More Recipes from Bundt Cake Bliss

Filling:
1 cup chopped pecans, toasted
1/2 cup sugar
1 1/2 teaspoons grated orange peel
1/4 teaspoon nutmeg
1/4 teaspoon vanilla

Cake:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup butter or Crisco, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons grated orange peel
1 tablespoon orange juice, plus beer to make 1/2 cup
1 1/2 cups sour cream
1/2 teaspoon vanilla extract

Glaze:
1 orange, peel and juice
1/2 cup light brown sugar
1 tablespoon butter
1/3 cup toasted pecan halves

1. Preheat oven to 350F. Grease a 12-cup Bundt pan with butter or Crisco and dust with floor.
2. To prepare the filling, combine pecans, sugar, orange peel, nutmeg and vanilla. Cover.
3. To prepare the cake, combine flour, baking powder and baking soda. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in grated orange peel, orange juice and beer mixture, sour cream, and vanilla until smooth. Add flour mixture and stir only until smooth. Pour one-third of the batter into the prepared pan. Top with one-third of the filling. Repeat layers twice.
4. Bake 45 to 50 minutes, until a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan; invert onto a serving plate.
5. To prepare the glaze, remove peel (without pith) from orange in long strips. Combine juice of the orange, sugar and butter in a small saucepan. Heat and gently simmer until mixture is slightly thickened, about 10 minutes. Remove from heat and add pecans. Brush glaze on top and sides of warm cake. Arrange orange peel and pecans decoratively on top. Serves 10 to 12.

Recipe reprinted with permission from Susanna Short’s Bundt Cake Bliss ( Minnesota Historical Society Press, mnhs.org/market/mhspress, 2007).

1 small box lemon-flavored gelatin
3/4 cup hot water
1 (18-ounce) box lemon cake mix
4 eggs
1/2 cup vegetable oil
1 (6-ounce) can frozen lemonade concentrate
1/2 cup sugar

1. Preheat oven to 325F. Grease a 12-cup Bundt pan with butter and dust with flour.
2. Combine gelatin mix with hot water.
3. Thoroughly combine cake mix, eggs and oil. Add gelatin mixture; beat 3 minutes
4. Pour into the prepared pan.
5. Bake 50 to 55 minutes, until a toothpick inserted in the cake comes out clean. Cool 15 minutes in the pan.
6. Combine lemonade concentrate with sugar. After cake has cooled 15 minutes, gently loosen it from sides of the pan. Pour two-thirds of the lemonade mixture over the cake in the pan, allowing it to run down the sides. Wait 10 minutes and invert cake onto a serving platter. Pour remaining lemonade mixture over top of cake. Serves 10 to 12.

Recipe reprinted with permission from Susanna Short’s Bundt Cake Bliss (Minnesota Historical Society Press, mnhs.org/market/mhspress, 2007).

Filling:
8 ounces fresh or frozen cranberries
1/2 cup water
2/3 cup sugar
1/2 teaspoon almond extract
1/4 cup orange juice

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teasppon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon almond extract
1 cup sour cream
Grated zest of 1 orange

Lemon-Orange Glaze:
1/4 cup orange juice
Juice of 1/2 lemon
1/3 cup sugar

1. Preheat oven to 350F. Grease a 12-cup Bundt pan with butter and dust with flour.
2. To prepare the filling, combine cranberries, sugar, water, almond extract and orange juice in a small saucepan. Bring to a boil and cook, stirring constantly, until cranberries begin to pop and mixture thickens. Remove from heat. Set aside 10 to 12 cranberries that are intact. Allow mixture to cool to room temperature.
3. To prepare the cake, combine flour, baking powder, baking soda and salt.
4. Beat butter for several seconds in a large mixing bowl. Add sugar; beat until smooth. Add eggs and almond extract; beat until light and fluffy, 2 to 3 minutes. Add flour mixture; beat until smooth. Add sour cream and orange zest; mix well.
5. Pour half the batter into the prepared pan. Gently spoon about two-thirds of the filling into batter, taking care not to let filling touch side of pan. Spoon remaining batter on top.
6. Bake 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan 10 minutes before inverting onto a serving plate.
7. To prepare the glaze, place orange juice, lemon juice and sugar in a small saucepan. Simmer on medium heat, stirring occasionally, until the mixture thickens. Remove from heat until the cake is finished baking.
8. While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the cake and stud with the reserved whole cranberries. Serves 10 to 12.

Recipe reprinted with permission from Susanna Short’s Bundt Cake Bliss ( Minnesota Historical Society Press, mnhs.org/market/mhspress, 2007).