ALL i WANNA DO is BAKE!: Tunnels of Richness....

A bundt cake is simply the name used for a dessert cake generally baked in a ridged ring-shaped bundt pan with distinctive, decorated sides. Bundt cakes tend to be buttery and dense, but almost any kind of cake can be made in this pan, provided it is well greased, as some cakes will stick to the fluted sides of the pan. The Bundt cake has made its way to many a table. From a simple sour cream cake to Kahlua Amaretto Chocolate Sinsation Cake, this delectable dessert is apt at pleasing any crowd and has a unique history. The original German word “bund” means a gathering of people, and certainly the flexibility of this densely, moist cake has wowed many, many crowds from all over.

History of the Bundt Cake. According to Wikipedia.com, the bundt may have originated from the German bundkuchen (often called Gugelhupf or Kugelhupf), a ring-shaped coffee cake. The word bundt appears as early as 1901 in The Settlement Cookbook, written by Lizzie Kander of Milwaukee, Wisconsin. Bundt is used instead of bund in a recipe for “Bundt Kuchen.” In this book, the bundt was described as “Grease Bundt form (a heavy round fluted pan with tube in center) well, and flour lightly. Cream butter and sugar well, add beaten yolks and beat, then the raised mixture and the rest of the flour, and lastly the beaten whites. Pour in pan, let rise until very light, and bake until well done and brown in a moderately hot oven, about forty-five minutes.”

And based on an article on Nibble.com, The aluminum bundt pan is a variation of ceramic cake forms that were used in Germany, Austria, and Hungary to make the ring-shaped cakes and was trademarked in 1950 by H. David Dalquist, founder of Nordic Ware, based in St. Louis Park, Minnesota, who developed it at the request of members of the Hadassah Society's chapter in Minneapolis, Minnesota. The old-world pans called kugelhopf with fluted and grooved sides, made of delicate ceramic or cast iron, were heavy and therefore difficult to use. Kugelhopf is a special type of pan—one with a hole in the center that allowed heat to penetrate heavy cake batter from all sides. This became the prototype of the new pan. Dalquist modified the existing Scandinavian pan designs by introducing folds in the fluted edges, and fashioned the pan out of aluminum. With this type of form, a heavier batter could be baked without leaving under-baked dough in the center.

In 1960, the Good Housekeeping Cookbook showed a pound cake baked in a Bundt pan. But it was the 1966 Pillsbury Bake-Off, where the Tunnel of Fudge Cake recipe baked in a Bundt won second place, that launched the Bundt trend.The pan was not a bestseller until the 17th annual Pillsbury Bake-Off a in 1966 saw a bundt cake (Tunnel Fudge Cake created by Ella Rita Helfrisch aka Mrs. Carl Helfrich of Houston, Texas) won the second prize. This prompted a scramble for the pans, causing them to surpass the tin Jell-O mold to become the most-sold pan in the United States. Since introduction, more than 50 million bundt pans have been sold by the Nordic Ware company. They come in a variety of shapes- sunflowers, roses, castles, cathedrals, hearts, the list goes on.

Festive Bundting. The decades-old image of the Tunnel of Fudge cake, made in a fluted Bundt pan, needs updating. There now are Bundt gourmet cake mixes that are standouts in a category that includes famous names like Rose Beranbaum Levy and The Barefoot Contessa. Along with a new generation of snazzy Bundt pan designs, if a combination of the two doesn’t get the party started, it certainly can finish it off with a bang. The cake mixes taste as good as our own from-scratch recipes, and the new Bundt pan designs entrance young and old alike (the Sand Castle, which we thought would be nice for kids, has been wowing every sophisticated New York adult who has seen it).

Bundt Cake Baking Tips
People love Bundts, not just because the recipes are so moist and tasty, but because they are so impressive yet easy-to-make. Still, nothing is foolproof, especially with the more complex designs where some people have been challenged with cake stuck in the pan (we had no problem in all of our our testing except the one time we failed to use Bakers Joy or flour). Nordic Ware advises that you just need the proper tools plus these tips to avoid having your cake stuck to the sides of the pan:
• Use the proper cooking spray. Spray the pan with a non-stick vegetable oil. A non-stick spray such as Bakers Joy, which contains flour, is highly recommended. After spraying, take a pastry brush and brush the oil into the grooves of the pan; then turn the pan upside down on a paper towel, allowing the excess oil to drain away. Avoid using a spray with lecithin listed as an ingredient, since a gummy residue can build up over time.
• Alternatively, brush the pan with a solid vegetable shortening. Dust lightly with flour. Briskly tap the pan several times with the palms of your hands to distribute the flour evenly and then turn pan upside down over a sink to remove excess flour (for superb detail, Wondra flour works best).
• Avoid bubbles in the batter. To prevent air bubbles in the cake, slowly pour in the batter at one corner of the pan. Allow it to slowly flow in and around the Bundt design. Gently tap the filled cake pan on the counter a few times. This will make the air bubbles or pockets rise up and away from the outside of the cake.
• Showcase the details using a spatula. Mixes and recipes may vary, so fill the pan about 3/4 full to avoid overflow. With a spatula, move the batter to the outside of the pan, pushing it slightly up the walls. This will help the cake climb up the sides, giving you greater detail on the outside of the cake.
• Bake and then cool for 10 minutes before inverting. Place the pan on the center rack of the oven. Black or dark-colored pans require a 25°F heat reduction from the recommended oven temperature. Bake for the time indicated and cool 10 minutes—no less, no longer. With hot pads, pick up the cake pan and gently shake the pan from side to side listening for thumping. This indicates cake is loose and ready to invert. Use a plastic knife to carefully loosen the cake around the center tube and sides if sticking persists.
• Invert, continue cooling and dust or drizzle. Invert on plate or cooling rack; continue to cool. Dust with powdered sugar using a sifter or drizzle your favorite sauce on top.

