Spiced Bundt Cake with Bourbon Caramel Sauce
10 servings | 30 minutes + baking and cooling time
- 200 g softened butter
- 400 g sugar
- 4 eggs
- 200 g crème fraîche 38%
- 1 tbsp. finely-grated orange zest
- 450 g plain flour
- 2 tsp. baking powder
- 1 tsp. bicarbonate of soda
- 2 tbsp. ground cinnamon
- 1 tbsp. ground cardamom
- ½ tsp. ground allspice
- ½ tsp. ground cloves
- 1 pinch of salt
- butter or neutral cooking oil to grease the bundt tin
- 200 g sugar
- 60 g water
- 120 g whipping cream
- 20 g bourbon or dark rum
- 1 pinch of salt
- 25 g chopped pecans or walnuts
- 25 g chopped pistachios
- optionally, dried rose petals
Cream the butter and sugar until light and fluffy using an electric whisk.
Add and whisk in one egg at a time, taking care not to over-whisk.
Fold in the crème fraîche and orange zest.
Combine the flour, baking powder, bicarbonate of soda, cinnamon, cardamom, allspice and cloves.
Sieve the flour into the cake batter. Season with a pinch of salt.
Grease a bundt pan (about 2.5-litre pan)
Bake the cake at 175 degrees, convection, for 45-55 minutes or until baked through.
Leave the cake to cool in the pan for 5-10 minutes. Turn cake out on a dish to cool fully.
Combine sugar and water in a saucepan and simmer for 15-20 minutes on low heat without stirring. Simmer until the simple syrup is golden brown, taking care not to burn it.
Add the whipping cream slowly while stirring with a wooden spoon and cook for another 2-3 minutes while stirring.
Add bourbon and salt while still stirring and boil for another 2-3 minutes. Add salt, take the sauce off the heat. Leave to cool down fully.
Arrange the cake on a beautiful dish. Top with bourbon caramel sauce, pecans, pistachios (and dried rose petals if using). Serve immediately.