Mama Teacher is having a birthday and I'm making a cake, Bundts being my new favorites. I have a few tried and true recipes, below, and she has chosen the first one with rum syrup. I share all of them with you.
If you have a favorite lemon (or lemon poppyseed) poundcake or plain poundcake, do share.
Happy birthday!
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My favorite Bundt cakes, with additions since the original post.
Rum Cake with Chocolate
Frosting
3 cups flour
1 teaspoon
baking powder
½ teaspoon
salt
1 ½ cups (3
sticks) butter, softened
2 ½ cups
granulated sugar
7 large eggs
2 teaspoons
rum
Preheat oven to 325°F. Grease a 10 inch bundt pan. Mix together flour, baking powder and
salt. Beat together butter and sugar at
medium speed until light and fluffy. Add
eggs, 1 at a time, beating well. Beat in
rum. Beat in flour mixture at low speed
until just combined. Do not
overmix. Spoon batter into pan. Bake until golden and a toothpick inserted
comes out clean, approximately 1 hour and 10 minutes. Do not overbake
Rum Syrup
2/3 cup
granulated sugar
½ cup water
2
tablespoons rum
Prepare syrup meanwhile. In a saucepan, heat together sugar and water
over medium heat, stirring occassionally, until sugar has dissolved. Remove from heat; cool completely. Stir in rum.
Transfer cake pan to a wire
rack. Pierce cake top all over. Spoon syrup over cake. Cool cake in pan for 30 minutes. Turn cake out onto rack to cool.
Chocolate Frosting
4 ounces
semisweet chocolate
½ cup heavy
cream
1 ½ teaspoon
corn syrup
1 tablespoon
rum
Prepare frosting by melting
chocolate with cream in double boiler.
Stir until smooth. Remove from
heat. Stir in corn syrup and rum. Cool frosting until slightly thickened. Place cake on serving plate. Spread frosting over cake.
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Chocolate Almond Toffee
Chunk Cake
1 (1 lb.
2.25 oz.) Betty Crocker Super Moist Devil’s Food Cake Mix with pudding in the
mix (or any devil’s food cake)
1-3.9 oz.
box instant chocolate pudding
8-1.4 oz.
bars Skor or Heath chocolate covered toffee, chopped in small chunks
½ cup
slivered almonds, lightly toasted and thoroughly cooled
1 cup sour
cream
4 large eggs
¾ cup
vegetable oil
1 ½
teaspoons pure almond extract
1 ½
teaspoons pure vanilla extract
1/3 cup
heavy cream
Preheat the oven to 35O°F. Generously coat the inside of a 10” bundt pan
with nonstick cooking spray.
Place the cake mix and chocolate pudding in the large bowl of
an electric mixer. Mix on low for 1
minute to combine ingredients. Place the
almond toffee chunks and slivered almonds in a bowl; toss with 1 ½ tablespoons
of the cake mix mixture. Set aside.
Add the sour cream, eggs, oil, almond extract, vanilla
extract, and heavy cream to the dry ingredients in that order; beat on low
speed for 1 minute to combine, scraping down the sides. Increase speed to moderately low and beat the
batter for 4 minutes. Stir in the almond
toffee chunks and slivered almonds.
Spoon the batter into bundt pan. Shake the pan gently two or three times to
level the top. Bake the cake for 50-55
minutes or until wooden pick inserted comes out clean.
Cool the cake in the pan on a rack for 10 minutes. Carefully place another cooling rack on top
and invert the cake. Let stand for 10
minutes (cake will fall slightly).
Almond Glaze
3
tablespoons unsalted butter
¼ cup
Amaretto
1 tablespoon
granulated sugar
½ teaspoon
pure vanilla extract
Place the butter, Amaretto, and
sugar in a small saucepan, over moderate heat, and cook until butter
melts. Simmer for 1 minute. Remove from heat and stir in vanilla extract. Using a dry pastry brush, paint hot glaze
over top and sides of cake. Let cool
completely.
Chocolatier
Wellesley Fudge
Icing
6-1 oz.
squares semi-sweet baking chocolate
1-16 oz.
package powdered sugar (about 4 cups)
½ cup
butter, softened, divided
1/3 cup milk
2 teaspoons
vanilla
Melt chocolate. Beat in sugar, 2 tablespoons of butter, milk,
and vanilla with electric mixer on low until well blended. Beat in remaining butter until smooth. If frosting becomes too thick, beat in
additional milk by teaspoonfuls until desired consistency.
Baker’s Chocolate
box
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Bittersweet Chocolate
Pound Cake
6 oz. Nestle Unsweetened Chocolate baking bars (3
foil-wrapped bars)
2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
baking powder
2
tablespoons freeze dried instant coffee
2
tablespoons hot water
2 cups
granulated sugar
1 cup (2 sticks)
butter, softened
1 teaspoon
vanilla extract
3 eggs
confectioner’s
sugar
cold water
Preheat
oven to 325°F. Grease and flour 10 inch
fluted tube or angel food cake pan. Melt
unsweetened chocolate baking bars.
