FIREWORKS BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter a 10- to 12-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. (The batter may look curdled.) Reduce the mixer speed to medium low and add the flour mixture in three batches, alternating with the buttermilk; beat until combined.
- Pour the batter into the prepared pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer to a rack and let cool 15 minutes in the pan; loosen the edge of the cake with a knife and invert onto the rack to cool completely.
- Make the glaze: Whisk the confectioners' sugar, lemon juice, vanilla and 1 tablespoon water in a bowl; add a splash more water if the glaze is too thick. Spoon over the cake, letting it drip down the sides. Decorate with nonpareils. Let stand until set, 5 to 10 minutes. Put rock candy sticks in the center of the cake.
BLUEBERRY BUNDT CAKE
Make and share this Blueberry Bundt Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 40m
Yield 1 Bundt Cake
Number Of Ingredients 7
Steps:
- Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
- Fold in blueberries; pour in Bundt cake pan.
- Bake at 350 degrees for 30 minutes or until done.
- Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.
Nutrition Facts : Calories 5440.9, Fat 227.4, SaturatedFat 67.6, Cholesterol 818.4, Sodium 5781.4, Carbohydrate 811.4, Fiber 16.2, Sugar 602.3, Protein 58.6
FUYU BUNDT CAKE
The Fuyu is a non-astringent variety of persimmon (it won't dry out your mouth, I promise). They are flat not pointy. They are eaten while still firm like an apple (peeled or unpeeled). They are very sweet and creamy and slightly spicy. I love them! Most recipes made with them are salads, salsas and chutneys. This is one of the only baking recipes I've found. It is from an old Sunset magazine. It turned out wonderful! The clove taste is dominent but I liked it. It was good hot out of the oven but even better the next day. I'm going to try more baking with this type of persimmon in recipes that use apples. *Next time I make it, I think I'll try adding 1-2 tbsp of orange zest and perhaps an orange glaze. This should work in 2 loaf pans as well. *I've never had a problem with this recipe mixing the baking soda with the Fuyus, as it says, but if you're wary of the same thing happening to you that happened to Lalaloula, add the baking soda to the dry ingredients.
Provided by Engrossed
Categories Breakfast
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour a bundt cake pan.
- Preheat oven to 350.
- Blend baking soda with chopped fuyus. Set aside.
- In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
- Stir in fuyu mix.
- Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
- Stir flour mixture into fuyu mixture until just blended.
- Stir in walnuts and raisins.
- Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
- Cool in pan 15 minutes. Turn onto rack.
- When cool, dust with powdered sugar, if desired.
Nutrition Facts : Calories 429.6, Fat 18.2, SaturatedFat 7, Cholesterol 61.6, Sodium 618.7, Carbohydrate 63.4, Fiber 2.1, Sugar 40.3, Protein 6.1
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
PERSIMMON BUNDT CAKE
Got a lot of persimmons you don't know what to do with? Or have you always wanted to make something using this little-known fruit. Here's your chance to make a wonderful, flavourful Bundt cake that not only has luscious persimmons in it, but warm spices that make it extra-special.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F.
- Butter and flour Bundt pan.
- Peel persimmons.
- Press pulp through coarse sieve into medium bowl.
- Measure 1 1/3 cups persimmon puree into small bowl.
- Mix baking soda into puree and set aside.
- Beat sugar and butter in large bowl until blended (mixture will be grainy).
- Add eggs, 1 at a time, beating well after each addition.
- Mix in vanilla.
- Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
- Mix in persimmon mixture, walnuts and currants.
- Transfer batter to prepared pan.
- Bake cake until tester comes out clean, about 55 minutes.
- Cook cake in pan on rack 5 minutes.
- Turn out cake onto rack; cool completely.
- Sift confectioners' sugar over cake.
APPLE BUNDT CAKE
I have to make this cake at least once a month for my family . I sometimes leave the walnuts out and even without the nuts this cake is a HIT. I use Fiji apples for this cake.
Provided by Ri3603
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Mix apples, cinnamon and sugar, set aside.
- Mix all the rest of the ingredients, mix well.
- Grease bundt pan.
- Add 1/3 of batter mixture to the pan.
- Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
- Bake for 55- 60 minutes.
Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 62, Sodium 212.9, Carbohydrate 63.7, Fiber 2.1, Sugar 37.4, Protein 6.9
FRUITY RUM BUNDT CAKE
Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred the slices.
