05/14/2026
ELDERFLOWER BUNDT CAKE!!! Today’s recipe utilizes the Elderflower Syrup/Cordial Recipe that is on the back label of our 4 oz. Dried Elderflower Package. We enjoy the light and floral taste that is reminiscent of the month of June to us when Elderflowers are in blossom here on the Vermont/New York border. Dried Elderflowers ship for free when ordered at www.elderberrysprings.com!
Ingredients Elderflower Glaze Ingredients
3 cups cake flour 1 cup powdered sugar
2 cups sugar (divided) ½ TBSP milk
1 tsp salt 2 TBSP Elderflower syrup (Elderflower Syrup
1 tsp baking powder recipe on Elderberry Springs’ Dried
½ tsp baking soda Elderflower Packaging)
1 cup whole milk, room temperature
3 large egg yolks
¼ cup vegetable oil
4 TBSP unsalted butter, melted and cooled
6 TBSP Elderflower syrup - (Elderflower Syrup/Cordial Recipe on Elderberry Springs’ Dried Elderflower Flower Packaging)
3 large egg whites
¼ tsp cream of tartar
Instructions
Set oven rack to lower-middle position and preheat to 350 degrees. Coat the inside of a 12 cup Bundt pan generously with baking spray.
Whisk flour, 1 ½ cup of the sugar, salt, baking powder and baking soda together in a large bowl.
In a smaller bowl whisk together the milk, egg yolks, oil, melted butter and Elderflower syrup.
In a medium bowl whip the egg whites and cream of tartar with an electric mixer on medium-low speed until foamy, about 1 minute. Gradually add the remaining ½ cup sugar and continue to whip on medium-high speed until the peaks are stiff and glossy, 2 – 6 minutes.
Whisk the milk mixture into the flour mixture until smooth. Fold in the egg whites with a rubber spatula until combined.
Pour the batter into the prepared Bundt pan, wipe off any drips and gently tap the pan on the counter to settle the batter.
Bake cake until a toothpick comes out with a few moist crumbs attached, 40 – 45 minutes, rotating the pan halfway through the baking time. Watch it closely after the 35 minute mark so it does not dry out on you!
Let the cake cool in the pan for 10 – 15 minutes then flip it out onto a wire rack. If needed, gently separate from sides of the pan with a thin rubber spatula. Let cool completely, about 2 hours.
In a small bowl whisk together the glaze ingredients. Drizzle the glaze evenly over the top of the cake, letting it drip down the sides. Let sit 15 minutes before serving.
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