If you’re looking for some delicious Bundt cake recipes to serve at your next holiday party — or any time of year, for that matter — you have come to the right place.
What’s so brilliant about bundts? Bundt cakes are favorite dessert cakes because they are extra moist, and can be varied easily with the interesting addition of surprise ingredients. Simple preparation results in elegant eating.
Unlike a layer cake, bundt cakes are rich and delicious enough to can be enjoyed with or without glaze or frosting. But if you’re in the mood for ice cream? Serve a slice of cake with a scoop of vanilla or butter pecan. No need to worry about fancy flavors, because any ice cream makes a smooth ‘n’ creamy complement for your holiday dessert. You also can serve cake with whipped cream, frozen yogurt or a warmed sauce.
7 sweet & scrumptious Bundt cake recipes from the ’70s
1/3 cup finely chopped walnuts 1 (8-1/4 ounces) can crushed pineapple 3/4 cup pitted prunes, finely cut 2 cups sifted all-purpose flour 1-1/4 teaspoons soda 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon cloves 1/2 cup oil 3 large eggs 1-1/3 cups sugar 1 cup flaked coconut
Grease an 8-1/2-inch fluted tube pan well and sprinkle with walnuts. Combine undrained pineapple and prunes in small saucepan. Heat to boiling, then cool. Resift flour with soda, salt and spices.
Beat oil, eggs and sugar together in a large mixing bowl until light. Add sifted dry ingredients and cooled fruit mixture, and beat by hand until well blended. Stir in coconut. Turn into prepared pan. Bake below oven center at 325 degrees about 65 minutes, or until cake tests done.
Remove from oven and let cake stand in pan 10 minutes, then turn out onto wire rack to cool.
Makes 1 large cake
2. Walnut-sour cream spice cake
2-1/2 cups flour 1 teaspoon cinnamon 3/4 teaspoon cardamom 1/4 teaspoon cloves 1 teaspoon soda 1/2 teaspoon salt 1 cup butter 2 cups sugar 6 eggs 1 teaspoon pure vanilla extract 2 cups dairy sour cream 3/4 cup finely chopped walnuts
Combine flour, cinnamon, cardamom, cloves, soda and salt. Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Mix in vanilla. Blend in flour mixture alternately with sour cream. Stir in walnuts.
Turn into greased and floured 3-quart bundt pan. Bake in 350 F oven 1 hour and 15 minutes or until pick inserted in center comes out dry. Cool 10 minutes. Invert cake onto rack to finish cooling.
Makes 1 large cake — about 12 servings
3. Chocolate-pistachio bundt cake
1 package white or yellow cake mix 1 package (3-1/2 ounces) instant pistachio pudding 1/2 cup orange juice 1/2 cup water 4 eggs 1/2 cup oil 3/4 cup chocolate syrup Confectioners’ sugar
Combine cake mix, pudding mix, orange juice, water, eggs and oil in large mixing bowl. Blend to moisten, then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Pour about 3/4 of batter into well-greased and floured bundt pan or 10-inch tube pan. Add chocolate syrup to remaining batter. Mix well. Pour over batter in pan.
Bake at 350 degrees about 1 hour or until done. Cool in pan on wire rack 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners’ sugar.
4. Harvey Wallbanger cake
This bundt-type cake should be great for the holidays.
1 package yellow cake mix 1 pkg. vanilla instant pudding (3-1/4 ounces) 1/2 cup cooking oil 4 eggs 1/4 cup vodka 1/4 cup Galliano 3/4 cup orange juice
Mix all ingredients together and beat 4 minutes. Pour batter into well-greased and lightly-floured bundt pan. Bake at 350 degrees for 45-50 minutes. Dust with confectioner’s sugar or frost with orange glaze.
5. Carrot bundt cake
Ingredients 2-1/2 cups sugar 1-1/2 cups cooking oil 4 eggs, separated 5 tbs hot water 2-1/2 cups sifted flour 1 tsp cinnamon 1-1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon nutmeg 1/2 teaspoon cloves 1-3/4 cups grated raw carrots 1 cup chopped pecans
In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well. Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites until stiff and fold into mixture. Bake in a greased and floured 12-cup bundt pan at 350 degrees for 60 to 70 minutes; turn out on wire rack or serving plate to complete cooling.
In small bowl, combine cream cheese, butter and vanilla; beat until smooth. Add sugar; add milk gradually to achieve desired consistency. Beat until smooth and spoon over top of cake, letting it run down sides in drip fashion.