Description
A simple recipe for a moist Bundt cake flavored with holiday spices and topped with a sweet glaze.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
- For the Glaze: 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
- Add the softened butter and mix with an electric mixer on low speed until the mixture resembles coarse crumbs.
- Add the eggs one at a time, beating well after each addition.
- Stir in the buttermilk and vanilla extract until just combined. Do not overmix.
- Fold in the chopped pecans, if using.
- Pour the batter into the prepared Bundt pan.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake.
Notes
- For a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.
- You can substitute sour cream for buttermilk if needed.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Bundt cake, spice cake, holiday dessert, easy cake, glaze recipe