Caraway Bundt Cake Recipe - Cooking Index
Caraway Bundt Cake Recipe - Cooking Index
| 1 tablespoon | 15ml | Melted unsalted butter or margarine - for preparing pan |
| 1/4 cup | 36g / 1.3oz | Finely-ground almonds |
| 1 cup | 198g / 7oz | Softened unsalted butter or margarine - (2 sticks) |
| 1 2/3 cups | 329g / 11oz | Sugar - divided |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/4 teaspoon | 1.3ml | Ground mace |
| 2 2/3 cups | 166g / 5.9oz | Sifted cake flour - divided |
| 8 | Egg whites | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 3 tablespoons | 45ml | Caraway seeds |
| 3 tablespoons | 45ml | Powdered sugar |
Heat the oven to 350 degrees. Generously brush a 10-inch bundt or tube pan with the melted butter and dust with the ground almonds.
Beat the butter in the large bowl of an electric mixer, gradually adding 2/3 cup of the sugar until creamy. Add the vanilla and mace and continue beating. Gradually beat in 1 2/3 cups of the flour until creamy and thick. Set aside.
In another bowl, beat the egg whites with the salt and cream of tartar until foamy. Gradually add the remaining 1 cup of sugar and beat until stiff. Add 1/4 of the egg white mixture to the butter mixture, mixing thoroughly with a rubber spatula. Fold the butter mixture into the remaining egg whites and sprinkle with the remaining 1 cup of flour. Gently fold together until completely blended. Fold in the caraway seeds, being careful not to over-mix. Pour into the prepared bundt pan.
Bake the cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan 15 minutes, then carefully turn the cake out onto a rack. Just before serving, dust with the powdered sugar. Serve this cake alone or with fresh berries, fruit compote, whipped cream or ice cream.
This recipe yields 12 servings.
Each serving: 399 calories; 73 mg sodium; 44 mg cholesterol; 18 grams fat; 10 grams saturated fat; 55 grams carbohydrates; 5 grams protein; 1.48 grams fiber.
Source:
The Los Angeles Times, 02-20-2002
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