Recipe: Caraway Bundt Cake

Recipe: Caraway Bundt Cake
(Annie Wells, Los Angeles Times)

Caraway Bundt Cake

Active Work Time:


20 minutes *

Total Preparation Time:

1 1/2 hours


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.