MEK Poppy Seed Bundt Cake

Tips: Must sift dry ingredients 2 to 3 times. Must grind the sugar for easy creaming. Add ingredients in small portions and steps. And start checking on the cake’s doneness 5 minutes before the cooking duration ends.

For the Cake:

1. Heat the oven to 350 F (175 C) and set the rack to low third position. 
2. Grease and butter your 2-quart capacity bundt pan or an angel food pan.
3. Sift the dry ingredients (all-purpose flour, cornstarch, salt, baking powder) three times and set them aside.
4. Cream butter and ¼ cup sugar for a minute.
5. Then add ¼ more sugar and cream again.
6. Repeat this process three more times till all the sugar is used up. At this stage, the butter and sugar mixture should be creamy and pale.
7. Start adding eggs one at a time and whisk well after each addition.
8. Add zest and vanilla and mix.

For the Glaze:

1. Mash 8 to 10 raspberries in a strainer and collect their juice.
2. Add the raspberry juice to the icing sugar gradually and mix till you get your desired consistency of the glaze.

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