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Bundt cake recipes

From Fourth of July picnics to Thanksgiving in November, there's a Bundt cake for every season. 

11. Spiced marble pound cake

Kitchen Report
To make a marble Bundt cake, layer white batter with chocolate batter, then 'cut' it with a knife to make the swirl pattern.

By Kendra Nordin, Kitchen Report

Spiced marble pound cake

2 packages (1 pound 1 ounce each) pound cake mix
1-1/2 teaspoons pure vanilla extract
3 tablespoons unsweetened cocoa
3/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, divided
1/4 teaspoons ground cloves
Creamy confectioners’ sugar frosting

1. Preheat oven to 375 degrees F.

2. Prepare cake mix according package directions. Stir in vanilla.

3. Remove 2 cups batter to a small bowl; stir in cocoa, cinnamon, 1/4 teaspoon of the nutmeg, and cloves; mix well. Set aside.

4. Add remaining 1/4 teaspoon nutmeg to white batter. Pour white batter in thirds into a heavily  greased and lightly floured* 10 by 4-inch tube pan. Between each addition of batter, dribble the chocolate mixture. [I puzzled over these instructions until I took it to mean pour 1/3 of the white batter, half of the cocoa batter, and repeat.]

5. Cut through batter with a knife to marble the cake. [I did this by "cutting" the circle like you were serving up a piece of pie every inch or so. Worked like a charm! The swirls were cool.]

6. Bake for 1-1/2 hours or until cake is done when cake tester comes out clean.

7. Cool in pan on wire rack for 10 minutes. Turn out of pan onto wire rack and cool thoroughly. Ice with creamy confectioners’ sugar frosting.

[*A time-saving tip: When greasing and flouring a Bundt pan, use Pam Baking Spray, it has both the fat and flour combined and works really, really well.]

Creamy confectioners’ sugar frosting

2 tablespoons butter or margarine, softened
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
3 tablespoons light cream

1. Beat ingredients together with a hand mixer until creamy. 

See the full post on Stir It Up!

11 of 18
Mark Sappenfield
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