In
small bowl, combine flour, baking soda, and baking powder; set aside. In 2-cup measure, dissolve instant coffee in
hot water; add cold water to measure 1 ½ cups.
In
large mixer bowl, beat granulated sugar, butter, and vanilla extract until
creamy. Beat in eggs, one at a
time. Stir in melted chocolate. Add flour mixture alternately with coffee
mixture. Pour into prepared pan.
Bake
one hour or until skewer inserted into center of cake comes out clean. Cool 30 minutes; remove from pan. Cool completely. Drizzle with Rich Chocolate Glaze (see
below); sprinkle with confectioner’s sugar.
Rich Chocolate Glaze
2 oz. Nestle
unsweetened chocolate baking bar (one foil wrapped bar)
3
tablespoons butter
1 ½ cups
confectioner’s sugar
3 to 4
tablespoons water
1 teaspoon
vanilla extract
In
medium saucepan over very low heat, melt chocolate and butter, stirring until
smooth. Remove from heat . Stir in confectioner’s sugar, alternately
with water until desired consistency.
Stir in vanilla extract.
(makes about ¾ cup glaze)
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HERSHEY'S
"PERFECTLY CHOCOLATE" Chocolate Cake
2 cups
sugar
1-3/4
cups all-purpose flour
3/4 cup
HERSHEY'S Cocoa
1-1/2
teaspoons baking powder
1-1/2
teaspoons baking soda
1
teaspoon salt
2 eggs
1 cup
milk
1/2 cup
vegetable oil
2
teaspoons vanilla extract
1 cup
boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
1. Heat oven
to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir
together sugar, flour, cocoa, baking powder, baking soda and salt in large
bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30
to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10
minutes; remove from pans to wire racks. Cool completely. Frost with
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN
CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter
into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER
CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour
batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from
pans to wire racks. Cool completely. Frost.
BUNDT CAKE:
Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into
prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire
rack. Cool completely. Frost.
CUPCAKES:
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to
350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.
Frost. About 30 cupcakes.
"PERFECTLY
CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2
cup) butter or margarine
2/3 cup
HERSHEY'S Cocoa
3 cups
powdered sugar
1/3 cup milk
1 teaspoon
vanilla extract
Melt butter.
Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading
consistency. Add small amount additional milk, if needed. Stir in vanilla.
About 2 cups frosting.
Hershey's
Cocoa box
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Hershey
Special Dark Picnic Cake
1 cup
Hershey Special Dark Chocolate Chips (regular semisweet work too!)
1/4 cup
(1/2 stick) butter or margarine
1-1/3
cups boiling water
2-1/3
cups all-purpose flour
1-1/4
cups sugar
1/2 cup
dairy sour cream
2 eggs
2
teaspoons baking soda
1
teaspoon salt
1
teaspoon vanilla extract
Special
Dark Frosting (recipe follows)
1. Heat
oven to 350 F. Grease and flour 13x9x2-inch baking pan.
2.
Combine chocolate chips, butter and water in large mixer bowl; stir with spoon
until chocolate is melted and mixture is blended. Gradually add flour, sugar,
sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric
mixer until smooth. Pour batter into prepared pan.
3. Bake
35 to 40 minutes or until wooden pick inserted in center of cake comes out
clean. Cool completely in pan on wire rack. Frost with Special Dark Frosting.
12 to 15 servings.
Special
Dark Frosting
1/4 cup
(1/2 stick) butter or margarine
1 cup
Hershey Special Dark Chocolate Chips
1-1/2
cups powdered sugar
1/4 cup
milk
1/2
teaspoon vanilla extract
Place
butter and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM
(50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time,
stirring after each heating, until chips are melted and mixture is smooth when
stirred. Gradually beat in powdered sugar, milk and vanilla, beating until
smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading
consistency. About 1-2/3 cups frosting.
VARIATION:
For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3
cup HERSHEY'S Cocoa.
Hershey's
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Solo Almond Bundt Cake
Almond Glaze Topping
1 cup confectioners sugar
1⁄4 teaspoon almond extract
2 tablespoon light cream
Cake
1 cup butter or margarine, softened
2 1⁄4 cup all-purpose flour
1 cup sugar
2 teaspoon baking powder
3 eggs
1⁄2 teaspoon salt
1 can Solo Almond Cake and Pastry Filling or 1
jar of any other fruit filling
1⁄4 cup milk
Chocolate Glaze Topping (no chocolate on the one at church)
1 cup confectioners’ sugar
2 tablespoon Dutch-process cocoa
1⁄2 teaspoon pure vanilla extract
3 tablespoon buttermilk or low-fat milk
Preheat oven to 350° F. Grease and flour 10-inch
tube pan or 12-cup Bundt pan and set aside. Beat butter and granulated sugar in
large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time,
beating well after each addition. Beat in almond filling until blended. Stir
flour, baking powder, and salt until mixed. Add to almond mixture alternately
with milk, beginning and ending with dry ingredients. Beat until blended.
Spread batter evenly in prepared pan.Bake 50 to 55 minutes or until cake tester
inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove
from pan and cool completely on rack. To make glaze, combine ingredients in
small bowl, and stir until blended and smooth. Spoon or drizzle over top of
cake. Let stand until glaze is set. Or top with fresh fruit and whipped cream!
