Oh My Gosh Big Bundt Pound Cake |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Combined several recipes, and this is the favorite to go in the Anniversary 10-15 cup Nordic Bundt Cake Pan. It is oh, my gosh, big and impressive. This cakes stands at least 4 inces tall.. Most of all it's delicious! Read more !! A beautiful presentation. This pan is wonderful!! Love the handles. Ingredients:
2 sticks unsalted butter, room temperature |
1 cup crisco |
3 cups sugar |
6 eggs |
4 cups all purpose flour |
1 teaspoon salt |
1 cup sour cream |
2 teaspoons pure vanilla extract |
1/2 teaspoon pure lemon extract |
1 teaspoon pure almond extract |
1/4 teaspoon soda |
1 tablespoon hot water |
Directions:
1. In large mixer bowl, place butter and Crisco
2. Beat until light and fluffy
3. Add sugar gradually, beating for about 7 minutes
4. Add eggs, one at a time, beating well after each addition
5. Combine flour and salt
6. Add gradually to creamed mixture, combining well
7. Add sour cream, combining well
8. Add vanilla, lemon and almond extract
9. Mix soda and hot water
10. Add to mixture, mixing well for a couple of seconds
11. Pour into the LARGE greased and floured Bundt 10-15 cup cake pan
12. REMEMBER THIS IS AN OH MY GOSH BIG BUNDT CAKE!
13. Bake in a 325 degree oven for about 1 hour and 20 minutes
14. OVENS VARY - PLEASE CHECK the last 15 minutes with toothpick and when it comes out clean, it is done
15. When done, cake will also shrink from the edges of pan
16. Cool in pan for about 10 minutes, remove from pan to plate or stand
17. May serve plain or glazed with a lemon glaze
18. A lemon glaze made with powdered sugar and fresh lemon juice is a favorite
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