Choc GM

Chocolate and Grand Marnier are a delicious pairing, making a rich and boozy cake. This would be an impressive cake to serve to house guests. Once your guests take a bite they will know they are eating something special. Be sure to cut small pieces, each bite packs a lot of flavor, and serve with a dollop of whipped cream. Bon Appetite! 

Recipe: Chocolate Grand Marnier Bundt Cake

Ingredients:

3 cups flour, plus extra four dusting the pan

2 1/2 cups sugar

1 cup unsweetened cocoa

1 1/2 tsp baking soda

2 teaspoons salt

2 cups low-fat buttermilk

2/3 cup vegetable oil

2/3 cup Grand Marnier

6 large egg whites
1 cup semi-sweet chocolate chips

Syrup:

2 cups sugar

1/2 cup butter

2/3 cup Grand Marnir

1/2 cup water

Directions:

Preheat oven to 350°. Coat a 12-cup bundt with cooking spray; dust with flour. I only used Baker's Joy to coat the pan and I had trouble releasing the cake from the pan after the cake had soaked up the syrup. Possibly the flour could help.

Combine all cake ingredients in a large bowl; beat with a mixer at low speed until moist, then beat 3 minutes 


on medium speed. Fold chocolate chips into the batter.  Pour batter into pan. Bake 40-50 minutes or until a 


wooden pick inserted in center comes out clean. Leave cake in pan. Pierce with a fork about 15 times.  

Combine syrup ingredients in a saucepan and boil 1 minute. Pour syrup over cake slowly while cake is warm 


and still in the pan.  There is a lot of syrup, so you may need to give it a minute to soak in before pouring all of 


it, or poke more holes to give it somewhere to go. 

Cool completely; remove from pan.  Wrap securely to keep moist. This is best served the next day or even a 


couple of days after baking.

The original recipe I found halved the recipe and used a 6 cup Bundt Pan. I also added chocolate chips to the recipe. I like the contrast in texture of the chocolate chips with the moistness of the cake. I think this recipe would be perfect served up as mini individual bundts for your guests!



  

The Old Dominion

The Old Dominion is a simple classic with an amazing texture to the cake. I was introduced to the Old Dominion Pound Cake by a friend and Georgia Peach. I actually found two slightly different variations of this cake from Nordic Ware. The first variation uses 8 eggs (yes ocho) and is the recipe in this post. You have to fold beaten egg whites into the cake batter, which is a bit of a tricky task. Overall this is a fun cake to make if you have the time.

Recipe: Old Dominion Pound Cake

Ingredients:

2 1/4 cups sifted flour 

1 1/4 cups sugar

1/4 tsp. baking soda

1 1/2 cups butter, softened

2 tbsp. lemon juice

2 1/4 tsp. vanilla

8 eggs, separated

1/8 tsp. salt

1 cup sugar

1 1/2 tsp. cream of tartar

Directions:

Preheat oven to 325 degrees and spray a 12 cup Bundt pan with Baker's Joy.

In large bowl blend flour, 1 1/4 cup sugar and baking soda. Blend butter into flour mixture; add lemon juice and vanilla. At a low speed blend in egg yolks one at a time till blended.

In separate bowl, beat egg whites till frothy.

Next, add salt then gradually add 1 cup sugar with cream of tartar, beating well after each addition. Beat until soft peaks form.

Gently fold in beaten egg whites into cake batter. Pour into a greased and floured pan. Using a rubber spatula or knife gently cut through cake batter one or two times.

Bake at 325 degrees for 1 1/2 hours or until cake tests done. Do not open oven for the first hour of baking. Now turn off oven and leave cake in oven for 15 minutes, remove to cook in pan for 15 minutes then turn out onto wire rack or serving plate to finish cooling. Sprinkle with confectioner's sugar.

Enjoy!

   

Fab Lemon Yogurt Pound Cake

This recipe was forwarded to me by my friend aka the selector of great recipes (SGR for short). She picks out the recipes and forwards them to me to try. Another great pick! 


This fab, lemon yogurt pound cake reminds me of summer with it's refreshing tart and tangy flavor. I found this cake perfect with my morning coffee and could easily be dressed up with a dollop of whipped cream for dessert. This cake is delicious due to it's simplicity. Enjoy!

Recipe: Lemon Yogurt Pound Cake with Lemon Glaze

Recipe from: allrecipes.com

Ingredients:

• 2 1/4 cups sifted all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 cup CRISCO® Shortening
• 1 (8 ounce) container lemon yogurt
• 3 eggs
•  
• Lemon Glaze
• 2 lemons, juiced
• 1 cup Confectioners' sugar

Directions

1. Preheat oven to 325 degrees. Spray Bundt pan with Baker's Joy and set aside.
2. In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
4. In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.) I poured my glaze on the cake, due to not reading all the directions, and then sprinkled powdered sugar over the cake. In hindsight, I don't think the powdered sugar is necessary. 

