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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."
bundt c ...
Units: US | Metric
Serving Size: 1 (153 g)
Servings Per Recipe: 8