All-New Cake Mix Doctor - Anne Byrn [102]
3. Bake the cake until the top springs back when lightly pressed with a finger, 45 to 50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 20 to 25 minutes longer, then slice and serve.
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Note: For a simple garnish, stir together 2 teaspoons of confectioners’ sugar and ¼ teaspoon of cinnamon and dust the spiced sugar mixture over the cooled cake.
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
JEWISH POUND CAKE
serves:
12 to 16
prep:
20 minutes
bake:
47 to 53 minutes
cool:
35 to 45 minutes
THIS MARVELOUS RECIPE has been shared in my online newsletter and it bears repeating. The best answer I have as to why I think it is called “Jewish” pound cake is that it’s somewhat similar in flavor to the traditional babkas filled with chocolate and cinnamon that are popular with Jewish cooks. I got this recipe from my friend Martha Bowden who got it from her friend Anita Forlines, who got the recipe from a friend in Arkansas. It’s a snap to prepare, you can change it in all sorts of ways to suit your taste—omit the coconut, use walnuts instead of pecans, put pecans on the bottom of the Bundt pan, or fold them in the batter just before baking.
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 cup finely chopped pecans or walnuts
1 package (18.25 ounces) plain yellow or vanilla cake mix
1 package (3.4 ounces) vanilla instant pudding mix
¾ cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1 cup sour cream
2/3 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
½ cup sweetened flaked coconut (optional)
1 tablespoon confectioners’ sugar (optional)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and place the nuts in the bottom of the pan, if you’d like them at the top of the finished cake. Set the pan aside.
2. Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium-high and beat for 2 minutes longer, scraping the side of the bowl down again if needed. If desired, fold in the coconut, and add the nuts here. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 47 to 53 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for