Pioneer Woman Bundt Cake Food

PERFECT POUND CAKE

Steps:

• Preheat the oven to 325˚ and thoroughly grease a bundt pan with cooking spray.
• In the bowl of a stand mixer, add the butter and cream until fluffy. Add the sugar, 1 cup at a time, mixing after each addition. Add the eggs, 1 at a time, mixing after each addition. Add the butter flavoring and lemon extract and mix well.
• Add the flour, 1 cup at a time, mixing well after each addition. With the mixer on low, add the soft drink, then mix together gently until combined. Scrape sides of bowl, then mix briefly.
• Pour into the greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
• Remove cake from oven and invert pan until cake drops out. Slice and chow down!

LEMON RASPBERRY CAKES

Steps:

• For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
• Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
• Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
• Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.

TOP SECRET CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 10-cup Bundt pan with baking spray.
• Mix together the cake mix, milk, butter, eggs, chocolate chips and vanilla in a large bowl until completely combined. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes.
• Let the cake cool for about 15 minutes before turning it out onto a cooling rack. Allow to cool completely, an additional 20 to 25 minutes.
• For the simple chocolate ganache topping: Meanwhile, heat the cream in a small pan until just bubbling. Add the chocolate chips to a small bowl and pour the hot cream over the top. Let sit for 1 minute, then mix until smooth.
• Transfer the cake to a cake stand or serving platter and pour the ganache over the top, allowing it to drip down the ridges. Sprinkle with rainbow sprinkles and serve.

SIGRID'S CARROT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
• Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
• Eat. Faint. Repeat as needed.

MINI CHOCOLATE-CHERRY BUNDT CAKES

Steps:

• For the cakes: Preheat the oven to 350 degrees F.
• Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside.
• In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside.
• Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat.
• Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries.
• Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet.
• For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate.
• Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving.

PERFECT POUND CAKE (7-UP CAKE) ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.2/5)

Steps:

• Preheat oven to 325 degrees fahrenheit. Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly. Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly. Remove cake from oven and invert pan until cake drops out. Slice and enjoy plain, with a freshly brewed cup of coffee-- or add a glaze if you wish. This would be a perfect cake to serve with fresh strawberries (in season, of course) and whipped cream. It's moist but dense enough to not become soggy.

PIONEER WOMAN'S COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour two round baking pans.
• In a large bowl, mix sugar, flour, and 1/4 teaspoon salt. Set aside.
• Melt 2 sticks of butter in a pot over medium-low heat. While that's melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside.
• Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.
• In a separate bowl, add buttermilk, eggs, baking soda, and vanilla. Mix until well combined.
• Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn't to mix it together perfectly, but to cool down the heat before adding the egg mixture.
• Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set.
• Allow to cool completely.
• Combine all icing ingredients, then ice the cake. Chill for an hour before serving.