Bundt cake

This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent.

4.64 / 5 Stars | 263 Reviews by Phyllis "Lemon instant pudding and lemon-lime soda make this a very moist and delicious lemon cake." View Complete Recipe Details and Reviews

GETTING READ 1. Preheat the oven to 350 degree 2. Prepare a greased bundt cake tin. MAKING 3. In bowl combine flour, baking soda and baking powder, mix well. 4. In a stand mixer cream the butter and add the sugar until well incorporated. 5. Add eggs one at a time and mix well. 6. Add the orange and lemon rind, stir well. 7. Add in batches, the dry ingredients, orange juice and low fat...

A while back, I was sent a copy of "The Allergy-Free Cook Bakes Cakes and Cookies" to review. The name of this book is a bit insane, but the recipes seem to be pretty great. All the recipes inside are Gluten-free, Dairy-free, Egg-free, and Soy-free. She also tells you which ones are Nut-free. So there!I'm not gluten-free, but a lot of people I love are -- including my excellent cousin and a few of my beloved yoga students and friends. So, I like to have some reliable GF recipes on hand so that I can bake for them. Plus, if you think about how rarely people ever bake vegan treats for you, just imagine how the GF folks feel, and especially how the Vegan GF'ers feel. My goodness. Just imagining that sad state of affairs is enough to inspire me to go bake someone a cake.Of course, it's not like I need to be eating cake all the time, so it took me a little while to get around to writing this review. Recently, though, our excellent friends B&D invited us over for dinner, and B is one of my special GF friends. So, I seized the moment and made - not one, but TWO cakes to bring along! Ha ha!The first one I made was the Chocolate Orange Bundt Cake. It's a super orangey cake, with chocolate chips inside. Can you even believe how perfect and beautiful it is?? I cooked it a little longer than the recipe called for and still it was just a touch too moist. I would definitely make this again, because it is beautiful and had a CRAZY delish orangey and chocolatey flavor, but next time I'll bake it another 5-10 minutes more.Here it is all dressed up for the dinner party! This cake has TWO glazes: first a super orangey glaze that you drizzle or brush on, and then a dark chocolate glaze that you drizzle. So yumz! Also, though, the double glazing added a lot of moisture, so I would suggest doing it right before serving -- and that's another reason to bake the cake a little longer.I also brought along this really interesting Tahinopita cake. We all thought this one was really more like a breakfast cake. Kind of like scones or something. It was so good and tasted very sophisticated. We made coffee after dinner (decaf, of course!) -- and this one paired really nicely with the coffee. The rich, roasted tahini flavor really came through and was lightened by dried fruits, and nuts. Mmm. I really liked this unusual cake.Then, last weekend I was teaching a weekend-long yoga retreat, and I have a tradition of always bringing along a big batch of cookies so everyone can have a sweetie after lunch. There are usually a few GF folks on the retreat, so I decided to turn to this book again for help. After much consideration, I chose to make the Chocolate Chunk Tahini Cookies. They were great! The only fat in these cookies comes from tahini - how cool is that? Naturally, I used roasted tahini for extra deep flavor goodness! I think I over baked them slightly, but no one seemed to complain - and that was probably my fault for multi-tasking while they were baking. All the same, they really came out well, and I look forward to trying more GF cookie recipes from this book.Overall:If you're a vegan GF person, or if you have any GF folks in your life that you enjoying baking sweeties for, I think this is a really good book to have in your collection. There are a wide variety of recipes (cakes, cookies, and bars) -- with an array of flavors, so you're likely to find a number of them appealing. Also, lots of the recipes are really creative (like the Tahinopita cake) - not just the same ol' recipes you've already made loads of times.Lastly, I really appreciate that for each recipe the author specifies which types of flours to use (tapioca, brown rice, sorghum, etc) - and not just "1 cup gluten free flour mix." That sort of recipe drives me nuts because it seems so unreliable. These recipes are clear and specific.

Eye-catching and almost sculptural, bundt cakes are a beauty to behold when unmolded from their pans unscathed. Unfortunately, if the correct precautions aren't taken, what makes these cakes so visually appealing - their intricate ridges and valleys - can be a downfall. Thankfully, with a little know-how, this problem becomes a nuisance of the past. While we understand the appeal of a vintage bundt pan, generally these are best relegated as kitchen decor, as most are thin, don't promote heat evenly, and are less likely to unmold cleanly. Use these at your own risk, and take extra care with pan prep. Our favorite pan is sturdy and has a light-colored (for less-intense browning) nonstick coating for added insurance, though other options will work as well. Brush the entire interior of the pan (get into those nooks and crannies!) with a thin coat of melted butter. To make sure you didn't miss a spot, examine the pan under a bright light, which will reflect off the butter's sheen and highlight any ungreased areas. Keep reading for three more easy steps.

"Our family grows lots of pumpkins, but I have to put dibs on some or the children will carve every one!" exclaims Margaret Slocum of Ridgefield, Washington. "I like to use them - or convenient canned pumpkin - in this moist cake."

A fluffly, soft and moist lemon bundt cake.Finished off with lemon icing.craving more? check out TasteSpotting

Lemony and refreshing, this lemon zing bundt cake with lemon-raspberry cream cheese icing is a perfect warm weather treat!craving more? check out TasteSpotting

Paleo Zucchini Bundt Cakecraving more? check out TasteSpotting

Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up. Not that anyone has anything against flowers, but there are a lot of them out there on Mother’s Day. In fact, About Flowers, an online flower resource created by the Society of American Florists, reports that 38 percent of U.S. adults bought flowers or plants for their mothers on the big day. Which is why it seems like a good thing to mix it up this year. So many terrific cakes need a good home this Mother’s Day. Here are some excellent options for a wide assortment of moms. For Hipster Moms: Baked (Brooklyn, New York) This awesome bakery is located in a neighborhood hit hard by Hurricane Sandy. Baked’s best-selling cakes include groovy options like Coca-Cola Bundt cake with chocolate frosting and sprinkles; the Sweet & Salty, a dark chocolate cake filled with salted caramel, frosted with caramel chocolate ganache and topped with fleur de sel; and Aunt Sas