Donut Cake

As I have misplaced my Kugelhopf tin, I decided to put a twist on the traditional bundt cake recipe. This cake looks similar to a giant donut, and it is perfect for when you have a sweet tooth or "quand on a un faible pour les sucreries.."

Ingredients for Cake
220g butter
150g brown sugar
50 g caster sugar
4 eggs
190g self-raising flour
2 tbsp milk

Ingredients for Glaze
1/4 cup butter
2 cups icing sugar, sifted
2 tbsp milk, or dash more
your choice of extract (eg. vanilla, almond, orange)

Method
Preheat your oven to 180 degrees (fan-foreced) and grease and line a bundt tin. Beat together the butter and sugars until light and creamy, then beat in the eggs one at a time, followed by vanilla. Sift the flour over the mixture and fold in. Stir in the milk, then pour the batter into prepared tin. Bake for 50-60 minutes and leave for 5 minutes before turning out onto a wire rack to cool. To make the glaze, melt the butter. Then put the sifted icing sugar into a medium size bowl. Pour in the melted butter and add the milk, followed by your choice of extract (I chose vanilla). Beat until smooth and creamy, adding dash of milk if necessary. Quickly pour over cooled cake and immediately add sprinkles or decorations before glazing sets. It may be easier to put your cake on a rack over your sink and then pour the icing. This will make your job easier to clean up. Serve, and enjoy!