Custard gives this bundt cake amazing flavor!
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Preheat your oven to 350 degrees Fahrenheit.
Cream margarine and sugar in your mixer until light and fluffy. Add eggs, one at a time, beating to combine.
In a separate bowl, stir together flour, salt, and baking powder.
With mixer at low speed, slowly add the flour mixture to the margarine, alternating with the Bavarian Cream, beating just until combined. Scrape down the sides of the bowl if necessary.
Spray a 10-cup bundt pan with baking spray containing flour. Pour batter into the pan. Tap the pan on your countertop a few times to pop air bubbles.
Bake for one hour or until a cake tester inserted at the center comes out clean.
Cool for 15 minutes and invert onto a platter.
Dust with confectioners’ sugar when cool.