Mace Bundt Cake
A fragrant and rich Bundt cake infused with ground mace and chopped nuts, perfect for special occasions or as a delightful treat for spice lovers.
Ingredients
Instructions
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Let the batter rest for a while after the last egg.
- Measure and sift together three times the flour with the ground mace.
- Add the sifted flour mixture to the batter and blend well.
- Stir in the chopped nuts.
- Grease a Bundt pan heavily with shortening.
- Spoon the batter into the prepared pan.
- Bake at 350°F (175°C) for 40 to 50 minutes or until done.
Tips & Substitutions
For a richer flavor, consider substituting half the butter with cream cheese. Ensure all ingredients are at room temperature for better incorporation. If you don’t have ground mace, nutmeg can be a good substitute, though the flavor will differ slightly. Always sift the flour mixture three times to ensure a light texture. For an extra touch, add a teaspoon of vanilla extract.
Serving Suggestions
This Mace Bundt Cake is delicious on its own, but can be enhanced with a dusting of powdered sugar or a simple glaze. It pairs beautifully with a cup of tea or coffee. Serve alongside fresh fruit or whipped cream for a delightful contrast. For a more decadent dessert, consider serving it with a scoop of vanilla ice cream.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or until just warmed through, avoiding overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Mace Bundt Cake contains roughly 2159 calories, with 32g protein, 276g carbohydrates, and 106g fat. It is an excellent source of protein (63% of the Daily Value), iron (58% of the Daily Value), and potassium (38% of the Daily Value). It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this cake?
Absolutely! While the recipe calls for chopped nuts, you can use walnuts, pecans, or even almonds. Each type will impart its own unique flavor and texture, so feel free to experiment based on your preference.
What should I do if the cake is sticking to the pan?
If the cake is sticking, it may be due to insufficient greasing. Make sure to grease the Bundt pan thoroughly with shortening or use a non-stick spray. If the cake still sticks, try running a thin knife around the edges to loosen it before inverting.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Once cooled, wrap it tightly and store at room temperature. This allows the flavors to meld beautifully. Just remember to frost or glaze it right before serving for the best presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).