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Chocolate Zucchini Bundt Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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2 cups Sugar
3/4 cup Oil
3 Eggs
2 teaspoons Vanilla
2 cups Zucchini -- shredded
2 1/2 cups Flour
1/2 cup Unsweetened cocoa
2 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
Beat sugar, oil, eggs, vanilla and zucchini together. Mix dry ingredients.
Add alternately to zucchini mix with milk. Butter 10" Bundt pan.
Shake bread crumbs over butter. Pour out excess.
Bake at 350~ for 50 - 60 minutes. Let stand in pan for 10 minutes before removing from pan.
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Cranberry Bundt Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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1 cup Sugar
3/4 cup Shortening
2 Eggs
2 cups Flour
1/4 teaspoon Salt
1/4 teaspoon Baking powder
1 teaspoon Soda
1 cup Buttermilk
1 teaspoon Orange flavoring
1 cup Whole cranberries
1 cup Dates -- chopped
1 cup Nuts -- chopped
Thoroughly cream sugar and shortening. Beat in eggs.
Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy.
Add remaining ingredients. Spoon into well-greased bundt cake pan.
Bake at 350~ for about one hour or until it tests done.
Let stand in pan for 15 minutes before turning out on plate.
GLAZE: Combine 1 cup sugar; 1 cup orange juice and 1/4 tsp orange favoring;
bring to boil and pour over cake while warm. Let set several hours before serving.
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Cranberry Bundt Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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1 cup Sugar
3/4 cup Shortening
2 Eggs
2 cups Flour
1/4 teaspoon Salt
1/4 teaspoon Baking powder
1 teaspoon Soda
1 cup Buttermilk
1 teaspoon Orange flavoring
1 cup Whole cranberries
1 cup Dates -- chopped
1 cup Nuts -- chopped
Thoroughly cream sugar and shortening. Beat in eggs.
Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy.
Add remaining ingredients. Spoon into well-greased bundt cake pan.
Bake at 350~ for about one hour or until it tests done.
Let stand in pan for 15 minutes before turning out on plate.
GLAZE: Combine 1 cup sugar; 1 cup orange juice and 1/4 tsp orange favoring;
bring to boil and pour over cake while warm. Let set several hours before serving.
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Death By Chocolate Bundt Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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4 Eggs
1 cup Sour cream
1/2 cup Water
1/2 cup Oil
1 package Chocolate cake mix
1 package Chocolate instant pudding
12 ounces Semisweet chocolate chips
Confectioner's sugar
Beat eggs, sour cream, water,and oil together
in a large bowl until thoroughly mixed.
Add cake mix and pudding mix. Beat until smooth.
Stir in chocolate chips.
Pour into Bundt or tube pan and bake at 350~ for 1 hour.
When cool, sift powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand Marnier. Replace
1/4 cup water with Kahlua.
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Easy Lemon Poppy Seed Bundt Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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1 package Lemon cake mix -- no pudding
1 package Lemon instant pudding -OR- -- vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 cup Poppy seed
1/2 cup Oil
1 cup Water -- warm
4 Eggs
-----GLAZE-----
1 cup Powdered sugar
Lemon juice
Put cake mix, pudding mix, cinnamon, nutmeg, poppy seed, oil and warm water in large mixing bowl.
Add eggs, one at a time, beating well after each addition.
Put in greased and sugared bundt pan and bake at 350~ about 45 minutes or until done. |
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Easy Lemon Poppy Seed Bundt Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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1 package Lemon cake mix -- no pudding
1 package Lemon instant pudding -OR- -- vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 cup Poppy seed
1/2 cup Oil
1 cup Water -- warm
4 Eggs
-----GLAZE-----
1 cup Powdered sugar
Lemon juice
Put cake mix, pudding mix, cinnamon, nutmeg, poppy seed, oil and warm water in large mixing bowl.
Add eggs, one at a time, beating well after each addition.
Put in greased and sugared bundt pan and bake at 350~ about 45 minutes or until done.
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Orange-Glazed Bundt Cake
Recipe By : THE DESSERT SHOW SHOW #DS3026
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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Cake:
3 Cups sifted flour
2 Cups white sugar
1/2 Teaspoon salt
1 Teaspoon baking powder
1 1/2 Cups salted butter -- softened
1/3 Cup buttermilk -- room temperature
6 Large eggs
2 Teaspoons orange extract
2 Tablespoons orange zest
Glaze:
1/4 Cup orange juice
1/4 Cup white sugar
1 Tablespoon orange zest
Cake: Preheat oven to 350 degrees. Grease and flour a
fluted bundt pan. With an electric mixer on low speed,
blend flour, sugar, salt and baking powder. Add butter,
buttermilk and 3 eggs, and beat on low until dry
ingredients are moistened. Increase speed to high and beat
2 minutes. Scrape sides of bowl. Add orange extract and
zest and mix on medium. Add remaining 3 eggs one at a
time, and beat on high for 30 seconds after each addition.