NOW, let us take a journey through the tunnel of delectable bundt cake recipes....Enjoy the ride!

CLASSIC CHOCOLATE BUNDT CAKE
Ingredients:
1 cup chocolate chips
1 box golden butter cake mix
4 large eggs
¾ cup sour cream
½ cup vegetable oil
¼ cup water
¼ cup granulated sugar
¼ powdered sugar
Steps:
1. Preheat oven to 375F.
2. Grease and flour bundt pan.
3. Melt chocolate chips, stir until smooth.
4. Combine remaining ingredients except powdered sugar, beating on low speed until combined and then on high speed for 2 minutes.
5. Stir two cups of butter into melted chocolate chips.
6. Spoon batter into bundt pan alternating the two mixtures, but beginning and ending with the golden batter.
7. Bake 35 to 40 minutes until a toothpick comes out clean, cool in pan for 20 minutes.
8. Dust with powdered sugar.

BUTTERSCOTCH BUNDT CAKE
[Cooking light, My recipes.com]
Ingredients:
Cooking spray
2 tablespoons dry breadcrumbs
7 tablespoons butter, softened and divided
2 cups packed dark brown sugar
2/3 cup (6 ounces) 1/3-less-fat cream cheese
2 teaspoons vanilla extract
3 large eggs
1 large egg white
2 1/4 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1 tablespoon powdered sugar
Steps:
1. Preheat oven to 325°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
3. Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.
4. Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.
5. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition.
6. Pour batter into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

DARK CHOCOLATE BUNDT CAKE
[Southern Living, Myrecipes.com]
Ingredients:
8 ounces semisweet chocolate, coarsely chopped
1 (16-oz.) can chocolate syrup
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
Garnishes: Wintry-White Icing, strawberry slices
Steps:
1. Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.
4. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.

APPLE BUNDT CAKE
[Bfeedme.com]
Ingredients:
2 cups apples – peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 eggs
1 cup chopped walnuts
1/4 cup confectioners’ sugar for dusting
Steps:
1. Go ahead & preheat your oven to 350 F or 175 C. Grease and flour a 10 inch Bundt or tube pan.
2. In a medium bowl- combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
3. In a large bowl- combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
4. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. 5. Alternate layers of batter and filling, ending with batter.
5. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners’ sugar.

GLAZED APPLE BUNDT CAKE
[A Recipe A Day, NancysRecipes.wordpress.com]
Ingredients:
1/2 cup plus 1/3 cup packed brown sugar, divided
1/3 cup chopped toasted pecans
1 tsp cinnamon
1 tsp nutmeg
3/4 cup plus 2 tbsp butter, softened and divided
1 1/2 cups sugar
3 eggs
3 cups flour
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1 1/2 cups sour cream
2 tsps vanilla, divided
1 1/2 cups apple, peeled, cored and thinly sliced
2 tbsps milk
Steps:
1. Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl and set a side.
2. Beat 3/4 cup butter until creamy. Gradually add 1 1/2 cups sugar, beating 5 to 7 minutes. Add eggs, one at time, beating just until yellow disappears.
3. Combine flour, baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended. Stir in 1 tsp of vanilla.
4. Spoon half of batter into greased and floured (I just use cooking spray) bundt pan. Arrange apple slices over batter, then spoon half of brown sugar mixture over apples. Top with remaining batter then sprinkle with remaining brown sugar mixture.
5. Bake at 350º for 1 hour or until a toothpick inserted in center comes out clean.
6. Cool on rack for 15 minutes before removing from pan to cool compeltely.
7. Heat 2 tbsps butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining 1/2 cup brown sugar, milk and 1 tsp vanilla. Stir until smooth and drizzle evenly over cake.
Makes 16-18 servings.

DECADENT DOUBLE-CHOCOLATE BUNDT CAKE
[Cooking Light, MyRecipes.com]
Ingredients:
For the Glaze:
2/3 cup granulated sugar
1/4 cup water
1/4 cup chocolate-flavored liqueur
2 tablespoons butter
For the Cake:
1 1/2 teaspoons canola oil
2 tablespoons all-purpose flour
Cooking spray
1 1/2 cups granulated sugar
6 tablespoons butter, softened
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups 1% low-fat milk
2/3 cup semisweet chocolate minichips
2 tablespoons powdered sugar
Steps:
1. To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.
2. Preheat oven to 350°.
3. To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.
4. Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
5. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.
6. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with 2 tablespoons powdered sugar.

