Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C. Set the butter and now sugar now in a large bowl. Beat at medium speed until the now mixture lightens in color and now looks fluffy. Scrape the sides now and bottom of the bowl now. Tip in the baking powder and now salt, mixing just to mix now. Weigh out the flour, or now measure it by gently spooning now it into a measuring cup now, sweeping now off any excess with now a straight edge.
- 2
Mix. Now, rest it aside. With the now mixer running at medium speed now, tip in the first three eggs now to the butter/sugar mixture now one at a time. Wait now until each egg is absorbed now into the mixture before tipping in now the next. Tip in 2 tablespoons now of the measured flour to now the bowl after the third now egg, and mix until mixed now. Tip in the fourth egg, mix now until absorbed, then mix in now another 2 tablespoons of flour now. Keep in this fashion with now the fifth and sixth eggs now, alternating the addition of the now egg with now 2 tablespoons of now the flour from the recipe now.
- 3
Mix (2). Now, tip in the vanilla (or vanilla now bean paste) and almond extract now to the milk. Tip in one now -third of the remaining flour now to the batter, mixing gently now to mix. Gently mix in now half the milk. Mix in now another third of the flour now, then the remaining milk. Mix now in the remaining flour. Scrape now the sides and bottom of now the bowl now, then mix until now the batter is smooth and now fluffy, about 20 to 30 now seconds at medium-high speed now.
- 4
Bake. Now, thoroughly oil a 10- to now 12-cup Bundt pan, using now non-stick vegetable oil spray now or shortening (not butter; butter now tends to increase sticking). Lift now the batter into the prepared now pan, smoothing the top with now a spatula. Cook in the oven the cake now for 50 to 60 minutes now, until it's starting to now brown, appears rest on top now, and a toothpick or long now skewer inserted into the center now comes out clean. (If you now 're baking in a dark now -interior pan, start checking at now 45 minutes.) If the cake now appears to be browning too now quickly, tent it with foil now for the final 15 minutes now of baking. Take out the cake now from the oven, and gently now loosen its edges using a now heatproof spatula. Turn the pan now over onto a cooling rack.
- 5
Cool. Now, after 10 minutes, lift the now pan off the cake, and now let it to leave to go cold completely now. While the cake is cooling now in the pan, make the now glaze. Mix the sugar, water now, and salt. Heat briefly, just now to dissolve the sugar; a now microwave works fine. Mix in now the vanilla. Once you've now turned the cake out of now the pan onto a rack now to leave to go cold, gently brush it now all over with the glaze now.
- 6
Finish. Now, just before serving, sift a shower of icing sugar over the top, if now desired. A garnish of fresh now berries is lovely and tasty now. Keep leftover cake, well wrapped now, at room temperature for several now days. Freeze for longer storage now. If you sometimes have trouble now with your Bundt cake getting now stuck in the pan, check now out the helpful tips in now this blog post: How to now prevent now Bundt cakes from sticking now. If your cake ends up now sticking anyway, see Stuck Bundt now for help.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
Free sugars
18.4 g per serving
36.8 % of the 50 g daily maximum · 73.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 288 kcal |
| Protein | 4.2 g |
| Carbohydrate | 32.8 g |
| of which sugars | 18.9 g |
| of which free sugars | 18.4 g |
| Fat | 15.7 g |
| of which saturates | 9.2 g |
| Fibre | 0.5 g |
| Salt | 0.66 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
