Bundt cake, here we go!
Today we eat cake! A beautiful round pound cake baked in a bundt pan sounds delicious, doesn’t it? Sloth was thinking precisely the same thing, and that’s why we readied the ingredients and buttered up our faithful round-shaped baking dish.
To give the cake some extra character, feel free to experiment with different ingredients – chocolate chips, raisins, jelly beans, fresh berries, some bacon grease maybe? Let’s not argue over tastes here 🙂
One of the ingredients Vibrant Sloth decided to use was candied orange peel. The main reason being was that we made a nice batch of that delightful ingredient ourselves. Feel free to use THIS RECIPE we prepared for you!
Now, one cannot make a bundt cake without icing. OK, sure you can skip this part but be ready to see some frowns from your guests and family members. Sloth decided to skip the awkwardness of missing glaze and went for the classic chocolate cover. The result was just as expected – incredibly delicious.
Look at us, rambling about the cake without giving you, our dear readers, some instructions. Put on your baking helmets, start your ovens and may the best pound/bundt cake win! Ignore that last one, baking a cake should hardly be a competition if not told otherwise :).
- 1½ cups softened unsalted butter (360 g)
- 3 cups sugar (390 g)
- 3 cups wheat flour (390 g)
- 1 tsp baking powder
- 5 eggs large
- ¼ tsp salt
- 5 oz milk (150 ml)
- ⅔ cup cream (150 ml)
- 1 tsp rum extract
- 2 tbsp vanilla extract
- 8 tbsp candied orange peels diced
- 13.5 oz condensed milk, sweet (400 ml)
- 1 cup chocolate chips (150 g)
- 1 tsp vanilla extract
Preheat your oven to 350 degrees F (175 C).
Grease and flour your bundt pan and set it aside.
Whip the butter in a bowl on medium speed until it's starting to get fluffy. Add sugar and mix it for another minute or two. Add eggs (one by one) to the mixture and beat it until the yolk has disappeared.
In a bowl, put together flour, baking powder, and salt.
Mix together milk and heavy cream.
While beating soon-to-be batter gently, add flour mixture and milk-cream mixtures to butter and egg. The best way to do it is to start with third of your flour, then add half of the milk, then flour again, another half of the liquid and finally all the flour mixture you have left.
Stir in vanilla and rum extract. Add diced candied orange peels.
Pour the dough mixture into a greased and floured bundt pan.
Bake the cake for 75 minutes. Only you know the tricks of your oven, so be sure to check your cake on 1-hour mark.
While the cake gets the oven treatment, let us deal with the glazing. Put condensed milk and chocolate chips into a saucepan. Cook over medium heat until the chocolate has melted. The mixture should be silky and smooth. NB! Do not boil!
Remove the hot glaze from the heat and stir in vanilla extract.
When the mixture has cooled slightly drizzle the icing over your cooled bundt cake.
Further cool the cake for 1 hour until completely cooled.
If you wish to do so, you can decorate your cake however you want. Whipped cream, berries, grated white chocolate - it's all good. We went with orange zest this time - to match the candied peels in the cake 🙂
Congrats! Now you have an awesome pound cake in your dessert arsenal. We’re 100% sure that your family and all of your guests will fall in love with it. Bon appetit, friends!