Bundt Cakes: Part 2

As promised, here's the second entry that documents the cakes we made for my brother's wedding reception.  All of these recipes came from The Cake Mix Doctor cookbook (the first and original cookbook by Anne Byrn, ISBN 0-7611-1790-3--the previous post shared the cakes we made from the Cake Mix Doctor's Chocolate cake cookbook).  Believe me, this book is worth the investment!  These cakes are pure gold!

Fresh Orange Cake

Ingredients:

Cake:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) yellow cake mix with pudding
1 cup fresh orange juice (from about 5 medium oranges) or from the carton
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs

Glaze:

1 cup confectioners' sugar, sifted
3 tablespoons fresh orange juice (from about 1 medium orange)
1 teaspoon fresh grated orange zest (from about 1 medium orange)

Directions:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Set the pan aside.

Place the cake mix, orange juice, oil, sugar, vanilla, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The batter should look thick and well blended.  Pour the batter into the prepared pan and place it in the oven.

Bake the cake until it is golden brown and just starts to pull away from the sides of the pan, 45-47 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 30 minutes more.

Meanwhile, prepare the glaze.  Combine the confectioners' sugar, fresh orange juice, and orange zest in a small bowl and stir with a wooden spoon until smooth.

Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center.  Let the glaze set for a few minutes before slicing.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Favorite Apricot Nectar Cake

Ingredients:

Cake:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3 ounces) lemon gelatin
3/4 cup canned apricot nectar
3/4 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
Grated zest of 1 lemon (1 teaspoon)
4 large eggs

Glaze:

3/4 cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice (from 1 lemon)
 tablespoons canned apricot nectar, or more as needed

Directions:

Place a rack in the center of the oven and preheat the oven to 325 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Shake out the excess flour.  Set the pan aside.

Place the yellow cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2-3 minutes more, scraping the sides down again if needed.  The batter should look thick and smooth.  Pour the batter into the prepared pan.  Place the pan in the oven.

Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

Prepare the glaze.  Combine the confectioners' sugar, lemon juice, and apricot nectar in a small saucepan and heat over medium-low heat, stirring, until the sugar has dissolved, 3-4 minutes.

Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.  While the cake is still warm, poke holes in the top with a toothpick or long wooden skewer.  Spoon the glaze onto the cake so that it seeps down into the holes.  Let the cake cool before slicing.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Notes: This cake was delicious, moist, and flavorful.

Applesauce Spice Cake

Ingredients:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain spice cake
1 cup sweetened applesauce
1/2 cup buttermilk
1/3 cup butter, at room temperature
1/3 cup solid vegetable shortening
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest (from 1 lemon)
2 large eggs
1 cup chopped peeled apple
1/2 cup chopped pecans, optional
2 teaspoons sifted confectioners' sugar (for dusting) or Brown Sugar Caramel Glaze (recipe below)

Directions:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Set the pan aside.

Place the cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The batter should look well blended.  Fold in the apple and pecans.  Pour the batter into the prepared pan, smoothing it out with the rubber spatula.  Place the pan in the oven.

Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 50-55 minutes.  remove the pan from the oven and place it on a wire rack to cool for 20 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto the rack so that the cake is right side up.  Allow it to cool completely, 30 minutes more.

Place the cake on a serving platter and serve it dusted with confectioners' sugar.  Or spoon the Brown Sugar Caramel Glaze over the top, letting it drizzle down the sides and into the center.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Notes: This cake was very moist and the caramel glaze was TO-DIE-FOR!

Brown Sugar Caramel Glaze

Ingredients:

3 tablespoons butter or margarine
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
3 tablespoon heavy (whipping) cream
1/2 teaspoon pure vanilla extract

Directions:

Place the sugar, buttermilk, butter, corn syrup, baking soda, and vanilla in a medium saucepan over medium heat.  Bring to a boil, stirring constantly.  The glaze will foam up and thicken as the sugar dissolves and the butter melts, 3-4 minutes.

Poke holes in the cooled cake of your choice and pour the hot glaze over it.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Pineapple Inside-Out Cake

Ingredients:

Solid vegetable shortening for greasing the pan
Flour for dusting the pan
1 package (18.25 ounces) plain lemon cake mix
1 can (15.25 ounces) crushed pineapple packed in juice (divided into two 1-cup portions)
1/4 cup granulated sugar
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
4 large eggs
1 cup confectioners' sugar, sifted
1 tablespoon fresh lemon juice

Directions:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Lightly grease a 10-inch tube pan with solid vegetable shortening, then dust with flour.  Shake out the excess flour.  Set the pan aside.

Place the cake mix, 1 cup undrained crushed pineapple, sugar, oil, and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The pineapple should be well blended into the batter.  Pour the batter into the prepared pan, smoothing the top with a rubber spatula.  Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 48-50 minutes.  remove the pan from the oven and place the pan on a wire rack to cool for 15 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert onto another rack so the cake is right side up.  Allow it to cool completely, 30 minutes more.

Meanwhile, prepare the glaze.  First, drain the remaining 1 cup crushed pineapple and reserve the juice.  Combine the confectioners' sugar, 2 tablespoons of the reserved pineapple juice, and the lemon juice in a small bowl and stir with a wooden spoon until smooth.

Place the cake on a serving platter.  Spoon the glaze onto the cooled cake.  Spoon the remaining 1 cup drained pineapple on top of the glaze.  Slice and serve.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Fiddler on the Roof Cake

Ingredients:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 cup (8 ounces) sour cream
3/4 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/2 cup sugar
1/2 teaspoon pure almond extract (vanilla can also be used)
1/2 teaspoon salt
4 large eggs
1/4 cup unsweetened cocoa powder
Chocolate Marshmallow Frosting (recipe below)

Directions:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Set the pan aside.

