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Holiday Bundt Cake

 Holiday Bundt Cake
16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1/4 cup plus 1-1/2 teaspoons whole milk
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon lemon extract
  • 2 cups cake flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • Confectioners' sugar, fresh peaches, blackberries and mint, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, about
  • 5 minutes. Add eggs, one at a time, beating well after each
  • addition. Combine the milk, lemon juice, vanilla, lemon peel and
  • extract. Combine the flour, salt and baking soda; add to creamed
  • mixture alternately with milk mixture, beating well after each
  • addition.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 15 minutes. Reduce heat to 325°; bake 45 minutes
  • longer or until a toothpick inserted near the center comes out
  • clean.
  • Cool for 10 minutes before inverting onto a wire rack to cool

2 of 2

Holiday Bundt Cake (continued)

Directions (continued)

  • completely. Dust with confectioners' sugar and garnish with fruit
  • and mint if desired. Yield: 16 servings.
Editor's Note: The Heritage Bundt Pan used for this cake is available at Williams-Sonoma.com.
Nutritional Facts: 1 piece (calculated without optional ingredients) equals 252 calories, 13 g fat (8 g saturated fat), 70 mg cholesterol, 152 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.