Moist Rose Preserve Bundt Cake made with rose petal preserve that gives the cake a rich and floral flavour. YUM!
Simple yet so delicious. This Rose Preserve Bundt Cake is made with Rose petal preserve also known as “Gulkand”. It is a sweet preserve that is sun-cooked over a period of 2-3 weeks, thereby imparting a rich, dense, floral flavour to the delicacy. This cake is so quick and easy to make and is ready in no time.
In this recipe I used homemade rose petal preserve (Gulkand), you can use homemade preserve or any store bought version, buy here.
To make this cake I used Meyer Bundt Cake Pan, buy it here. You can also make this cake in a round or a square pan if you don’t have a bundt pan.
How to make Rose Preserve Bundt Cake?
Making this cake is super easy. I used a basic pound cake recipe to make this cake with a few alterations.
- Use softened butter so that it creams well with the sugar. Cold butter will not fluff up.
- No caster Sugar? Pulse granulated sugar in a grinder once/twice, so that it breaks into smaller granules. Use this, same quantity.
- Fold the flour gently into the batter (Cut and fold method) to retain all the air incorporated while creaming the butter and sugar.
- Do not over mix the batter. Just mix until incorporated.
Storing
Store sliced cake in an airtight container in the refrigerator for upto 5 days in warmer temperatures and at room temperature in colder climate.
Try more cake recipes –
- Coffee Date Cake
- Kahwa Bundt Cake
- Eggless Red Velvet Cake
- Chai Spiced Butter Cake With Streusel
- Sour Cream Chocolate Marble Cake
- Spiced Orange Cheesecake
Rose Preserve Bundt Cake
Course: Dessert12
servings20
minutes40
minutesMoist Rose Preserve Bundt Cake made with rose petal preserve that gives the cake a rich and floral flavour. YUM!
Ingredients
4 Large Eggs
150 g Butter, Softened
30 ml Vegetable Oil
160 g Caster Sugar
190 g All-Purpose Flour
5 tbsp Rose Petal Preserve
3 tbsp Rose Water
3 tbsp Milk
2 1/2 tsp Baking Powder
Directions
- Preheat the oven to 350F/175C.
- In a bowl, beat the softened butter and Caster Sugar till creamy. Add oil to the creamy butter and mix till incorporated.
- Add in the eggs one at a time, mixing well in between each addition.
- Add the rose petal preserve into the mixture and mix well.
- Sieve the flour and baking powder in another bowl.
- Fold in the sifted flour, rose water and milk in three batches till everything is incorporated well. Don’t over mix.
- Add the batter to a well greased (You don’t want the cake to stick) bundt cake pan and bake in the preheated oven for 35-40 minutes.
- Once baked let it cool. Demould by loosening the cake from the pan all around.
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