Caraway Bundt Cake Recipe
Servings: 12
Ingredients
- 1 Tbsp. melted unsalted butter or possibly margarine for preparing pan
- 1/4 c. finely-grnd almonds
- 1 c. softened unsalted butter or possibly margarine (2 sticks)
- 1 2/3 c. sugar divided
- 1 tsp vanilla extract
- 1/4 tsp grnd mace
- 2 2/3 c. sifted cake flour divided
- 8 x egg whites
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 3 Tbsp. caraway seeds
- 3 Tbsp. powdered sugar
Directions
- Heat the oven to 350 degrees. Generously brush a 10-inch bundt or possibly tube pan with the melted butter and dust with the grnd almonds.
- Beat the butter in the large bowl of an electric mixer, gradually adding 2/3 c. of the sugar till creamy. Add in the vanilla and mace and continue beating. Gradually beat in 1 2/3 c. of the flour till creamy and thick. Set aside.
- In another bowl, beat the egg whites with the salt and cream of tartar till foamy. Gradually add in the remaining 1 c. of sugar and beat till stiff. Add in 1/4 of the egg white mix to the butter mix, mixing thoroughly with a rubber spatula. Fold the butter mix into the remaining egg whites and sprinkle with the remaining 1 c. of flour. Gently fold together till completely blended. Mix in the caraway seeds, being careful not to over-mix. Pour into the prepared bundt pan.
- Bake the cake till a toothpick inserted in the center comes out clean, 50 to 60 min. Cold in the pan 15 min, then carefully turn the cake out onto a rack. Just before serving, dust with the powdered sugar. Serve this cake alone or possibly with fresh berries, fruit compote, whipped cream or possibly ice cream.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 381 | |
| Calories from Fat 151 | 40% |
| Total Fat 17.21g | 22% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 52mg | 2% |
| Potassium 87mg | 2% |
| Total Carbs 54.68g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 29.9g | 20% |
| Protein 3.17g | 5% |
