A delicious smooth cake for the Easter days! To make this cake extra smooth, I added some Dutch Eggnog. Since this also adds some extra sweetness, it’s great to add some lemon zest as well!
If you don’t have any eggnog, or you would like to make an alcohol-free version, you can replace the eggnog by sour cream or regular custard.
Easter Bundt Cake
- Bundt Cake Pan (1,2 litre)
- Hand Mixer
- Citrus Grater
- Cooking Pot
- Heat Resistant Bowl
- 230 gram Flour 1½ cup + 2 tablespoons extra
- 200 gram Powdered Sugar 1½ cup
- 230 gram Butter 1 cup
- 4 Eggs
- 120 ml Dutch Eggnog or custard
- 7 gram Baking Powder ½ tbsp
- 1 Lemon
- 80 gram Dried Cranberries ¾ cup
- 200 gram Dark Chocolate
- Some Easter M&M's
- 20 gram Butter
- Preheat the oven on 170 degrees Celsius or 340 degrees Fahrenheit.
- Use a brush to divide the butter (other ingredients) in the bundt cake pan.
- Add the butter to the bowl and use a handmixer to beat the butter light and fluffy. Then add the powdered sugar and eggs.
- When mixed, you can add the baking powder, eggnog, flour and grated zest of one lemon. Mix shortly until you have a smooth batter.
- Mix the dried cranberries with 2 tablespoons of flour. When the cranberries are all covered with some flour, you can add them to the batter. Stir the batter for a last time.
- Pour the batter in the bundt cake pan. Bake the cake for about 1 hour and 15 minutes in the preheated oven.
- Break the chocolate in the heat resistant bowl. Bring some water to a boil and place the heat resistant bowl on the cooking pot. When the chocolate is completely melted, you can pour it on the cooled down baked cake.
- Top with the easter eggs and let the chocolate set.