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By Root 1102 0

again. Add the cake mix and milk alternately in thirds, blending on low speed after each addition. Let the mixer run for another 30 seconds on medium speed to blend the batter well until it is smooth and thick. Pour the batter into the prepared tube pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is just starting to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, 52 to 58 minutes. Transfer the tube pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake and shake the pan gently. Invert the cake onto a wire rack, then invert it again onto another rack so the cake is right side up. Let the cake cool for 25 to 30 minutes longer, then slice and serve.

Keep It Fresh! Store this cake, in a cake saver or covered with plastic wrap, 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: You may use any milk you have in your refrigerator in this recipe. If you use whole or evaporated milk you will have a richer cake.

Recipe Reminders

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Baking a Reduced-Sugar Cake

If you want to serve a cake that’s not so super sugary, choose a Bundt cake. Bundts don’t have a frosting, and it is the frosting that contains so much sugar.

There are some reduced-sugar cake mixes on the market, made with the artificial sweetener Splenda. I tried them and was not overly excited at the results—the texture was mushy and the flavor was not natural enough. But if you must bake with one of these mixes, you might want to turn it into a more substantial pound cake using the following recipe. It’s easy to make and the cake is moist. Slice it and serve it with fresh peaches or strawberries.

REDUCED-SUGAR POUND CAKE

To an 18.25-ounce package of reduced-sugar yellow or chocolate cake mix add:

4 large eggs

1/2 cup vegetable oil

1 1/4 cups milk

1 tablespoon pure vanilla extract

1 teaspoon pure almond extract (optional)

Combine the cake mix, eggs, oil, milk, vanilla, and almond extract, if using, in a large bowl, beating them on low for 30 seconds, then on medium-high for 1½ minutes. Pour the batter into a vegetable-oil-misted and floured 12-cup Bundt pan and bake at 350°F for 40 to 45 minutes. Let the pan cool for 10 minutes on a rack, then invert the cake onto a wire rack and let it cool completely, 30 minutes longer. Slice the cake and serve it with fresh fruit.

Cute as a Cupcake

Bake this recipe as cupcakes, filling 20 to 24 cupcake liners about three-quarters of the way with batter. These cute reduced-sugar cupcakes bake in 20 to 25 minutes at 350°F.

BUTTER PECAN BUNDT CAKE WITH BUTTERSCOTCH GLAZE

I FIRST SHARED THIS CAKE in one of my newsletters; it was contributed by Debra Grizzle, who lives in Royston, Georgia. The cake is made for those folks who are fans of butterscotch—it’s both in the pudding and in the glaze. Incredibly moist, the pound cake is perfect for those of you who love moist cake. It begins with a cake mix with pudding, to which you add a package of pudding mix. The glaze is nice and creamy but I found that the butterscotch chips don’t always melt at the same time. If this happens to you and you’ve got a few stubborn chips that just won’t melt all the way, strain the glaze through a sieve.

serves:

12 to 16

prep:

25