A delightful and moist spiced cake infused with jam, perfect for gatherings or a cozy dessert.
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
Ensure every nook of the bundt pan is greased to prevent sticking.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Use room-temperature butter for easier creaming.
Add the eggs one at a time, beating well after each addition.
Crack each egg into a separate bowl to avoid shell fragments.
Sift together the flour, baking soda, cinnamon, nutmeg, ginger, and clove in another bowl.
Sifting helps to evenly distribute the spices and aerate the flour.
Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter, which can make the cake dense.
Stir in the vanilla and fold in the jam until just combined.
Folding gently preserves the airiness of the batter.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Cooling in the pan helps the cake set and makes it easier to remove.
Dust the top of the cooled cake with powdered sugar before serving.
Use a fine-mesh sieve for an even dusting of sugar.
Nutze unsere App für das beste Erlebnis
