Preheat oven to 160\u00b0C.
Butter and flour 24cm bundt cake tin.
Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
Beat until just combined.
In a clean dry bowl beat the egg whites with 50g sugar until stiff.
With a metal spoon carefully fold egg whites into torte mixture.
Pour into bundt cake and bake 1 hour.
Sprinkle with icing sugar to serve.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
lour bundt pan.
In a large mixing bowl, place cake mix
nside of a 10-cup Bundt pan thoroughly with melted butter
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans
lour a 10-12 cup bundt or kugelhopf pan (or 12
50\u00b0; prepare 12-cup Bundt pan using butter and flour
Preheat oven to 350\u00b0F; grease and flour a bundt pan.
Beat sugar, egg, almond extract, milk and softened butter together.
Gradually add flour, baking powder and cinnamon.
In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
Pour cake batter over almonds/sugar.
Bake for 50 minutes or until toothpick comes out clean from center of cake.
Cool for 15-20 minutes, then remove from pan.
Cool on wire rack.
Serve warm or cooled - your preference.
nd flour a 10 inch Bundt pan. Mix together the flour
nd flour a 12-cup bundt pan.
Sift flour, baking
up (2.5 L) deocorative Bundt or tube pan.
In
ans or one 10 inch Bundt pan.
In a small
Cream butter and sugar.
Add eggs and mix.
Add sour cream and almond extract.
Mix in remainder of ingredients except preserves.
Put half of batter in a greased and floured 12 cup bundt pan.
Place preserves in an tunnel around pan.
cover with the rest of batter.
Bake at 350 degrees for 50 minutes.
Make glaze by boiling water, corn syrup, and sugar until sugar dissolves, then add liquor and chocolate. Stir until dissolved . Let set to thicken then glaze cake.
nd flour a 9-inch Bundt pan.
In a food
Heat oven to 350\u00b0F. Grease 12 cup Bundt cake pan. Prepare cake mix as directed, adding 1 tablespoon lemon zest and coconut. Transfer to pan. Bake for 50 - 55 mins or until done. Let cool for 20 min. Remove from mold, cool completely.
In a bowl, combine icing sugar, milk and 1 tablespoon lemon juice. Stir until thick glaze forms. If glaze is too thick, thin with more lemon juice. If too thin, add more icing sugar. Drizzle over cake. Garnish as desired.
Cream shortening, butter and sugar.
Add flour and eggs (begin and end with flour).
Add flavorings and bake in a buttered and lightly sugared Bundt pan for 55 minutes at 325\u00b0.
Yield:
1 Bundt cake.
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
, then greast & flour 10\" bundt pan.
With electric mixer
f oven. Coat a 9\" bundt pan with cooking spray then
1. Over medium heat, whisk the butter, condensed milk and egg yolks together. Whisk constantly until just before boiling ( this can burn quickly).
2. Immediately pour into chilled bowl. When just slightly warm, whisk in the vanilla.
3. Pour over bundt cake.