Pour batter in prepared pan and bake 50-60 minutes or until
toothpick inserted in center comes out clean.
Glaze: In a small saucepan, heat orange juice, sugar and
zest over low heat. Stir until sugar dissolves. To serve:
when cake is done, remove from oven and leave cake in pan.
Poke holes in cake with a skewer. Pour half of glaze over
cake and cool cake in pan 15 minutes. Invert on cooling
rack. Brush top of cake with remaining orange glaze and
cool to room temperature. |
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Pineapple Bundt Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups Sugar
1 cup Butter or margarine -- soften
2 2/3 cups Cake flour
2 teaspoons Baking powder
2 teaspoons Lemon extract
1/2 teaspoon Salt
3 large Eggs
8 ounces Crushed pineapple in juice
Preheat oven to 325~.
Grease and flour bundt pan. In large mixing bowl, using low speed of electic mixer,
beat sugar and butter until blended.
Increase speed to high; beat until light and fluffy.
Reduce speed to low; add flour and remaining ingredients; beat until well mixed,
scraping sides of bowl constantly.
Increase speed to high; beat 2 minutes, occasionally scraping bowl.
Spoon batter into pan. Bake 50-55 minutes or until tested done.
Cool cake in pan on wire rack for 10 minutes; remove from pan to cool completely.
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Poppy Seed Bundt Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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1 Poppyseeds
1 1/2 cups Sugar
2 cups Flour -- +
2 tablespoons Flour
1 cup Yogurt
4 Eggs -- separated
2 teaspoons Baking soda
2 Butter
1 teaspoon Almond extract
Powdered sugar
1 tablespoon Vanilla
Soak poppyseeds in yogurt. Cream Butter & sugar.
Add egg yolks, yogurt, almond and vanilla flavoring & beat well.
Blend in flour sifted with baking soda. Fold in stiffly beaten egg whites.
Put in greased tube pan and bake at 375~ for 45 minutes.
Sprinkle with powdered sugar when cool.
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Pumpkin Bundt Cake with Chocolate Glaze
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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3 cups Flour
1 tablespoon Baking powder
2 teaspoons Soda
2 teaspoons Pumpkin pie spice
1 teaspoon Salt
4 Eggs
1 cup Sugar
1 cup Light brown sugar -- packed
16 ounces Pumpkin; pureed -- canned or
fresh
1 cup Oil
Glaze
1 tablespoon Butter
1 ounce Unsweetened chocolate
1 teaspoon Salt
1/2 teaspoon Vanilla
1 1/4 cup Powdered sugar
2 tablespoon Milk
THE CAKE:
Sift the flour, baking powder, soda, pumpkin pie spice and salt together;
set aside.
Beat the eggs until flothy; add the sugars. Beat until very thick.
Stir in the pumpkin and oil, until smooth.
Blend flour mixture thoroughly into the creamed mixture.
Pour into a greased and floured 10" tube pan.
Bake in preheated 350~ oven for about one hour or until cake tester
inserted near the center comes out clean.
Cool for 10 minutes before removing from the pan.
Cool completely on a wire rack. Drizzle the glaze over the cake.
THE CHOCOLATE GLAZE:
Melt the butter and chocolate, in a small saucepan over low heat;
stir in salt and vanilla.
Add the confectioners' sugar with enough milk to make the
glaze thin enough to drizzle over the cake.
Note: This cake will keep well for several months in the freezer.
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Quick Chocolate Banana Bundt Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
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2 Very ripe bananas -- mashed
1 cup
1 package Devil's food cake mix -- 18.25-oz, without pudding
1 package Vanilla pudd. & pie filling -- mix (3-1/2 oz)
4 Eggs
1 cup Sour cream
1/4 cup Vegetable oil
1/2 cup Walnuts -- chopped
Preheat oven to 350 degrees.
In a large bowl, combine bananas, cake mix, pudding mix, eggs, sour cream, oil,
and 1/4 cup water.
Beat with electgric mixer on low speed until combined.
Increase speed to medium and beat 2 minutes. By hand, mix in nuts.
Turn batter into well-greased and floured 12-cup bundt or tube pan.
Bake 50-60 minutes or until a cake tester inserted in center comes out clean
. Let cool in pan 10-15 minutes before removing from pan to cool completely |
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Seven-Up Bundt Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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1 each Box White Cake Mix
1 each Box Lemon Instant Pudding
1/2 cup Margarine -- melted
4 each Eggs
1 each Bottle Seven-Up
-----FROSTING-----
1 can Crushed pineapple -- small
1/2 cup Margarine
1 1/2 cups Sugar
Combine cake mix, pudding, margarine, eggs and Seven-Up. Beat well.
Bake in a greased, floured Bundt pan at 350 degrees for 1 hour.
