Best Rich And Buttery Huckleberry Bundt Cake Recipes

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

BUTTER BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray bunt pan with cooking spray & lightly flour pan.
• Mix all the cake ingredients (cake mix, pudding, water, butter, vanilla extract, and eggs). Beat for about 4 minutes.
• Pour cake batter into pan and bake cake per time on box approximately 33-43 minutes (until tooth pick in center comes out clean).
• After removing the cake from the oven, poke holes in the bottom of the cake all over (with ice pick, or similar).
• Let cool about 1/2 hour.
• Mix all sugar glaze ingredients together (sugar, water, butter, vanilla extract).
• Pour sugar mixture all over the bottom and down sides of cake. Leave about 1/2 the sugar mixture in the bowl for the top of cake after flipping.
• Let cool about and hour and then flip cake onto cake pan. Pour the remaining sugar mixture on top of the cake.
• I usually spread with a spatula and make sure top & sides of cake is covered with the sugar glaze.
• Let sit for another hour to set up and serve.

BUTTER POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.