Recipe: Bundt Cake Recipes (12)

17 Bundt Cake Recipes
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10-01-99

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KAHLUA CHOCOLATE CAKE
From: Terrytx
Makes 10 inch bundt cake

1 (18.25 ounce) box dark chocolate cake mix
4 eggs
1 cup sour cream
1 cup Kahlua (coffee liqueur)
3/4 cup vegetable oil
1 cup semisweet chocolate chips
1 (1 pound) can chocolate frosting
1 1/2 tablespoons Kahlua (coffee liqueur)

In a large bowl, combine cake mix, eggs, sour cream, 1 cup coffee liqueur, and vegetable oil. Using an electric mixer, beat at low speed to blend. Increase speed, and beat 3 to 5 minutes. Stir in the chocolate chips. Pour batter into greased and floured 10 inch bundt pan.

Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until tester inserted in center comes out clean. Cool cake in pan on rack for 30 minutes. Remove from pan, and cool completely.

Microwave frosting 15 to 25 seconds, just until soft. Stir with spoon, and add 1 1/2 tablespoons coffee liqueur. Stir well. Drizzle frosting over cooled cake.

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AUNT CAROLYN'S HARVEY WALLBANGER CAKE
From: Terrytx

1 box yellow cake mix-without pudding
1 (3-3/4 oz) vanilla pudding
1 scant cup oil
4 eggs -- added one at a time
1/4 cup vodka
1/4 cup Galliano
2/3 cup orange juice
for the Glaze:
1/2 stick butter
1/2 cup sugar
1/4 cup orange juice
1/8 cup water

For Cake:
Combine all ingredients.; beat well.

Bake at 350 for 50-55 min. in well greased pan. Cool 30 min. in pan.

For Glaze:
Mix together all the glaze ingredients, mixing for 4 min. Poke holes in cake and pour glaze over cake in pan. Cool completely before removing from pan.

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TRIPLE CHOCOLATE CAKE
FROM: Becky,.LA

1 package chocolate cake mix
1 package chocolate pudding mix -- instant
4 large eggs -- beaten
1/4 cup oil
1 1/4 cups water
1 cup chocolate chips
1 cup pecans -- chopped

Heat oven to 350 degrees.
Mix cake mix, pudding mix, eggs, water and oil.
Stir in chips and pecans.
Bake in greased and floured bundt pan about 1 hour at 350 degrees.
Frost with cream cheese frosting.

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PUMPKIN CAKE
From: Susannahoh
Diane Thompson

I fix this for every Thanksgiving and Christmas dinner.

3 cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
2 cups sugar
2 cups canned pumpkin
1 1/4 cups oil
4 eggs
2/3 cups chopped nuts
FOR THE ICING:
1/2 cup butter
1 (8-ounce) package cream cheese
1 box powdered sugar
1 teaspoon vanilla

Sift flour and spices together. Beat eggs, sugar and oil, and add pumpkin. Blend well. Add flour mixture. Add nuts. Bake at 350 degrees in layer pan or Bundt pan.

Icing:
Combine all ingredients and ice cake when cool. Sprinkle on nuts.

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CREAM CHEESE POUND CAKE
From: Susannahoh
Mary Katherine List

Cream Cheese Pound Cake is a rich and luscious dessert that can be sliced to travel in an eighteen-wheeler or a school lunch box.

1 cup chopped pecans
1 1/2-cup butter (softened)
8 ounces cream cheese (soft)
3 cups sugar
6 eggs
3 cups sifted cake flour
Dash of salt
1 1/2 teaspoons vanilla

Cream the butter and cream cheese together. Add sugar, one cup at a time and mix well. Add eggs, one at a time, beat well. Add flour, salt, vanilla and nuts. Pour into Bundt or tube pan (greased and floured). Bake in 325 degrees oven for one and one-half hours or until done.

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APRICOT POUND CAKE
From: eggy/oz

1 box cake mix, yellow or white
1 can apricot nectar
eggs
oil

Follow cake recipe on the back of the box except substitute apricot nectar for water. Pour into a prepared (greased/flour) Bundt cake pan. Cook by directions on back of box for a Bundt cake. Cool in pan. Turn out onto platter. Drizzle with lemon drizzle.

Lemon Drizzle:
1 cup powdered sugar
juice of lemon
Mix until slightly thin, drizzle over cake

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JEWISH APPLE CAKE
From: eggy/oz

3 cups of unsifted all purpose flour
2 1/2 cups of sugar
3 tsp baking powder
1/2 tsp salt
1 cup of oil
2 1/2 tsp real vanilla
4 large eggs, unbeaten
1/2 cup of freshly squeezed orange juice
4 large apples, peeled, and sliced
4 tsp cinnamon
5 Tbsp sugar **keep separated from the other sugar**

Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar. Layer the batter and apples in a greased tube pan.

Bake in oven at 350 degrees for 1 1/2 hours to 1 3/4 hours.

**pour some batter--then layer it with apples--then switch back and forth until it is all used up**

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ITALIAN SOUR CREAM SARONNO CAKE
Vita Viviano D'Artega
From: eggy/oz

2 eggs, separated
1 cup shredded coconut
1/2 cup plus 2 tsp. ground pecans or walnuts
1 pkg. pudding included butter recipe cake mix
1/2 cup brown sugar
1 cup sour cream
1/2 cup water
2 eggs
1/2 cup Amaretto di Saronno liqueur
6 maraschino cherries
Glaze (recipe below)

In a small bowl, beat 2 egg whites until foam. Gradually add brown sugar. Beat until stiff peaks form, about 3 minutes. Fold in coconut and ground nuts. Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan. In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened. Beat 2 min. at high speed. Pour batter evenly on top of meringue in pan.

