0*F.
Grease a bundt pan (or pan of
and prepare the 12 cup bundt pan (grease and flour if
nd flour a 9-inch Bundt pan or 2 loaf pans
Preheat the oven to 350\u00b0F.
In a bowl sift flour, baking powder, baking soda and salt, set aside.
In a bowl mix the apples with lemon zest, lemon juice and cinnamon.
Cream sugar with butter for 5 minutes, add eggs one by one and vanilla extract, add dry ingredients alternating with the buttermilk, and mix just to combine, add by hand the apple mixture.
Place in a grease bundt pan, and bake for 1 hour, remember to check the center of the cake with a toothpick to make sure is completely cook.
Blend all ingredients.
Dump into a greased Bundt cake pan. Bake at 350\u00b0 for 1 hour.
50\u00b0F Grease 12-cup bundt cake pan with shortening; lightly flour
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.
Preheat oven to 375\u00b0.
Blend dry cake mix, oil and eggs.
Drop from a teaspoon about 2 inches apart on ungreased cookie sheet. Combine sugar and cinnamon.
Dip the bottom of a glass in mixture and press each cookie flat (dip glass bottom for each cookie). Press a nut half on center of each cookie.
Bake at 375\u00b0 for 8 to 10 minutes until medium brown.
Cool on cookie sheet for 1 minute. Remove to racks for further cooling.
Store tightly covered. Yield:
5 to 6 dozen 2 1/2-inch cookies.
n, or a 10 inch Bundt cake pan.
2. In a
edium bowl, combine SPLENDA, flour, cinnamon and margarine. Stir until well
nd flour a 9 inch Bundt pan.
In a large
Stir in the zucchini and apple. Beat egg whites until stiff
Cake:
Preheat oven to 350\
Preheat oven to 350 degrees.
Mix together the eggs, vanilla, apple cider, and oil.
Combine the dry ingredients.
Mix the cider mixture with the dry ingredients. Add the sliced apples. Add walnuts (optional, if desired).
Pour the batter into a greased bundt pan. Bake for 50 minutes, or until toothpick comes out clean.
For the glaze, mix the powdered sugar, brown sugar, cinnamon, and vanilla. Add in a few drops of cider and mix until it forms a pourable glaze.
Refrigerate before serving.
o 350.
Spray the Bundt pan completely with non-stick
In large mixing bowl, combine cake mix, eggs and yogurt.
Beat for 3 minutes.
Spread into greased and floured 13x9 pan.
Arrange pie filling over the batter.
Combine cinnamon, sugar and flour.
Sprinkle on top of cake.
Bake at 350 for 40-45 minutes.
Serve warm.
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.
nd flour the cake molds of a mini Bundt cake pan. In a
Combine diced apples, apple juice, water and raisins in