There’s something almost magical about baking a cake that fills the house with warmth, comfort, and the unmistakable promise of deliciousness. For me, it’s a ritual that takes me back to childhood. I remember standing on a little stool in my grandmother’s kitchen, watching her work her magic with flour, sugar, and a few secret ingredients. That smell of something wonderful in the oven, the anticipation of something sweet, is one I’ve never quite grown out of. I think that’s why when I came across Nigella Lawson’s Cider and 5 Spice Bundt Cake recipe, I was instantly drawn to it. It’s a cake that evokes autumn and cozy afternoons. The combination of cider and five-spice gives it a twist that’s both comforting and intriguing.
Nigella is the queen of indulgent baking, the kind that doesn’t shy away from full, rich flavors. She creates recipes that are a joy to make, and this Bundt cake is no different. It has all the warmth of the season-spices that make you feel like you’re wrapped up in a blanket, cider that adds a lovely depth, and a texture that’s just the right kind of moist. It’s like autumn on a plate.
And it’s deceptively simple, too. It’s not one of those recipes that intimidates you with a million steps or obscure ingredients. In fact, it might even make you feel like a baking pro once you get it in the oven. So, let’s dive into the recipe, shall we?
Nigella Lawson’s Cider And 5 Spice Bundt Cake Recipe
Now, I’ll be honest-I’m not always the type to follow recipes to the letter, but there’s something about Nigella’s recipes that makes you want to follow every step. It feels less like you’re reading instructions and more like she’s sharing a little piece of her kitchen with you. And this Bundt cake? It’s one of those recipes where you really get that feeling.
The ingredients come together in a way that makes sense. It’s a perfect blend of the sweet, the savory, and that hint of spiced warmth. What I love about this cake is how it doesn’t just taste good-it feels like a little celebration in each bite.
Ingredient List
You’ll need a few things to get this Bundt cake just right. It’s pretty straightforward, with ingredients you can easily find in most kitchens. Here’s what you’ll need:
- 250 ml (1 cup) of cider (the unsweetened kind, not the fizzy apple cider)
- 250 grams (1 ¾ cups) of all-purpose flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground cloves
- ½ teaspoon of ground allspice
- ½ teaspoon of Chinese five-spice powder
- 175 grams (3/4 cup) of unsalted butter, at room temperature
- 175 grams (3/4 cup) of dark brown sugar
- 3 large eggs
- 100 grams (2/3 cup) of ground almonds
- 1 teaspoon of vanilla extract
- A pinch of salt
Optional for decoration:
- Powdered sugar, to dust on top
- Chopped roasted nuts or cinnamon sticks for a final flourish
That’s it! No exotic ingredients here-just a nice, cozy collection of flavors that come together beautifully. You might already have most of them in your pantry, so you can get started right away.
How To Make Nigella Lawson’s Cider And 5 Spice Bundt Cake?
This is where the magic happens. The beauty of this recipe is that while it seems simple, it’s also deceptively elegant. It’s not like those cakes that require you to master complicated techniques or fancy equipment. It’s all about mixing the ingredients with care, a little patience, and a good bit of love. Here’s how to make it:
-
Preheat The Oven And Prep The Bundt Pan
Start by preheating your oven to 180°C (350°F), and grease your Bundt pan with a little butter. I like to dust it with a bit of flour afterward to make sure the cake doesn’t stick.
-
Prepare The Dry Ingredients
In a large bowl, whisk together the flour, baking powder, all the spices (ginger, cinnamon, cloves, allspice, and Chinese five-spice), and a pinch of salt. The mix should smell incredible, especially with those spices coming together. It’s autumn in a bowl.
-
Cream The Butter And Sugar
In another bowl, beat together the butter and dark brown sugar until light and fluffy. This takes a few minutes, but it’s worth it. The darker sugar gives it a beautiful, rich color and depth of flavor. It’s like the cake is already promising to be luxurious.
-
Add The Eggs And Vanilla
Add the eggs one at a time, beating well after each addition. This helps the batter stay smooth and airy. Don’t forget the vanilla extract-it really elevates the flavor.
-
Combine The Wet And Dry Ingredients
Gradually mix in the dry ingredients with the butter-sugar-egg mixture. Do this in batches to make sure everything blends nicely. It’ll come together into a thick batter.
-
Add The Ground Almonds
Fold in the ground almonds. They add a lovely richness and moisture to the cake that gives it that perfect texture.
-
Stir In The Cider
Now, pour in the cider slowly. The cider adds this delightful fruity depth that balances the spices so well. Your batter will loosen up a little, and it should be smooth and pourable.
-
Bake
Pour the batter into your prepared Bundt pan, and bake it for about 50-55 minutes. You’ll know it’s done when a skewer comes out clean, and the cake has that golden, caramelized color.
-
Cool And Serve
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once it’s fully cool, dust it lightly with powdered sugar. You can even add a few chopped roasted nuts or a cinnamon stick to give it that final touch.
Things I Learned
The first time I made this cake, I was surprised by how simple it was to put together, yet how impressive it turned out. It’s like one of those cakes that’s more than the sum of its parts. You start with basic ingredients, but once it’s all in the oven, it smells like a cozy bakery you wish you could live inside.
One thing I learned was that the cider really makes a difference. It’s not just there for flavor, but for moisture. If you try it with something else-like apple juice or a flavored cider-it won’t have the same depth. I also learned that you don’t have to rush with the cooling time. The cake improves in flavor as it sits, so if you can resist the temptation to dive in right away, it’ll be worth it.
Another tip: be gentle with the mixing when adding the dry ingredients to the wet. Overmixing could lead to a denser cake, and this one really shines when it’s light and fluffy.