RECIPE INDEX
Large Bundt Cake
Baking in a tube pan ensures that your cake will be evenly cooked with no soggy areas in the middle. This bundt cake comes with interesting variations that will keep you and your guests entertained for months. Once you have an understanding of the basic components and how they work together, you can experiment with your own favorite additions.

Cherry Cake

1 1/4 cup butter, softened

2 cups granulated sugar

5 eggs

3 cups white flour

1 tsp baking powder

1 cup non-fat evaporated milk or fresh 2%

1 tsp almond extract

1/4 tsp salt

1 cup quartered maraschino cherries, drained

1 cup coconut

N.B.: Preheat oven to 300° F with large pan of water on bottom rack for volume & moisture.

Beat butter, sugar, eggs, and extract in a large bowl on low speed with mixer until blended, then on high speed 5 minutes until light and fluffy.

Combine flour, baking powder, and salt. Add dry ingredients alternately with evaporated milk to creamed mixture, mixing lightly after each addition. Fold in cherries.

Turn batter into greased and floured 12 cup (3 litre) bundt or tube pan. Bake at 300° F for 1 hours. Remove from oven and place pan on Pyrex tumbler to cool for 10 minutes. Gently pry around edges with a plastic spatula, then turn out onto cooling rack. May be dusted with icing sugar before serving or glazed.

Glazed Bundt or Funnel Cake

Rum Cake

1 1/4 cup butter, softened

2 cups granulated sugar

5 eggs

3 cups white flour

1 tsp baking powder

3/4 cup fresh squeezed orange juice

1/4 cup amber rum

1/4 tsp salt

1 cup chopped nuts or coconut

1 cup dried or candied fruit

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Chocolate Orange Cake

1 1/4 cup butter, softened

2 cups granulated sugar

5 eggs

3 cups white flour

1 tsp baking powder

1/4 tsp salt

1-2 cups semi-sweet chocolate chips

zest of one large navel orange

1/2 cup fresh squeezed orange juice

1/2 cup milk

Chocolate Glaze

2 tbls butter

2 tbls cocoa powder

cup light cream or evaporated skim milk

2 cups icing sugar

Melt butter on low heat and stir in cocoa. Add cream or milk and blend; gradually stir in icing sugar. On medium heat, stir until mixture begins to bubble. Remove from heat and beat with a wooden spoon until the glaze thickens slightly. Pour over slightly cooled cake and spread quickly to form a smooth glaze.
RECIPE INDEX
 

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