Easter Bundt Cake

This Easter Bundt Cake from Gewürzhaus is a delightful fusion of traditional flavors, perfect for your festive celebrations. This recipe incorporates their signature Hot Cross Bun Spice, adding a unique twist to the classic bundt cake.

Ingredients

Serves 10-12

For cake:

• 1 cup milk
• 125g unsalted butter, cut into small cubes 
• 2 cups plain flour 
• 2 tbsp Gewürzhaus Hot Cross Bun Spice 
• 2 ½ tsp baking powder 
• ¼ tsp salt 
• 4 eggs 
• 1 ½ cups caster sugar 
• 1 tbsp vanilla extract  
• 30 ml sunflower oil or light olive oil, plus extra to grease bundt pan

For Glaze

• 2 ½ cups icing sugar 
• 2 tbsp milk 
• 1 tbsp orange blossom water (alternatively replace milk and orange blossom water with 3 tbsp orange juice)
• Optional: dried citrus, edible flowers or seasonal fruit for decoration

Method

1. Preheat oven to 180°C, fan forced.
2. In a small pot, add milk and butter. Gently warm milk until butter has melted. Set aside.
3. In a large bowl sift together the flour, Hot Cross Bun Spice, baking powder and salt. Set aside.
4. In a separate large mixing bowl (or use the bowl of a stand mixer), whisk eggs at high speed until pale and creamy, approximately 4 minutes. Slowly add sugar to the eggs, mixing in small batches at a time until thoroughly combined.
5. Add the cooled milk mixture, vanilla extract and oil and whisk together for a further 4 minutes until pale and creamy. Slowly sift in flour mixture in small batches, mixing thoroughly until all combined.
6. Grease bundt pan liberally with oil.
7. Pour cake batter into pan and place in preheated oven.
8. Bake for 40-50 minutes until cake is cooked. Insert a skewer to check if cake is cooked, if skewer comes out clean, cake is ready.
9. Allow cake to cool in tin for 10-15 minutes before turning out onto a serving plate. If cake is sticking to the bundt tin, gently run a knife around the edges of the cake to help release it.
10. While cake is cooling, prepare the glaze.
11. Sift icing sugar into a small mixing bowl. Add milk and orange blossom water (or orange juice, if using) and whisk thoroughly to form a sticky glaze. Add more icing sugar for a thicker glaze or more liquid for a runnier glaze.
12. Once cake is cooled, drizzle glaze over the cake and decorate with edible flowers, dried citrus or seasonal fruits.

Recipe Note

You will need bundt pan approx. 25cm in diameter for this recipe.