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Holiday Spiced Bundt Cake

A perfectly moist molasses cake thanks to pastured kefir and mild-flavored leaf lard. Give this gluten-free holiday spiced Bundt cake recipe a try below!

INGREDIENTS

    • 1/2 cup Maple Hill Creamery Plain Kefir
    • 1/3 cup melted Fatworks Leaf Lard
    • 3 eggs
    • 1/2 cup maple syrup or honey
    • 3 tablespoons unsulphured, blackstrap molasses
    • 2 teaspoons vanilla extract
    • 1 teaspoon sea salt
    • 3 1/4 cups blanched almond flour
    • 1 cup tapioca starch
    • 1 tablespoon ground cinnamon
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cardamom
    • 1/2 teaspoon ground cloves
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
For the glaze:
  • 1/4 cup coconut butter
  • 1/4 cup maple syrup or honey
  • 1/2 cup coconut cream (from the solidified part of a can of coconut milk post-refrigeration)
  • 1 teaspoon vanilla extract
  • Pinch of ground nutmeg
  • 1/4 cup melted butter
Prep time: 10 minutes
Cook time: 40-50 minutes
Servings: 8
Fat: Leaf Lard
Tags: Gluten Free

DIRECTIONS

STEP 1

Preheat the oven to 325°F.  Grease an 8″ (6-cup) bundt pan generously with Fatworks leaf lard.

STEP 2

Add the kefir, melted leaf lard, eggs, maple syrup, molasses, vanilla extract, and sea salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth.

STEP 3

Combine the almond flour, tapioca starch, cinnamon, ginger, cardamom, cloves, baking powder, and baking soda in a separate bowl. Whisk well.

STEP 4

Add the dry ingredients into the wet ingredients and mix on low speed to incorporate. Move the speed to high to mix until smooth.

STEP 5

Pour the batter into the greased bundt cake pan.  Set the pan onto a sheet pan for sturdier inserting/removal from the oven. Bake for 40-50 minutes, or until a toothpick inserted comes out clean. Allow the cake to rest 10 minutes before removing from the pan.

STEP 6

To remove, run a knife gently along the seams at the top of the cake. Place a cooling rack upside down along the top of the bundt and invert the bundt pan onto the rack. Gently tap on the pan until the cake releases (this can take a few tries but it should release intact). Allow the cake to come to room temperature before glazing.

For the glaze:

Add the coconut butter and maple syrup to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until very smooth, at least 1 minute. Add the coconut cream, vanilla extract, and nutmeg and mix again to incorporate. Add the melted butter and mix on high speed until smooth and creamy. Glaze the cake immediately.