To license this image please contact me at firstname.lastname@example.org.
Did you know that you don’t need a special occasion to bake and eat a cake? For the longest time I didn’t. But it turns out that “just because” is a perfectly acceptable reason and it’s the one I had for making this almond Bundt cake. I flavored it with a warm and comforting chai spice blend: cinnamon, cardamom, clove, ginger and black pepper and threw in a few rum-soaked raisins as well. The glaze is a mix of powdered sugar and rum (again just because). It was easy to make, made the kitchen smell heavenly and tasted even better!
- ½ cup raisins
- ¼ cup rum
- ½ cup almond meal
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground clove
- ½ teaspoon ground black pepper
- 8 tablespoons unsalted butter, softened
- ¾ cup sugar
- 3 eggs
- 10 tablespoons powdered sugar
- 1 – 3 tablespoons rum
- Heat oven to 350 degrees F.
- Grease a 6-cup Bundt pan, dust with flour and shake out the excess. Set aside.
- Put raisins and rum into a small bowl, heat in the microwave for 1 minute, then set aside and let cool.
- Whisk almond meal, flour, baking powder, salt and spices together in a bowl and set aside.
- Beat butter and sugar until creamy.
- Beat in the eggs.
- Beat in the dry ingredients.
- Mix in the raisins along with the rum they are in.
- Fill the batter into the Bundt cake pan and bake until a toothpick comes out clean (35-45 minutes).
- Let cool, then release the cake from the pan.
- Whisk the powdered sugar with the rum, then pour onto the cake.
Food Photography and Styling: This was definitely not the prettiest cake I had ever seen and to distract from that fact I tried to lure the viewer’s attention away from the cake and to the pouring glaze instead. My little copper pot fit both in size and in style so that’s what I used to pour and I think it overall came out well. I paid attention to the rule of thirds and had the glaze streaming down the vertical line that dissects the frame into thirds. As usual, I lit this photo with my strobe.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.