Combine Frosting ingredients and bring to a boil.
Pour over cake while cake is still warm.
Make holes in cake with ice pick and let topping soak in.
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The Great Neapolitan Bundt Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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1 package White cake mix
1 cup Water
1/4 cup Salad oil
3 Eggs
1 teaspoon Strawberry extract
12 drops Red food color
1/4 cup Chocolate-flavored syrup
-CHOCOLATE GLAZE-
2/3 cup Confectioners' sugar
3 tablespoons Chocolate-flavored syrup
Heat oven to 350F (pans with non-stick finish - 325F).
Generously grease and flour 12-cup bundt cake pan.
Blend cake mix (dry), water, oil and eggs on low speed until moistened;
beat 3 minutes on medium speed. Pour 1/3 of the batter (about 1 2/3 cups) into pan.
Measure 1/2 of the remaining batter (about 1 2/3 cups) into small bowl;
stir in strawberry extract and food color. Carefully pour into pan.
Stir chocolate-flavored syrup into remaining batter; carefully pour into pan.
Bake 40 to 45 minutes or until top springs back when touched lightly in center.
Cool 10 minutes; remove from pan. Cool completely.
Spread cake with Chocolate Glaze, allowing some to drizzle down side.
Chocolate Glaze:
Mix confectioners' sugar and chocolate-flavored syrup until smooth.
If necessary, a few drops of water or small amount of confectioners' sugar can
be added until desired consistency.
Note: You can substitute yellow cake mix for white cake mix.
Increase water to 1 1/4 cups. |
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Vanilla-Sour Cream Bundt Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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3 cups Cake flour
1 2/3 cups Sugar
2 1/2 teaspoons Baking powder
3/4 teaspoon Salt
1/2 cup Sour cream
1/3 cup Milk
3 large Whole eggs
2 large Egg yolks
1 tablespoon Pure vanilla extract
1 1/4 cups Unsalted butter -- softened
Powdered sugar
A velvety yet moist crumb, fine buttery flavor, and excellent keeping properties
make this Bundt cake a hit.
It is good plain or with whipped cream. A standing electric mixer is needed for this recipe.
Preheat the oven to 350~.
Generously grease and flour a 12-cup Bundt pan or tube pan.
Tap out any excess flour. Sift the cake flour, granulated sugar, baking powder, and salt
into the bowl of a standing electric mixer.
In a medium bowl, using a fork, beat together the sour cream, milk, whole eggs, egg yolks,
and vanilla
until very well blended and smooth.
Add the butter and half the egg mixture to the dry ingredients.
Beat at low speed just until thoroughly incorporated.
Increase the speed to high and beat for 1 minute; do not overmix. A
dd the remaining egg mixture and beat at medium-high speed until
the batter is fluffy and smooth,
about 1 minute longer.
Scrape the batter into the prepared pan.
Rap the pan on the counter several times to remove air bubbles.
Bake the cake in the middle of the oven for 50-60 minutes, or until it is well browned,
pulls away from the pan sides, and a toothpick inserted in the thickest part comes out clean.
Run a thin knife around the pan edges to loosen the cake, then invert onto a serving plate.
Using a small strainer, sift a little confectioners' sugar over the cake, if desired.
(The cake will keep for up to 5 days covered at room temperature
or for up to 2 weeks wrapped airtight and frozen.)
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Zucchini-Streusel Bundt Cake
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bundt Cakes
Amount Measure Ingredient -- Preparation Method
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2 cups zucchini -- coarsely shredded
1/3 cup firmly packed light brown sugar
1/3 cup walnuts -- chopped
1/3 cup currants
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3 cups all-purpose flour
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups nonfat yogurt
1/3 cup vegetable oil
1 tablespoon vanilla
2 egg whites -- lightly beaten
1 egg -- lightly beaten
vegetable cooking spray
1 tablespoon dry bread crumbs -- fine
3/4 cup powdered sugar -- sifted
2 teaspoons skim milk
1 teaspoon vanilla extract
Place zucchini on several layers of paper towels; cover
with additional paper towels. Let stand 5 minutes, pressing
down occasionally. Set aside.
Combine brown sugar and next 4 ingredients in a bowl; stir well, and set aside.
Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.
Combine yogurt and next 4 ingredients; stir well. Add zucchini.
Add to flour mixture; stir just until dry ingredients are moistened.
Spray a 12-cup Bundt pan with cooking spray; sprinkle with breadcrumbs.
Spoon 1/3 cup batter int prepared pan; top with half of brown sugar mixture.
Spoon half of remaining batter into pan; top with remaining brown sugar mixture and batter.
Bake at 350 for 1 hour or until a wooden pick inserted comes out clean.
Cool 10 minutes; remove from pan. Cool completely on wire rack.
Combine powdered sugar and next 2 ingredients. Drizzle over cake. |
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