Pecan Bundt Cake with white chocolate glaze
  • 3 cups maida
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1½ cups caster sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 1 cup pecans
  • ½ cup butter
  • 1 teaspoon cinnamon powder
  • 3 tablespoons brown sugar
For glaze
  • 1 cup caramelised white chocolate
  • 2 tablespoons butter
  • 2 tablespoons golden syrup
  1. Preheat oven to 180C.Prepare a bundt pan by greasing it with butter and dusting with flour.
  2. In a bowl, combine flour, baking powder and baking soda.
  3. In a separate bowl, beat together the butter and caster sugar until pale and fluffy.
  4. To the butter mixture, add eggs one at a time. Add vanilla.
  5. Alternate adding flour mixture milk, until the batter comes together and no large flour pockets appear. Do not overmix.
  6. In a bowl, toss pecans with softened butter, cinnamon powder and brown sugar. Fold into the cake batter.
  7. Transfer the batter into the prepared pan and bake at 180C for 45 minutes or until a toothpick inserted into the centre comes out clean.
  8. Place cake on wire rack to cool for 15 minutes.
  9. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
  10. To make the glaze, caramelise the white chocolate.
  11. To do so, place chopped white chocolate on a baking tray lined with silicon mat and into the oven preheated at 120C.
  12. Stir the chocolate after every ten minutes until desired golden colour is reached.
  13. Microwave the caramelised white chocolate together with butter and golden syrup in a bowl.
  14. Pour over the bundt cake. Top with chopped pecans.
Recipe by Bake with Shivesh at