Rawhide's Whiskey Cake from Taste of Home1 package spice cake mix with pudding (regular size)
1 package (3.40 ounces) instant vanilla pudding mix
3/4 cup 2% milk
1/2 cup canola oil (I used grapeseed oil)
3/4 cup whiskey (I used bourbon)
4 large eggs
1-1/3 cups coarsely chopped walnuts, divided
GLAZE:
1/2 cup butter, cubed
1 cup sugar
1 teaspoon water
1/2 cup whiskey
Preheat oven to 300°. Grease and flour a 10-in. tube pan.
Combine the first six ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes; fold in 1 cup nuts. Pour batter into prepared pan; sprinkle with remaining nuts. Bake until a toothpick inserted in center comes out clean, about 60-65 minutes. Cool in pan.
For glaze, mix all ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Cool 3 minutes. Pour one-third of glaze over top of cake, allowing some to flow over sides. Let stand 1 hour. Remove from pan to cool completely; cover.
The next day, reheat glaze; brush half over cake, cooling before covering. Repeat the following day, using remaining glaze.
Yield: 16 servings.
Thunder Bundt Cake
Cream together, one at a time
1 cup shortening (we used coconut oil)
1 3/4 cup sugar
1 teaspoon vanilla
*3 eggs, separated (Blend yolks in. Beat whites until they are stiff, then fold in.*Do this first? Unless you have more than one bowl.)
1 cup cold water
1/2 cup pureed tomatoes
Sift together
2 1/2 cups cake flour
1/2 cup dry cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350F.
Mix dry mixture into creamy mixture.
Bake in greased and floured Bundt pan for 50 minutes or until toothpick comes out clean. Optional--frost with chocolate buttercream and decorate with strawberries.
Patricia Polacco, Thunder Cake
Apple Cake a la Alton Brown
The creamed:
1 cup/2 sticks unsalted butter, softened but not melting (70°F)
2 cups sugar
The eggs:
2 large eggs, beaten
1 tablespoon vanilla extract
The dry goods:
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
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The extras:
1 lb/4 cups apples, cored and roughly chopped into 1-inch pieces or smaller; don’t peel (I like Galas)
2 cups pecans, chopped
Baker’s Joy or AB’s Kustom Kitchen Lube for the pan (see Notes)
Place an oven rack in position C (second position from the top) and preheat the oven to 275°F.
Prepare the Bundt pan (see Notes) and set aside.
Assemble the ingredients via the Creaming Method, folding in the apples and pecans last.
The Creaming Method:
1. Scale or measure all ingredients. Fats should be pliable but solid (no sign of melting). If kitchen temp is over 70°F, chill the mixing bowl.
2. Combine all Dry Goods (except sugar) by pulsing in food processor.
3. In a small bowl, beat eggs together along with any extracts.
4. Using a stand mixer, with the paddle attachment, on medium speed, mix the fat(s) alone for a minute to spread them around the bowl. Add sugar(s) slowly and beat until mixture lightens noticeably in texture and increases slightly in volume.
5. Reduce the speed to “stir” and add the eggs very slowly, stopping to scrape down the sides of the bowl as necessary.
6. Work in the Dry Goods in three installments alternating with any additional liquids, such as milk. Always start with the dry ingredients and finish with the wet for a smoother batter.
7. Stir in any bits and/or pieces (chocolate chips, nuts, etc.).
Pour the batter into the Bundt pan and bake until the internal temperature reaches 212°F, about 1 hour and 45 minutes.
Cool in pan for 15 minutes, then remove to rack to cool completely.
Wrapped tightly, this will keep for 5 days.
Apple Cake a la Smitten Kitchen
6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.
Gingerbread Bundt Cake
2 1/2 cups KAF flour
2 tablespoons gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water
Glaze
1/3 cup rum or water
1/2 teaspoon gingerbread spice or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
3/4 cup granulated sugar
Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.
In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
In a separate bowl, beat together the butter and sugar until fluffy.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan, smoothing the top.
Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
Brush the cake with the glaze, and allow it to cool completely before serving.
King Arthur Flour
NYTimes All-in-one-Holiday Bundt
*Full confession: I haven't made this yet but can't wait to try it.
1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon grated nutmeg
Pinch salt
1 ½ teaspoons grated fresh ginger (or 1 teaspoon ginger powder)
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ¼ cups canned unsweetened pumpkin purée
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped
Maple icing (optional; see Note)
Heat oven to 350 degrees with a rack in the center. Butter a 9- to 10-inch (12-cup) Bundt pan.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ginger powder, if you’re using it instead of the grated ginger.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the remaining butter and both sugars at medium speed until light and fluffy, 2 or 3 minutes. Add the eggs one at a time, and beat for 1 minute after each addition. Beat in the vanilla.
Reduce the speed to low and add the pumpkin, apple and grated ginger, if using it. Don’t be concerned if the batter looks curdled. Add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top.
Bake directly on the oven rack for 60 to 70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices.
