Holiday Bundt Cake

Name: Holiday Bundt Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 227 grams butter, softened; 250 grams cake flour; 16 servings Confectioners sugar, fresh peaches, blackberries and mint, optional; 3 eggs; 0 teaspoons lemon extract; 2 teaspoons lemon juice; 1 teaspoons grated lemon peel; 0 teaspoons salt; 300 grams sugar; 1 teaspoons vanilla extract; 61 milliliters whole milk

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.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition.

Ingredients you will need

Egg

Combine the milk, lemon juice, vanilla, lemon peel and extract.

Ingredients you will need

Lemon Juice

Lemon Peel

Extract

Vanilla

Milk

Combine the flour, salt and baking soda; add to creamed mixture alternately with milk mixture, beating well after each addition.

Ingredients you will need

Baking Soda

All Purpose Flour

Milk

Salt

Pour into a greased and floured 10-in. fluted tube pan.

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar

Fruit

Mint

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

0teaspoons

baking soda 227grams

butter, softened 250grams

cake flour 16servings

Confectioners' sugar, fresh peaches, blackberries and mint, optional 3

eggs 0teaspoons

lemon extract 2teaspoons

lemon juice 1teaspoons

grated lemon peel 0teaspoons

salt 300grams

sugar 1teaspoons

vanilla extract 61milliliters

whole milk

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

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"". "