Spice Bundt Cake
- 220 g butter, softened
- 2 cups (450g) sugar
- 3 cups (400g) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup (2.5 dl) buttermilk
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 4 eggs
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- Glaze
- 1 1/3 cup (150g) confectioners sugar
- 6 tsp milk
- 1/2 tsp cinnamon
- 1/4 tsp cloves
Method
Heat oven to 160 degrees. Grease and lightly flour pan. Set aside. In a large mixing bowl, beat butter and sugar with eggs till light and fluffy. Add remaining cake ingredients except nuts. Mix on low speed for a minute, scraping the bowl often. Beat 3 minutes on medium speed. Fold in the nuts. Place on a baking sheet and bake for 50-60 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan; invert onto cooling rack and cool completely. When cool, place back into pan and use a serrated knife to slice off mounded enter, so that the top is flat.
For glaze: Mix the ingredients and beat at high speed. Drizzle over cake and let it sit a while before serving.
