Abundant Flavorsome Bundt Cake

Darla Sibley

By
@urcherished

This recipe was created with my husband in mind. Many years ago he worked with a man that made a poundcake with alot of different extracts for flavoring.

This cake is good with the icing or without. The icing has a unique flavor that adds to the cake.

Enjoy~


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Comments:

Cook:

1 Hr 15 Min

Ingredients

1 c
unsalted butter
1/2 c
crisco
3 c
sugar
5 large
eggs
3 c
sifted all purpose flour
1 tsp
baking powder
1 c
milk
1 tsp
vanilla extract
1 tsp
almond extract
1 tsp
lemon extract
1 tsp
cherry extract
1 tsp
coconut emulsion
1 tsp
rum emulsion
1 tsp
orange emulsion

Directions Step-By-Step

1
Preheat oven to 325'.
*make sure the butter, eggs, & milk is at room temperature (this is very important)*
2
Grease & Flour a Large Bundt pan.
3
Sift flour & baking powder into a bowl.
In a separate bowl; sift the sugar.
4
With electric mixer--whip butter & Crisco together.
Once blended; add sugar. Mixing on high speed for 5 minutes.
5
Add eggs, one at a time, mixing well after each.
6
Alternately add flour mixture & milk. Blending well after each.
7
Add each of the flavoring one at a time; stirring well after each addition.
8
Pour into prepared Bundt pan. Bake for 1 hour 15 minutes.
*check after 1 hour--as every oven is different*
9
Remove from oven. Cool in pan on rack for 10 minutes. Flip out onto wire rack to cool completely. Once cooled place on a cake plate.
10
ICING/GLAZE
1/3 cup unsalted butter-melted
2 cups powdered sugar
1 tsp. coconut emulsion
2-4 Tbsp. hot pineapple juice
11
Heat pineapple juice until comes to a boil. With mixer; Mix powdered sugar & butter. Add coconut emulsion. Mix well. Add hot pineapple juice 1 Tbsp. at a time until desired consistency. Mixing well.
*it may not take all 4 Tbsp.*
Spoon on top cooled cake...letting it drizzle down the sides.

About this Recipe

Course/Dish: Cakes