Mayhaw Bundt Cake
Mayhaw jelly is made from the fruit of the mayhaw tree, which is native to the southern United States. It is known for its tart and sweet flavor, making it a popular ingredient in Southern desserts like this bundt cake.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2.5 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.5 cup Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Mayhaw jelly
- 0.5 cup Buttermilk
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the mayhaw jelly and buttermilk. Begin and end with the dry ingredients.
- Pour the batter into the prepared bundt cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.