ROSE BUNDT CAKE
This is a very rich and very wonderful moist cake with an amazing flavor. It's called "Rose Cake" because I use a rose shaped bundt pan for a beautiful presentation. This cake is so rich, that it doesn't need frosting. I dust it with confectioners sugar. It is lovely served w/ fresh fruit...I like fresh strawberries with it! COOKS NOTE: Use cake flour only, and REAL butter and REAL vanilla!
Provided by Grannie B
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Have all the ingredients at room temperature. Position a rack in the lower third of oven and preheat to 325°F Thoroughly grease and flour a rose bundt pan (or a any bundt pan).
- Sift together the flour, baking soda and salt; set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth.
- Gradually add the granulated sugar and beat until light and fluffy, about 5 min., occasionally scraping down the sides of the bowl.
- Increase the speed to med-high and add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl.
- Beat in the vanilla and lime juice.
- Reduce the mixing speed to low and add the flour mixture in three additions, beating each addition until just incorporated; stop the mixer occasionally to scrape down the sides of the bowl.
- Using a rubber spatula, stir in the lime zest.
- Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.
- Bake until the cake is golden and a toothpick inserted into the center comes out almost clean, 65 to 70 minutes.
- Cool in pan about 10 minutes. Remove from pan and cool completely. Dust cooled cake lightly with confectioners sugar.
Nutrition Facts : Calories 5919.1, Fat 271.6, SaturatedFat 162.2, Cholesterol 1732.7, Sodium 3065.9, Carbohydrate 804, Fiber 6.5, Sugar 504.7, Protein 77.2
VANILLA DUSTY OL' OKIE-ROSE CAKE
This delicious vanilla Bundt cake recipe comes from Leah Lyon, winner of Nordic Ware's Bundts Across America Recipe Contest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes one 9-inch round Bundt cake
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Spray a 10-cup rose-shaped Bundt pan with nonstick cooking spray; set aside.
- In a medium bowl, mix together strawberries, preserves, cream cheese, and white chocolate; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together granulated sugar and butter. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- In a medium bowl, whisk together cake flour, corn flour, baking powder, and salt. Add flour mixture to sugar mixture in two additions, alternating with the buttermilk and mixing well after each addition.
- Pour half the batter into the prepared Bundt pan. Spoon reserved strawberry mixture into pan; top with remaining batter. Transfer Bundt pan to oven and bake until a cake tester inserted into the center comes out clean, about 60 minutes. Let cool for 20 minutes before inverting onto a wire rack to cool completely. Drizzle tequila over cake, if using; let cool 20 minutes more.
- Meanwhile, in a small bowl, mix together confectioners' sugar and vanilla bean seeds; dust cake with vanilla sugar and garnish with rose petals or sanding sugar, if desired. Serve with whipped cream.
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
- Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
- Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
LEMON ROSE BUNDT CAKE
Make and share this Lemon Rose Bundt Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h20m
Yield 1 Bundt Cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
- In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
- Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
- Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
- To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
- Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.
Nutrition Facts : Calories 7721.6, Fat 209.4, SaturatedFat 124.9, Cholesterol 1241.8, Sodium 4010.4, Carbohydrate 1413.7, Fiber 12.3, Sugar 1082.2, Protein 74.7
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