Holiday Bundt Cake
Servings: 18-20
Ingredients:
Bundt Cake Batter
• 1 ½ cups Yupik Organic All Purpose Flour Mix (Gluten Free)
• 1 ½ cups Yupik Blanched Almond Flour
• 1 cup Yupik Organic Cane Sugar
• 1 tsp Yupik Ground Cinnamon
• 2 tsp Yupik Baking Powder
• 1 tsp Yupik Fine Mediterranean Sea Salt
• ½ tsp Yupik Organic Potato Starch
• 4 whole eggs
• 1 tsp almond extract
• ⅔ cup milk
• 8 ½ tbsp unsalted butter, softened
• 1 ½ tbsp vegetable oil
Drizzle Glaze
• 1 cup confectioners’ sugar
• ¼ tsp rum extract
• 2 tbsp heavy cream
Topping
• 1 ½ tbsp each: Yupik Jumbo Pecan Halves and Walnut Halves and Pieces
• 1 ½ tbsp each: Yupik Sultana Raisins, Cranberries, and Diced Apricots
Method:
Bundt Cake
1. Grease a Bundt pan. Preheat oven to 325 °F. Sift dry ingredients in a bowl.
2. Cream butter, oil, eggs, and sugar until the mixture is smooth and aerated. Mix with almond extract and milk.
3. Using a spatula, slowly fold in the dry mix ⅓ at a time, until incorporated and smooth. Add ½ the batter to the prepared Bundt pan and tap it against a counter to even out.
4. Fill the pan with the remaining batter and bake for 50 to 60 minutes. Let cool.
Glaze
In a bowl, add the rum extract and confectioners’ sugar. Whisk and incorporate heavy creamy a bit at a time, until the glaze is glossy and thick.
Decoration
1. Place the cooled Bundt cake on a stand and drizzle with glaze. In a bowl, mix the toppings and sprinkle on the cake and around it.
2. Let set for 20 minutes, slice and serve.