Easter Bundt Cake
Inspired by the traditional Polish Easter Babka, this Bundt Cake is a cross between bread and cake. Buttery and delicious with rum-soaked sultanas hidden inside, the cake is finished with a drizzle of lemon icing. It is a must-try for any dessert lover.
How long will it take?
4 hours
What’s the serving size?
Serves 10
What do I need?
- 320 g plain flour
- 7 g sachet yeast
- 120 g caster sugar
- ½ tsp salt
- 100 mL milk, lukewarm
- 3 eggs
- 1 tsp vanilla extract
- 100 g unsalted butter, cut into cubes, softened
- 80 g sultanas
- 30 mL rum
For the Icing
- 200 g icing sugar
- 2 tbsp lemon juice
- Mixed peel, to garnish
How do I make it?
- Using an electric mixer with a dough hook attached blend flour, yeast, salt and caster sugar. Add milk, vanilla, and eggs and mix for 8 minutes until it forms into a sticky dough.
- Gradually add butter, continuing to mix while it works into the dough.
- When all butter is added, cover the bowl with clingfilm ad set aside in a warm spot to prove until the dough has doubled in size, about 2 hours.
- Meanwhile, add sultanas and rum to a small saucepan over medium heat. Cook until the rum is starting to boil, then remove from heat and set aside so the sultanas can soak while the dough proves.
- Grease a 2 litre bundt pan with butter, then place the pan in the fridge for the butter to harden.
- When the dough has doubled in size, strain sultanas and add them to the dough. Return the dough to the electric mixer and mix on low speed until the sultanas are incorporated into the dough.
- Place dough into the bundt pan, cover with clingfilm and set aside to prove for 1 ½ hours or until doubled in size.
- Preheat oven to 180C. Bake cake for 30 minutes or until a skewer inserted comes out clean.
- Remove from oven and set aside to cool, before turning out onto a wire rack.
- Make the icing by mixing icing sugar and lemon juice to make a thin, pourable icing. Pour icing over the cake and garnish with mixed peel.