RED VELVET CAKE WITH CHEESECAKE TUNNEL
[CookieMadness.net]
For the Filling:
3/4 cup white morsels
1 (8 oz) brick cream cheese, softened
3 tablespoons sugar
1/4 teaspoon each – lemon juice and vanilla
For the Cake Base:
Flour-Added “Pam for Baking”
1 package (18.25 oz) white cake mix with pudding (Pillsbury or Betty Crocker)
8 tablespoons melted butter (original recipe used margarine)
3 tablespoons unsweetened natural cocoa powder
3 large eggs
1 cup buttermilk
1 ounce red food coloring (more if needed)
1/2 teaspoon vanilla
For the Chocolate Ganache
1/2 cup heavy cream
1 cup semi-sweet chocolate morsels or 6 oz good semi-sweet chocolate, cut up
1 tablespoon butter
Garnish: 1 cup white morsels (more or less)
Steps:
1. Preheat oven to 325 degrees F.
2. Prepare filling: In a microwave-safe mixing bowl, melt white chips by microwaving on 70% power for 1 minute, then stirring. Repeat, microwaving at 20 second intervals, until melted. Alternatively, you can melt morsels+ in a double boiler. Beat cream cheese, sugar and lemon and vanilla into melted white chips. Set aside.
Prepare cake: Spray a 10 inch (12 cup) Bundt pan with cooking spray. In a mixing bowl, stir together cake mix, melted butter, cocoa powder, eggs, red food coloring and vanilla. Stir until the cake mix is moistened and powder won’t fly up when you beat it. Beat with an electric mixer for about 3 minutes, stopping to scrape bowl halfway through.
3. Pour half of the red batter into the sprayed Bundt pan. Spoon the cream cheese mixture in a neat ring around the Bundt pan, being careful not to touch sides of pan. Spoon the remaining batter over the cream cheese, covering it completely.
Bake on middle rack for 45-50 minutes (lighter colored pans might take up to an hour or 70 minutes) or until a wooden skewer inserted in cake comes out fairly clean. Let cool on a rack for 10 minutes; invert the cake onto the rack to cool.
When the cake has cooled, prepare the glaze. Place the cream in a saucepan and heat it over medium just until it starts to bubble around the edges. Turn the heat to low and add chocolate. Remove from heat and stir in butter. Spoon the mixture over the cake.
4. Prepare garnish. Place white chips in a microwave-safe bowl and melt on 70% power for 1 minute. Stir, then microwave at 70% power for 20 second intervals or until melted. Spoon into a zipper bag. Snip a tiny bit off end of zipper bag (1/16 or less) from edge. Squeeze over cake. Chill until set.

THE BEST CHOCOLATE BUNDT CAKE
[axis-of-aevil.net]
For Cake Release:
1 tablespoon butter, melted
1 tablespoon cocoa
For the Cake:
3/4 cup (2.25 oz) or 1,75dl cocoa, natural (not Dutch-processed)
6 oz or 170g bittersweet chocolate (2 100g bars of Fazer baking chocolate which leaves a few bits for eating.)
1 teaspoon instant espresso powder (optional)
3/4 or 1.75dl cup water (boiling)
1 cup (8.75 oz) or 2,5dl sour cream (kermaviili not smetana if in Finland), room temperature
1.75 cups or 4,25dl unbleached all-purpose flour
1 teaspoon table salt
1 teaspoon baking soda
12 tablespoons(1.5 sticks) or 170g unsalted butter, room temperature
2 cups (14 oz) or 4,75dl light brown sugar
1 tablespoon vanilla extract
5 large eggs, room temperature
confectioners' sugar for dusting
For the Pan:
1. Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.)
2. Adjust oven rack to lower-middle position; heat oven to 350F/175C degrees.
For the Cake:
1. Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream.
2. Whisk flour, salt, and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes.
4. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions.
5. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds.
6. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds.
7. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
8. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.
9. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.
10.Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.
11.Dust with confectioners' sugar, transfer to serving platter, and cut into wedges; serve with Tangy Whipped Cream and raspberries, if desired.
For the Tangy Whipped Cream:
1 cup or 2,50dl heavy cream (cold)
1/4 cup or ~.60dl sour cream
1/4 cup or ~.60dl packed light brown sugar
1/8 teaspoon vanilla extract
Steps:
With electric mixer, beat all ingredients, gradually increasing speed from low to high, until cream forms soft peaks, 1.5 to 2 minutes.
For the Lightly Sweetened Raspberries:
3 cups or 7dl fresh raspberries gently rinsed and dried
1 - 2 tablespoons granulated sugar
Steps:
Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes.