Place the cake mix, sour cream, oil, sugar, almond extract, salt, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.  The batter should look well blended.  Pour half of the batter into the prepared pan, smoothing it out with the rubber spatula.

Add the cocoa powder to the remaining batter and blend with the electric mixer on low speed for 1 minute.  Pour this evenly over the batter already in the pan.  Run a dinner knife through the batters to swirl them together for a marbleized look.  Place the pan in the oven.

Bake the cake until it is light brown and springs back when lightly pressed with your finger, 60-65 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

Meanwhile, prepare the Chocolate Marshmallow Frosting.

Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to frost and serve warm.  Or invert it onto a rack to cool completely, 30 minutes more.  Regardless of whether you want a warm or cooled cake, frost it while the frosting is still warm, spreading the frosting over the top and partially down the sides of the cake with the rubber spatula.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Notes: This cake was one of those great, basic, satisfying classic cakes.  Yum.

Chocolate Marshmallow Frosting

Ingredients:

2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup plus 1 tablespoon milk
1 teaspoon pure vanilla extract

Directions:

Sift the sugar and cocoa powder together into a large mixing bowl.  Set aside.

Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat.  Stir until the marshmallows are melted, 3-4 minutes.  Remove the pan from the heat.  Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture.  Add the vanilla and stir until the frosting is smooth and satiny.

Use at once to frost the top of the cake of your choice.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Incredible Melted Ice Cream Cake

Ingredients:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
2 cups melted ice cream, your choice of flavor
3 large eggs
Chocolate Marshmallow Frosting (recipe above)

Directions:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Set the pan aside.

Place the cake mix, melted ice cream, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with the rubber spatula.  Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.  The batter should look thick and well blended.  Pour the batter into the prepared pan, smoothing the top with the rubber spatula.  Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38-42 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.  Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

Meanwhile, prepare the Chocolate Marshmallow Frosting, or another frosting that would go well with the flavor of the ice cream in the cake.  Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Notes: I like that you can vary the flavor of this cake by using any flavor of ice cream that you want!

Chocolate Better Than ? Cake with Penuche Frosting

Ingredients:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain devil's food cake mix
1 package (6 ounces; 1 cup) semisweet chocolate chips
3/4 cup chopped pecans, optional
1 package (3.9 ounces) chocolate instant pudding mix
1 cup sour cream
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
1/4 cup water
4 large eggs
1 teaspoon pure vanilla extract
Penuche Frosting (recipe below)

Directions:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour.  Shake out the excess flour.  Set the pan aside.

Place 2 tablespoons of the cake mix, the chocolate chips, and the pecans in a small bowl.  Stir and set aside.

Place the remaining cake mix, along with the chocolate pudding mix, sour cream, oil, water, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed.  The batter should be thick and well blended.  Fold in the chocolate chip and pecan mixture until it is well distributed.  Pour the batter into the prepared pan, smoothing the top with the rubber spatula.  Place the pan in the oven.

Bake the cake until it springs back, when lightly pressed with your finger and just starts to pulls away from the sides of the pan, 5055 minutes.  Remove the pan from the oven and let it cool on a wire rack for 15 minutes.  Run a long, sharp knife around the edge of the cake and invert the cake onto a cooling rack, then invert it again onto a serving platter to finish cooling, 20 minutes more.

Prepare the Penuche Frosting.  Spread the top and sides of the cooled cake with the warm frosting, using clean, smooth strokes.  Let the cake stand 30 minutes before slicing and serving.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Notes: This cake is one of our family favorites and has been for years.  The cake is so moist and chocolatey. The frosting is penuche at its best (and easiest).  Beware though, this is one RICH cake.  Have a glass of milk handy (not because it is dry...but because it is just so rich!).  I never make this with the nuts.  And I have made it with and without the semi-sweet chocolate chips.  I love the chocolate chips in the cake, but if you don't have them on hand, the cake is still great without them.

Penuche Frosting

Ingredients:

1 cup packed light brown sugar
8 tablespoons (1 stick) butter
1/4 cup whole milk
2 cups confectioners' sugar, sifted

Directions:

Place the brown sugar and butter in a medium-size heavy saucepan over medium heat.  Simmer, stirring constantly, until well combined, 2 minutes.  Carefully pour in the milk, stirring, and bring the mixture to a boil.  remove the pan from the heat and cool slightly.

Place the confectioners' sugar in a large mixing bowl.  Pour the hot brown sugar mixture over the confectioners' sugar.  Beat with an electric mixer on low speed until the frosting is smooth and creamy, 2-3 minutes.

Use immediately (while still warm) to frost the cake of your choice or the frosting will harden.  If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Notes: Holy cow, this stuff is great.

Susan's Lemon Cake (with Candied Ginger)

Ingredients:

Cake:

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3 ounces) lemon gelatin
2/3 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
2/3 cup hot water
4 large eggs

Glaze:

2 cups confectioners' sugar, sifted
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon finely grated lemon zest (from 1 lemon)

Directions:

Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour.  Shake out excess flour.  Set the pan aside.

Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down if needed.  The batter should look thick and well blended.  Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.

Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes.  Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

Meanwhile, prepare the glaze.  Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth.

Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.  Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center.  Slice and serve warm, or let it cool before slicing.

Source: The Cake Mix Doctor cookbook, ISBN 0-7611-1790-3.

Notes: We had planned a lemon-ginger bundt cake, but it was a from-scratch cake that didn't work out.  Since we had plenty of candied ginger, we added finely chopped candied ginger (about 1/2 cup) to this recipe instead.