INDONESIAN SPICE CAKE (SPEKKUK BUMBU)
This recipe is one of my favorites that I make often, it's from the cookbook, Cradle of Flavor: Home Cooking from the Spice Island of Indonesia, Malaysia, and Singapore, by James Oseland. It's a butter rich cake that was introduced into Indonesian cookery during 4 centuries of Dutch rule. This version of the cake is made in a bundt pan .The cake has traditionally been made in thin layers, however as James Oseland points out,, " although the layered cake is lovely to look at, it tastes the same as single-layer spekkuk, it's made with the same batter; but the bundt pan version is much easier to make."
Provided by lynnski LA
Categories Dessert
Time 1h20m
Yield 1 bundt cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.
- In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.
- In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.
- Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.
- Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
- Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.
- Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.
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Silent Saibot
[email protected]This recipe is a keeper! I'll definitely be making this cake again.
Sirjana Adhikari
[email protected]I'm not sure what went wrong, but my cake didn't turn out very well. It was dry and crumbly.
MD SSDshakil
[email protected]This cake is the perfect combination of sweet and spicy. I highly recommend it!
Thalapathy Vijay
[email protected]I made this cake for a party and it was a huge hit. Everyone loved it!
Neil Cordy
[email protected]This cake is a bit time-consuming to make, but it's totally worth it. It's so delicious and moist.
Anonamous
[email protected]I've never had Indonesian spice cake before, but I'm so glad I tried this recipe. It's so unique and flavorful.
Raymond Millwood
[email protected]This cake is beautiful and delicious. It's sure to impress your guests.
Lindokuhle Khathi
[email protected]I'm not a big fan of spice cake, but this one was really good. It's not too spicy and it's very moist.
Oladipupo Olusegun Iyowun
[email protected]This cake is a lot of work, but it's so worth it. It's the perfect cake for a special occasion.
Kurt Knolle
[email protected]I had some trouble finding all of the ingredients, but it was worth the effort. This cake is amazing!
Chandawimala Himi
[email protected]This cake was a bit too spicy for my taste, but I still enjoyed it.
lawal king
[email protected]I've made this cake several times now and it always turns out perfectly. It's a great recipe to have on hand for special occasions.
Ahmed Khattak
[email protected]This cake is delicious! It's so moist and flavorful. I love the combination of spices.
Shahab Totalstation
[email protected]Just made this for a potluck at work and it was a hit! Everyone loved it and asked for the recipe. It was surprisingly easy to make too.