Grahams Low Sugar Orange Almond Bundt Cake Recipes

CITRUS-ALMOND POUNDCAKE

Steps:

• Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
• Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
• Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
• Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

GRAHAM'S LOW SUGAR ORANGE ALMOND BUNDT CAKE

Steps:

• Heat oven to 350ºF with rack in center of oven. Coat a 9" bundt pan with cooking spray then dust lightly with flour.
• In a medium bowl, combine by whisking the flours, baking powder, baking soda, salt, Splenda and almonds.
• In another bowl, whip the egg whites until foamy then add the cream of tartar. Beat until soft peaks form then add the sugar. Continue beating until stiff peaks form. Set aside.
• In yet another bowl, a large one this time, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice. Gently stir in the flour mixture. Stir a spoonful of the whipped egg whites into the batter to lighten then fold in the remaining.
• Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
• Cool in pan for 10 minutes before depanning & cooling completely on a rack.

ORANGE GRAHAM CRACKER BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 10-inch bundt pan.
• Combine the flour, brown sugar, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, softened light butter, applesauce, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
• Bake at 350 degrees F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and drizzle with glaze.
• Directions for glaze: Mix confectioners sugar, vanilla and 1 Tbls. of orange juice. Mix more orange juice until the glaze is smooth and thin enough to drizzle over cake. Stir in orange zest.

PRIZE WINNING ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350°F; grease and flour a bundt pan.
• Beat sugar, egg, almond extract, milk and softened butter together.
• Gradually add flour, baking powder and cinnamon.
• In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
• Pour cake batter over almonds/sugar.
• Bake for 50 minutes or until toothpick comes out clean from center of cake.
• Cool for 15-20 minutes, then remove from pan.
• Cool on wire rack.
• Serve warm or cooled - your preference.