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Old 10-27-2004, 09:26 AM   #1
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12 cup Bundt Cake Recipes

I have my eye on a GORGEOUS Nordicware 12 cup Bundt cake pan I'm going to pick up and wanted to know if anyone has any recipes for this sized pan. I have always baked in a 10 cup bundt. Thanks very much.

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Old 10-27-2004, 10:24 AM   #2
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here's one I made last year at this time, came out great!


Butterscotch Pumpkin Cake

1 2/3 cups (11-oz. pkg.) NESTLÉ Butterscotch Flavored Morsels, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup LIBBY'S 100% Pure Pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons powdered sugar, (optional)

PREHEAT oven to 350° F. Grease 12-cup Bundt pan.
MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

BAKE for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
Sprinkle with powdered sugar. Serve with Butterscotch Sauce.

FOR BUTTERSCOTCH SAUCE:
HEAT 1/3 cup NESTLÉ CARNATION Evaporated Milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.


Good Luck!
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Old 10-27-2004, 01:49 PM   #3
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Here are several - have fun!

Glazed Apricot Bundt Cake
2 c Sugar
1/2 c Canola oil
4 tb Unsalted butter, softened
3 c AP flour
2 ts Ground cinnamon
1 ts Baking soda
1 ts Salt
1 Egg
4 Egg whites
1 tb Vanilla extract
1/4 c Buttermilk
3 c Apricots, chopped (can also use plums or a combination)
1 c Walnuts, coarsely chopped
1/2 c Butter
1/2 c Light brown sugar
2 tb Rum

Preheat the oven to 350F. Grease a 12 c Bundt pan with vegetable oil. Lightly dust the pan with flour.
1.In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add the dry ingredients and mix until blended.
2.Add the egg, egg whites, vanilla, and buttermilk, and blend well.
3.Stir in the apricots/plums and walnuts; mix thoroughly.
4.Pour the batter into the pan and bake for 50 minutes, or until cake tests done.
5.For glaze, heat the butter and brown sugar until hot. Add the rum, stir, and set aside.
6.Cool the cake in the pan, then invert it onto a plate, and spoon the glaze over the top.

Lemon Cream Pound Cake
3 c Sugar
1 1/4 c Butter, softened
8 oz Cream cheese, softened
1 tb Lemon juice
2 ts Vanilla
1 ts Lemon extract
1/2 ts Orange extract
1/8 ts Salt
6 Eggs
2 3/4 c Flour
Glaze:
1 c Powdered sugar
1 tb Butter, softened
2 ts Lemon zest, grated
3 tb Lemon juice, fresh

Preheat oven to 325F. Grease and flour a 12 c Bundt cake pan.
1.Beat sugar, butter, and cream cheese in large bowl until fluffy. Beat in lemon juice, vanilla, lemon extract, orange extract and salt.
2.Add eggs, one at a time, beating after each addition. Add flour, and then beat until smooth. Pour batter evenly into the prepared pan.
3.Bake 60-75 minutes or until cake tests done. Cool 10 minutes, then remove from pan. Cool completely.
4.For glaze, mix all ingredients until smooth. Spread glaze over cake, allowing to drizzle down sides.

Bacardi Chocolate Cake
1 pk Chocolate cake mix
1 sm Chocolate instant pudding
1 c Bacardi black rum
3/4 c Water
1/2 c Oil
4 Eggs
12 oz Semi-sweet chocolate pieces (chips or small chunks), divided
1 c Raspberry preserves, 10-12oz
2 tb Shortening

Preheat oven to 350F. Grease a 12 c Bundt pan.
1.Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
2.Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of chocolate pieces.
3.Pour batter into Bundt pan. Bake 50-60 minutes until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack.
4.Heat raspberry preserves and remaining 1/2 cup of rum. Strain through a sieve to remove seeds.
5.Place cake on a serving platter. Prick surface of cake liberally with a fork or toothpicks. Brush raspberry rum glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. 6.Combine remaining 1 cup of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes before serving.
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Old 10-27-2004, 02:29 PM   #4
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Thank you ladies!!!
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Old 10-27-2004, 02:39 PM   #5
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This is the pan. I think its a beauty.
http://www.cooking.com/products/shprodde.asp?SKU=129177
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Old 10-27-2004, 06:08 PM   #6
 
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I bought one years ago. My beloved aunt stole it [we laugh about it]. You can bake about any kind of cake in it.
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Old 10-27-2004, 06:15 PM   #7
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Look for Paula Deen's sour cream pound cake recipe. I used a standard bundt cake pan and it rose about 1/2" above the edge of the pan. I bet your big pan would be perfect for this easy recipe.
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Old 10-30-2004, 03:35 PM   #8
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Quote:
Originally Posted by Psiguyy
Look for Paula Deen's sour cream pound cake recipe. I used a standard bundt cake pan and it rose about 1/2" above the edge of the pan. I bet your big pan would be perfect for this easy recipe.
Here's a link for it, I think--there were two, the other is an almond sour cream pound cake but this one said "Easy" and it looks yummy!

http://www.foodnetwork.com/food/reci..._22529,00.html
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Old 07-28-2006, 09:42 PM   #9
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Microwave Bundt Cake

Just found a good recipe for microwave bundt cake.
1 pkg chocolate cake mix or other flavor you wish.
Water
1/3 cup vegetable oil
3 eggs
1 can pecan coconut frosting or other
Mix cake according to package directions using 25 % less water than box directs (for microwave cooking), and the oil and eggs. Spoon frosting in bootom of microwave Bundt cake pan or a 3 quart casserole that contains a cone. Pour cake mixture on top of frosting. Let stand two minutes before baking. Microwave on High power for 10 - 15 minutes, until a toothpick inserted into the cake comes out clean. Cool for 5 - 10 minutes and invert onto serving dish. Serves 6
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Old 07-28-2006, 10:18 PM   #10
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Chocolate Gingerbread Bundt Cake

This one is quite good and a little different.

CHOCOLATE GINGERBREAD BUNDT CAKE

2 cups all-purpose flour
1 cup unsweetened cocoa
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon ground black pepper
1¾ cups granulated sugar
¾ cup butter or margarine (1½ sticks), softened
1 teaspoon vanilla extract
3 large eggs
1 cup light (mild) molasses
1 cup very hot water
1 cup mini chocolate chips
Confectioners’ sugar for garnish (optional)


1. Preheat oven to 350°; grease 12-cup Bundt pan and dust lightly with flour.

2. In a bowl, combine flour, cocoa, ginger, baking soda, cinnamon, allspice, nutmeg, cloves, salt, and pepper; mix together and set aside.

3. In 4-cup measuring cup or bowl, stir molasses and hot water until blended.

4. In large mixer bowl, beat sugar, butter, and vanilla at medium speed until blended.

5. Increase speed to high and beat 3 minutes or until creamy, frequently scraping bowl with rubber spatula.

6. Reduce speed to medium; add eggs, 1 at a time, beating well after each addition.

7. Reduce speed to low; add small amount of flour mixture, then small amount of molasses mixture, mixing well after each addition, occasionally scraping bowl; continue alternately adding flour and molasses until all is well mixed.

8. Remove bowl from mixer and add chocolate chips, stirring by hand with spatula.

9. Pour batter into prepared pan.

10. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.

11. Cool in pan on wire rack 20 minutes; loosen cake from pan and invert onto rack; cool completely before serving.

12. Sprinkle cooled cake with confectioners’ sugar before serving, if you like.
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