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The Big Bundt |
| Here is a popular cake recipe baked in a funnel pan or bundt pan; it's a variation on the old-fashioned pound cake. Have fun trying variations, including a delicious rum cake, a mocha cake with coffee and chocolate, and a coconut cake with marashino cherries! This bundt cake also freezes well, so you can cut it into large chunks and wrap in foil for the freezer. |
1 1/4 cup butter, softened 2 (originally 2 3/4) cups granulated sugar 5 eggs 3 cups white flour 1 tsp baking powder |
zest of one large navel orange 1 cup evaporated milk 1 tsp almond extract 1/4 tsp salt 2 cups quartered maraschino cherries, drained, or part coconut |
| Beat butter, sugar, eggs, and extract in a large bowl on low speed with mixer until blended, then on high speed 5 minutes until light and fluffy. Combine flour, baking powder, and salt. Add dry ingredients alternately with evaporated milk to creamed mixture, mixing lightly after each addition. Fold in cherries. |
Turn batter into greased and floured 12 cup (3 litre) bundt or tube pan. Bake at 300° F for 1 ½ hours. Remove from oven and place pan on Pyrex tumbler to cool for 10 minutes. Gently pry around edges with a rubber spatula, then turn out onto cooling rack. May be dusted with icing sugar before serving. N.B.: Preheat oven with large pan of water on bottom rack for volume & moisture. Set timer. |
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Rum Cake-replace 1/4 cup of milk with Bacardi OR use 3/4 cup fresh squeezed orange juice or concentrate and 1/4 cup amber rum -replace some of the cherries, or all, with minced candied ginger and sliced glacé pineapple, citron peel, orange & lemon peel, shredded coconut, chopped filberts, almonds, etc. |
Chocolate Orange Cake-replace half of milk with ½ cup of orange juice or concentrate -replace cherries with chocolate chips and orange zest |
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