Holiday Bundt Cake
The recipe Holiday Bundt Cake can be made in roughly 1 hour and 15 minutes. This recipe makes 16 servings with 276 calories, 3g of protein, and 13g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a dessert. Head to the store and pick up baking soda, eggs, confectioners' sugar, and a few other things to make it today. If you like this recipe, you might also like recipes such as Holiday Rum Eggnog Bundt Cake, Toll House Cake (Layer Cake or Bundt Cake- You Pick), and Toll House Cake (Layer Cake or Bundt Cake- You Pick).
Instructions
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Combine the milk, lemon juice, vanilla, lemon peel and extract.
Combine the flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition.
Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 15 minutes. Reduce heat to 325°; bake 45 minutes longer or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before inverting onto a wire rack to cool completely. Dust with confectioners' sugar and garnish with fruit and mint if desired.
Recommended wine: Cream Sherry, Port, Port Wine, Moscato Dasti
Cream Sherry, Port, and Port Wine are my top picks for Bundt Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
![NV Johnson Estate Cream Sherry]()
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "