Muscadel Bundt Cake
Muscadel bundt cake is a delicious and easy cake recipe that can be enjoyed any time of the year, but especially during the holiday season. It is also so easy to make - using only 5 ingredients! It has a moist and fluffy texture, a rich and nutty flavor, and a simple dusting of powdered sugar on top. The secret ingredient that makes this cake so special is muscadel wine, a fortified wine that adds depth and complexity to the batter.
Equipment
- 1 Stand Mixer
Ingredients
- 1 Box Ina Paarman Vanilla Cake Mix
- 90 grams Moir's Instant Vanilla Pudding Mix
- 4 large Eggs
- ¾ cup Coconut Oil
- ¾ cup Nuy Muscadel
- 1 teaspoon Nutmeg (Optional)
- 1 tablespoon Icing Sugar
Instructions
- Preheat the oven to 180℃
- Combine all cake ingredients into a stand mixer and mix for 5 to 8 minutes.
- Pour batter into greased and floured bundt (don't forget to flour your bundt pan) bundt. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. If you notice the cake is turning too dark cover with parchment paper to prevent burning.
- Allow to cool in pan for 10 minutes before gently turning the cake out. Dust with icing. Slicing and serving with a glass of Nuy Muscadel 2013
Notes
Don't worry about the alcohol, it will cook out.
You can also use flavoured olive oils like lemon or blood orange.
You don't have to use Muscadel, you can use any fortified wine that you like to enjoy.
As an additional option - you can also add some chopped nuts and dried fruit.