Leaves on this Family Tree

Saturday, May 17, 2014

4 Easy Bundt Cake Recipes



Basic Vanilla Bundt Cake
3 ½ C Flour
1 tsp Baking Powder
½ tsp Baking Soda
¾ tsp Salt
1 C Butter – room temp

8 oz. Cream Cheese – room temp
2 C Sugar
1 T Vanilla Extract
5 Eggs
1 ½ C Milk


1.     Preheat oven to 350° F. Butter and flour a 13 C Bundt Cake Pan.
2.     In a medium sized bowl, combine flour, baking powder, baking soda and salt
3.     In a large bowl, on medium speed, beat butter, cream cheese and sugar until fluffy, about 3 minutes.
4.     Beat in vanilla, then eggs, one at a time.
5.     Alternately beat in flour and milk until combined.
6.     Transfer batter to pan and bake 60 – 70 minutes or until toothpick comes out clean.
7.     Cool 30 minutes in pan on rack.
8.     Transfer from pan to serving dish and cool completely.


Chocolate Cherry Swirl Bundt Cake
2 ½ C Flour
1 tsp Baking Powder
½ tsp Baking Soda
¾ tsp Salt
1 C Butter – room temp
½ C Unsweetened Cocoa Powder

1 small jar Maraschino Cherries - chopped
½ C Maraschino Cherry Juice
8 oz. Cream Cheese – room temp
2 C Dark Brown Sugar
1 T Vanilla Extract
1 tsp Almond Extract
5 Eggs
1 C Milk
Red Food Coloring

1.     Preheat oven to 350° F. Butter and flour a 13 C Bundt Cake Pan.
2.     In a medium sized bowl, combine 2 ½ C flour, baking powder, baking soda and salt
3.     In a large bowl, on medium speed, beat butter, cream cheese and sugar until fluffy, about 3 minutes.
4.     Beat in vanilla and almond extracts, then eggs, one at a time.
5.     Alternately beat in flour with maraschino cherry juice and milk until combined.
6.     Transfer ½ of batter to the bowl used in step 2 above.
7.     Stir in cocoa powder to this bowl.
8.     In the original bowl, add remaining ½ C flour and 12 drops of red food coloring, mix well.
9.     Alternately spoon batters into pan, then swirl to create marbling. Bake 60 – 70 minutes or until toothpick comes out clean.
10.                        Cool 30 minutes in pan on rack.
11.                        Transfer from pan to serving dish and cool completely.

Icing
Pink Icing
1 pkg (16oz) Confectioners Sugar
1 T Maraschino Cherry Juice
1 tsp Almond Extract
6-7 T Milk
Stir juice and extract into sugar. add milk until pourable. Spoon over Cake

Chocolate Icing
1/2 C Semisweet Chocolate Chips
2 T milk (you might need 1 more tablespoon)
Microwave for 15 second intervals, until melted and pourable. Drizzle over cake.

Top with Maraschino cherries dipped in chocolate.


Orange Sprinkles Bundt Cake

3 ½ C Flour
1 tsp Baking Powder
½ tsp Baking Soda
¾ tsp Salt
1 C Butter – room temp
1/3 C Orange Sprinkles
 1 T grated Orange Zest

8 oz. Cream Cheese – room temp
2 C Sugar
1 T Vanilla Extract
1 T Orange Extract
5 Eggs
1 ½ C Milk

1.     Preheat oven to 350° F. Butter and flour a 13 C Bundt Cake Pan.
2.     In a medium sized bowl, combine flour, baking powder, baking soda and salt
3.     In a large bowl, on medium speed, beat butter, cream cheese and sugar until fluffy, about 3 minutes.
4.     Beat in vanilla, orange extract, orange zest, and sprinkles, then eggs, one at a time.
5.     Alternately beat in flour and milk until combined.
6.     Transfer batter to pan and bake 60 – 70 minutes or until toothpick comes out clean.
7.     Cool 30 minutes in pan on rack.
8.     Transfer from pan to serving dish and cool completely.

Icing
White Icing
1 - 2 T Milk
1/2 C Confectioners Sugar (from a 16 oz package - remainder for yellow icing)
Mix ingredients together until pourable. Cover and set aside.

Yellow/Orange Icing
remainder of the 16 oz pkg of Confectioners Sugar
4 - 5 T Orange Juice
Mix these two ingredients together until pourable then add the following:
     1 tsp grated Orange Zest
     3 drops Yellow and 1 drop Red Food Coloring
Spoon Yellow/Orange icing over cake.
Drizzle White icing over this icing.


Peanut Butter Cup Bundt Cake

3 ½ C Flour
1 tsp Baking Powder
½ tsp Baking Soda
¾ tsp Salt
1 C Butter – room temp
½ C Peanut Butter

8 oz. Cream Cheese – room temp
2 C Sugar
1 T Vanilla Extract
5 Eggs
1 ½ C Milk
1 ½ C Reese's Mini Peanut Butter Cups - quartered



1.     Preheat oven to 350° F. Butter and flour a 13 C Bundt Cake Pan.
2.     In a medium sized bowl, combine flour, baking powder, baking soda and salt
3.     In a large bowl, on medium speed, beat butter, peanut butter, cream cheese and sugar until fluffy, about 3 minutes.
4.     Beat in vanilla, then eggs, one at a time.
5.     Alternately beat in flour and milk until combined.
6.     Stir in peanut butter cups.
7.     Transfer batter to pan and bake 60 – 70 minutes or until toothpick comes out clean.
8.     Cool 30 minutes in pan on rack.
9.     Transfer from pan to serving dish and cool completely.

Icing
Chocolate Icing
12 oz Semisweet Chocolate Chips
1/2 C Milk
In microwave safe bowl, combine ingredients and microwave , at 15 sec intervals, until melted; cool slightly, spoon over cake.

White Icing
1/4 C White Candy Melts
In another microwave safe bowl microwave, at 15 sec intervals, until melted.

Light Chocolate Icing
1/4 C Light Chocolate Candy Melts
In another microwave safe bowl microwave, at 15 sec intervals, until melted.

Drizzle white and chocolate icing over cake.

Recipes from Womans World Magazine . . . 11 November 2013


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