Madeira Pound Bundt Cake for #BundtAMonth

Madeira Pound Bundt Cake

The holiday season has arrived. There will be much celebrating, baking, and merriment to be had in the coming weeks. My oven use goes into overtime. I like to bake cakes, bundts especially, to take to friends and family. Some times they are gifts and others are for my contribution to the meal. A Maderia Pound Bundt Cake will be perfect for my wine loving friends. How do I know? Because it was perfect for my wine loving self.

It is no secret that I love wine. That includes Madeira, my absolute favorite after dinner drink. I cook with it too and recently made a sauce I could drink all by itself. Madeira is a fortified wine similar to port or sherry. It has flavors of caramel, almonds, and sometimes chocolate. All of these flavors are meant for a cake.

The December #BundAMonth theme is boozy cakes. I thought of Madeira the moment it was announced. I went directly to my old Bundt cookbook from Nordic Ware and found a recipe with it. How great! A bonus is that it has pecans so I was a happy Southern gal. I also had a new bundt pan to use. The pan is German and is designed to reflect the domes of Germany. How fun to bake with the pan right after I got back from my trip there.

Madeira Pound Bundt Cake

The cake turned out beautifully. I did my best to photograph it and show the design. I suggest serving the cake with ice cream or perhaps some whipped cream. I had not been to the store so I was out of both for taking photos. (Note to self: keep whipped cream and ice cream on hand). (Second note to self: hide extra ice cream from husband).

Do you like boozy cakes? Check out these from my fellow #BundtAMonth bloggers:

What is your favorite booze flavor in cakes? A good rum cake always topped my list…until now. This Madeira Bound Bundt Cake may have tied with it. Then again, I still need to try all the fabulous bundts featured in this event. Who knows, I might just find a new favorite. Cheers!

Here’s how you can join the #BundtaMonth party:

  • Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
  • Post it before December 31, 2012.
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Chocolate Bourbon Bundt)
  • Add your entry to the Linky tool below
  • Link back to both Lora and Anuradha’s announcement posts.

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 300 Bundt cake recipes.

Happy Baking!

Madeira Pound Bundt Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup unsalted butter, at room temperature
  • 2 cups sugar
  • 6 eggs, separated
  • 3 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ¾ cup Madeira wine
  • ¾ cup finely chopped pecans or walnuts
  • Powdered sugar for decorating
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan and set aside.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. Add flour alternately with the Madeira to the creamed mixture, beginning and ending with the flour. Mix well after each addition. Stir in chopped nuts.
  4. In a large bowl, beat egg whites until they have reached stiff peaks. Fold egg whites into the batter. Pour the batter into the prepared bundt pan. Bake for 50 to 60 minutes or until a toothpick or cake tester inserted into the center comes out clean.
  5. Cool cake in the pan for 15 minutes. Turn out cake on a wire rack and cool completely. Dust with powdered sugar before serving.

Recipe adapted from the Bundt Cookbook by Nordic Ware.

Disclosure: This post contains affiliate links.

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Comments

  1. says

    The shape is incredible. I feel the same about madeira and the other cooking wines. They are just so versatile! This is like the perfect cake to have lying around, though I don´t think it will last long! I like your ice cream notes, jaja. Have a great weekend Renée!

  2. says

    I love your new Bundt pan, Renee! One of my favorite parts of traveling is bringing back treasures that remind me of the good times. You will always remember your trip when you bake in that special pan.

    We are a family of wine and pecan lovers too so this recipe will suit us perfectly!

  3. says

    What an amazing pan! I’ve cooked with Madeira but never tried baking with it. You’ve inspired me to give it a try. I think your flavor combination of Madeira, nutmeg and pecans is stellar!

  4. says

    I am still lusting after that pan! And now I want to try Madeira in a cake. I don’t really like drinking with it, but I love cooking with wines, and now I am totally intrigued.

  5. says

    I’ve actually never had Madeira before! I’m a lover of all wines so I’m not sure how I’ve never tasted Madeira. It sounds just wonderful. After seeing your lovely bundt, I think I’ll need to get a bottle very soon and give this a try. Yum!

  6. says

    Yes, the pan is gorgeous but the recipe sounds like it would be lovely no matter the shape! I haven’t added Madeira to cakes before but now know where to start.

  7. Baker Street says

    Wow! Now that’s a stunning cake! I love madeira too and I’ve been waiting for you to post this recipe ever since you told me you’ll be making a madeira pound cake! This one is a must try for me! I love that pan too – what a great design! Thanks for baking along, Renee! :)

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