Preheat oven to 325\u00b0.
Combine first 6 ingredients and beat well.
Bake in greased and floured Bundt pan until cake tests done.
Cool for 15 minutes in pan before removing.
Place cherries in large flutes of greased Bundt pan.
Drain pineapple, reserving syrup.
Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries.
Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple.
Spoon into pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Cool in pan for 5 minutes.
Turn out on wire rack or serving plate to complete cooling.
emon Pound Cake:
Preheat oven to 325\u00b0F. Prepare bundt or tube pan
In a large frying pan, combine half each butter, sugar and cinnamon. Stir over medium heat, until sugar dissolves.
Cook apples 1-2 mins each side, until golden. Remove from pan and keep warm.
Melt remaining butter, sugar and cinnamon in same pan. Cook cake slices for 1-2 mins each side, until lightly golden.
Place 4 cake slices on serving plates. Top with apples and a scoop of ice-cream. Drizzle with maple syrup. Top with remaining slices of cake.
f a 10-inch bundt pan; dust the pan with flour.
To
MAKING THE POUND CAKE.
Preheat the oven to
2-cup Bundt pan. In a large mixing bowl, mix the cake mix
Mix first 4 ingredients well, fold in blueberries.
Bake at 350\u00b0 for about 1 hour in a tube or Bundt pan, which has been greased and floured.
Preheat oven to 350\u00b0. Grease a 12-cup Bundt pan. Mix cake mix, oil, water and eggs together with mixer on low speed until blended, about 1 minute. Scrape bowl and beat for 2 minutes, still on low speed. Add the container of frosting and continue beating on low speed for about 2 minutes. Pour into pan and bake until a cake tester inserted in cake comes out clean, 55 to 60 minutes. Cool cake in pan. Invert onto a plate and cool completely before slicing. No frosting is needed.
Grate orange peel.
Chop cranberries in blender and mix with peel.
Mix cake mix according to directions, except substitute orange juice for water.
Add vanilla and mix well.
Add cranberry mixture and mix well. Grease and flour Bundt pan using butter and flour.
Pour batter into pan and bake at 325\u00b0 for 45 to 50 minutes.
Top cake when done with powdered sugar.
Follow the pound cake recipe directions on the back of the cake mix box.
Butter and flour a 13 x 9-inch pan; pour batter into the pan.
Place sliced peaches over the top; sprinkle with cinnamon and sugar.
Bake as directed for pound cake.
About 10 minutes before it is finished, coat top with butter and more cinnamon and sugar.
Combine all ingredients together in a bowl.
Mix well.
Pour mixture in a greased and floured Bundt pan or loaf pan.
Bake at 350\u00b0 for 45 to 60 minutes or until toothpick inserted in center comes out clean.
Cool.
Preheat oven to 325\u00b0.
Cream margarine and shortening.
Add sugar and flavoring.
Add one egg at a time.
Sift flour, salt, and baking powder together.
Then add flour and milk alternately. Grease and slightly flour Bundt or pound cake pan.
Pour mixture in pan and bake for 1 hour and 20 minutes at 325\u00b0.
Cream sugar, shortening and butter.
Add eggs; beat well. Add dry ingredients, alternating with milk, beating well after each addition.
Add vanilla or other flavoring.
Pour into tube or Bundt pan that has been greased and floured.
Start in COLD oven. Bake at 325\u00b0 for 1 hour and 30 minutes or until tester comes out clean and cake begins to pull away from pan.
Let cool a few minutes and turn on rack to finish cooling.
Grease Bundt pan heavily.
Sprinkle with sugar and sliced almonds.
Mix all ingredients and pour in pan.
Bake 1 hour at 325\u00b0.
Let stand for 10 minutes, then put on plate.
Preheat oven to 350\u00b0.
Spray Bundt pan with Pam.
Mix the ingredients in a large bowl in the order given and mix until well blended, 2 to 3 minutes.
Pour into prepared pan and bake 50 to 60 minutes until it tests done.
Do not overbake.
n the poaching liquid.
Pound Cake:
Adjust the oven rack
Preheat oven to 350\u00b0.
Prepare 2 loaf pans.
Mix cake mix, sour cream, brown sugar, allspice, cinnamon and eggs until well blended.
Fold in carrots, nuts and raisins.
Pour into pans. Bake about 50 minutes.
(May use a Bundt pan.
Bake for 35 minutes.)
Preheat oven to 325\u00b0.
Combine first 6 ingredients and beat for 3 minutes.
Bake in greased and floured Bundt pan until cake tests done.
Cool for 15 minutes in pan before removing.
Combine confectioners sugar and lemon juice and glaze slowly while cake is still warm.
Preheat oven to 350\u00b0. Grease and flour a bundt pan. Combine cake mix, eggs, water, and oil. Beat with mixer until well blended. Pour into pan. Bake for 1 hour or until done. Cool in pan 25 minutes. Invert onto serving plate; cool completely.