"As a baker, who learned so much from my own Southern grandmother & mother- stories associated with time spent baking or cooking with those we love & sharing the results with others is something that brings me a deep amount of joy and appreciation. Almost two years ago when I met @ellesongoodfood at the first #tlcambassadeur event, she shared with me how she would be spending the following day in the kitchen with her grandmother, who baked these beautiful cakes to share with others. Its a bundt type cake, called tulband in Dutch. It was her grandma's tradition, yet as she had gotten older and it had become more difficult for her, she taught Elles & she then took over the whisk and baking these special cakes. At the age of 99, Elles' grandma passed several months ago, but she lives on, not only in the heart of those who loved her, but also as her beautiful granddaughter continues to bake her cakes. Yesterday- I saw Elles again. We met for coffee before another amazing and inspiring afternoon with @tlcnl She baked me her grandmas cake, and there are no words to describe how honored I felt to receive such a gift of love with a beautiful story rich in history. Thank you sweet friend for being you, for sharing a piece of your grandmas memory with me & to #tlcnl for having the ambassador program, which made it all possible. ❤ PS. The cake is #delicious #love #gratitude #friendship #vriendschap #amsterdam #cake #baking #bakingstories #familie #family #beauty #life #reallife #womenrock #bakeitforward #tulband #lifeisgood #livecolorfully #food #feedfeed #eeeeeats #southerncharmcupcakes #blisstothenthdegree #huffposttaste #southernliving #lifestories #happy"
Dutch Tulband
5
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RECIPE:
250 grams butter unsalted- softened
250 grams sugar
2 teaspoons vanilla
Finely grated zest of one lemon or orange (or a little of both)
4 eggs (room temperature)
500 grams all-purpose flour
2 teaspoons baking powder
125 ml milk (room temperature)
250 grams raisins or cranberries (or a mixture) soaked briefly in either warm water or rum (and gently patted dry before adding to cake)
1/2 teaspoon salt
Optional- powdered sugar for dusting before cutting.
Preheat oven to 225 degrees
Mix flour and baking powder together. Set aside.
In a mixer beat the butter and sugar until combined. Add the four eggs, salt, zest and mix on high until completely smooth. Approximately 2 minutes.
Alternate adding the flour/baking powder mixture to the mixer bowl with the milk. Beginning and ending with flour & scraping down sides of bowl as necessary.
Add vanilla and slowly (but quickly) mix in the raisins.
Pour into a greased and floured bundt pan.
Bake for approximately 70 minutes (times may vary depending on your oven)
When I toothpick inserted into the center comes out clean it's done.
Remove from oven and allow to sit in pan for 15 minutes, then turn onto a cooling rack to continue to cool.
Dust with powdered sugar. Traditionally this cake is served sliced smeared with a little butter.
250 grams butter unsalted- softened
250 grams sugar
2 teaspoons vanilla
Finely grated zest of one lemon or orange (or a little of both)
4 eggs (room temperature)
500 grams all-purpose flour
2 teaspoons baking powder
125 ml milk (room temperature)
250 grams raisins or cranberries (or a mixture) soaked briefly in either warm water or rum (and gently patted dry before adding to cake)
1/2 teaspoon salt
Optional- powdered sugar for dusting before cutting.
Preheat oven to 225 degrees
Mix flour and baking powder together. Set aside.
In a mixer beat the butter and sugar until combined. Add the four eggs, salt, zest and mix on high until completely smooth. Approximately 2 minutes.
Alternate adding the flour/baking powder mixture to the mixer bowl with the milk. Beginning and ending with flour & scraping down sides of bowl as necessary.
Add vanilla and slowly (but quickly) mix in the raisins.
Pour into a greased and floured bundt pan.
Bake for approximately 70 minutes (times may vary depending on your oven)
When I toothpick inserted into the center comes out clean it's done.
Remove from oven and allow to sit in pan for 15 minutes, then turn onto a cooling rack to continue to cool.
Dust with powdered sugar. Traditionally this cake is served sliced smeared with a little butter.