan and smooth the top. Bake for 50-55 minutes. Test with a wooden skewer - only a few moist crumbs should cling. Let cool in pan for 10 minutes, then carefully turn out onto a wire rack.
Sift powdered sugar and whisk with orange juice and optional orange liqueur until smooth and thick. The consistency should drip slowly from a spoon. Add more sugar or juice as needed.
Place the slightly warm cake on a wire rack and pour orange glaze evenly over the top. The glaze should flow nicely into the ridges. Let set for 30 minutes before serving.
Ingredients
- 200g butter (room temperature) 200 g
- 180g brown sugar 180 g
- 4 medium eggs 4 Stück
- 250g plain flour 250 g
- 2 tsp baking powder 2 TL
- 2 tsp ground cinnamon 2 TL
- 1 tsp ground cardamom 1 TL
- 0.5 tsp ground cloves 0.5 TL
- 0.5 tsp ground ginger 0.5 TL
- 1 pinch salt 1 Prise
- 150ml milk 150 ml
- 2 tbsp honey 2 EL
- 1 organic orange (zested) 1 Stück
- 200g powdered sugar 200 g
- 4 tbsp fresh orange juice 4 EL
- 1 tbsp orange liqueur (optional) 1 EL
Baking Timer
The timer appears at the bottom right of the screen.
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