This cake is perfectly spiced with allspice, clove, nutmeg, making it the perfect Holiday Cake.
By Natasha Steinberg
This cake is perfectly spiced with allspice, clove, nutmeg, and the like. It’s tender and moist (even more so the next day); it’s simple and lovely. It’s the dreamiest of cakes and doesn’t need any glaze or sauce at all–a light sprinkling of cinnamon or powdered sugar will do just fine. But if you’re feeling snazzy, a drizzle of caramel sauce won’t hurt.
- 3 cups (375 g) all-purpose flour, sifted
- 2 tsp. baking powder
- ½ tsp. salt
- 1½ tsp. cinnamon
- 1 tsp. ginger
- ¼ tsp. cloves
- ¼ tsp. allspice
- ¼ tsp. nutmeg
- ⅛ tsp. cardamom
- ½ cup unsalted (113 g) butter, at room temperature
- 1½ cups (300 g) granulated sugar
- 3 large eggs, at room temperature
- 2 tsp. pure vanilla extract
- 1¼ cups (295 ml) buttermilk
- ½ cup (118 ml) vegetable oil
- Preheat the oven to 350 degrees F (175 degrees C). Grease a mini-bundt pan or a 10-inch bundt pan. Set aside. In a medium bowl, whisk flour, baking powder, salt, and all the ground spices. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter and sugar on medium-high speed until light and fluffy. Reduce to medium speed and add eggs one at a time, mixing to combine after each. In a two-cup glass measuring cup or other bowl with a lip, lightly whisk vanilla, buttermilk, and oil.
- With the mixer on medium-low speed, add the flour mixture in thirds alternating with the buttermilk mixture and ending with the flour mixture (three flour additions, two buttermilk additions), mixing until just combined after each addition.
- For mini bundt cakes, transfer ⅓ of the batter to a pastry bag fitted with a large plain round tip. Fill each well of the prepared pan just to the lip (we'll call it ¾ full). Add more batter to the pastry bag as needed. Bake until tester inserted comes out clean and cakes spring back when lightly pressed, 12-15 minutes.
- For a full-size bundt cake, pour batter into prepared pan and bake until tester comes out clean and cake springs back when lightly pressed, 50-55 minutes.
- Remove the pan from the oven and let cool for 10 minutes then quickly invert pan over a cooling rack. The cake(s) should easily come lose from the pan. If it doesn't, tap the edge of the pan lightly on the rack. Let cool completely then serve as-is or with a sprinkle of cinnamon or powdered sugar or with a drizzle of caramel sauce. Cakes will keep at room temperature for several days.