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.
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.
Mix all ingredients except the pecans and brown sugar. Grease and flour a bundt pan.
Pour half of the cake batter into the bundt pan.
Combine the pecans and brown sugar and sprinkle half of this mixture on the cake batter in the pan.
Pour the remaining cake batter into the pan.
Sprinkle with the remainder of the nut mixture.
Knife through the cake to distribute the nut mixture. Bake at 350\u00b0 for 45-50 minutes.
Let cool.
Remove cake from pan and sprinkle with powdered sugar.
ans or one 10 inch Bundt pan.
In a small
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans
Spray Bundt pan with Pam or Baker'
Mix together first 4 ingredients.
Stir in butterscotch morsels.
Pour into greased and floured Bundt pan.
Bake 55 minutes or until done.
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.
Heat oven to 325\u00b0.
Mix all ingredients until blended.
Butter and flour Bundt cake pan.
Pour mixture into pan and bake for 45 to 60 minutes.
Cool and remove from pan.
Drip and brush glaze until all glaze is used.
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.
nd flour a 10 inch Bundt Pan. (Do not use spray
ven to 350. If your bundt pan is dark coated/black
nd flour a 12-cup Bundt pan (I use Pam Baking
Preheat oven tl 350. Grease bundt cake pan.
Put sliced bananas
. Spray a 12 cup bundt pan with flour-added cooking
nd flour a 12-cup bundt pan. Preheat oven to 350
ottom of a 10 inch Bundt cake pan. In a small bowl
reased and floured 12-cup Bundt cake pan.
Whisk flour, baking
Grease bundt cake pan and preheat oven to 350 degrees.
Lightly beat 4 eggs.
Add oil and mix.
Add water and mix.
Add cake and pudding mixes and mix.
Fold in chocolate chips.
Pour in bundt pan and bake for 1 hour.
Cool in pan and then invert on cake plate.