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Black pepper and spice cake with lemon glaze

SERVINGS
Makes 10 to 12 servings
RATE THIS RECIPE
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SERVINGS
Makes 10 to 12 servings
RATE THIS RECIPE
(0)

Ingredients

Cake
  • 1 1⁄4 cups buttermilk
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cup unbleached all-purpose flour
  • 1 cup walnuts, toasted, cooled, and finely chopped
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground black pepper
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • Glaze
  • 1 1⁄4 cups buttermilk
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cup unbleached all-purpose flour
  • 1 cup walnuts, toasted, cooled, and finely chopped
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground black pepper
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 cup confectioners’ sugar
  • 2 tablespoon fresh lemon juice
  • Preparation

    Baking Directions:

    Cake1. Preheat the oven to 350 degress Fahrenheit.

    Grease a 12-cup Bundt pan and dust with flour.

    2. Whisk together the buttermilk, eggs and vanilla in a large glass measuring cup.

    Whisk together the flour, nuts, baking powder, baking soda, salt, cinnamon, cardamom, cloves and black pepper in a medium bowl.

    3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

    4. With the mixer on low speed, add 1⁄3 of the flour mixture and beat until incorporated.

    Add 1⁄2 of the buttermilk mixture.

    Repeat, alternating flour and buttermilk mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions.

    Turn the mixer to medium-high speed and beat for 1 minute.

    5. Scrape the batter into the prepared pan.

    Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

    Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.

    Glaze1. Whisk together the confectioners’ sugar and lemon juice in a medium bowl until smooth.

    Drizzle over the cake, letting it drip down the sides.

    2. Let stand until the glaze is set, about 1⁄2 hour.

    Slice and serve.

    Tips:

    Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to three days.