Egg Liqueur (Advocaat) Bundt Cake

From the series “My Favorite Recipes”, published in Take a Break magazine – a fragrant, moist Bundt cake enriched with egg liqueur and the warmth of homemade baking.

There are cakes that don’t need much explanation they simply belong. This bundt cake is another wonderful recipe from my sister Anka’s sweet collection, filled with quiet favorites that never go out of style. Soft, comforting and gently rich, it’s the kind of cake made without hurry and enjoyed slowly. Liqueur gives it warmth and depth, turning simple ingredients into something that feels special, yet familiar.

At Smiki’s Corner, recipes like this aren’t meant to impress they’re meant to be remembered.

For this cake, I used Warninks Original Advocaat, which gives the crumb its signature richness and gentle vanilla warmth.

Note: This recipe uses egg liqueur (advocaat), which is thick and custard like. It is not the same as classic eggnog, which is usually thinner and may be non alcoholic.

Ingredients

• 5 eggs

• 250 g sugar

• 10 g vanilla sugar

• 250 ml vegetable oil

• 250 ml egg liqueur

• 250 g all-purpose flour

• 10 g baking powder

Method

1. Beat the eggs and sugar until pale and fluffy. Add the vanilla sugar, then slowly pour in the oil and liqueur while mixing continuously.

2. Once well combined, gently fold in the flour mixed with baking powder using a whisk or spatula (not a mixer).

3. Pour the batter into a greased and floured bundt pan.

4. Bake in a preheated oven at 180°C / 350°F for about 30 minutes, depending on your oven. Test with a skewer.

5. Let the cake cool, then dust with icing sugar before serving.

Serving tip

It’s delicious on its own, but especially lovely served with creamy vanilla custard or vanilla pudding, turning a simple slice into a comforting dessert.

If you try this recipe, I’d love to see your version!

Tag @smikiscorner on Instagram.

Kuglof od Likera od Jaja

Iz serijala "Moji omiljeni recepti", objavljenog u Take a Break magazinu – mirisan, sočan kuglof sa bogatom notom likera od jaja i toplinom domaće kuhinje.

Ovaj kuglof od likera od jaja još je jedan divan recept iz sestre Ankine riznice slatkiša, one u kojoj se čuvaju provereni, tihi favorit kolači koji se ne nameću ali uvek nestanu prvi.

Nosi u sebi miris mirnih jutara, tihih razgovora i onih posebnih svečanosti bez povoda. Nije raskošan, ali je bogat. Nije komplikovan, ali ima karakter.

Liker od jaja mu daje mekoću i blagu toplinu, onu koja se ne vidi odmah, ali se oseti u svakom zalogaju. To je kolač koji se peče polako, bez žurbe i koji najbolje prija uz kafu, dobru knjigu ili drage ljude za stolom.

Sastojci

• 5 jaja

• 250 g šećera

• 1 vrećica vanilin šećera

• 250 ml ulja

• 250 ml likera od jaja

• 250 g brašna

• 1 vrećica praška za pecivo

Priprema

1. Jaja i šećer dobro umutiti dok smesa ne postane svetla i penasta. Dodati vanilin šećer, pa uz neprekidno mućenje lagano dolivati ulje i liker od jaja.

2. Kada se sve lepo sjedini, žicom za mućenje (ne mikserom) lagano umešati brašno pomešano s praškom za pecivo.

3. Smesu sipati u podmazan i pobrašnjen kalup za kuglof.

4. Peći u prethodno zagrejanoj rerni na 180 °C oko 30 minuta (u zavisnosti od rerne, proveriti čačkalicom).

5. Pečen i prohlađen kuglof posuti šećerom u prahu, po želji.

Posluživanje

Poslužiti uz čašicu tog istog, pomalo misterioznog likera ili uz omiljenu jutarnju kafu i uživajte, baš kao i mi.

Posebno je ukusan poslužen uz kremasti custard ili puding od vanilije, kada se jednostavni kuglof pretvori u mali desert za uživanje.

Ako isprobate ovaj recept, volela bih videti vašu verziju!

Tagujte @smikiscorner na Instagramu.