Bundt from scratch?

[MazdaUK]

Does anyone have any bundt recipes that do not call for cake mix, instant pudding or anything else like that? We can't get those things here - I'm assuming instant pudding is like Angel Delight (you mix it with milk) but the package sizes are different so it gets a bit difficult to work out how much to put in :confused2

TIA!

 

[MazdaUK]

Don't tell me no-one makes cakes without packets of some kind

 

[wowsmom]

What kind of cake are you looking for? Chocolate? Not chocolate? I have quite a few cookbooks (a few of them are even specifically for Bundt pans!) and would be willing to look for something for you.

 

[wowsmom]

TV is boring tonight, so I started looking. These are from Bundt Classics...I have not made them before, but now I'm wanting to!

CHOCOLATE POUND CAKE

3 cups sugar
1 cup butter, softened
3 eggs
1 3/4 cups milk or half-and-half
1 teaspoon vanilla
3 cups all purpose flour
1 cup unsweetened cocoa
1 tablespoon baking powder
1 teaspoon salt

Heat oven to 325°. Grease and flour a 12-cup Bundt pan.

In a large mixing bowl, mix sugar and butter until light and fluffy. Add eggs, milk and vanilla; mix well.

Mix in all remaining ingredients. Spoon into prepared pan.

Bake at 325° for 90 to 95 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.

Remove from pan; cool completely on wire rack. If desired, sprinkle with powdered sugar. 16 servings

*****************

SPIRIT POUND CAKE

2 cups sugar
1 cup butter, softened
6 eggs
3/4 cup Madeira, cream sherry or apricot brandy
3 cups all purpose flour
2 teaspoons baking powder
1/8 teaspoon nutmeg
3/4 cup chopped pecans

Heat oven to 325°. Grease and flour a 12-cup Bundt pan.

In a large mixing bowl, mix sugar and butter until light and fluffy. Add eggs, mixing well after each addition. Mix in Madeira (or sherry or brandy).

Add all remaining ingredients except nuts; mix well. Fold in nuts. Spoon batter into prepared pan.

Bake at 325° for 60 to 70 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.

Remove from pan; cool completely on wire rack. If desired, sprinkle with powdered sugar. 16 servings

*******************

CARROT CAKE

2½ cups sugar
1 cup vegetable oil
4 eggs
5 tablespoons hot water
2½ cups all purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1½ cups grated carrots
1 cup chopped pecans

Heat oven to 325°. Grease and flour a 12-cup Bundt pan.

In a large mixing bowl, mix sugar, oil, eggs and water until light and fluffy. Add all remaining ingredients; mix well. Spoon batter into prepared pan.

Bake at 325° for 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

Remove from pan; cool completely on rack. If desired, drizzle with Cream Cheese Glaze (recipe follows). 16 servings

CREAM CHEESE GLAZE

3 ounces cream cheese, softened
1 tablespoon butter, softened
½ teaspoon vanilla
1½ cups sifted powdered sugar
2 to 3 tablespoons milk

In medium bowl, mix cream cheese, butter, vanilla and sugar until smooth. Gradually add milk until desired consistency; mix until smooth.

 

[MazdaUK]

These sound yummy! DS wants chocolate cake for his birthday cake so I might try that one on Friday The spirit one sounds good too ! (hic!) I wonder if damson gin would work?

ETA my bundt is 2.5l - is that 12 cups? (Its the Pampered Chef stoneware one, but I do also have their springform tin wth the bundt insert)

 

[wowsmom]

I just checked a metric conversion website...it says 2.5L is about 10.5 cups.

The Bundt cookbook says if you use a 10 cup pan, to make 3 or 4 cupcakes with the extra batter. (Which could actually be a good thing, cuz then you could "taste test" the cake beforehand!)

Not sure about the gin...although I have heard of whiskey cakes!

 

[MazdaUK]

Thanks! I love the idea of extra cupcakes

Damson gin is a liqueur made by adding damsons and sugar to a bottle of gin, and then leaving it to become extra potent! Sloe gin is simlar, but made with sloes (fruit of blackthorn and otherwise inedible!). So its quite mellow and sweet.

 

[VickiV]

ETA my bundt is 2.5l - is that 12 cups? (Its the Pampered Chef stoneware one, but I do also have their springform tin wth the bundt insert)

As soon as I posted, I realized I hadn't read entire thread. Nice to know what a sloe is. I never knew it was a real thing.

 

[MazdaUK]

They're black berries - a bit larger than a rosehip - and really bitter to eat. But if you prick them (or cheat by freezing them and then pouring the gin over to burst them )and mix them with gin and sugar, then leave it for 3-6 months you get a really mellow liqueur. You can do the same trick with Brandy, and I've done it with damsons (tiny plums) and blackberries as well, when I have too many to cope with.

 

[Disneyaholic]

This is a recipe I got from Martha Stewart's magazine. I made it once and it's really, REALLY good...

Aunt Patty's Coffee Cake

For the filling:
3 T sugar
4-1/2 t instant coffee granules
4-1/2 t unsweetened Dutch-process cocoa powder

For the batter:
1/2 C unsalted butter, softened, plus more for pan
2 C all-purpose flour, plus more for pan
1t baking powder
1t baking soda
1t salt
1C sugar
2 large eggs, room temperature
1C sour cream, room temperature
1 t pure vanilla extract

1. Preheat oven to 350. Make the filling: Stir together sugar, coffee, and cocoa owder in a small bowl; set aside.

2. Butter a 10-inch (12-cup) Bundt pan. Dust with flour and tap out excess. Make the batter: whisk flour, baking powder, baking soda, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle atachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.

3. Spread one-third of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spsread remaining batter over top. Run a thin knife through batter to marbelize.

4. Bake until a cake tester inserted into center comes out clean, 35 to 38 minutes. Let cool 30 minutes. Invert onto a plate.

 

[MazdaUK]

How much does it taste of coffee? I'm not a fan and the kids won't touch anything cofeee-ee (??) so DH would eat it all himself Could I just double up the cocoa?

Anyone have a recipe using walnuts as MIL bought back a huge bag from Hungary?

 

[Disneyaholic]

How much does it taste of coffee? I'm not a fan and the kids won't touch anything cofeee-ee (??) so DH would eat it all himself Could I just double up the cocoa?

It does not taste of coffee at all! The coffee just enhances the flavor of the chocolate. That's done in many recipes and I have yet to try one that actually tastes like coffee!!

Besides, don't tell them that there's a little bit of coffee in it -- what they don't know won't hurt them!

 

[MazdaUK]

Thanks! I'll give it a go.