Big on spice and hints of apple! This cake can be turned into any holiday favourite, depending on your choice of frosting colour, or it’s beautiful just glazed with white frosting as well!
Grease and flour your bundt pan well to ensure a quick, clean release of the cake. Running a table knife between the cake and the pan when it's just out of the oven will help prevent sticking as well.
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- ½ tsp sea salt
- 1½ tsp ground cinnamon
- 3 tsp ground ginger
- ½ tsp ground cardamom
- 1/8 tsp ground cloves
- ½ tsp ground nutmeg
- 4 large eggs
- 1 tbsp orange zest
- ½ cup Blood Orange Olive Oil
- 1½ cups granulated white sugar
- 2 tsp vanilla extract
- ½ cup apple butter or apple sauce
- ½ cup apple cider or juice
Frosting
- 1 cup icing sugar
- 2 tbsp apple cider or juice
- Food colour gels
Directions:
Preheat oven to 350°F and brush a large 10-inch bundt pan with 1 tsp of olive oil, then dust with 1 tbsp flour.
In a large bowl, whisk together the flour, baking powder, spices and salt, and set aside.
Using a stand mixer, add the eggs, zest and oil to the bowl with the paddle attachment. Beat on medium-high speed about 1 minute, until well blended and fluffy. Lower speed and add in sugar slowly, continuing to beat until thick and pale yellow, about 3 minutes. Add in vanilla and apple butter; mix on low speed to combine for another minute.
With the mixture still running on low speed, slowly add half the flour mixture, then add the apple juice, then the remaining flour, stopping when everything is combined, but do not overmix.
Pour batter into a Bundt pan and place in the preheated oven. Bake for 1 hour, or until a cake tester comes out with just a few crumbs sticking to it – perfectly clean means a dry cake. Remove from the oven and immediately run a knife around the edges of the pan. Cool on a
baking rack for 5 minutes and then turn the cake out onto a rack over a sheet pan. Let the cake cool completely.
For the frosting, mix together apple cider with icing sugar, then divide into small bowls. Add 1-2 drops of food colouring gel and stir to combine. Pour slowly over the cake and let it cool and set before cutting.
Store the cake at room temperature, covered in an airtight container, for up to one week