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Spice Swirl Bundt Cake with Buttahmilk Glaze

Makes about 12 servings.

This recipe comes from http://domesticaffair.blogspot.com

Enjoy this cake for dessert or at a special afternoon tea. It's very pretty.

Ingredients:

Vanilla batter:

2 cups light spelt flour
1 cup organic sugar (fair trade preferred)
1 tsp. baking soda
1/2 tsp. sea salt
1 cup organic non-dairy milk or filtered water
1/2 cup softened non-hydrogentated coconut oil or sunflower oil
1 tbsp. pure vanilla extract
1 tbsp. cider vinegar

Spice batter:

2 cups light spelt flour
3/4 cup Sucanat or organic sugar (fair trade preferred)
1 tbsp. cinnamon
1 tsp. nutmeg
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. sea salt
3/4 cup organic non-dairy milk
1/2 cup softened non-hydrogentated coconut oil or sunflower oil
1/4 cup organic blackstrap molasses
1 tbsp. cider vinegar

Buttahmilk Glaze:

2 cups powdered sugar (fair trade preferred)
1/4 tsp. nutmeg (optional)
3-4 tbsp. organic non-dairy milk
2 tbsp. fresh lemon juice

Directions:

Preheat oven to 350oF.
Lightly oil and flour a large (2.5 litre) bundt pan – you’ll want to make sure you do a thorough job of this so that the cake doesn’t get stuck later on. (There are few things as heartbreaking as a bundt cake coming out of the pan broken. Sigh... it's happened to me on more than one occassion!)

Pull out two large bowls. (There’s some back and forth here in the directions, but don’t worry - it’s not all that complicated.)
Whisk together the flour, sugar, baking soda and salt in the first bowl (let’s call it the Vanilla Bowl).
Whisk together the flour, Sucanat (or sugar), cinnnamon, nutmeg, ginger, baking soda and salt in the second bowl (the Spice Bowl).
Add the milk (or water), oil and vanilla to the Vanilla Bowl and mix just until all the flour has been absorbed.
Add the milk (or water), oil and molasses to the Spice Bowl and mix just until all the flour has been absorbed.
Add the vinegar to each of the bowls and mix the one, then the other, just until the vinegar is evenly distributed.

Pour the Vanilla batter into the bundt pan, tilting the pan at a bit of an angle. Pour in the Spice batter in an uneven sort of way. (We’re trying to get some unevenness going here so the two batters don’t mix so much as they “swirl”.)
Set the pan down on your table or counter top and then gently draw a swiggle through the batter to help that swirl happen (don’t over-do this though or the batters will just mix!).

Bake for 45 to 50 minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted into the centre comes out clean. Set aside to cool for at least 30 minutes before inverting the cake onto its serving plate and removing the pan.

Combine all ingredients for the glaze. Gently pour over the cake (I pour the glaze from a liquid measuring cup and I don’t worry about the stream of glaze being completely even).