Halloween Buttermilk Bundt Cake Food

HALLOWEEN BUTTERMILK BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter.
• Mix flour, sugar, and baking powder in a large bowl. Beat in buttermilk using an electric mixer. Add 3/4 cup butter and beat until fully incorporated. Mix in eggs and vanilla extract until smooth.
• Pour 1/3 of the batter into a small bowl; mix in orange food coloring. Add cocoa powder and black food coloring to the large bowl. Mix well, scraping down the sides.
• Pour black batter into the cake pan. Pour orange batter on top. Rap pan against the counter to release any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 15 minutes before removing from the pan.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

LEMON BUTTERMILK BUNDT CAKE

Steps:

• Preheat oven to 325; grease and flour a Bundt pan.
• Mix the softened margarine/butter and sugar until fluffy, then mix in the eggs one at a time, beating thoroughly after adding each one.
• Add the dry ingredients, alternating with the 1 cup of buttermilk .
• Put your lemon zest and lemon juice in last and mix well.
• Pour into the Bundt pan and pop in the oven, baking for approximately 45-50 minutes.
• Perform the "toothpick" test to make certain it is done but don't overcook !
• While cake is cooking, prepare glaze by combining all ingredients in a small bowl and set aside. If glaze thickens too much to spread while standing, just add a few drops of lemon juice or milk to thin it down again.
• Allow cooked cake to cool on a rack for about an hour.
• Run a knife around cake in pan for easier removal.
• Invert the cake out on a large plate and then poke it all over with a skewer or long tined fork.
• Spread the glaze all over the cake.