How long bake bundt cake

If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking. Remove the cake from the oven, and gently loosen its edges using a heatproof spatula. Turn the pan over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.

While the cake is cooling in the pan, make the glaze. Combine the sugar, water, and salt. Heat briefly, just to dissolve the sugar; a microwave works fine. Stir in the vanilla. Once you've turned the cake out of the pan onto a rack to cool, gently brush it all over with the glaze.

Just before serving, sift a shower of confectioners' sugar over the top, if desired. A garnish of fresh berries is lovely and tasty. Store leftover cake, well wrapped, at room temperature for several days. On the side, combine the flour and baking powder. Add the mixture slowly to the batter. Add the flavors. Pour the batter into your pan.

Place on the center rack of the oven and bake for one hour or until your cake tester comes out clean. Remove from oven and let cool for 10 minutes on a cooling rack before unmolding. Once unmolded, let cool to room temperature on the cooling rack. Place on the center rack of the oven and bake for 45 minutes or until your cake tester comes out clean. Omit Pound Cake Flavor. Optional : Reserve some glaze and toss with fresh blueberries to decorate. Contributed by Liana Ottaviani.

Optional : Sprinkle glaze with Bacon Bits. Contributed by Neomie Eliezer. Optional : Sprinkle glaze with sea salt or salted peanuts. Contributed by Vanessa Burrell. Lavender Cake : Keep cake recipe the same. Optional : Add 1 tsp fresh lemon zest into batter. Decorate top of finished cake with thinly sliced strawberries. Use creamy yogurt to make a moist sponge for these bundts.

Cardamom and Campari play to the bitterness of the orange for an impressive dinner party dessert. Turn one fruitcake into two with these festive ideas - this one is a decorative holly ring with fondant icing find the second recipe in 'goes well with'.

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Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Didn't know it was only good for one day! Just two of us. Maybe it will end up in the freezer! I like that it is not too sweet. I find the coating is too little.

Big white marshmallows look so good for the decoration. Unbelievably dry recipe. I would not make it again. Maybe melt some real chocolate instead of cocoa?

More sour cream? This recipe needs some serious help; it's inedible as is. I've made other bundt cake recipies and this is my least favorite. It it dry and somewhat of a disappointment! Maybe it's the smallish amount of sour cream? I don't know. I only baked it until the toothpick came out clean so I know it wasn't anything I did.. Use a different recipe! As some others have commented, this recipe yielded a cake that was slightly dry. I baked it for 5 mins less than prescribed and still got that result.

Perhaps if I baked it for 10 mins less, I would have gotten a moister cake. Also, this cake is not particularly sweet, which I actually like, but if you're looking for something sweet, this cake probably won't satisfy your craving. This recipe is perfect. It came out exactly same as shown in the picture.

The glaze looks wonderful. My daughters and family really enjoyed this cake. I always likes Martha's recipes. I think the problem folks are having with dryness can be attributed to the size of the bundt pan.

Although the recipe calls for a cup bundt pan, I'd recommend using a cup. The smaller pan allows the cake to bake more slowly, thus keeping it moist. I'll definitely make this cake again! I have found, through trial and error, that if your cakes are coming out dry, you are probably overmixing.

If that is the case, you might want to try using your mixer to do you creaming, but then switch to mixing in your flour and liquid by hand. If you do choose to use the mixer all the way through, as soon as you've put in the last of the flour, stop. I am sure you will see an improvement. Hope this helps! Happy Baking. Dry and tasteless. So bummed, I baked this for my chocolate loving boyfriend's birthday and was so embarrassed. What a huge let down.

Will never consider this recipe again. I'm in Mexico City and did some little tweakings regarding the altitude issue; other than that, this cake was easy to make, rich in texture -tasted a bit like a brownie though obviously not as thick in consistency ; overall great taste,not too sweet, the glaze was a hit, easy crowdpleaser.

Tends to harden quickly, cover well. I just made this cake for my daughters 3rd birthday and it turned out wonderfully. It was not at all dry like some of the others posted, rather it was very moist and chocolatey. I did notice the batter getting rather stuff during the mixing process so I chose to reduce the amount of flour to only 2 cups. Also, I added a cup of chocolate chips to the batter. End result is a beautiful delicious cake. I frosted it with a green colored butter cream frosting at my daughters request.

How are you measuring the flour? That's one thing I think should be included in recipes is how the flour is measured because that makes a big difference in the outcome. I believe with Marthan n n n n n s recipes you spoon the flour into the measuring cup and then sweep off the excess. If you dip the measuring cup into the flour and then sweep you are actually getting more flour which could make the cake dry.

I didn't like this DRY cake it was crumbly! If you have kids don't add the cognac or rum my daghter didn't eat the edges because of this.