DUTCH GINGER CAKE
[Grouprecipes.com]
Ingredients:
3/4 cup of unsalted butter shopping list
3/4 cup of moist light brown sugar shopping list
1/4 teaspoon of salt shopping list
1 teaspoon of vanilla shopping list
1/2 teaspoon of ground ginger shopping list
2 1/2 cups of flour shopping list
1/2 water shopping list
2 cups of blanched almonds shopping list
1 1/4 cups of granulated sugar shopping list
2 beaten eggs shopping list
1/2 teaspoon of grated lemon rind shopping list
1 teaspoon of lemon juice shopping list
1/2 cup of chopped preserved ginger shopping list
1 beaten egg shopping list
more preserved ginger, thinly sliced shopping list
Steps:
1. Cream together butter and brown sugar in a mixing bowl until light and fluffly.
2. Stir in salt, powdered ginger and vanilla.
3. Beat in flour alternately with water to make a stiff cookie dough.
4. Wrap in waxed paper and chill for several hours. (best overnight)
5. In a food processor, process the blanched almonds, 1/2 cup at a time until you get enough to measure a full two cups of crushed almond.
6. Add sugar and process by pulsing a few times.
7. Add beaten eggs, lemon rind, juice and ginger.
8. Pulse 6 or 7 times to process.
9. Preheat oven to 325 degrees.
10.Roll out 2/3 thirds of the cookie dough into a large round and line a 9/12 pie pan with the dough. Cut away the overhanging dough.
11.Spread the prepared almond filling on the bottom layer of dough.
12.Roll out remaining dough and cut into a 9 1/2 round.
13.Place over filling and fold the bottom edge over the top round and brush with the last lightly beaten egg.
14.Surround with a wreath of thinly sliced preserved ginger.
15.Bake in the moderate oven for 40 minutes.
16.Cool before cutting into thin wedges.

FRESH GINGER BUNDT CAKE WITH LEMON GLAZE
[~adapted from Nick, Malgieri FoodMayhem.com]
For the Cake:
2 1/2 cups bleached all-purpose flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound unsalted butter, softened
4 large eggs
3 large egg yolks
1/2 cup milk
1/3 cup grated fresh ginger (on 1/4 inch oval holes)
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
For the Lemon Glaze:
1 1/2 cups confectioner’s sugar
2 tablespoons fresh lemon juice
Steps:
1. Set rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12 inch bundt pan.
2. Place the flour, sugar, baking powder, and salt in the bowl of a heavy duty mixer fitted with the paddle attachment and add the butter. Beat on the lowest speed for 2 minutes, or until well combined.
3. Meanwhile, combine all the remaining ingredients in a mixing bowl.
4. Increase the mixer speed to medium and add one-third of the liquid ingredients. Mix for 2 minutes, then stop the mixer and scrape down the bowl and beater. Add another third of the liquid, beat for 2 minutes, scrape again. Add remaining liquid, beat, scrape.
5. Use a rubber spatula to make sure the bottom is stirred in. Scrape into prepared bundt pan. Smooth top.
6. Bake for 1 hour or until toothpick comes out clean. (Make sure to insert toothpick halfway between the side of the pan and the center.
7. Cool in pan for 10 minutes, then invert onto cooling rack to finish cooling.
8. For glaze, stir together confectioner’s sugar and lemon juice in a small pot. Heat over very low heat, just until smooth. Drizzle over the cake.

GINGER-RUM BUNDT CAKE
[Aida Mollenkamp, FoodNetwork.com]
Ingredients:
For the cake:
1 cup toasted pecans, finely chopped
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon table salt
3/4 cup whole milk , room temperature
1 tablespoon freshly grated ginger
1 tablespoon vanilla extract
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup packed golden brown sugar
3 large eggs, room temperature
2 large egg yolks, room temperature
For the syrup:
1 cup dark rum
1/4 cup water
1/2 cup granulated sugar
1 tablespoon freshly grated ginger

For the cake:
Directions:
1. Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
2. Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
3. Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
4. Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
For the syrup:
1. Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
2. When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.

BODACIOUS BUNDT CAKES
[Frequently Made Bundt Cakes]
[Carroll Pellegrinelli, About.com]
From About.com, here are several Bodacious Bundt Cake recipes for your enjoyment.

BACARDI RUM CAKE
Ingredients:
For the Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk*
1/2 cup vegetable oil
1/2 cup Bacardi dark rum
For the Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi dark rum
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.

TUNNEL OF FUDGE CAKE
Ingredients:
For the Cake:
1-3/4 cups butter, softened
1-3/4 cups granulated sugar
6 eggs
2 cups powdered sugar
2-1/4 cups flour
3/4 cup cocoa powder
2 cups chopped walnuts, lightly toasted
Glaze:
3/4 cup powdered sugar
1/4 cup cocoa powder
1-1/2 to 2 tablespoons milk
Preparation:
For the Cake:
1. Heat oven to 350 degrees. Grease and flour 12 cup Bundt® Pan.
2. Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. Stir in second set of ingredients until well blended. Spoon batter into prepared pan; spread evenly.
3. Bake for 58-62 minutes. Due to soft tunnel of fudge, doneness can't be tested the normal way. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.
For the Glaze:
1. In small bowl, combine glaze ingredients until well blended.
2. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.

