vanilla and Amarula bundt cake

Name: vanilla and Amarula bundt cake
Prep time: 20 min
Cook time: 55 min
Yield: 1 large cake
Ingredients: 285 gm Kerrygold butter; 380 gms sugar; 3 large free-range eggs; 450 gms flour; 1 tsp baking powder; 1 tsp bicarb; 1 cup buttermilk; 100 ml sunflower oil; 2 tsp vanilla extract; ¼ cup sugar; ¼ cup water; ¼ cup Amarula; 200 gms milk chocolate; 250 ml 1 cup cream; 30 ml Amarula optional

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Prep Time
20 mins
Cook Time
20 mins
Servings
1 large cake
Course
Cake

vanilla and Amarula bundt cake

Quade Mayo

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A moist and delicious vanilla bundt cake with Amarula cream liqueur.

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Ingredients

Servings

Cake:

285 gm Kerrygold butter room temperature
380 gms sugar
3 large free-range eggs
450 gms flour
1 tsp baking powder
1 tsp bicarb
1 cup buttermilk
100 ml sunflower oil
2 tsp vanilla extract

Syrup:

¼ cup sugar
¼ cup water
¼ cup Amarula

Milk chocolate ganache:

200 gms milk chocolate
250 ml 1 cup cream
30 ml Amarula optional

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Instructions

To make the cake preheat the oven to 180C / 350F.
Spray a Bundt tin generously with cooking spray (approx. 22cm x 12cm).
Using an electric mixer, cream the butter and sugar until pale and fluffy. About 5 minutes.
Add the eggs one at a time to the batter ensuring they are thoroughly mixed in before adding the next one.
Sift the flour and baking powder and baking soda. Mix the buttermilk, oil, and vanilla extract together.
With the mixer on low, add the sifted flour and buttermilk & oil in 3 parts. Scrape down the bowl and mix briefly until well incorporated.
Scoop the batter into the bundt tin and flatten it out with a spatula.
Bake for 50 – 60 minutes until golden brown. The cake is done when a knife is inserted into the middle of the cake, and it comes out clean. Loosely cover the cake with a piece of tin foil from about 20 minutes into the baking time to prevent over-browning.
Allow the Bundt cake to cool in the tin for about 20 minutes then invert it onto a plate.
Make the syrup while the cake is baking by adding the sugar and water to a small pot and simmering it for 5 minutes. Allow to cool slightly. Add the Amarula.
When the cake is tipped out from the tin, brush it all over with the Amarula syrup allowing it to soak in.
Allow this to cool completely before topping with the ganache.
Make your ganache in advance of icing the cake as it will thicken as it cools. Finely chop the chocolate and add it to a heat-proof bowl. Heat the cream and add it to the chocolate. Stir until it's smooth and melted. Allow it to cool and thicken before icing the cake.