Serve this tender, moist Bundt cake with the [Strawberry-Rhubarb Compote](/recipes/food/views/107955) , vanilla ice cream, or just on its own. Decorate with whole strawberries, if desired.
Preheat oven to 350°F. Generously coat 12-cup Bundt pan with nonstick spray. Whisk flour, sugar, orange peel, and lemon peel in large bowl to blend. Using electric mixer, beat eggs in another large bowl until thick, about 4 minutes. Gradually beat in oil, buttermilk, and vanilla. Add flour mixture and beat until just blended.
Pour batter into prepared pan. Bake cake until tester inserted near center comes out clean, about 45 minutes.
Cool cake in pan on rack 20 minutes. Invert onto platter; cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
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CLASSIC VANILLA CUSTARD BARS - 12 TOMATOES
From 12tomatoes.com
Preheat oven to 350º and line two baking sheets with parchment paper, and line a 9x13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
Unroll puff pastry sheets and place onto lined baking sheets, using a fork to gently prick all over the dough, without piercing the bottom.
Optional: top each sheet of puff pastry with parchment paper, then top with another baking sheet, acting as a weight, so puff pastry won’t inflate.
Place baking sheets in oven and bake for 20-22 minutes, or until golden brown. Remove from oven and let cool completely.
Optional: use a serrated knife to trim edges off puff pastry so that it fits into 9x13-inch baking dish. Place one sheet of puff pastry.
10 WAYS TO BAKE WITH BOILED CIDER - KING ARTHUR BAKING
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