GLAZED PLUM BUNDT CAKE
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
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
GLAZED PLUM CAKE
This glorious cake looks like something in a French pâtisserie, but is actually quite simple to make
Provided by Diana Henry
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h30m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.
- Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.
- Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.
- Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.
- Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).
Nutrition Facts : Calories 338 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
GINGER-CHAI GLAZED BUNDT CAKE
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
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
RUM PLUM CAKE WITH RUM GLAZE
Very moist and very delicious! This is a great cake to serve to your guest after a dinner. Please use only dark rum for this, light rum just does not have the same taste. Although I have only prepared this cake using rum liquor, I imagine that you could substitute about 1 tablespoon of rum extract for the "real stuff".
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 10-inch Bundt cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease and flour a 10-inch Bundt pan.
- In a large mixing bowl sift together, flour, sugar, cinnamon, cloves, baking powder and salt.
- Add in eggs and oil; beat at mediuum speed until combined.
- Add in plum baby food and rum; mix until thoroughly combined.
- Transfer to prepared Bundt pan.
- Bake for about 40 minutes.
- Cool 15 minutes and remove to a plate.
- Mix all glaze ingredients for the glaze until smooth.
- Pour over WARM cake.
- Delicious!
Nutrition Facts : Calories 675.4, Fat 29.5, SaturatedFat 4.2, Cholesterol 79.3, Sodium 376.7, Carbohydrate 95.3, Fiber 1.4, Sugar 68.8, Protein 5.7
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