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Receta Spice Nut Bundt Cake with Lemon Glaze
by Salad Foodie

Spice Nut Bundt Cake with Lemon Glaze

A sassy lemon glaze sets off this spice Bundt cake. It fits the bill for morning coffee or afternoon breaktime, and keeps well several days refrigerated. If you don't have cardamom spice just replace with an equivalent amount of allspice and cloves.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 12

Va Bien Con: coffee, tea

Ingredientes

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1/2 teaspoon cloves
  • 1 teaspoon allspice
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup walnuts, chopped
  • 1 recipe Lemon Glaze, below

Direcciones

  1. Grease a 12-cup Bundt pan and dust with flour. In medium bowl mix together flour, baking powder, baking soda, salt, cinnamon, cardamom, cloves and allspice; set aside.
  2. Combine the butter and sugar in large mixing bowl and beat together at medium speed for 3 minutes, scraping sides and bottom of bowl occasionally. Beat in the eggs, then the buttermilk and vanilla.
  3. With mixer on low, mix in the flour mixture. Fold walnuts in gently just until well dispersed.
  4. Bake in prepared pan at 350 degrees F. 40-45 minutes until cake tester inserted in center of cake comes out clean. Cool pan on rack 10 minutes then invert on rack and cool completely before topping with the glaze.
  5. LEMON GLAZE: Beat together 1 1/2 cups powdered sugar with 4 tablespoons lemon juice (more or less as needed to make glaze consistency.) Drizzle over cake, allowing it to drip down sides. Allow cake to stand about 1/2 hour before serving to set glaze. Store in cake keeper up to 3 days, or refrigerate for longer storage.