Chocolate Amaretto bundt cake recipe request, please
10 years ago
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10 years agoRelated Discussions
RECIPE: Almond Fudge Banana Cake
Comments (3)MARLEN!!! Did you take the calories out of this one??? Do you know how many recipes I am saving for after the diet??? RL`...See MoreRecipe suggestion-cherries and bundt cake?
Comments (6)I have been making this recipe regularly since seeing it this past winter. I think it would easily adapt to a bundt pan. I use canned tart cherries that are very well drained and patted dry. I use light sour cream or Greek yogurt. Penzeys Cherry Muffins The cutest muffins around. Tasty too. Thank you Karen Reilly (story on page 16) for sharing. 2 3/4 Cups flour 4 eggs 1 tsp. baking soda 1/2-1 tsp. ALMOND EXTRACT 1/2 tsp. PURE VANILLA EXTRACT 1/2 tsp. salt 11/2 Cups sugar 11/2 Cups sour cream 11/2 Cups sour cherries (see note) 8 TB. (1 stick) butter, room temperature Preheat oven to 400�. Grease and flour muffin tin cups or line with paper muffin cups. Combine flour, soda and salt in a bowl and mix well. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, ALMOND and VANILLA EXTRACTS, sour cream and dry ingredients. Mix until just moistened (overmixing will make the muffins tough). Fold in the cherries. Fill the muffin cups about 2/3 full with batter. Bake at 400� for 20-25 minutes or until a toothpick comes out clean and the tops are lightly browned. Note: Sour cherries can usually be found frozen, canned or dried. If frozen or canned, drain off any juice before using. If dried, chop into smaller pieces and they taste great as well! Prep. time: 15 minutes Cooking time:20-25 minutes Yield: 24 Nutritional Information: Servings 24; Serving Size 1 muffin (62g); Calories 180; Calories from fat 60; Total fat 7g; Cholesterol 50mg; Sodium 150mg; Carbohydrate 25g; Dietary Fiber...See MoreLori, your little gooey bundt cakes???
Comments (16)I'm so glad you like them, Terri! They are decadent little suckers, aren't they?! ;-D For anyone else interested in these little gems, here is the recipe: Vanilla Bean Butter-Rum Poundcakes 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 vanilla bean 1-1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk, room temperature Glaze 1/2 cup granulated sugar 1/4 cup butter 1-1/2 tablespoons water pinch of salt 2 tablespoons dark rum Preheat oven to 350 F. Butter and flour muffin tin. Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy. Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture. Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean. Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled. Make glaze: Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes. Lori Here is a link that might be useful: All That Splatters - Vanilla Bean Butter-Rum Poundcakes...See MorePlease have a recipe for dense moist lb. cake?
Comments (9)I baked one earlier this week that was dense and moist. Posted here. Here is another one that is very good that David posted a few years back. Home Cookin Chapter: Recipes From Thibeault's Table ==================================== Posted by: lakeguy35 (My Page) on Tue, Jul 13, 04 at 23:50 Here is the recipe y'all, everyone I have shared this with loves it. I know there are alot of recipes floating around out there, but this one is my and many others favorite. Janelle McComb,who was Elvis's friend from the time he was a boy in Tupelo Mississippi used to bake two loaves of this cake every Christmas and bring them to Graceland. On a good day, Elvis could eat one all by himself. He shared the other with his entourage. ELVIS PRESLEY'S FAVORITE POUND CAKE 3 cups sugar 1/2 pound of butter softened 7 eggs room temperature 3 cups cake flour, sifted twice 1 cup heavy cream (not whipped) 2 teaspoons vanilla extract Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and butter. Add eggs one at a time, beating extemely well after each addition. Mix 1/2 half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly. Wrapped well in foil, this cake keeps several days....See More- 10 years ago
10 years agolast modified: 10 years agoSuccess! Not too chocolatey, and just enough Amaretto and almond to let you know the flavor is there and in perfect balance. I cooked it the full 50 minutes and got just a very thin, light crust with moist, even cake inside.
Substitutions: I used 2% milk and not whole milk. And I didn't have light brown, so I used dark brown sugar.
cran thanked fawnridge (Ricky)- 10 years ago
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