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Preheat the oven to 325 degrees F. Spray a bundt or tube pan with baking spray. Place the brandy in a bowl and heat in the microwave for 30 seconds. Add the dried fruit and allow to soak for ten minutes. Drain and pat dry with a towel. ⅓ cup brandy, 2 cup mixed dried fruit.
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Aside from the tart red berries, this cake also contains the zest of a whole orange, giving it a cozy, citrusy taste. Topped with a sweet, tangy orange glaze and showered with sugar-frosted cranberries, it's Christmasy, sweet, and picture-perfect. 4. Chocolate Peppermint Bundt Cake.
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Instructions. Preheat oven to temperature indicated on box (325 F for me). Prepare cake batter according to package directions. Reserve approximately ½ cup of batter. Add food coloring to remaining batter and stir until the batter is evenly colored. Brush pan with pan release (or spray with a commercial baking release spray).
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Scrape the bowl. Quality cinnamon and lots of zest give this batter it's holiday flavor. 3. Add in the additional wet ingredients: buttermilk, oil, vanilla, zest, and cinnamon. 4. Mix on low for 1 minute. Scrape the bowl. Start the mixer on low then mix for two minutes on medium after adding in the flour. 5.
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Preheat oven to 350F. Generously grease and flour the 8-cup capacity shaped Bundt Cake pan and a 9 inch round cake pan. Set aside. In a large bowl, mix together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the butter, brown sugar, and Granulated sugar until light and fluffy.
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Sift together the dry ingredients and set aside. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the oil and mix to combine. With the mixer on low, add in the cocoa, vanilla, red coloring, and eggs - one at a time. Stop the mixer and scrape down the bowl.
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Watergate Cake is a vintage cake recipe for a pistachio flavored Bundt Cake with pistachio frosting. It comes from my grandmother's recipe box and I'm pretty sure she made it in the 1970s when the famous Watergate scandal was happening. The green and red colors of this cake make it perfect for the holidays!
Christmas Holiday Fir Tree Bundt Cake from the sweet kitchen
Instructions. Preheat oven to 350 degrees and grease your Bundt pan. Prepare the cake mix according to the box directions, adding 1 tablespoon of almond extract. 1 box white cake mix, 1 tablespoon almond extract, 1 cup water, 3 eggs, 1/3 cup vegetable oil. Separate the cake batter into three separate bowls.
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Preheat oven to 300°F. Grease bundt cake pan and set aside. In a large mixing bowl, beat room temperature butter on high, until light in color (about 3 minutes). Gradually incorporate the white sugar and beat until light and fluffy, another 3 minutes. One at a time, add eggs on low (until just incorporated).
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Instructions. Place dry bundt pan in the freezer for at least 2 hours. In the bowl of a stand mixer or a large mixing bowl, beat butter until it lightens in color and is fluffy, approximately 5 minutes. Add sugar and incorporate. Meanwhile, sift together flour, baking powder and salt, set aside.
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To make the Christmas trees, take a large mixing bowl and add the cocoa powder, flour, sugar and salt. Pour over the melted butter, eggs and vanilla and mix until smooth. Pour it into the baking tray and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
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Step 2. To make the Christmas trees, take a large mixing bowl and add the cocoa powder, flour, sugar and salt. Pour over the melted butter, eggs and vanilla and mix until smooth. Pour it into the baking tray and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.
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3. Spiced Pear Bundt Cake. This delicious, spiced pear cake is perfect for fall, winter, and holiday gatherings. It is sure to be a hit with your guests! gET THE RECIPE. 4. Chocolate Mint Marble Cake. This Chocolate Peppermint Marble Cake is the perfect holiday centerpiece!
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Step 1: Make the cake. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. Cream butter in bowl of an electric mixer. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add milk alternately with flour, beginning and ending with flour mixture.
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Preheat the oven to 180°C/gas mark 4/350ºF and put a baking sheet in at the same time. Butter or oil your large, regular or fir-tree shaped bundt tin (2.5 litres capacity / 2½ quart capacity) very, very thoroughly. (I use oil-sodden kitchen paper.) Either put all the ingredients except the icing sugar into the processor and blitz together.
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Instructions. Preheat the oven to 180°C ( 350°F) (without fan). Generously grease a bundt cake pan with a least 2 litre (8 cup) capacity with vegetable oil or non-stick baking spray. Lightly flour the bundt cake pan and shake out the excess flour.