Amount Per Serving (based on 16 servings)  Calories: 292 | Total Fat: 13.2g | Cholesterol: 40mg

 

OMG! Krispy Kreme Bread Pudding

Bread pudding by no means is a Bundt cake, but I just had to feature this one. From Paula Deen's Food Network show, Paula's Home Cooking, comes a bread pudding made with Krispy Kreme Doughnuts. OMG! This is super easy to prepare and definitely a crowd pleaser. Just save it for special occasions, you may need insulin and a cardiologist on standby.


Recipe: Bill Nicholson's Krispy Kreme Bread Pudding with Butter Rum Sacue

Recipe From: Paula Deen's Home Cooking on Food Network

Ingredients:

2 dozen Krispy Kreme Doughnuts

1 (14-ounce) can sweetened condensed milk (not evaporated)

2 (4.5-ounce) cans fruit cocktail (undrained)

I used the tropical fruit cocktail. I have an issue with the grapes in the traditional fruit cocktail.

2 eggs, beaten

1 (9-ounce) box raisins

1 pinch salt

1 or 2 teaspoons ground cinnamon

Butter Rum Sauce, recipe follows

Directions:

Preheat oven to 350 degrees F.

Cube doughnuts into a large bowl.

Pour other ingredients on top of doughnuts and let soak for a few minutes. Mix all ingredients together until doughnuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. I found the 1 hour baking time too long. I would check the bread pudding after 40 minutes. 

Top with Butter Rum Sauce.


 Butter Rum Sauce:

1 stick butter

1 pound box confectioners' sugar

Rum, to taste. I used two shots.

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over Krispy Kreme Bread Pudding, then sprinkle with cinnamon. Mmm!

    

The Magic, Vanishing Carrot-Pineapple Bundt Cake

This cake is in my top 3 favorite bundts of all time. The recipe was forwarded to me by a friend who is a self-proclaimed selector of great recipes. I think she might be right! This is a delicious, moist cake filled with carrots, pineapple and nuts. The sour cream frosting compliments the cake oh so well. The first time I brought this cake to work it magically vanished (I have a short list of suspects). All that was left was a plate filled with super-moist crumbs and some frosting. One co-worker wanted to take the plate into the bathroom and lick the crumbs off.  The recipe was featured on Rachael Ray's website and calls for a 6-cup Bundt pan. I doubled the recipe for a 12-cup Bundt pan and had no problems. I also used light sour cream in the cake as well as the frosting. I topped the sour cream frosting with shredded carrots and I thought it turned out beautiful. You could also top the cake with a sprinkling of cinnamon instead of the carrots. I do hope you try this recipe!


Recipe: Carrot-Pineapple Bundt Cake with Sour Cream Frosting


Recipe From: rachaelraymag.com


Ingredients:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon plus 2 pinches salt
2 cups packed light brown sugar
1 cup light sour cream
1/2 cup vegetable oil
2 eggs, at room temperature
2 teaspoon pure vanilla extract
2 cups loosely packed shredded carrots (about 4 medium)
1 cup chopped fresh or canned pineapple
1 cup chopped walnuts
2 cup confectioners' sugar, sifted
6 tablespoons unsalted butter, softened

Directions:

1. Preheat the oven to 350° and lightly grease a 12-cup nonstick Bundt pan with Bakers Joy or Pam Baking. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and 1/2 teaspoon salt.
2. In a large bowl, whisk together the brown sugar, 1/2 cup sour cream, the oil, eggs and vanilla until smooth. Stir in the carrots, pineapple and walnuts. Stir in the flour mixture until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Transfer to a rack to cool for 15 minutes, then invert onto the rack, remove the pan and let cool completely. 
3. Using a hand mixer, beat the confectioners’ sugar and butter until smooth. Mix in the remaining 1/2 cup sour cream and 2 pinches salt. Drizzle the frosting on top of the cake and sprinkle with shredded carrots.

  

Cinnamon Crown Cake

This recipe was sent to me by a friend who also appreciates a good bundt cake. It is a simple and delicious cake made with cinnamon, applesauce and oats. I think is works well as a morning snack or dessert. You could also serve it warm from the oven with vanilla ice cream. Yum!




Recipe: Cinnamon Crown Cake


Recipe from: Bundt Classics by Nordic Ware


Ingredients:

3 cups all purpose flour

2 cups sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup butter, softened

1 cup milk

3 eggs

1 tablespoon vanilla

½ cup chopped nuts (I used walnuts)

½ cup cooking oats

½ cup brown sugar

½ cup applesauce

2 teaspoons cinnamon

Heat oven to 325 degrees using a 12 cup Bundt pan.  Prepare pan by spraying with Baker's Joy. You can also sprinkle the prepared pan with sugar to give the cake a nice crusty outside.

In a large mixing bowl, combine the first eight ingredients; mix 3 minutes on medium speed. Spoon half of batter into prepared pan.  Stir remaining ingredients into other half of the batter.  Spoon remaining batter over the batter in the pan.

Bake at 325 degrees for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 30 minutes: invert onto serving plate.  I dusted mine with powdered sugar and the cake looked simple and delicious!


My friend bakes her Cinnamon Crown Cake in the Cathedral Bundt Pan, which I think would look great with this cake. I do not own the Cathedral Bundt Pan currently, but plan on adding it to my bundt pan arsenal soon!