Bake at 350 for 55-60 minutes until done (use toothpick test). Cool upright in pan for 10 minutes. Loosen sides and invest into serving plate. Cool completely. Spoon glaze over top of cake, allowing some to run down sides. Sprinkle with remaining 2 tsp. ground nuts and garnish with cherries.

GLAZE:
1 cup sifted confectioners/powdered sugar
2 Tbsp Amaretto liqueur
2 - 4 Tbsp. water
1 Tbsp. corn syrup
2 Tbsp. cocoa
1 Tbsp. butter/margarine - softened

In a small bowl, blend all ingredients until smooth.

Authors note: Many voyagers who visited Italy became interested in this delicious cake. Perhaps the company that produces the popular Amaretto di Saronno liqueur also introduced the recipe.

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VANILLA CAKE
From: eggy/oz (clipped from NG)
Yields one 10-inch tube cake

3 cup sifted all-purpose flour
4 tsp. double-acting baking powder
3/4 tsp. salt
2 tsp. vanilla extract
1 cup soft butter or margarine
2 cup sugar
1 cup milk
5 large eggs, separated
3 drops yellow food coloring
EASY VANILLA FROSTING:
1 large egg white
1/4 tsp. cream of tartar
1/8 tsp. salt
3/4 cup sugar
1 tsp. vanilla
1/4 cup boiling water

Sift together the flour, baking powder and salt; set aside. Mix vanilla with butter or margarine. Gradually blend in sugar. Beat in 1 egg yolk. Add flour mixture alternately with milk. Beat 4 of the egg whites until they stand in soft, stiff peaks. Fold into mixture. Divide batter into 2 equal parts and blend 4 egg yolks and yellow food coloring into 1 part. Drop white and yellow batters alternately into well-greased, lightly floured 10 x 4-inch tube pan.

Bake in preheated oven at 325 degrees for 1 hour and 20 minutes or until cake tester inserted in center comes out clean. Remove from oven. Cool in pan 20 minutes. Turn out onto cake rack to finish cooling. Frost top and sides with Easy Vanilla Frosting. Easy Vanilla Frosting: Place all ingredients in small deep bowl of electric mixer. Beat with mixer at high speed until very stiff. Spread over top and sides of Vanilla Cake.

VANILLA CAKE

1/2 cup shortening
1 cup sugar
2 eggs
2 cup flour
1 cup milk
3 tsp. baking powder
1 Tbsp. vanilla
1 cup ground nuts (optional)

Cream shortening and sugar, add eggs and beat. Add flour, milk and baking powder. Add vanilla and nuts. Place in greased and floured pan. Bake at 350 degrees until top of cake springs back when touched (about 30 minutes).

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LEMON-WHISKEY BUNDT CAKE
From: Judy/AZ
Serves 12.

Here's a quick, modern version of an old-fashioned favorite.

1 (18.5-ounce package) yellow cake mix
1 (3.4-ounce package) instant lemon pudding mix
4 large eggs
1 cup milk (do not use low-fat or nonfat)
3/4 cup whiskey
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter

Preheat oven to 350 F. Generously butter 10- to 12-cup Bundt pan; dust with flour.

Stir cake mix and pudding mix in large bowl to blend. Beat in eggs, then milk, 1/4 cup whiskey, oil and lemon peel. Mix nuts with flour in small bowl; mix into batter. Transfer to prepared pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Set pan with cake on rack while preparing glaze.

Stir sugar, butter and remaining 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon hot syrup over cake. Cool cake completely in pan. Turn cake out of pan. (Can be made 2 days ahead. Cover and store airtight at room temperature.)

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ALMOND-STREUSEL BUNDT CAKE WITH COFFEE GLAZE
From: Judy/AZ
Serves 8

FOR THE STREUSEL:
1/2 cup firmly packed brown sugar
1/2 cup chopped toasted almonds
1/3 cup old-fashioned oats
1 1/2 teaspoons instant espresso powder or instant coffee powder
3/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
FOR THE CAKE:
3 cups sifted cake flour
1 tablespoon baking powder
1 cup whole almonds, toasted
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup almond paste
1 2/3 cups sugar
1/2 teaspoon almond extract
1 cup milk
6 large egg whites, room temperature
FOR THE GLAZE:
1 cup powdered sugar, sifted
1/4 cup whipping cream
1 teaspoon instant espresso powder or instant coffee powder
1/3 cup toasted sliced almonds

For Streusel:
Mix first 5 ingredients in small bowl. Add butter and rub in with fingertips until well blended. Set aside.

For Cake:
Preheat oven to 350 F. Butter and flour 12-cup Bundt pan. Mix flour and baking powder in small bowl. Finely grind almonds in processor. Using electric mixer, beat butter and almond paste in large bowl until blended. Gradually beat in 1 1/3 cups sugar. Continue beating until fluffy. Beat in extract. Stir in dry ingredients alternately with milk. Mix in ground almonds. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue into batter in 2 additions.

Transfer half of batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. (Cake can be prepared 1 day ahead. Cover and let stand at room temperature.)

For Glaze:
Stir powdered sugar, whipping cream and instant espresso powder in small bowl until well blended. Drizzle glaze over cake, allowing excess to run down sides. Sprinkle cake with sliced almonds.