Omi's Bundt Cake and other Bundt cake recipes

Omi's Bundt Cake and Other Bundt Cake Recipes

My mom used to make a bundt cake almost every week.  She would invite friends over for coffee and cake and also offer cake to our friends when they came over to our house.

1 cup of margarine (I like using butter or coconut oil instead)
1 1/2 cups of sugar (less works out okay too)
4 eggs (using 2 eggs works as well)
1 or two lemons (juice and the rind)

Sometimes my mom would put finely chopped walnuts in the batter instead of lemon juice.  She would also make a marbled bundt cake by taking 1/3 or 1/2 the batter and adding chocolate powder. )

2 1/2 cups of flour
some baking powder and some salt
2 heaping Tbsp of yogurt

Grease a bundt pan.  Pour the batter in the pan.  Bake at 350 degrees for 45 minutes.  Let cool on a wire rack so air can get underneath the bundt pan. Turn the pan over onto a plate after 10 minutes of cooling time.  If the cake doesn't come out run a knife around the edges to free the cake from the pan and try turning it over again.

The original recipe that my mom adapted used 1 8oz. package cream cheese, 1/2 pound butter, 1 1/2 cups sugar, 1 1/2 cups vanilla, 4 eggs, 2 1/4 cups sifted cake flour, 1 1/2 tsp. baking powder and 1/2 tsp salt, 1 cup candied fruit and 1/2 cups chopped pecans

Blend cream cheese, butter, sugar and vanilla.  Add eggs one at a time, mixing well after each addition. Gradually add 2 cups flour sifted with the baking powder and salt.   Combine 1/4 cup flour with the candied fruit and 1/2 cup chopped pecans; fold into batter.   Grease a 10-inch bundt or tube pan;  sprinkle with finely chopped pecans.  Pour batter into pan;  bake at 325 degrees for 1 hour and 20 minutes.   Cool 5 minutes;  remove from pan.  Garnish with candied pineapple and cherries.

This recipe uses crazy cake batter. I think it looks more festive in a bundt pan than in a flat sheet cake.

Crazy cake has an interesting story.  The recipe was popular during the Depression or during World War 2 when butter and eggs were in short supply.  

Sift together:
3 cups flour
2 cups sugar
2 tsp. baking soda
1 1/2 tsp salt
6 Tbsp. chocolate powder

Stir in:
10 Tbsp. melted Crisco (coconut oil works too and is a better for you)
2 cups cold water
2 Tbsp. vinegar
2 tsp. vanilla

Beat by hand. Pour into a bundt cake pan. Bake at 350 degrees for 35 minutes.  After I let this cake cool, I like to top it with Sherri's frosting or dust the cake with powdered sugar.  

A delicious bundt cake that uses cake mixes

There is a chain called Nothing Bundt Cakes that was started by two friends in Las Vegas.  

1 pkg. cake mix

1 pkg instant pudding the same basic flavor as the mix

4 large eggs

1/2 cup water

1/2 cup oil

(For chocolate chocolate chips cake add 1 1/2 cups chocolate chips

2 (8 oz.) packages cream cheese, softened

Mix cake mix, instant pudding, eggs, water and oil in a bowl with an electric beater.  Pour into a greased bundt cake pan.  Cook in an oven at 350 degrees for 45 to 50 minutes.  Remove from oven and let cool for 20 minutes. 

You can sift powdered sugar over the finished cake or you can used this cream cheese frosting:

1/2 cups butter, softened

3-4 cups powdered sugar

2 tsp. vanilla extract

In a medium bowl, cream together the cream cheese and the butter.  Mix in the vanilla and then gradually stir in the powdered sugar.  I like to be able to pour the frosting on like a very thick glaze so that it slowly runs down the sides of the bundt cake.

Butterless Bundt Cake with banana, orange juice and golden raisins 

I made this cake for the county fair.  It won 2nd place!  Instead of butter, this cake has yogurt and bananas.

10.5 ounces of flour

1 tsp salt

1.5 tsp baking powder

6 ounces brown sugar

lemon and orange rind

3 eggs separated

2 bananas mashed with 1 Tbsp. orange juiced from an orange

2/3 cup yogurt

4 ounces golden raisins

Sift the flour, salt and baking powder in a bowl.  Stir in the sugar and lemon and orange rind.  Make a well in the center of these dry ingredients and add the egg yokes, banana, yogurt and golden raisins.

Beat the 3 egg whites until they are white and fluffy and then fold them into the batter.  Pour the mixture into a bundt pan and bake at 350 degrees for 40 to 45 minutes.

When the cake is cool, drizzle with a sifted powdered sugar and lemon juice glaze.