Heaven forbid, I posted pictures of cakes without recipes!
Citrus Bundt Cake
1 cup butter, softened2 cups sugar4 eggs3 teaspoons grated orange peel1 teaspoon lemon extract1 teaspoon vanilla extract1/2 teaspoon almond extract3 cups flour3 teaspoons baking powder1 cup milkGlaze:1 cup confectioners’ sugar
4 teaspoons orange juice
In a mixing bowl, cream butter and sugar until fluffy;beat in the eggs, orange peel and extracts.Combine flour and baking powder;add to creamed mixture alternately with milk.Pour into a greased and floured Bundt pan.Bake at 350 degrees for 50-55 minutes.Cool for 10 minutes before removing from pan to a wire rack to cool.For glaze, combine the confectioners’ sugar and juice until smooth.Spoon over cake.
Chocolate Pumpkin Cake
(from the kitchen of my friend, Colleen…. thanks!!)2 2/3 cups flour2/3 cup unsweetened cocoa powder1 1/2 tablespoons pumpkin pie spice2 teaspoons baking powder1 teaspoons baking soda3/4 cup butter2 cups sugar1/3 cup applesauce3 eggs1/2 cup heavy cream1 (15oz) can pumpkinBrown sugar glaze:1 cup brown sugar1/2 cup butter1/3 cup heavy cream1 cup confectioners’ sugarPreheat oven to 350. Lightly grease a 9 inch Bundt pan.Mix the flour, cocoa powder, pumpkin pie spice, baking powder, and baking soda.Beat together butter, sugar, applesauce, and eggs.Mix in 1/2 cup heavy cream and pumpkin.Stir into the flour mixture just until blended.Spread evenly in the prepared pan. Bake 40-50 minutes.Cool & invert.Place the brown sugar, butter, and cream in a medium saucepan.Bring to a boil while stirring to blend until smooth.Cook until sugar is dissolved.
Whisk in the confectioners sugar, and drizzle over the cake immediately.