Bundt Cakes

Meyer Lemon-Cranberry Bundt Cake

Ingredients

For the Cake: 

3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan

3 cups cake flour, sifted, plus more for the pan 

1 12-ounce bag fresh or frozen cranberries, thawed if frozen 

2 1/2 cups granulated sugar 

6 tablespoons whole milk 

4 large eggs plus 2 egg yolks 

2 teaspoons vanilla extract 

2 tablespoons finely grated Meyer lemon zest 

1 1/2 teaspoons baking powder 

1/2 teaspoon salt 

For the Syrup and Glaze: 

1/4 cup granulated sugar 

1/2 cup plus 2 tablespoons Meyer lemon juice 

1 1/2 cups confectioners' sugar

Directions

Prepare the cake: Butter and flour a 10-cup fluted Bundt pan. 

Heat the cranberries in a pot heat the cranberries until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely. 

Position a rack in the middle of the oven and preheat to 350 degrees F. 

1. Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside. 
2. Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
3. Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
4. Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
5. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake. 

Ginger-Rum Bundt Cake

Ingredients

For the cake: 

1 cup toasted pecans, finely chopped 

3 cups all purpose flour 

2 teaspoons baking powder 

1 teaspoon table salt 

3/4 cup whole milk, room temperature 

1 tablespoon freshly grated ginger 

1 tablespoon vanilla extract 

2 sticks unsalted butter, room temperature 

1 cup granulated sugar 

1 cup packed golden brown sugar 

3 large eggs, room temperature 

2 large egg yolks, room temperature 

For the syrup: 

1 cup dark rum 

1/4 cup water 

1/2 cup granulated sugar 

1 tablespoon freshly grated ginger 

For the cake:

Directions

1. Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
2. Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
3. Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
4.  
5. Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely. 
6. For the syrup:
7. Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
8. When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake. 

Spiced Pumpkin Bundt Cake with Citrus Glaze

Ingredients

Cake:

6 eggs

2/3 cup oil

1 cup canned pumpkin pie mix

2/3 cup water

1 tablespoon pumpkin pie spice

1 box moist spice cake mix

1 box moist yellow cake mix

Glaze:

Yellow food coloring

Red food coloring

1 pound powdered sugar

1/3 cup orange juice, no pulp

3 teaspoons orange liqueur

Cake:

Directions

Preheat the oven to 350 degrees F.

Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.

Glaze:

Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.