ENGLISH ROSE CAKE
A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h55m
Yield Cuts into 15 slices
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
- To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
- Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
- To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.
Nutrition Facts : Calories 665 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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
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
RHUBARB BUNDT CAKE
A swirl of rhubarb jam graces the center of this vanilla-y Bundt cake. This is one of those cakes that keeps well for several days, and may even taste better on the 2nd or 3rd day after baking.
Provided by Kim
Categories Rhubarb Recipes
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Combine rhubarb, 1/2 cup sugar, and salt in a saucepan. Bring to a simmer over medium heat. Cook until rhubarb has broken down and mixture has thickened, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in lemon juice. Place mixture into a heat-safe bowl and place into the refrigerator to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
- Whisk flour, baking powder, salt, and baking soda together in a small bowl.
- Cream butter, oil, and sugar together with an electric mixer in a large bowl until light and fluffy, about 3 minutes. Add in eggs, 1 at a time, mixing well after each addition. Beat mixture for another 3 minutes on medium-high speed until batter has lightened in color. Mix in vanilla and almond extracts. Add in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined. Do not overmix.
- Pour half of the batter into the prepared Bundt® pan and smooth into an even layer. Remove rhubarb jam from fridge, and carefully spoon over the batter. Place dollops of remaining batter over the jam, and gently smooth into an even layer; taking care to cover the jam completely.
- Place pan into preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with just a few moist crumbs, 55 to 60 minutes. Cool cake in pan for 30 minutes before gently running a knife around the edges to loosen. Invert cake onto a wire rack and cool completely.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 60.4 g, Cholesterol 68.1 mg, Fat 14 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.2 g, Sodium 300.2 mg
OLD-FASHIONED MARBLE BUNDT CAKE
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 12-inch Bundt cake (16 servings)
Number Of Ingredients 15
Steps:
- For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
- Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
- Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
- Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
- For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
- Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
- Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.
RHUBARB-PISTACHIO BUNDT CAKE WITH ROSE GLAZE
Pretty layers of blushing rhubarb and a subtle rose glaze make this cake perfect for serving with a cup of tea-or on any special occasion.
Provided by Caren Rothman
Categories Cake Dessert Bake Kid-Friendly Pistachio Rhubarb Picnic Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 12-16
Number Of Ingredients 25
Steps:
- Make the cake:
- Preheat oven to 350°F. Butter and flour Bundt pan, tapping out excess flour.
- Rub together granulated sugar and lemon zest with your fingers in a large bowl until fragrant. Using an electric mixer on medium speed, cream lemon sugar and 3/4 cup butter until light and fluffy, about 4 minutes. Add eggs 1 at a time, scraping down sides of bowl and beating well between each addition. Beat in rose water and vanilla extract on medium-low speed until just combined.
- Whisk 2 1/4 cups flour, salt, baking powder, and baking soda in another large bowl. With mixer on low, add dry ingredients to lemon sugar mixture in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients, scraping down sides and bottom of bowl as needed. Fold in pistachios.
- Cut rhubarb crosswise into 2 1/2" pieces. Using a mandoline set to 1/4" or a very sharp knife, slice rhubarb lengthwise, maintaining as much red skin on stalks as possible.
- Pour one-third of the batter into prepared pan and smooth surface. Add half of the rhubarb, nestling pieces side by side to form a thick ring on top of batter. Pour another third of the batter on top of rhubarb layer; smooth surface. Repeat with remaining rhubarb and batter.
- Bake cake until the surface is cracked and golden brown, springs back to the touch, and a tester inserted into the center comes out clean, 50-60 minutes. Let cake rest in pan 10 minutes, then turn out onto a cooling rack.
- Make the rose glaze:
- Whisk powdered sugar, milk, rose water, vanilla extract, and salt in a medium bowl until well combined. Glaze should be pourable but stiff enough to hold its shape-it can be thickened with more powdered sugar or thinned with more milk if needed.
- Decorate the cake:
- Using a spoon, drizzle rose glaze over cooled cake, holding the spoon a few inches above the cake. While glaze is still wet, sprinkle rose petals and pistachios on top.