Provided by Rick Martinez
Categories Bon Appétit Cake Dessert Christmas Dried Fruit Rum Apricot Sour Cream Cherry
Yield Serves 8-10
Number Of Ingredients 18
Steps:
- Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 3 Tbsp. flour and toss to coat; set aside.
- Preheat oven to 350°F. Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine. Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine.
- Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes. Scrape in seeds from vanilla bean; reserve pod for another use. Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. Fold in reserved dried fruit. Scrape batter into prepared pan; smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp. rum. Let cool completely, about 3 hours.
- Mix powdered sugar and remaining 2 Tbsp. sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth. Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.
- Do Ahead
- Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.
More about "fuyubundtcake food"
THE BEST BLUEBERRY BUNDT CAKE - BAKER BY NATURE
From bakerbynature.com
HOW TO MAKE A BUNDT CAKE: THE EASIEST, MOST …
From thekitchn.com
BEST BUNDT CAKES | ALLRECIPES
From allrecipes.com
HOW TO MAKE AN EASY BUNDT CAKE 2022 - COUNTRY LIVING
From countryliving.com
7-UP BUNDT CAKE RECIPE - FOOD.COM
From food.com
19 BUNDT CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
BEST RAINBOW BUNDT CAKE RECIPE - HOW TO MAKE …
From delish.com
FUYU BUNDT CAKE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
20 BODACIOUS BUNDT CAKES RECIPE ROUND-UP
From foodiecrush.com
RECIPE: DEVIL'S FOOD POUND CAKE - DUNCAN HINES …
From duncanhines.ca
26 BEST POUND CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
WHAT IS FUFU AND HOW DO YOU MAKE IT? - TODAY
From today.com
CAN YOU BAKE ANGEL FOOD CAKE IN A BUNDT PAN? - SQUIRREL & THE BEE
From squirrelandthebee.com
HERE’S EXACTLY HOW TO GET A CAKE OUT OF A BUNDT PAN
From readersdigest.ca
WEST AFRICAN FUFU - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
FOOD LIBRARIAN
From foodlibrarian.com
50 OF OUR MOST GORGEOUS BUNDT CAKE RECIPES | TASTE OF …
From tasteofhome.com
15 BEST BUNDT CAKE RECIPES FOR AN EASY, DELICIOUS DESSERT - BON …
From bonappetit.com
30+ AMAZING BUNDT CAKE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
MARBLE BUNDT CAKE WITH TRUFFLE CENTRE - FOOD NETWORK CANADA
From foodnetwork.ca
FRUITCAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BHUTANESE FOOD: 25 BEST DISHES TO EAT WHEN YOU’RE IN …
From migrationology.com
FUYU BUNDT CAKE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
GUGELHUPF BUNDT CAKE(S): VIENNA’S CLASSIC COFFEEHOUSE PLEASURES ...
From jewishviennesefood.com
MENU - FAANGTHAI.COM
HOW TO MAKE THE BEST CHOCOLATE BUNDT CAKE EVER (FROM A MIX)!
From familysavvy.com
14 EASY BUNDT CAKE RECIPES | ALLRECIPES
From allrecipes.com
BUNDT CAKE RECIPES - FESTIVE, UNIQUE & TRADITIONAL - TASTE OF HOME
From tasteofhome.com
25 BEST BUNDT CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
BUNDT CAKE RECIPE - BBC FOOD
From bbc.co.uk
BUNDT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
23 BUNDT CAKE RECIPES FOR BEAUTIFUL BAKING WITHOUT FUSS
From epicurious.com
FOOD LIBRARIAN
From foodlibrarian.com
BEST BUMBLEBERRY BUNDT CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
11 TASTY BUNDT CAKE RECIPES TO TRY | FOOD & WINE
From foodandwine.com
BUNDT CAKE RECIPES | ALLRECIPES
From allrecipes.com
15 BUNDT CAKE RECIPES TO BAKE THROUGHOUT THE YEAR - WIDE OPEN …
From wideopeneats.com
HOW TO GET CAKE OUT OF A BUNDT PAN IN ONE PIECE | ALLRECIPES
From allrecipes.com
FUYU PERSIMMON CAKE - KIRBIE'S CRAVINGS
From kirbiecravings.com
46 OF THE BEST BUNDT CAKE RECIPES - PUREWOW
From purewow.com
20 BUNDT POUND CAKES EVERYONE WILL LOVE | ALLRECIPES
From allrecipes.com
COOK THIS: ORANGE BLOSSOM AND YOGURT BUNDT FROM THE NEW WAY …
From nationalpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love