Grandma’s Bundt Cake.
Simple, genuine, super soft.
Grandma’s Bundt Cake is an old-fashioned, super soft, rustic, and delicious cake, a genuine recipe that can be quickly prepared with an electric mixer and simple ingredients you always have in your pantry. It is super soft and stays soft and delicious when stored under a cake dome for several days.
The Grandma’s Bundt Cake has a delicate and fragrant neutral base that you can leave plain or enrich as you like: raisins, chocolate, nuts, apples, cocoa, in any way it will always be much appreciated and will seem like a different cake every time 🙂
A perfect cake for breakfast for both young and old, but also for an afternoon break with a steaming cup of coffee or tea.
Now let’s get to work and prepare this delicious bundt cake 🙂
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 large eggs (at room temperature)
- 2 3/4 cups all-purpose flour
- 3/4 cups sugar (2/3 cup for a less sweet version)
- 3/4 cups corn oil (or 6.3 oz of melted butter)
- 1/2 cups milk (at room temperature)
- grated zest of 1 lemon (or orange)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 packet baking powder (16 g)
- 7 oz raisins (or walnuts, or chocolate chips or chunks)
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Bundt pan
- 1 Oven
- 1 Sieve
Steps
Rinse the raisins and soak them in water; if using a chocolate bar, chop it into small pieces.
Preheat the oven to 340°F and lightly butter and flour a 9.4-inch bundt pan.
Using an electric mixer, beat the eggs with sugar and a pinch of salt until the mixture is very light, fluffy, and frothy. You can also use a stand mixer.
While mixing, slowly add the oil, grated lemon zest, vanilla essence, and then the milk gradually.
Sift the flour with the baking powder and add it to the egg mixture, little by little, while continuously mixing.Once the batter is smooth, it’s ready.
Drain the raisins, squeeze them, and lightly dust with flour. I then shake them in a sieve to remove excess flour.
Add them to the batter (if using chocolate, add it directly) and mix with a spatula to distribute evenly.
Pour the batter into the buttered and floured pan.
Bake the Grandma’s Bundt Cake at 340°F for about 45 minutes, check with a toothpick (If it’s done, it should be dry; otherwise, continue baking for a few more minutes).
Let the bundt cake cool for 15 minutes, then place it on a tray and let it cool completely. If desired, sprinkle with powdered sugar.
Rinse the raisins and soak them in water; if using a chocolate bar, chop it into small pieces.
Preheat the oven to 340°F and lightly butter and flour a 9.4-inch bundt pan.Place the butterfly whisk in the mixing bowl.
Separate the egg yolks from the whites.
Place the egg whites with a pinch of salt in the bowl 4 minutes/speed 4.
Set them aside in a bowl.Place the yolks in the bowl with the sugar and whisk 2 minutes/Speed 4.
Remove the butterfly whisk and add the oil 10 seconds/speed 3.
Also add the milk and work 20 seconds/speed 3.
Add the flour, vanilla essence, and grated lemon zest 50 seconds/speed 3.
Spatula to gather all the batter towards the center and add the baking powder 20 seconds/speed 3.
Turn off the Bimby and gradually add the egg whites, mixing with a spatula from bottom to top.Once the batter is smooth, it’s ready.
Drain the raisins, squeeze them, and lightly dust with flour. I then shake them in a sieve to remove excess flour.
Add them to the batter (if using chocolate, add it directly) and mix with a spatula to distribute evenly.
Pour the batter into the buttered and floured pan.
Bake the Grandma’s Bundt Cake at 340°F for about 45 minutes, check with a toothpick (If it’s done, it should be dry; otherwise, continue baking for a few more minutes).
Let the bundt cake cool for 15 minutes, then place it on a tray and let it cool completely. If desired, sprinkle with powdered sugar.
Grandma’s Bundt Cake is ready to be enjoyed… Enjoy your dessert!
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