This is the PERFECT holiday Bundt! Best served in thin slices with a dusting of powdered sugar and a glass of milk or coffee!


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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.

BUY the beautiful Nordic Ware Bundt Squared pan HERE!

 

Serves 10

You will need:

1 1/2 cups salted butter (3 sticks)

3 1/4 cups light brown sugar (1 box plus 1 cup)

5 eggs

1/2 teaspoon baking powder

3 1/2 cups all-purpose flour

1 cup milk

1 teaspoon vanilla extract

  1. Preheat oven to 325°F.
  2. 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!
  3. With mixer on low, add the eggs and mix until incorporated.
  4. Add vanilla.
  5. Measure out flour and baking powder and mix with a fork.
  6. With mixer on low, alternately add flour mixture and milk until everything is mixed well.
  7. Spoon batter into your Bundt pan and alternate pan for the excess batter or into one large tube pan.
  8. Bake for 45 minutes to 1 hour until a toothpick comes out clean and the top is deep golden brown.
  9. 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!
  10. Dust with confectioners sugar and garnish with fresh herbs.
  11. Serve in thin slices with coffee or milk.

TIP:

I love to use a bed of fresh herbs to garnish a cake! Here I've used thyme, but rosemary is lovely too!



This is the PERFECT holiday Bundt! Best served in thin slices with a dusting of powdered sugar and a glass of milk or coffee!
Photography by Paul "Sweet Paul" Lowe

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