Marbled spiced sour cream bundt cake
serves
10
Laced with nutmeg, clove and a nip of Cointreau, with sour cream for a super-moist finish, this marbled bundt cake comes together so effortlessly.
Ingredients (16)
- 1 cup (180g) medjool dates, pitted
- 1 tbs Cointreau
- 1 tbs Dutch cocoa powder
- 2 1/2 cups (375g) self-raising flour, sifted
- 1 1/2 cups (330g) caster sugar
- 1 tsp mixed spice
- 1/4 tsp ground nutmeg
- Pinch ground cloves
- 4 eggs
- 1 tsp vanilla extract
- 1 1/2 cups (375ml) milk
- 1/3 cup (80g) sour cream
- 200g unsalted butter, melted and cooled
Spiced icing
- 2 cups (240g) icing sugar, sifted
- Pinch mixed spice
- 1 tbs maple syrup
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 160°C. Generously grease a 24cm bundt pan.
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2.Place dates, Cointreau and 1/4 cup (60ml) boiling water in a bowl and set aside for 10 minutes to soften. Add cocoa powder and, using a stick blender, blend until smooth. Set aside.
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3.Combine flour, sugar and spices in a large bowl. Add eggs, vanilla, milk, sour cream and butter, and whisk until smooth. Whisk one-third of the flour mixture into the date mixture. Place half of the plain mixture in the prepared pan. Top with spoonfuls of date mixture, then top with remaining plain mixture. Smooth the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean.
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4.Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
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5.For the icing, mix together all ingredients and 1 1/2 tbs water.
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6.Spoon icing over the cooled cake and slice to serve.
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