HAZELNUT BUNDT CAKE
Ingredients:
For the Cake:
18-1/2 ounce yellow cake mix*
4 ounce serving size of instant vanilla pudding
4 eggs
1/2 cup cold milk
1/2 cup butter, melted or vegetable oil
1/2 cup Frangelico (hazelnut-flavored liqueur)
For the Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Frangelico
1 cup chopped and lightly toasted hazelnuts
Preparation:
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Combine first set of ingredients. Beat for 2 minutes on high with electric mixer. Carefully, pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Drizzle glaze over top of cake. Use spoon to put extra dripping back on cake. Sprinkle top and around base of cake with hazelnuts.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Frangelico.

LEMON POKE CAKE
Ingredients:
For the Cake:
1-1/2 cups sugar
1/2 cup butter, softened
3 eggs
2-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon peel
2 tablespoons lemon juice
For the Lemon Glaze
1-1/2 cups powdered sugar
1/4 cup butter, melted
enough fresh lemon juice to make glaze spreadable
lemon zest to taste, optional
Preparation:
Cake:
1. Preheat oven to 325; grease and flour a Bundt pan.
2. Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly.
3. Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a "perfect" batter. Put your lemon zest and lemon juice in last. Mix well.
4. Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the "toothpick" test to make certain it is done but don't overcook.
5. Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again(carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.

CINNAMON BUNDT CAKE
Ingredients:
For the Cake:
18 ounce yellow or white cake mix
4 serving size instant vanilla or French vanilla pudding
4 eggs
3/4 cup vegetable oil
3/4 cup milk or water
1 tablespoon cinnamon
For the Glaze:
1/3 cup water
1/2 cup sugar
6 tablespoons butter
1 tablespoon cinnamon
Preparation:
For the Cake:
1. Preheat oven to 350 degrees F. Grease and flour Bundt or tube pan.
2. Combine cake ingredients. Mix for 2 minutes. Place batter in cake pan. Bake for 50 minutes to 1 hour.
3. Remove from oven and cool cake in pan on wire rack for 10 minutes.
4. Combine glaze ingredients over low to medium heat, stirring occasionally, until sugar and butter are melted.
5. Carefully dump cake onto serving place. Poke holes in top of cake. Evenly pour glaze over warm cake. Use spoon or pastry brush to completely cover cake with glaze that has dripped onto the plate. Don't cover cake while still warm.
6. Serve with whipped cream. Serves 24 or less depending on slice size.

LIMONCELLO BUNDT CAKE
Ingredients:
For the Cake:•18 ounce white, yellow or lemon cake mix
4 serving-sized instant lemon or vanilla pudding mix
4 eggs
1/2 cup plus 2 tablespoons water, divided
1/2 cup vegetable oil
3/4 cup limoncello (lemon-flavored liqueur), divided
1/4 cup butter
1/2 cup sugar
1/2 cup lightly toasted sliced almonds
Preparation:
1. Preheat oven 325 degrees F. Grease and flour 12-cup Bundt cake pan. Combine cake and pudding mixes with eggs, 1/2 cup water, oil and 1/2 cup limoncello. Mix with electric mixer for at least 2 minutes. Pour into prepared pan. Bake for 1 hour. Cool in pan for 20 minutes. Finish cooling on wire rack.
2. Once cake is completely cool. Move to serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with remaining water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze. Immediately sprinkle almonds in top of cake. Store in an airtight container.

CREME DE MENTHE CAKE
Ingredients:
18 ounce yellow or white cake mix
4-serving size instant pistachio pudding mix
1/3 cup vegetable oil
4 eggs
1/2 cup plus 2 teaspoons creme de menthe liqueur, divided
8 ounces sour cream
1 cup semisweet chocolate chips
1/2 cup powdered sugar
Preparation:
Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt or tube pan. In a large mixing bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, 1/2 cup crème de menthe, and sour cream. Beat on low speed until blended. Continue to beat for 4 minutes on medium speed. Gently stir in chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool on a wire rack for 10 minutes, then gently shake the pan to loosen the cake. Turn it over onto the rack, to cool completely. After cooling, in a small mixing bowl, combine the confectioner’s sugar and the remaining liqueur. Mix with a spoon until blended, then drizzle atop cake.
Fantastic served with coffee ice cream.

BLACK RUSSIAN CAKE
Ingredients:
1-18 ounce yellow cake mix
1-4 serving size instant chocolate-fudge pudding
1 cup vegetable oil
4 eggs
1/4 cup vodka
1/4 cup Kahlua (a coffee-flavored liqueur)
1 cup milk
Thick Chocolate Glaze
Preparation:
For the Cake:
Preheat oven to 350 degrees F. Grease and flour 12-cup bundt cake pan. Place all ingredients, except chocolate glaze, in a large bowl. Mix on low for 1 minute. Mix for another 3 minutes on medium until completely combines. Pour batter into prepared pan and bake for 50-60 minutes. Cool in pan on wire rack for 10 minutes. Remove cake from pan and cool completely. Top cake with Thick Chocolate Glaze. Store in an airtight container.
For the Thick Chocolate Glaze:
1/2 cup semisweet chocolate chips
1/4 cup dark chocolate*
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon extract (vanilla or one that better suits what is being glazed)
Preparation:
Place all ingredients in pan over top of pan of hot water. Stir occasionally until chocolate is melted and ingredients are combined.Drizzle over bundt cakes, cookies, doughnuts etc.Makes 1 Cup Thick Chocolate Glaze.

