VANILLA BUNDT CAKE 2016
Make and share this Vanilla Bundt Cake 2016 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h5m
Yield 10 cup mould, 1 serving(s)
Number Of Ingredients 9
Steps:
- Place eggs sugar vanilla into mixer bowl, beat on high for ten minutes or until tripled in volume, and ribbons form.
- Drizzle in oil continue beating.
- Measure the flour, baking powder and salt into a bowl.
- Add the flour mix alternately with milk.
- Pour batter into a buttered and floured ten cup bundt pan, and place into preheated 350 degrees oven.
- Bake until tester comes away clean, about 45 to 50 minutes.
- Remove to wire rack let cool 15 minutes, then unmould onto rack, and cool completely.
Nutrition Facts : Calories 3743.7, Fat 135, SaturatedFat 18.7, Cholesterol 592.2, Sodium 2594.4, Carbohydrate 581.4, Fiber 7.6, Sugar 351.7, Protein 55.9
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- Preheat oven to 350ºF and adjust the rack to the lower-middle of the oven so it's not too close to the top element. Make sure your cold ingredients are at room temperature and you are weighing your ingredients (including liquids) for the best results. See notes for more information.
- Place water and sugar in a medium-sized saucepan and bring to a boil. Remove from heat, add in vanilla extract and let cool.
- When you first take the cake out of the oven, brush 1/3 of your simple syrup over the top of the cake. Let cool 15 minutes then turn over onto a cooling rack. I put my cake on a cardboard cake round to prevent sticking. Make sure the cooling rack is over a cookie sheet to catch glaze drips.
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