This is the PERFECT holiday Bundt! Best served in thin slices with a dusting of powdered sugar and a glass of milk or coffee!
NOTE: This is based on a recipe we updated from a Mrs. Ralph Huff of Decatur, Georgia. We found the recipe in the 1972 Junior League cookbook, "Cotton Country Cooking". The orginal recipe calls for a pecan glaze, but I think it's quite sweet and the glaze would be too much! Also -- the recipe makes more than enough batter to fill a Bundt pan. When I make this as a Bundt I also make an 8 inch round layer cake with the excess batter, or 3 extra Nordic Ware Garland Mini-Bundts. You could also use the full batch of batter in one larger tube pan.
You will need:
1 1/2 cups salted butter (3 sticks)
3 1/4 cups light brown sugar (1 box plus 1 cup)
1/2 teaspoon baking powder
3 1/2 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
- Preheat oven to 325°F.
- Cream butter and brown sugar for at least 5 minutes. It is very important that they are creamed very well and light and fluffy since there's so much sugar in this recipe! Trust me, it's delish!
- With mixer on low, add the eggs and mix until incorporated.
- Add vanilla.
- Measure out flour and baking powder and mix with a fork.
- With mixer on low, alternately add flour mixture and milk until everything is mixed well.
- Spoon batter into your Bundt pan and alternate pan for the excess batter or into one large tube pan.
- Bake for 45 minutes to 1 hour until a toothpick comes out clean and the top is deep golden brown.
- Allow to cool for 10 minutes and then turn out onto a plate. Allow to rest for a half hour so the crust hardens into a lovely caramelized affair!
- Dust with confectioners sugar and garnish with fresh herbs.
- Serve in thin slices with coffee or milk.
I love to use a bed of fresh herbs to garnish a cake! Here I've used thyme, but rosemary is lovely too!
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