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 350\u00b0.
Butter a large Bundt cake pan liberally (I use Pam).
Mix and beat first 7 ingredients for 5 minutes.
Add 1/2 cup pecans.
Place whole pecans on bottom and sides of pan, secured to pan with pat of butter.
Pour batter in pan and bake 40 minutes at 350\u00b0.
Let cool for 15 minutes.
Loosen center and sides.
Invert and cool on wire rack.
Serve with Cool Whip or whipped cream.
Serves 24.
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.
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.
ans or one 10 inch Bundt pan.
In a small
egrees.
Grease an 8\" bundt pan with butter then lightly
Prepare the yellow cake mix as directed for a 9 X 13 pan
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.
Prepare the cake: Position a rack in the
Lightly grease an 8 inch bundt cake pan. Beat butter, sugar and
b>cranberry sauce, raisins and nuts; spoon into well-greased 9-cup Bundt
Cake:
Preheat oven to 350\
175 degrees Celsius). Spray a bundt pan with nonstick spray.
eep in a warm place for 1 hour.
Meanwhile, fry
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans
Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring.
Mix together flour. salt & baking powder.
Add the rest of the ingredients and mix together until blended, batter will be stiff.
Spread into the prepared pan and bake for 1 hour and 15 minutes.
Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended.
Pour topping over and down sides of hot cake while still in pan.
Let cool for 30 minutes before removing from pan.
Optional; dust top with powdered sugar before serving.
up bundt pan, shaking out excess flour. Set aside.
Cake:
Cake: Preheat oven to 350F with
nd flour a 12-cup Bundt pan (I use Pam Baking
en to 350. If your bundt pan is dark coated/black