Ingredients
- 180 g unsalted butter at room temperature
- 50 g canola or vegetable oil
- 2 tsp salt
- 180 g granulated sugar
- 180 g brown sugar
- 4 eggs
- 2 tsp vanilla extract can be replaced with vanilla essence
- 240 ml milk of any kind
- 400 g all-purpose flour
- 2 tsp baking powder
Instructions
- Whip up the butter with the sugar, salt and oil until the mix becomes lighter. You can do this with an electric mixer or using a hand-held whisk.
- Add the eggs and beat them again until they are fully incorporated and the mix looks airy. From all the whipping, the mix should thicken and start to unstick from the sides of the bowl. If you would like to add the honey mentioned in the post, you add it at this time.
- Add the milk and vanilla extract and mix. It will look split, but don't worry. It will come back with the flour.
- Add the flour and baking powder and mix.
- Grease your bundt pan with oil or soft butter. You can paint it on or use a piece of kitchen paper to spread it around. Flour the mould. After distributing the flour around the inside of the mould, turn it upside down and pat it to remove the excess.
- Place the batter inside the mould and spread it out.
- Bake the cake at 180°C/350°F for 40min-1hour or until a knife comes out clean. It's important to not overcook it to prevent it from drying out. If you have an electric oven, check the cake at the 30-minute mark. If it's golden enough on top, change the heat source to only the bottom.
- Unmould the cake while it's still hot.
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