Ingredients
Method
Making the cake
- Preheat oven to 325°F. Grease a bundt pan and set aside.
- Whisk together flour, allspice and baking powder in a medium bowl.
- In a stand mixer, cream butter until smooth. Add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- With the mixer on low, alternate adding the flour mixture and the ponche de crème in three additions: ⅓ of the flour → ½ of the ponche de crème → ⅓ of the flour → remaining ponche de crème → remaining flour. Mixing till just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until the cake pulls away from the sides and a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Making the glalze
- In a bowl, whisk together the confectioners’ sugar, milk, and heavy cream until smooth.
- Stir in ponche de creme. Adjust consistency with additional milk, ½ tablespoon at a time, if needed.
- Drizzle glaze over completely cooled cake.
Nutrition
Notes
For the best texture, use room-temperature butter and eggs. Avoid overmixing the batter once the flour is added.
Recipe Printed From ThisBagoGirl.com
