Golden Vanilla Almond Lemon Bundt Cake
Mix & match the extracts or use different ones. With the chocolate sauce, I would use vanilla and/or almond extracts. Use lemon with a lemon sauce. We don’t use full size 12 cup Bundt pans anymore. I got two half size Bundt pans from Nordic Ware. For two people, a 6 cup cake is ideal. You can freeze the other cake or give it away to a dessert-needy person that you know. I got the sauce recipe from Betty Crocker. You can tell by the photograph that I did not get the sauce smooth and creamy. Oh well.
1/2 c. butter (1 stick)
1/2 c. shortening
2 c. sugar
4 eggs, room temperature
1 tsp. pure vanilla extract
1 tsp. almond extract
1 tsp. lemon extract
3 c. sifted all-purpose flour
1 tbsp. baking powder
1 c. milk, room temperature
Confectioners' sugar (optional)
Preheat oven to 325 degrees.
1. Grease a 3 quart Bundt pan or 10 inch tube pan (or two half-size, 6 cup Bundt pants).
2. In large bowl, with electric mixer on high, beat butter and shortening together. Add sugar gradually; beat until fluffy.
3. Beat in eggs, one at a time, scrape sides of bowl frequently. Beat in flavorings.
4. Sift flour with baking powder, add in thirds to creamed mixture, alternately with milk, beating at low speed beginning and ending with flour.
5. Pour batter into prepared pan. Bake for one hour (1) and ten minutes or until cake tester poked in center comes out clean. Cool in pan 10 minutes, invert onto cake rack and cool completely.
6. Sift confectioners' sugar over surface, if desired. Makes one large cake. NOTE: If using Teflon lined pan set oven for 300 degrees.
1/3 cup whipping cream
1/2 cup semisweet chocolate chips
Carefully pour chocolate mixture on the cake and allowing it to drizzle down the side.
Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator.
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