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.
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:
- Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess
- Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP
- Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry (recipe post available 12/02/12)
- Chocolate Bourbon Mini Bundt by Holly from A Baker’s House
- Chocolate Port Bundt Cake by Paula from Vintage Kitchen
- Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious
- Madeira Pound Bundt Cake by Renee from Magnolia Days
- Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life
- Shirley Temple Bundt Cake Kim Beaulieu from Cravings Of A Lunatic
- Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles (recipe post available 12/02/12)
- Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog
- Long Island Iced TeaCake by Deb from Knitstamatic
- Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love
- Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street
- Vanilla and Bourbon Cake by Kate from Diethood
- Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom
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
Ingredients
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 6 eggs separated
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup Madeira wine
- 3/4 cup finely chopped pecans or walnuts
- Powdered sugar for decorating
Instructions
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Preheat the oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan and set aside.
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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.
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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.
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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.
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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 Notes
A recipe for a pound cake made with Madeira wine and baked in a bundt pan. It also has pecans for extra flavor and texture.
Recipe adapted from the Bundt Cookbook
Disclosure: This post contains affiliate links.
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Paula @ Vintage Kitchen 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!
Stacy 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!
Lora @cakeduchess says
You know I found two bundt pans yesterday (brand new!)at a thrift store near me. I’m obsessed with them! Your is lovely, Renee. Love the addition of Madeira. A gorgeous holiday bundt:)
Family Foodie says
I love Madeira… and that bundt pan is just fabulous! I must look for one.
Jennie @themessybakerblog says
Renee, what a beautiful bundt. I love the pan. I have never had Madeira before and will be looking for it at my local wine shop the next time I go. Happy #BAM, my friend. Pinned.
Alice @ Hip Foodie Mom says
Renee, I’ve been waiting for this recipe as soon as I saw the sneak peek on FB! 😛 Love it! and I absolutely LOVE all of your unique and beautiful bundt pans!! Wow!!
Deb @ knitstamatic 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!
Laura 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.
Kate | Food Babbles 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!
Terry says
Beautiful!
Holly 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.
Anita at Hungry Couple says
What a beautiful cake. Love it!
Katherine G says
It looks delicious!!!
Terra says
I have never had madeira, so that means I must get some ASAP! I love your bundt pan mold, looks like a tower, so fun! Yum, Hugs, Terra
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! 🙂
Renee says
I was so glad when I found that bundt pan. I do love the design and thought it was just right for the Madeira cake.
tux says
Where did you find that gorgeous pan?
In germany? Any idea who makes it?
Renee says
I found the pan at TJ Maxx. It is made by Kaiser and you can get it on Amazon – search for Kaiser Domus Bundform Pan.