Orange Bundt Cake With Salted Caramel Whiskey
Orange Bundt Cake With Salted Caramel Whiskey
Servings 12
Calories 382kcal
Ingredients
- 250 g (8.80z) butter softened plus extra for greasing
- 250 g (8.80z) plain flour plus extra for the tin
- 1½ tsp baking powder
- Pinch of salt
- 225 g (8oz) caster sugar
- 3 large eggs
- Juice of half an orange
- ¾ tsp orange zest
- 1 tsp vanilla extract
- 1 tbsp molasses
Salted Whiskey Caramel
- 170 g (0.75 cup) unsalted butter
- 210 g (1.25 cups) light brown sugar
- 2 tbsp water
- ¼ teaspoon salt
- 120 ml (1/2 cup) double cream
- 3 tbsp whisky
- 1 tsp flaky salt
Instructions
- Preheat the oven to fan-assisted 160C / 180C / 350F /gas 4. Thoroughly butter the inside of 2.3l bundt tin and flour it too.
- Mix the flour, baking powder and salt and set aside.
- In a large bowl, Cream the butter and sugar, using a hand mixer, until light and fluffy. Add the eggs one at a time, taking care to beat well after each addition. Beat in the orange juice, zest, vanilla and molasses.
- Using a metal spoon, carefully fold in the flour mix.
- Spoon the cake batter into the prepared bundt tin, smooth the top, then bake for 35-40 min or until a skewer inserted into the centre of the cake comes out clean.
- Let the cake to cool in the tin for 10 mins before cooling completely on a wire.
- Combine the butter, sugar, water and salt om a sauce pan, over medium heat and mix until the butter has melted.
- Bring the mix to the boil and simmer for about 10 mins stirring occasionally until the sauce changes to a dark amber colour.
- Switch off the heat and mix in the creams, whisky and salt.
- Let the salted whisky caramel sauce rest for at least 15 mins as it thickens upon standing.
- Drizzle over the cake before serving.
Nutrition
Calories: 382kcal | Carbohydrates: 53g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 270mg | Potassium: 159mg | Sugar: 37g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1.4mg