I don’t know about you, but I’m always ready to try a new bundt cake recipe. I think it’s fun to bring a bundt to a last minute birthday party. That’s how this lovely spice cake came to be.
I had a request to bring the usual chocolate cake I make into a bundt. The adults love and so do the kids. I knew I had to make one more and make it a little different. When the Boozy November theme was chosen for December #BundtaMonth, I knew exactly what to bring!
Anuradha and I chose Boozy December as the theme for this month’s #BundtAMonth.
Here’s how you can join the #BundtaMonth party:
Bake your Bundt for the Boozy December theme.
- Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
- Post it before December 31, 2012.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below - Link back to both Lora and Anuradha’s announcement posts.
That’s it! Join in the boozy bundt baking fun all December!
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Looking for inspiration to bake something extra special for the holidays? Check out these amazing bundts this month!
Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess Bailey's and Buttershots Bundt Cake by Karen from In The Kitchen With KP Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry Chocolate Bourbon Mini Bundt by Holly from A Baker's House Chocolate Port Bundt Cake by Paula from Vintage Kitchen Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious Madeira Pound Bundt Cake by Renee from Magnolia Days Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life Shirley Temple Bundt Cake by Kim Beaulieu from Cravings Of A Lunatic Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog Long Island Iced TeaCake by Deb from Knitstamatic Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street Vanilla and Bourbon Cake by Kate from Diet Hood Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom
We are going vintage here with this Araby Spice Cake. I saw it mentioned on allrecipes that it was a cake a recipe sharer found in a 1940 editition of Kitchen Craft Recipes. I found a little story here on this blog that says the cake appeared in Betty Crocker’s 1950 Picture Cook Book on page 130. I used the recipe from Joy the Baker’s very fun and delicious new cook book. Joy mentions in the book that the recipe is older than dirt and that her blind aunt used to bake a version of this cake for every holiday or birthday celebration. I only slightly adapted it with a little more cinnamon, less sugar, the addition of Limoncello and also, I used almond milk to make my buttermilk. If you don’t happen to have any Limoncello on hand, you could use lemon juice or orange juice. I just LOVE vintage cook books! Look how fun the cover is of this old Betty Crocker book.:)
a little about this bundt: This bundt cake has a truly unique flavor. I find clove to always be a little too strong and I only used a touch of it. You could still taste its flavor. Then there are the lovely hints of cocoa and lemon; flavors I don’t usually put together in a cake and was happily surprised with the result. You could add more cinnamon and skip the clove all together if you just don’t like it. I think the next time I make this I will try a chocolate glaze. Whichever glaze you choose for this cake, it is wonderful!
Araby Spice-Limoncello Bundt Cake with Limoncello Glaze
2 cups all- flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 Tablespoons unsweetened cocoa powder
1 1/2 sticks (3/4 cup) unsalted butter at room temperature
1 cup sugar
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
zest of one lemon
1/2 cup buttermilk (I used almond milk with a teaspoon of apple cider vinegar whisked into it)
1/4 cup Limoncello
For the glaze:
2 cups powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 Tablespoon Limoncello (or just use lemon juice)
1-2 Tablespoons milk
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour your bundt pan. I personally prefer to use baking spray for bundt pans.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
In a stand mixer, blend the butter, sugar, cinnamon, cloves, allspice, and lemon zest. Beat 3-5 minutes, until light and fluffy. Reduce the speed to low and beat in the eggs one at a time. Stop the mixer to scrape the sides of the bowl to incorporate the eggs. Add half of the flour mixture to the butter mixture on low speed. Then add half of the buttermilk and the Limoncello, the remaining flour mixture, and the remaining buttermilk. Beat until combined
Spoon batter into pan.Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. While cake is cooling, whisk together the glaze ingredients; set aside. Drizzle on Limoncello glaze and ENJOY!