autumn-spice-bundt-cake

Love and Spices:
Autumn Spice Bundt Cake

Fall is that time of the year when you have an excuse to bake

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, allows you to discover unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each of her recipes.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Autumn Spice Bundt Cake

This cake definitely brings us one step closer to a winter wonderland.
It is time to bake with some sweet and delicious spices!
My grandchildren call it “Mémé’s cake” – I call it “Autumn cake.”

Preparation: 35 min | Baking time:1 hour | Preheat oven 350°F/175°C | Yields: 12 servings

  • 2 1/2 cup / 320 g flour
  • 6 eggs
  • 3/4 cup / 150 g sugar
  • 1 cup / 227 g unsalted butter or margarine, melted
  • 1/2 cup / 120 ml vegetable oil
  • 1/2 cup / 120 ml rum, optional
  • 1/2 cup / 80 g walnuts, roughly chopped
  • 1/4 cup / 30 g currants, optional
  • 1 1/2 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp ground clove
  • 1 tbsp icing sugar for garnish

Put 1/4 cup currants in a bowl with rum or orange juice, allow to infuse, set aside.
In a separate bowl, combine all of the dry ingredients, flour, baking powder and spices, set aside.
In a separate bowl, beat the eggs and sugar with a hand mixer until pale yellow.
Add vanilla, melted butter or margarine and oil and keep beating.
Slowly add the dry ingredients.
Add the infused currants, combine.
Pour into a 10-inch Bundt cake mould with a removable bottom and bake for about 60 minutes.
Dust with icing sugar and sprinkle with currants.

Images: Anne FillionBouton S'inscrire à l'infolettre – WestmountMag.ca

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Monique Singer - WestmountMag.caMonique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn



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