Araby Spice-Limoncello Bundt Cake with Limoncello Glaze is an easy and lovely cake. I don’t know about you, but I’m always ready to try a new bundt cake recipe. I think it’s fun to bring a bundt to a last minute birthday party. That’s how this lovely spice cake came to be.
I had a request to bring the usual chocolate cake I make into a bundt. The adults love and so do the kids. I knew I had to make one more and make it a little different. When the Boozy November theme was chosen for December #BundtaMonth, I knew exactly what to bring!
Anuradha and I chose Boozy December as the theme for this month’s #BundtAMonth.
Here’s how you can join the #BundtaMonth party:
Bake your Bundt for the Boozy December theme.
– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
– Post it before December 31, 2012.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below – Link back to both Lora and Anuradha’s announcement posts.
That’s it! Join in the boozy bundt baking fun all December!
a little about this bundt: This bundt cake has a truly unique flavor. I find clove to always be a little too strong and I only used a touch of it. You could still taste its flavor. Then there are the lovely hints of cocoa and lemon; flavors I don’t usually put together in a cake and was happily surprised with the result. You could add more cinnamon and skip the clove all together if you just don’t like it. I think the next time I make this I will try a chocolate glaze. Whichever glaze you choose for this cake, it is wonderful!
Araby Spice-Limoncello Bundt Cake with Limoncello Glaze
2 cups all- flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 Tablespoons unsweetened cocoa powder
1 1/2 sticks (3/4 cup) unsalted butter at room temperature
1 cup sugar
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
zest of one lemon
1/2 cup buttermilk (I used almond milk with a teaspoon of apple cider vinegar whisked into it)
1/4 cup Limoncello
For the glaze:
2 cups powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 Tablespoon Limoncello (or just use lemon juice)
1-2 Tablespoons milk