Basic Vanilla Bundt Cake
3 ½ C Flour
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1 tsp Baking
Powder
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½ tsp Baking
Soda
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¾ tsp Salt
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1 C Butter – room
temp
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1.
Preheat oven to 350° F. Butter and flour a 13 C
Bundt Cake Pan.
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2.
In a medium sized bowl, combine flour, baking powder,
baking soda and salt
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3.
In a large bowl, on medium speed, beat butter, cream
cheese and sugar until fluffy, about 3 minutes.
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4.
Beat in vanilla, then eggs, one at a time.
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5.
Alternately beat in flour and milk until combined.
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6.
Transfer batter to pan and bake 60 – 70 minutes or
until toothpick comes out clean.
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7.
Cool 30 minutes in pan on rack.
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8.
Transfer from pan to serving dish and cool completely.
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Chocolate Cherry Swirl Bundt Cake
2 ½ C Flour
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1 tsp Baking
Powder
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½ tsp Baking
Soda
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¾ tsp Salt
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1 C Butter – room
temp
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½ C Unsweetened
Cocoa Powder
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1 small jar Maraschino
Cherries - chopped
½ C Maraschino Cherry Juice
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1.
Preheat oven to 350° F. Butter and flour a 13 C
Bundt Cake Pan.
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2.
In a medium sized bowl, combine 2 ½ C flour, baking
powder, baking soda and salt
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3.
In a large bowl, on medium speed, beat butter, cream
cheese and sugar until fluffy, about 3 minutes.
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4.
Beat in vanilla and almond extracts, then eggs, one at
a time.
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5.
Alternately beat in flour with maraschino cherry juice and
milk until combined.
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6.
Transfer ½ of batter to the bowl used in step 2 above.
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7.
Stir in cocoa powder to this bowl.
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8.
In the original bowl, add remaining ½ C flour and 12
drops of red food coloring, mix well.
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9.
Alternately spoon batters into pan, then swirl to create
marbling. Bake 60 – 70 minutes or until toothpick comes out clean.
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10.
Cool 30 minutes in pan on rack.
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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.
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Orange Sprinkles Bundt Cake
3 ½ C Flour
|
1 tsp Baking
Powder
|
½ tsp Baking
Soda
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¾ tsp Salt
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1 C Butter – room
temp
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1/3 C Orange
Sprinkles
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8 oz. Cream
Cheese – room temp
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2 C Sugar
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1 T Vanilla
Extract
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1 T Orange
Extract
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5 Eggs
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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.
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7.
Cool 30 minutes in pan on rack.
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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.
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Peanut Butter Cup Bundt Cake
3 ½ C Flour
1 tsp Baking
Powder
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½ tsp Baking
Soda
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¾ tsp Salt
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1 C Butter – room
temp
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½ C Peanut
Butter
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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
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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.
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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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