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
- 1 cup caramelised white chocolate
- 2 tablespoons butter
- 2 tablespoons golden syrup
- Preheat oven to 180C.Prepare a bundt pan by greasing it with butter and dusting with flour.
- In a bowl, combine flour, baking powder and baking soda.
- In a separate bowl, beat together the butter and caster sugar until pale and fluffy.
- To the butter mixture, add eggs one at a time. Add vanilla.
- Alternate adding flour mixture milk, until the batter comes together and no large flour pockets appear. Do not overmix.
- In a bowl, toss pecans with softened butter, cinnamon powder and brown sugar. Fold into the cake batter.
- 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.
- Place cake on wire rack to cool for 15 minutes.
- Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
- To make the glaze, caramelise the white chocolate.
- To do so, place chopped white chocolate on a baking tray lined with silicon mat and into the oven preheated at 120C.
- Stir the chocolate after every ten minutes until desired golden colour is reached.
- Microwave the caramelised white chocolate together with butter and golden syrup in a bowl.
- Pour over the bundt cake. Top with chopped pecans.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/pecan-bundt-cake-recipe/
3.5.3251