- Do Ahead
- Cake can be baked, cooled, wrapped in plastic, and stored at room temperature up to 3 days. Glaze can be made and stored in an airtight container at room temperature up to 5 days.
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.
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30 BEST BUNDT CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (5)Published 2021-03-16Category Desserts, Recipe Roundup
- Chocolate Peanut Butter Bundt Cake. I had to start off with a bang, and boy, does this recipe deliver! Not only does it have chocolate pudding in the batter to guarantee an ultra-moist sponge, but it has a layer of peanut butter filling right in the cake!
- Lemon Sour Cream Cake. The thing about lemon cake is that it’s not overly sweet. Yes, it’s cake, so it is sweet, but the tartness of the lemon perfectly balances it out.
- Key Lime Bundt Cake. I’m much more a fan of lime than lemon, and Key lime pie is one of my all-time favorite desserts. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Banana Bundt Cake with Brown Sugar Glaze. I have a real weak spot for bananas, and making banana bread/cake is something I have to try to limit. I’ll eat it for breakfast, lunch, afternoon tea, dinner, and dessert!
- Root Beer Float Cake. Did you grow up on root beer floats? The fantastic blend of sparkling root beer and creamy vanilla ice cream is something we all craved with our burgers and fries.
- White Chocolate Raspberry Bundt Cake. White chocolate is creamy, sweet, and the perfect pairing for bright, tart raspberries. The two balance each other out in both flavor and appearance, and I love this combination in everything from cookies to blondies.
- Pumpkin Bundt Cake. I’m one of those bakers who uses pumpkin year-round. I buy, cook, mash, and freeze it through the fall and pull it out whenever I get that craving.
- Crack Cake (Easy Recipe) If you’re wondering how this cake got its name, just take a look at the ingredient list. It has brown sugar for a deeper flavor, vanilla pudding for a creamy, moist finish, and cinnamon for a little warmth.
- Sweet Potato Bundt Cake with Brown Sugar Glaze. Let’s say you’re not a crazy person who’s hoarding pumpkin in the freezer. What do you do when it’s a chilly spring morning, and you’re craving that rich, spiced flavor?
- Super Moist Blueberry Bundt Cake. Just like the raspberry recipe above, this cake is super vibrant and beautifully flavored. There are a lot of blueberries in here, meaning you’ll get a fantastic pop of flavor in every bite.
19 BUNDT CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
- White Mountain Cake. If you're looking for a homemade white cake, this is an excellent choice. Bake this gorgeous white cake and top it off with a chocolate glaze.
- Kentucky Butter Cake. A rich, buttery sauce provides the finish for this amazing Bundt cake. Bake it for a potluck or take it along to a party.
- Sock-It-To-Me Bundt Cake. The sock-it-to-me cake makes a great coffee cake or dessert cake. Ice it or simply sprinkle powdered sugar over it. A cake mix makes this cake a snap to fix and bake.
- Lemon Lavender Pound Cake Recipe. Dried lavender flowers in the glaze and in the cake make this a deliciously different lemon Bundt cake. If you can't find culinary lavender buds in your area, try searching online.
- Apple Bundt Cake Recipe. This moist apple cake is made with fresh chopped apples and chopped nuts. Use pecans or walnuts in this delicious cake.
- Pineapple Pound Cake. Bake this delicious cake in a tube cake pan or Bundt pan. A simple combination of crushed pineapple and confectioners' sugar makes up the easy topping.
- Blueberry Bundt Cake Recipe. This is a delicious cake for breakfast or brunch, or serve it as a dessert with vanilla or lemon sauce. It also would be wonderful with a simple confectioners' sugar glaze.
- Chocolate Bundt Cake Recipe. This delicious Bundt cake is made with cocoa, butter, vanilla, and other ingredients. It's an easy homemade cake to mix and bake for an everyday treat.
- Chocolate Bundt Cake with Dark Chocolate Glaze Recipe. This dark chocolate Bundt cake is a chocolate lover's dream. This is a delicious and intensely chocolate cake, especially if you use a high-quality or Dutch-process cocoa.
- Luscious Lemon Sour Cream Bundt Cake Recipe. Lots of lemon zest and juice, along with lemon extract and sour cream, give great flavor and texture to this easy cake mix Bundt cake.
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