Serves one large Bundt | Perfect with La Motte Reserve MCC Brut
This Spice Bundt Cake is pure comfort dressed in celebration - softly spiced, tender, and crowned with clouds of silky Swiss meringue. The flavours of cinnamon, nutmeg, and clove bring warmth and nostalgia, while the light meringue adds a touch of sophistication and texture.
It’s a beautiful match for La Motte Reserve MCC Brut - the fine bubbles and crisp citrus notes of the wine cut through the richness of the cake, while its subtle brioche character complements the spice beautifully.
Together, they create that perfect balance of indulgence and freshness - a pairing made for slow afternoons, festive tables, and moments that deserve to be celebrated.
Spice Bundt Cake
Ingredients
250 g unsalted butter, softened
250 g white sugar
4 large eggs
2 tsp vanilla extract
300 g cake flour
2 tsp baking powder
¼ tsp salt
1 teaspoon mixed spice
180 ml buttermilk
Instructions
Preheat your oven to 170°C (fan 160°C). Grease a Bundt pan well and dust lightly with flour.
Cream butter and sugar together until pale and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition. Stir in the vanilla.
Sift together flour, baking powder, and salt.
Fold in the dry ingredients alternately with the milk — starting and ending with the flour. Mix until just combined.
Spoon the batter into the prepared Bundt pan and smooth the top.
Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Basic Swizz Meringue
Ingredients
4 large egg whites
220 g caster sugar
¼ tsp fine sea salt
1 tsp pure vanilla extract
Instructions
You need a heatproof bowl and a pot filled ⅓ full with water; the bowl should be able to sit on top of the pan without touching the water. do not put the bowl on top of the pot yet.
Bring the water to a simmer. set the egg whites in the bowl then grab a whisk and pour the sugar in, whisking as you do. whisk until it’s fully mixed then place over the simmering water. Whisk constantly, alternating between slow and quick, as the bowl warms then the egg mix warms. switch to a rubber spatula to scrape the sides of the bowl so all the mix is at the bottom.
Lift the spatula, dragging some of the egg up so it pours down and, between two fingers, pinch some that’s falling back into the pot - this is to check on the sugar and see if you can detect any sugar granules.
After about 4-5 minutes, you should be able to do this and not detect any sugar granules, remove it from the heat and pour it into the bowl of a stand mixer.
Affix the whisk attachment and begin whipping on low, gradually increasing speed to medium high (about a 6 on a kitchenaid).
Whip for about 10 minutes, checking once the meringue looks thick and glossy.
Add the vanilla and salt after about 7 minutes, while the mixer is on.
