Lemon bundt cake in jars
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Lemon bundt cake in jars
  Lemon    Bundt    Cakes  
Last updated 6/12/2012 1:21:53 AM. Recipe ID 54287. Report a problem with this recipe.
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      Title: Lemon bundt cake in jars
 Categories: Cakes
      Yield: 1 Servings
      1 pk Lemon cake mix; * see note
      1 sm Pkg instant lemon pudding mi
      4    Eggs
           (or egg substitute)
    1/2 c  Oil; * see note
      1 c  Warm (not hot) orange juice
           Orange juice
           Frosting: see directions
  This is my "signature" cake"..I've made it under all sorts of
  circumstances including a gas cooker in London that went down in the
  middle of baking...also in high altitude when I neglected to follow
  those specific directions...EVen the "shell" was devoured and no one
  even noticed! This cake is a winner....the changes to lower the fat
  are in (). Because I'm starting with the mix, there is already a
  certain amount of fat, but it's not too bad.) * use any kind of cake
  mix without the pudding in it. Use less oil if you wish--1/8 to 1/4
     Beat together ( use a food processor or a hand mixer or anything
  that's handy)....until batter is smooth.
     Put batter into bundt pan sprayed with PAM **  OR, fill 4-6 pint
  size greased Mason jars 1/2 full.   Bake for 45 minutes at 350. Every
  oven is different, so you may bake longer or shorter.
      I've only made the jars once and I baked 2 jars along with a small
  bundt pan.  It took the normal time. With the jars only, I would test
  at 35 minutes. (I used one of those bamboo thin skewers - it's like a
  long toothpick! I thought I was so clever!) You'll see the cake
  rising and turning brown and it pulls away a little from the sides of
  the jar. With the regular cake I do the following: Turn out of the
  pan immediately onto the serving plate. (Don't, of course, take the
  cakes out of the jars!) Poke holes in the cake with a fork (in the
  jar) spoon over the following "icing":
     1 1/2 c. powdered sugar (or any amount you want) grated lemon rind
  (in proportion to sugar) Lemon juice to make "runny" consistency. It
  should drip from the spoon. Spoon it right over the tops of the cakes
  in the jar - or over the bundt cake shape. Put the lids on and screw
  down the rings. Everything worked fine.
     I tasted one of them after a few days...naturally! The cake was
  delicious and didn't lose any of its flavor with the substitutions.
  This cake is always a hit, and SO easy to make. It takes exactly one
  hour from start to finish!    Ronda Furgatch Linda Caldwell Food BB
  Board Leader WWGQ25A 08:57 am/CST/10th/November

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Recipe ID 54287 (Apr 03, 2005)

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