Caraway Bundt Cake
Active Work Time: 20 minutes * Total Preparation Time: 1 1/2 hours
Note: This cake is extremely versatile. It can be served alone or with fresh berries, fruit compote, whipped cream or ice cream.
1 tablespoon unsalted butter or margarine, melted, for preparing pan
1/4 cup finely ground almonds
1 cup (2 sticks) unsalted butter or margarine, softened
1 2/3 cups sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground mace
2 2/3 cups sifted cake flour, divided
8 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
3 tablespoons caraway seeds
3 tablespoons powdered sugar
Heat the oven to 350 degrees. Generously brush a 10-inch bundt or tube pan with the melted butter and dust with the ground almonds.
Beat the butter in the large bowl of an electric mixer, gradually adding 2/3 cup of the sugar until creamy. Add the vanilla and mace and continue beating. Gradually beat in 1 2/3 cups of the flour until creamy and thick. Set aside.
In another bowl, beat the egg whites with the salt and cream of tartar until foamy. Gradually add the remaining 1 cup of sugar and beat until stiff. Add 1/4 of the egg white mixture to the butter mixture, mixing thoroughly with a rubber spatula. Fold the butter mixture into the remaining egg whites and sprinkle with the remaining 1 cup of flour. Gently fold together until completely blended. Fold in the caraway seeds, being careful not to over-mix. Pour into the prepared bundt pan.
Bake the cake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan 15 minutes, then carefully turn the cake out onto a rack. Just before serving, dust with the powdered sugar.
12 servings. Each serving: 399 calories; 73 mg sodium; 44 mg cholesterol; 18 grams fat; 10 grams saturated fat; 55 grams carbohydrates; 5 grams protein; 1.48 grams fiber.Copyright © 2015, Los Angeles Times