Bundt Cake By Donna Reed Recipes

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CREAM CHEESE POUND CAKE I



Cream Cheese Pound Cake I image

My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.

Provided by PSTEWART

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 7

1 ½ cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
  • Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 541.3 calories, Carbohydrate 67.5 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.2 mg, Sugar 43.2 g

KENTUCKY BUTTER CAKE



Kentucky Butter Cake image

If you think you don't need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it's not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that's poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there - some with bourbon in place of the vanilla, others with sherry - so feel free to play around.

Provided by Margaux Laskey

Categories     cakes, dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 14

1 cup/225 grams unsalted butter (2 sticks), softened, plus more for greasing the pan
3 cups/385 grams all-purpose unbleached flour, plus more for dusting the pan
Nonstick cooking spray (optional)
2 cups/400 grams granulated sugar
1 cup/240 milliliters buttermilk (see Tip)
4 eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup/150 grams granulated sugar
1/3 cup/75 grams unsalted butter
2 teaspoons vanilla extract
Confectioners' sugar, for sprinkling (optional)

Steps:

  • Heat oven to 325 degrees. Generously butter and flour (or spray with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt pan.
  • In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed. Pour into prepared pan, level with a spatula and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
  • Shortly before the cake is done baking, make the butter sauce: Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.)
  • As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners' sugar, if desired.

DONNA'S LEMON CAKE



Donna's Lemon Cake image

A good friend of mine makes this cake and I just had to have the recipe. This is the best melt in your mouth lemon cake you've ever tasted. It's rich and very moist.

Provided by Vseward Chef-V

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

18 1/2 ounces yellow cake mix
1 (3 ounce) package lemon Jell-O gelatin
4 eggs
3/4 cup water, boiling
3/4 cup oil
2 teaspoons lemon extract
1/4-1/3 cup lemon juice
2 cups powdered sugar
1 dash lemon extract (kicks it up a notch)

Steps:

  • Preheat oven 350 degrees.
  • Grease & Flour Bundt Pan.
  • Dissolve lemon jello in the 3/4 water let it cool to room temperature.
  • Mix cake mix lemon Jell-O, lemon extract, eggs & oil beat for 3 minutes.
  • Bake for 35 to 40 minutes.
  • Remove from oven let it cool for about 5 minutes and then remove from pan.
  • punch holes all over cake and pour frosting over cake while it is still a little warm.

Nutrition Facts : Calories 441.5, Fat 20.4, SaturatedFat 3.3, Cholesterol 71.4, Sodium 344.1, Carbohydrate 61, Fiber 0.5, Sugar 44.9, Protein 4.6

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