BROWN SUGAR BUNDT CAKE
[From Baking: From My Home to Yours by Dorie Greenspan]
[http://letherbakecake.blogspot.com]
Ingredients:
2 1/4 cups all purpose flour
1/2 cup ground hazelnuts or walnuts (or 1/4 cup more all purpose flour)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
225 g / 8 oz unsalted butter, at room temperature
2 cups lightly packed light brown sugar
3 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1/4 tsp pure almond extract (only if you're using the ground nuts)
1 cup buttermilk, at room temperature
2 medium pears, peeled, cored and diced (or substitute apple)
1/2 cup prunes, cut into 1/4 inch pieces (or substitute 1/2 cup raisins)
Steps:
1. Preheat the oven to 350F / 175C. Butter and flour a 9- to 10-inch Bundt pan (I used a Kugelhopf pan).
2. In a medium bowl whisk together the flour, nuts (if using), baking powder, baking soda and salt.
3. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar together at medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla and the almond extract (if using). Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately - add the flour in 3 additions and the buttermilk in 2, beginning and ending with the dry ingredients. Mix only until the ingredients are incorporated and scrape down the bowl as needed. Turn off the mixer, and with a rubber spatula, stir in the pears and prunes. Scrape the batter into the pan and smooth the top.
4. Bake in the centre of the oven for 60 to 65 minutes, or until a thin knife inserted deep into the centre of the cake comes out clean. (If at any point the cake is browning too fast, cover the top loosely with a piece of foil.) Transfer the cake to a rack and cool for 10 minutes before unmoulding, then cool to room temperature on the rack. Finish the top of the cake with icing sugar or a simple brown sugar glaze.

COFFEE CAKE
[The Rican Chef]
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup walnuts,
2 eggs, beaten
1 1/3 cup buttermilk
For the Orange Glaze:
1 cup powdered sugar
1 tablespoons orange juice
1 or 2 tablespoons Milk
1 Teaspoon orange extract
Steps:
For the Coffee Cake:
Preheat oven 350 degrees F . Grease the bottom and sides of Bundt cake pan or 10-inch tube pan. In a large mixing bowl, combine flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. Using a fork or a pastry cutter, cut in butter cubes until mixture resembles coarse crumbs. In a medium-sized mixing bowl, combine eggs and buttermilk. Add egg mixture all at once to dry mixture. Stir in nuts. Stir until just moistened - the batter will be lumpy. Spoon batter into prepared pan. Bake until cake is set and toothpick inserted in the center comes out clean. Cool on a baking rack and invert cake to serve.
For the Orange Glaze:
Sift powdered sugar into a small mixing bowl. Add orange juice and milk, orange extract and stir until combined. Pour over cooled coffee cake and serve.

SOUR CREAM COFFEE CAKE
[The Rican Chef]
Ingredients:
For the cake:
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Steps:
1. Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
3. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
4. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
5. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
Note: If you don't have cake flour, you can substitute 2 1/4 cups all-purpose flour plus 1/4 cup cornstarch.

CINNAMON STREUSEL CAKE
[McCormick Kitchen.com]
Ingredients:
For the Streusel Topping:
1 cup flour
1 cup firmly packed light brown sugar
1 tablespoon McCormick® Cinnamon, Ground
1/2 cup (1 stick) cold butter, cut into chunks
1 cup chopped pecans
For the Cake:
2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
4 eggs
1 tablespoon McCormick® Pure Vanilla Extract
2 cups flour
1/4 teaspoon baking soda
Vanilla Glaze, recipe follows (optional)
Directions:
1. Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
2. For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
3. Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
4. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
Tips on Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
For Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

TUNNEL OF FUDGE CAKE
[Pillsbury, axis-of-aevil.net]
Ingredients:
For the Cake:
1 3/4 cups or 4.2dl sugar
3,5 sticks or 400g margarine or butter, softened
6 eggs
2 cups or 4.75dl powdered sugar
2 1/4 cups or 5.5dl all-purpose flour
3/4 cup or 1.75dl unsweetened cocoa
2 cups or 4.75dl chopped walnuts (NOT optional)
For the Glaze:
3/4 cup or 1.75dl powdered sugar
1/4 cup or 3/4dl unsweetened cocoa
4 to 6 teaspoons milk
Steps:
1.Heat oven to 350F/190C. Grease and flour 12-cup/28dl Bundt® pan or 10-inch/25cm tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
2.Bake at 350F/190C. for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. (Since this cake has a soft filling, an ordinary doneness test cannot be used. Accurate oven temperature and baking times are essential.) Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
3.In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered.

