Maplepecancranberrybundtcake Recipes

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

GRANNY CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
• Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
• To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

MAPLE CRANBERRY PECAN CAKE

Steps:

• 1. Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and set aside. 2. Place the topping ingredients in a food processor and pulse until coarsely ground. Transfer to a small bowl and set aside. 3. Combine the spelt flour, maple sugar, baking powder, salt, zest, and cranberries in a large mixing bowl, and set aside. 4. Place the flaxseeds in a blender and grind to a powder. Add the cranberry nectar, orange juice, and oil, and blend well. Add to the flour mixture and stir to form a smooth batter. 5. Pour the batter into the cake pan, sprinkle with the pecan topping, and bake 45 minutes, or until a toothpick inserted in the center comes out clean. 6. Let the cake cool 30 minutes before removing from the pan. Slice and serve. For a Change . . . • Substitute chocolate chips, blackberries, or blueberries for some or all of the cranberries. • Use walnuts instead of pecans. • Use 2/3 cup orange juice and 1/3 cup apple juice for a stronger orange flavor.

MAMAW EMILY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.