nd flour a 12-cup Bundt pan.
Beat dry cake
Heavily butter and sugar Bundt pan.
Mix all ingredients except eggs.
Add eggs, one at a time, beating thoroughly after each addition.
Pour into Bundt pan.
Bake at 350\u00b0 for 1 hour or until deep golden color.
Preheat oven to 325\u00b0.
Spray bundt pan with Pam and dust with confectioners sugar.
Mix together cake mix, sugar, oil, eggs, sour cream, almond and vanilla extract.
Blend well.
Pour half of the batter into the bundt pan.
Sprinkle sugar and cinnamon mixture over the batter and add the remaining batter.
Bake at 325\u00b0 for one hour and 10 minutes.
Cool 10 minutes in pan.
Remove from pan and cool completely on wire rack.
Sprinkle cooled cake with confectioners sugar.
Store covered in refrigerator.
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.
Grease and flour Bundt pan.
Lightly brown almonds in 1 tablespoon margarine.
Sprinkle over bottom of prepared pan.
Set aside.
Mix cake mix, eggs, Amaretto, water and vegetable oil. Beat well for 2 minutes.
Pour batter over nuts.
Bake in preheated 350\u00b0 oven for 45 minutes.
Mix sugar, 1/2 cup margarine, Amaretto and water in saucepan.
Boil 3 minutes.
Pour over hot cake while still in pan.
Remove from pan after 1 hour.
Mix cake mix and pudding together.
Add oil and water.
Add eggs, beating well after each.
Add both flavorings.
Beat 6 to 7 minutes.
Grease Bundt pan well and sprinkle half of nut and sugar mixture in pan (coat all over as if it were flour).
Pour half of batter into pan.
Sprinkle rest of mixture
over batter.
Pour in remaining batter.
Bake at 375\u00b0 for 45 minutes.
Check to see if done; it may take 55 minutes.
reased and floured 12-cup Bundt pan. Spoon 1/2 of
Mix all ingredients together.
Pour into greased bundt pan.
Bake at 335 degrees between 40 - 50 minutes.
Note: I know that everyone's oven bakes differently. This is how this cake turns out best in my oven. Start looking at the cake at 35-40 minutes to see if it finished. It should be light to medium brown and mostly set when jiggled.
Combine cake mix, sugar, eggs, oil, and sour cream in mixer until smooth.
Fold in chopped nuts.
Is a separate bowl, mix brown sugar and cinnamon.
Grease a bundt pan with butter then line with flour.
put 1/3 of the brown sugar/cinnamon mixture in the bottom of the pan.
Put 1/2 the cake batter in the pan.
Place another 1/3 of the brown sugar/cinnamon mixture on the batter.
Place the other 1/2 of the cake batter on top.
Top with remaining 1/3 brown sugar/cinnamon mixture.
Bake at 350 for 60-65 minutes.
Preheat oven to 325\u00b0.
Combine cake mix and brown sugar in mixing bowl.
Add remaining ingredients and beat at medium speed for 2 minutes.
Pour into a buttered and floured Bundt pan. Butter well or it will stick.
Bake at 325\u00b0 for 1 hour.
Do not overbake.
Turn out of pan immediately.
Cover loosely after cake has cooled.
Sprinkle with powdered sugar or drizzle on favorite frosting.
reased 12-cup microwave-safe Bundt pan with sugar, shaking to
Mix all ingredients together with an electric mixer, except eggs.
Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
Bake at 350 for 45 minutes.
I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
It is good served with fresh fruit salad.
f using a glass bundt pan).
Grease bundt pan with softened
nd flour 10 inch diameter Bundt pan \r\nWhisk all the
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.
Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
Pour into greased mini Bundt pan.
Bake at 375\u00b0F for 18-20 minutes or until a toothpick comes out clean.
Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.
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.
oaf pans, or into a Bundt pan.
Bake in a
nd flour a 12 cup bundt pan.
Spread batter into
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).