Desserts / Baking: What's Hot Now: Limoncello Bundt Cake

Desserts / Baking: What's Hot Now These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com

Limoncello Bundt Cake Oct 8th 2011, 10:03 I mailed this Limoncello Bundt Cake to my in-laws for their Christmas celebration. They said it arrived perfectly intact and tasted fabulous. Prep Time: 25 minutes Cook Time: 1 hour Total Time: 1 hour, 25 minutes Ingredients: 18 ounce white, yellow or lemon cake mix 4 serving-sized instant lemon or vanilla pudding mix 4 eggs 1/2 cup plus 2 tablespoons water, divided 1/2 cup vegetable oil 3/4 cup limoncello (lemon-flavored liqueur), divided 1/4 cup butter 1/2 cup sugar 1/2 cup lightly toasted sliced almonds Preparation: Preheat oven 325 degrees F. Grease and flour 12-cup Bundt cake pan. Combine cake and pudding mixes with eggs, 1/2 cup water, oil and 1/2 cup limoncello. Mix with electric mixer for at least 2 minutes. Pour into prepared pan. Bake for 1 hour. Cool in pan for 20 minutes. Finish cooling on wire rack. Once cake is completely cool. Move to serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with remaining water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze. Immediately sprinkle almonds in top of cake. Store in an airtight container.

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