This recipe can also be found in my cook book 'A Year of CakeWhat could be nicer than this Nordic Spice Cake filled with the warm aromatic flavours of Cloves, Cinnamon, dark brown sugar, and mulled wine?For this recipe, I used the Nordic Ware Chiffon Bundt Pan which has a delicate pattern that looks even more beautiful when dusted a light shower of icing sugar to accentuate the pattern layers.
Preheat the oven to 200C/fan 180C/gas 6. Spray a 25 x 7cm Bundt tin with cake release spray.
Beat the butter and sugars together with an electric whisk until light and fluffy, scraping down the sides of the bowl at intervals.
Lightly beat the eggs, yoghurt and orange zest together until combined. Add a tablespoon of flour to the butter and sugar mixture, then gradually add the egg and yoghurt mixture until light and fluffy, adding another tablespoon of flour if it looks as if it is curdling.
With the whisk on a low speed, gradually add the remaining flour and spices until well combined. Do not overbeat or you will overstretch the gluten in the flour, which may result in a dense cake.
Finally add the mulled wine and mix gently until combined. The mixture should be of a dropping consistency.
Pour the cake batter into the tin making sure it goes into all the grooves, and level out the top. Bake in the middle of the oven for 45–55 minutes or until a skewer inserted in various parts of the cake comes out clean each time.
When baked, remove from the oven and leave in the tin for 15–20 minutes, then turn out on to your favourite cake plate. Dust with icing sugar.
TIPS AND FAQ’S
How do you Grease and line a Bundt Pan?Use a bristle or silicone brush and coat the lining of the bundt pan with cooled melted butter and a dusting of flour. Shake off any excess flour. Nancy Birtwhistle’s cake tin liner mixture works really well too.
How can you tell if a bundt cake is done?Insert several parts of the cake sponge with a cake skewer, if it comes out clean the bundt cake is baked.