Glazed Bundt Butter Cake
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- 250 g Butter, cool at room temperature
- 250 g Self-raising flour
- 200 g Castor sugar
- 1 teaspoon Baking powder
- 5 Eggs
- ½ cup Milk, , full fat or reduced fat
- 1 cup Walnuts, , chopped and toasted
- 150 g White sugar
- 76 g Butter
- 2 teaspoon Vanilla extract
- 3 tablespoon Water
- Preheat oven to 180 degree C. Oiled a 10 inch Bundt pan. Sprinkle chopped walnuts evenly over the bottom of the pan.
- Cream butter and sugar until light and fluffy.
- Separate egg yolks from egg whites.
- Add unwhisked egg whites to mixture gradually and cream.
- Add egg yolks one at a time and cream.
- Fold in sifted flour and baking powder and milk.
- Pour mixture over chopped nuts in the pan and bake for about 35 – 40 minutes, or until a toothpick inserted in the centre comes out clean.
- Make butter sauce: in medium saucepan on medium heat mix sugar, water and butter. Bring to low heat, stirring until sugar is dissolved. Do not boil. Add vanilla extract.
- When cake is still very hot, leave in the Bundt pan. Poke small holes on top.
- Drizzle butter sauce over the cake. Leave for about 10 minutes. Then turn out onto serving plate. Poke holes on the other top and side of cake. Brush glaze over top and sides. Allow cake to absorb the glaze and repeat until all glaze is used. Serve warm.
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Last but not least, this is a cut piece of the moist and buttery Bundt cake. Enjoy!