All-New Cake Mix Doctor - Anne Byrn [85]
5. 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, 15 to 20 minutes longer.
6. Meanwhile, make the glaze: Place the confectioners’ sugar and the remaining 3 tablespoons of mango nectar in a small bowl and whisk until smooth. Slide the cake onto a cake plate, then spoon the glaze on top and slice and serve.
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to one week. Freeze the cake, in a cake saver or wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Notes: Mango nectar can be found in specialty food shops and many supermarkets.
Cream of coconut is sold where you find the ingredients for tropical drinks. It is often sold in 8.5 ounce cans. Be sure to shake the can before opening, and stir the contents before using, as it settles in storage.
Recipe Reminders
MADE FOR
______________________
______________________
______________________
______________________
PREP NOTES
______________________
______________________
______________________
______________________
DON’T FORGET
______________________
______________________
______________________
______________________
SPECIAL TOUCHES
______________________
______________________
______________________
______________________
______________________
______________________
______________________
______________________
______________________
APPLE CIDER CAKE WITH CIDER GLAZE
THIS IS A LOVELY BUNDT CAKE, either for serving at home or giving to a friend. It is perfect for baking in the fall and winter as long as you can get good local apple cider. Feel free to glaze the cake or, if you are in a hurry, just dust it with confectioners’ sugar.
serves:
12 to 16
prep:
15 minutes
bake:
42 to 48 minutes
cool:
35 to 40 minutes
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain yellow or vanilla cake mix
1 package (3.4 ounces) vanilla instant pudding mix
4 large eggs
1 cup apple cider
½ cup vegetable oil
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
For the glaze
1 cup confectioners’ sugar, sifted
2 tablespoons apple cider
½ teaspoon grated lemon zest (optional)
1. Make the cake: 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 set the pan aside.
2. Place the cake mix, pudding mix, eggs, the 1 cup of cider, the oil, cinnamon, and cloves in a large mixing bowl and beat 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 and beat until the batter is smooth and fluffy, 2 minutes longer, scraping down the side of the bowl again if needed. 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 the top springs back when lightly pressed with a finger, 42 to 48 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes.
4. Meanwhile, make the glaze: Place the confectioners’ sugar, 2 tablespoons of cider, and lemon zest, if using, in a small saucepan over low heat. Heat, stirring, until the glaze is smooth.
5. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack or cake plate. Pour the glaze over the cake and let the cake cool 25 minutes longer before slicing and serving.
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to one week. Freeze the cake in a cake saver, for up to six months. Let the cake thaw