I love bundt cakes and I'm eager to try the Sour Cream Lemon cake. I make rum cake with a bundt pan. Yesterday, I made a dozen mini-bundt rum cakes for my dentist and his staff. I made one cake without nuts and he thanked me graciously as he thought I knew he had an allergy--I was just being cautious. Nothing new here but it is one of my favorites. Golden Rum Cake An easy way to glaze the cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter. 1 cup chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding 4 eggs 1/2 cup water 1/2 cup walnut or vegetable oil 1/2 cup dark rum 1/2 cup butter 1/4 cup water 1 cup white sugar 1/2 cup dark rum (Appleton Estates is a recommended brand) 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. 2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. 3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, and then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. 4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Double the glaze and while the cake was still hot and in the pan, took a skewer and make little holes all over the cake. Poured half of the glaze in the holes while it cooled a bit in the pan. Inverted the cake and pour the rest of the glaze over it.

Here's some for you: FRESH BANANA BUNDT CAKE WITH GLAZE 1/2 cup shortening 1 cup sugar 3 to 4 fresh Bananas, mashed 2 eggs 1 tsp. vanilla 2 cups flour 1 tsp. soda 1/2 tsp. salt 1 (8 oz.) container sour cream Mix all the ingredients well and pour into a greased Bundt pan. Bake at 350° F. for about 45 minutes, until golden brown and cake tests done. Icing: 1 box powdered sugar 4 tsp. water 1 tsp. rum flavoring or vanilla Mix and drizzle over cake. ORANGE BUNDT CAKE 8 Tblsp. (1 stick) sweet butter, softened 3/4 cup granulated sugar 2 eggs, separated Grated zest of 2 oranges 1-1/2 cups all-purpose flour 1-1/2 tsp. baking powder 1/4 tsp. soda 1/4 tsp. salt 1/4 cup fresh orange juice Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan. Cream the butter and gradually add the sugar, beating until light. Beat in egg yolks, one at a time, and add orange zest. Sift the flour with baking powder, soda and salt. Add dry ingredients alternately with orange juice to the batter. Beat egg whites until stiff and fold into the batter. Pour batter into the prepared pan. Bake 30 to 35 minutes or until sides of cake shrink away from pan's edge and a cake tester inserted in the center comes out clean. Cool for 10 minutes in pan and unmold onto a rack and drizzle with orange glaze while warm. Cool before serving. Makes 8 to 10 servings. Orange Glaze: 1/2 cup fresh orange juice 1/4 cup granulated sugar Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms. SOUR CREAM PUMPKIN BUNDT CAKE Streusel: 1/2 cup packed brown sugar 1 tsp. ground cinnamon 1/4 tsp. ground allspice 2 tsp. butter or margarine Cake: 3 cups all-purpose flour 1 Tblsp. ground cinnamon 2 tsp. baking soda 1 tsp. salt 2 cups granulated sugar 1 cup (2 sticks) butter or margarine, softened 4 large eggs 1 cup canned pumpkin 1 cup (8 oz.) sour cream 2 tsp. vanilla extract Glaze (recipe follows) Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan. For streusel: Combine brown sugar, cinnamon, and allspice in a small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. For batter: Combine flour, cinnamon, baking soda, and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin, sour cream, and vanilla extract; mix well. Gradually beat in flour mixture. To assemble: Spoon half of batter into prepared pan. Sprinkle streusel over batter, now allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Bake for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze. Makes 16 servings. For glaze: Combine 1-1/2 cups sifted powdered sugar and 2 to 3 Tblsp. orange juice or milk in small bowl; stir until smooth. From Libbys Pumpkin Test Kitchen. This is my personal favorite: BUTTER PECAN BUNDT CAKE 1 Butter Pecan cake mix 1 cup vegetable oil 1 cup water 4 eggs 1 can ready-to-spread Coconut pecan frosting 1 Tblsp. sugar Chopped pecan pieces Spray a Bundt or tube pan with cooking spray. Sprinkle the sugar in the pan, then sprinkle chopped pecans over this. Mix the cake mix, oil water, eggs and frosting, mixing well. Pour into Bundt pan, Bake at 350º F. for 50 minutes or until tester comes out clean. Cool in pan 10 minutes; turn out cake and cool completely. **While the cake was cooling I made a little icing to drizzle on top.** 1 cup powdered sugar 2 Tblsp. milk 1/2 tsp. rum extract Mix well and drizzle from a spoon onto cake. I've made this 3 times. The fist two times by the recipe, the second one seemed to be too moist and the batter a little thin. I made one last week and only used 3/4 cup water, and 3/4 cup oil. It turned out great! I always make it by the recipe, tweaks come later.. BTW it really doesn't need an icing. It is a keeper here. hope you like it. Posted by Kayce at Nanas Kitchen.

If you like moist, rich, almost-custardy, almost-black foresty chocolatey cakes with cherries, here's a winner: CHOCOLATE-CHERRY MASCARPONE BUNDT CAKE Serves 16 Ingredients 2 sticks butter 1/2 cup cocoa 3/4 cup water 2 cups granulated sugar 1 cup mascarpone cheese 1 Tbs vanilla extract 2 large eggs 2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 can cherry pie filling Glaze 3/4 cup chocolate chips 1/4 cup heavy cream 1/4 cup good dark brewed coffee 1/4 cup light corn syrup 1 tsp vanilla extract Directions Grease and flour a 10-12 cup Bundt pan. Heat oven to 350°F. Melt butter in a large saucepan over medium-low heat. Add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, mascarpone, vanilla and eggs. Whisk until smooth. In another bowl combine the flour, soda and salt. Add all at once to the first mixture, whisking until well blended. Stir in one can of cherry pie filling. Pour the batter into the prepared pan. Bake for 1 hour, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate. While it is cooling, warm the milk/cream, coffee and corn syrup on medium heat until it boils. Remove from heat. Add vanilla. Pour over chocolate chips and let sit until chocolate melts. Whisk until smooth. Let cool to room temperature and then spoon over the cooled cake. If too thick, thin with a little more cream. Joe

I have never made an angel food cake in a bundt pan, but have made probably 300 in a regular angel food cake pan. When my son was little he was allergic to egg whites, so I made an ange lfood cake about every week for about 3 or 4 years. Only once did I use a mix and that was a few years back when I some sort of a brain fart and forgot to mix the sugar with the flour....and I had promised to bring an angel food cake. So I bought a mix....but it was much more dense than home made. Perhaps your cake was from a mix? My angelfood cake...1 1/2 cups egg whites fills a standard angel food pan to the brim when baked. If it did climb the bundt pan, ti would likely over flow most bundt pans. When my cake is baked and cool....lots longer than 20 minutes, I twist the tube in the center to loosen the cake, and run a knife around the sides from top to bottom to loosen the cake and then turn it over and shake. It won't come oujt of the pan unless I loosen it....and that would be impossible with a knife.