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    You are in: Home / Recipes / Indonesian Spice Cake (Spekkuk Bumbu) Recipe
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    Indonesian Spice Cake (Spekkuk Bumbu)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    lynnski / LA's Note:

    This recipe is one of my favorites that I make often, it's from the cookbook, Cradle of Flavor: Home Cooking from the Spice Island of Indonesia, Malaysia, and Singapore, by James Oseland. It's a butter rich cake that was introduced into Indonesian cookery during 4 centuries of Dutch rule. This version of the cake is made in a bundt pan .The cake has traditionally been made in thin layers, however as James Oseland points out,, " although the layered cake is lovely to look at, it tastes the same as single-layer spekkuk, it's made with the same batter; but the bundt pan version is much easier to make."

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    Ingredients:

    Serves: 8

    Yield:

    bundt c ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.
    2. 2
      In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.
    3. 3
      In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.
    4. 4
      Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.
    5. 5
      Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
    6. 6
      Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.
    7. 7
      Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.

    Ratings & Reviews:

    • on February 28, 2014

      Delicious, so light and moist.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Indonesian Spice Cake (Spekkuk Bumbu)

    Serving Size: 1 (153 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 653.7
     
    Calories from Fat 351
    53%
    Total Fat 39.0 g
    60%
    Saturated Fat 23.3 g
    116%
    Cholesterol 268.0 mg
    89%
    Sodium 326.4 mg
    13%
    Total Carbohydrate 70.1 g
    23%
    Dietary Fiber 1.3 g
    5%
    Sugars 42.2 g
    168%
    Protein 7.3 g
    14%

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