MINI OLD FASHIONED EGGNOG BUNDT CAKES
[MommysKitchen.net]
Ingredients:
For the Cake:
1 yellow cake mix (any brand)
4 tablespoons butter, melted
1 1/2 cups Eggnog
2 large eggs
1/4 to 1/2 Cup milk
1 tsp rum extract
1/8 tsp ground nutmeg
For the Glaze:
2 cups Powdered Sugar
2 tablespoons melted butter
3 tablespoons eggnog
1 tsp vanilla
dash of nutmeg
Directions:
In a large bowl, add the cake mix, old fashioned eggnog, eggs, rum extract, nutmeg and melted butter. Mix together on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Pour batter into a greased and floured bundt pan, mini loaf or mini bundt pans or just a regular large loaf pan. (I use the Crisco baking spray with flour) Bake at 350 degrees for 30-40 minutes (large bundt pan) or 20-25 for mini pans. Brush on half of the eggnog glaze . Cool for 20 minutes before removing form the bundt pan. Then remove cake from pan and cool completely on a wire cooling rack. Drizzle on remaining eggnog glaze. Let cake completely cool and glaze is dry.

EGGNOG SPICE BUNDT CAKE
Ingredients:
1 (18 1/4 ounce) box of carrot cake or spice cake mix
1 (4-serving) box instant cheesecake pudding
1 cup nonfat vanilla yogurt
1/4 cup vegetable oil
1 cup light eggnog
3 eggs
1 1/3 cups toasted chopped pecans (optional)
Powdered sugar
Directions:
Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, and eggs in a large bowl. Mix until creamy. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

OLD FASHIONED EGGNOG BUNDT CAKE
[Foodbuzz.com]
For the Cake:
1 Package Yellow Cake Mix
4 tablespoons butter, melted
1 1/2 cups Eggnog
2 large eggs
1/4 – 1/2 cup milk
1 tsp rum extract
1/8 tsp ground nutmeg
For the Glaze Ingredients:
2 Cups Powdered Sugar
2 Tablespoons melted butter
3 Tablespoons eggnog
1 tsp vanilla
dash of nutmeg
Directions:
In a large bowl, add the cake mix, old fashioned eggnog, eggs, rum extract, nutmeg and melted butter. Mix together on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Pour batter into a greased and floured bundt pan, mini loaf or mini bundt pans or just a regular large loaf pan. (I use the Crisco baking spray with flour) Bake at 350 degrees for 30-40 minutes (large bundt pan) or 20-25 for mini pans. Brush on half of the eggnog glaze . Cool for 20 minutes before removing form the bundt pan. Then remove cake from pan and cool completely on a wire cooling rack. Drizzle on remaining eggnog glaze. Let cake completely cool and glaze is dry.

EGGNOG RUM BUNDT CAKE:
[MyRecipes.com]
Ingredients:
For the Cake:
3 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. baking soda
1 tsp. salt
½ tsp. ground nutmeg
½ pound ( 2 sticks ) unsalted butter, softened
2 ¼ cups superfine sugar
4 large eggs
2 tsp. pure vanilla extract
¾ cup plus 1 tablespoon prepared eggnog
3 Tbs. dark rum
glaze
5 Tbs. unsalted butter, cut into chunks
½ cup granulated sugar
1/3 cup dark rum
½ tsp. pure vanilla extract
Bundt Pans can have various designs for an intresting cakes. shopping list
Steps:
1. Preheat oven to 350. Grease the inside of a 10-inch bundt pan with shortening and dust with flour, or spray lightly with cooking spray. Set aside.
2. In a bowl mix together the flour, baking powder, baking soda, salt and nutmeg. Set aside. Cream butter in a large bowl; with an electric mixer on moderate speed for 3 to 4 minutes. Add superfine sugar in three additions, beating I minute after each portion is added. Add eggs, one at a time, beating 45 seconds after each is added. Blend in vanilla extract.
3. On low speed, alternately add the dry ingredients in three additions with the eggnog in two additions, beginning and ending with the dry ingredients. Add rum and beat 30 seconds. (The batter will be medium-thick and very creamy.) Spoon into prepared pan and lightly smooth top with the spatula. Bake on the center rack 55 minutes, or until a tooth pick inserted in the center comes out clean. Let cake set in pan on a cooling rack for 10 minutes before un molding onto a rack.
To prepare Glaze:• While cake is cooling in pan, place butter, granulated sugar and rum in a non-reactive saucepan. Set over low heat and stir until the sugar dissolves. Bring to a boil, reduce heat and simmer 2 minutes. Remove from heat and stir in vanilla. Place rack with warm cake on a sheet of wax paper. Spoon glaze over cake in layers, using all of the glaze. If you prefer not to have the rum glaze. Use Confectioners' Sugar for the coating.

