Glazed Plum Bundt Cake Recipes

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GLAZED ALMOND BUNDT CAKE



Glazed Almond Bundt Cake image

A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.

Provided by AARONSMOM

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
4 eggs
1 ½ teaspoons almond extract
1 ⅔ teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup ground almonds
1 cup milk
¼ cup milk
¾ cup white sugar
½ teaspoon almond extract
½ cup toasted sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
  • In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.1 g, Cholesterol 78.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 8.3 g, Sodium 225.2 mg, Sugar 35.8 g

GLAZED PLUM BUNDT CAKE



Glazed Plum Bundt Cake image

Make and share this Glazed Plum Bundt Cake recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 15

2 cups sugar
1 cup vegetable oil (canola is recommended)
4 tablespoons unsalted butter, softened
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 egg yolks
4 egg whites
1 tablespoon vanilla
1/4 cup buttermilk
3 cups plums, pitted and chopped
1 cup walnuts, coarsely chopped
1/2 cup brown sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350°F.
  • Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
  • In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
  • Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
  • Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
  • While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
  • Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!

Nutrition Facts : Calories 288.1, Fat 14.8, SaturatedFat 2.9, Cholesterol 21.1, Sodium 164.9, Carbohydrate 36.6, Fiber 1.1, Sugar 23.5, Protein 3.5

GINGER-CHAI GLAZED BUNDT CAKE



Ginger-Chai Glazed Bundt Cake image

There are many brands of chai concentrate on the market, go ahead and choose your favorite. For the glaze, feel free to adjust the spice level to your taste, add in some fresh ground cardamom pods or pump up the black pepper level for the true heat of freshly made Indian chai. The crystallized ginger is a nice touch for ginger lovers.

Provided by Pinay0618

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
1 cup chai concentrate, such as Oregon Chai
1 1/2 cups powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 pinch black pepper
1 1/2-2 1/2 tablespoons chai concentrate, as needed
1/2 cup crystallized ginger

Steps:

  • Set a rack in the lower third of the oven and preheat to 350°.
  • Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
  • Sift the flour, baking powder and salt together. Set aside.
  • Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
  • Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition.
  • Pour the batter into the prepared pan, smooth the top and bake for about 40 - 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 - 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing).
  • To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.

Nutrition Facts : Calories 404.7, Fat 17.3, SaturatedFat 10.3, Cholesterol 111.2, Sodium 295.5, Carbohydrate 59, Fiber 0.7, Sugar 39.9, Protein 4.8

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