Advocaat Bundt Cake

If you’re like me, you’ve probably not heard of Advocaat before. What is it? It’s a Dutch eggnog alcoholic drink. (They have lots of different types of eggnog drinks at the liquor store that you could substitute, or just use regular eggnog.) My husband came across a recipe that used Advocaat in a sauce and he wanted to get some. Since the liqueur needed to be refrigerated once opened and wouldn’t likely last very long, I decided to find other recipes that use it. I came across this cake and knew it would be great.

This cake is quite a different recipe. There’s no baking soda or baking powder at all in this recipe, so I was worried that it wouldn’t rise very much. Eggs do add some leavening, but not all that much. Not surprisingly, the cake didn’t raise a lot so you end up with a fairly small, dense cake. 

While the cake is dense, it is not dry. The flavor is very eggy, which you either like or you don’t. I didn’t like the egginess very much but my husband did. My plan was to make a bread pudding with the cake we didn’t eat, as I think that the cake would have been the perfect texture, but I just didn’t get around to that. This cake looks great and has a great texture, but not everyone will like the flavors. If you have an egg lover about, this is the cake for you.

Advocaat Bundt Cake

7 ounces sugar

4 eggs

Seeds from 1 vanilla bean or 2 teaspoons vanilla extract

1 cup butter, melted

8 fluid ounces Advocaat liqueur

4.5 ounces flour

4.5 ounces corn starch

2 teaspoons baking powder

Powdered sugar

Preheat oven to 340 degrees. Thoroughly butter and flour a Bundt pan.

In a large mixer bowl, combine the sugar, eggs, and vanilla. Beat on medium until light and the mixture had doubled in volume. The mixture will be very pale.  With the mixture running, pour the melted butter down the side of the bowl. Continue mixing until the butter is incorporated. Add the Advocaat and mix again to incorporate.

In a separate bowl combine the flour, corn starch and baking powder. With the mixer running on low, gradually add the flour mixture. Mix just until the flour disappears into the batter.  Pour the batter into the prepared pan.

Bake for 60-70 minutes, until a thin knife inserted in the cake comes out clean.  Allow to cool in the pan for 20 minutes and then invert the cake onto a wire rack to cool completely. When cool, dust with powdered sugar.

Recipe from Jo Blogs, Jo Bakes