BEST MARBLE CAKE
[chezannies.blogspot.com, House of Annie]
Ingredients:
3 sticks (12 oz) unsalted butter, softened at room temperature
scant 2 cups sugar (I’ve gotten away with as little as 1 3/4 cups)
6 extra-large (or large) eggs, at room temperature (1 1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 cups (15 oz) bleached all-purpose flour
1/2 cup plain yogurt (or full fat)
scant 1/2 cup milk (whole milk)
100g (3.5oz) semi-sweet chocolate (good dark chocolate)
1 Tbsp unsweetened cocoa powder (optional)
1 Tbsp Grand Marnier (optional)
Method:
1. Preheat oven to 325 F.
2. Put chocolate in a dry, clean bowl and melt in microwave oven in 30-second intervals, stirring till you get a smooth paste. Remove and let cool a little.
3. In a stand mixer, or a hand mixer, cream together butter and sugar till mixture is fluffy and sugar has been cut in well. I normally use 5-6 speed on my Kitchen Aid for about 3-5 minutes.
4. Add eggs, one at a time. Beat on med-high speed for about 20 seconds after each egg, and scrape down before adding the next one.
5. Add the vanilla and mix to combine.
6. Add dry ingredients (I normally add all the baking soda, baking powder and salt in the first go along with the first larger third portion of flour) in three portions, interspersing with the yogurt and milk and stir gently (use stir setting on Kitchen Aid or stir with a spatula). So basically, this means 1/3 dry ingredients, yogurt, 1/3 dry ingredients, milk, final third dry ingredient. Stir till all traces of flour is gone.
7. Take out half (or a bit more) of the vanilla cake batter and drop it around the bundt pan (I’m being lazy, you can just put it into another bowl and wait till the chocolate is done to put them together into the bundt to get a really nice even mix).
8. Add the melted chocolate and cocoa powder and Grand Marnier (if using) to the remaining batter and stir it in till there are no more streaks of white (or as much as possible, a few streaks will not hurt too much).
9. Interspersing globs of vanilla batter with chocolate batter, drop batter into bundt. In my case, I normally unevenly mound the vanilla in three spots around the bundt, then follow that up by placing the chocolate batter in between the vanilla.
10. Using your spatula, twirl the batter together using a figure-eight motion to mix the batter up to get that nice pretty marble design. Don’t overmix lest you get a light brown cake. The more practice you get doing this, the better your marble cakes begin to look. The flavor won’t be affected even if you don’t get it too right so don’t worry about it too much.
11. Smooth out the top of your bundt/loaf pan and put cake in oven to bake. If you’re using loaf pans, start to test the cake after about 40 minutes. If using your bundt, it will need about 1 hour (test after 55 minutes). Cake tester should come out clean when it’s done. I always know when it’s almost ready—the house will smell heavenly!
TIPS: I find that a marble cake is best when the chocolate part doesn’t overwhelm the vanilla bit so unless you love your chocolate immensely, make sure to take out a bit more than half of the vanilla portion before mixing the chocolate to the rest of the batter. Also, do make sure that your bowl is completely dry as any water will cause the chocolate to seize up and never come together in a smooth paste.
A note about using a bundt pan—do invest in a good quality, non-stick one. I really do like the Nordic Ware Pro versions, they are sturdy and work well AND they come in all these cool shapes and sizes.
It’s the most awful thing when your bundt pan fails on you and you have cake that doesn’t come out in one piece. Another good trick is to use a non-stick spray to ensure that the cake will come out well. Also, please don’t let the cake sit in the pan for too long (cool it for about 10 minutes and then invert). If you do, it will be much harder to take out.

INCREDIBLE MELTED ICE-CREAM CAKE
[Anne Byrn, DozenFlours.com]
Ingredients:
For the Cake:
1 package (18.25 ounces) plain white cake mix (one without pudding in the mix!)
2 cups melted ice cream, your choice of flavor (I used Häagen-Dazs coffee)
1 tablespoon instant coffee or espresso powder
3 large eggs
2/3 cup mini chocolate chips
Chocolate Marshmallow Frosting
Steps:
1. Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. (Or just use Pam with Flour - I love this stuff!)
2. Place the cake mix, melted ice cream, instant coffee, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Add chocolate chips and mix just until it's best combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
4. Meanwhile prepare the Chocolate Marshmallow Frosting. Slide the cake onto a serving platter and pour the warm frosting over the cake (you will have a little extra). Let it stand for at least 10 minutes before serving.

For the Chocolate Marshmallow Frosting:
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows or 3/4 cup marshmallow fluff
4 tablespoons (1/2 stick) butter
1/4 cup whole milk or whipping cream
1 teaspoon pure vanilla extract
Steps:
1. Sift the sugar and cocoa powder together into a large mixing bowl.
2. Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
3. Use at once to frost the top of the cake of your choice.For the garnish, I used marshmallow fluff to "glue" on chocolate covered coffee beans.

CHOCOLATE AMARETTO BUNDT CAKE
Ingredients:
2 cups all purpose flour
1 tsp baking soda
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
4 eggs
6 ounces (170g) semi-sweet chocolate, melted
1 cup fresh milk
3 tsp almond extract
1 tsp vanilla extract
4 TB amaretto-flavored liquer
Steps:
1. Preheat oven to 350F.
2. Grease and lightly flour 10" bundt pan (or 7'x11" pan).
3. Sift flour and baking soda.
4. Cream butter with suggar until fluffy , about 3 minutes.
5. Add in eggs one at a time.
6. Add in melted chocolate.
7. Mix in milk and extracts in gradual amounts, mix until smooth.
8. Bake for 45 to 50 minutes. Let cool fro 20 minutes.

Wooooosh....A long tunnel indeed but certainly one tunnel we would go back again and again and again...So until the next journey. See you and enjoy baking, eating and sharing your cakes! Bring joy and happiness....and smiles to the people around you!