A Cake a Week



Here’s to doing something crazy and fun in 2017 – It is the year of the bundt cake in my kitchen!  I’m gonna BAKE MORE CAKE!  That’s 52 cakes this year!

Oh!  If you need to find a cake that you saw previously, but can’t find it here now, you can search under the “more cake, please” bookmark for the rest of the cakes!


Cake #52!!!

Yesterday, in preparation for a New Year’s Eve get together, I decided to make the final cake. A Root Beer Cake! Now, choosing cake #52 was not an easy decision, but I love root beer and chocolate – so it seemed like this was the right cake to finish up the “Cake-a-Week” year well!

I found this recipe in a “Sifted” magazine by King Arthur Flour, which is a fantastic baking resource. It looked so amazing in the photos. In my imagination it is a lot like a coca-cola cake. But, of course, I don’t know that for sure yet since I haven’t tasted it. Confession: I did not use freshly grated ginger or smoked cinnamon (whatever that is…).

Root Beer Cake with Chocolate Root Beer Ganache.

2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon*
1 teaspoon ground nutmeg
1 teaspoon ground star anise
1 1/2 cups root beer, flat or fizzy
16 tablespoons (1 cup) unsalted butter
1/4 cup cocoa powder, Dutch-process or natural
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon grated fresh ginger
*The original recipe calls for smoked cinnamon; if you can find it, by all means use it.

1/4 cup root beer, flat or fizzy
1/4 cup unsalted butter
1 1/2 tablespoons cocoa powder, Dutch-process or natural
2 cups confectioners’ sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground star anise
1/4 teaspoon salt

Preheat the oven to 350°F. Grease a 10-cup Bundt pan, a 9″ x 13″ pan, or two 9″ round cake pans.
To make the cake: In a large bowl, whisk together the flour, sugars, baking soda, salt, and spices. In a medium saucepan, bring the root beer, butter, and cocoa powder to a boil, stirring occasionally. Remove from the heat, cool for 5 minutes, then mix into the flour mixture.
In a small bowl, whisk together the eggs, buttermilk, and vanilla and stir into the flour mixture. Fold in the grated ginger.
Transfer the batter to the prepared pan(s) and bake for 50 minutes for a Bundt cake, 35 minutes for a 9″ x 13″ cake, or 33 to 35 minutes for 9″ layers, until the edge of the cake begins to pull away from the pan and a toothpick inserted in the center comes out clean.
Remove the cake from the oven. Gently loosen it from the pan around the edge, if you can. Place a cooling rack on top, across the surface of the cake. Very carefully turn the cake and rack over so that the cake (in its pan) is resting on the rack. Wait 15 minutes, then carefully lift the pan off the cake, jiggling it gently first to make sure it’s not stuck.

To make the ganache: Bring the root beer to a boil in a small saucepan over medium heat. Add the butter and cocoa powder, stirring until smooth. Pour the mixture into a large bowl, then whisk in the confectioners’ sugar, spices, and salt until smooth and glossy. Pour over the top of the cake while still warm.

In case you’re concerned, or sad to see the year of the bundt cake end, be of good cheer: I’m not done baking. In fact, I have a few plans up my sleeve for this coming year – and I hope you’ll keep reading, baking with me and dreaming about cake! There are many more recipes to be tried and tested!


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Cake #51

Egg nog Bundt cake

It’s coming down to the wire folks! I’ve been baking tons of cake for gifts to give to precious friends and family, and trying to keep up with the rest of a busy holiday schedule! But I’m determined to cross this finish line – 52 cakes WILL happen!

I realized a friend’s birthday was happening right on Christmas Eve! So I took her an early birthday cake – an Egg Nog Bundt cake!

Here’s what I did:

1 golden cake mix
4 eggs
1/2 cup oil
1 Cup egg nog
1 tsp nut meg

instructions:(I coated the pan with bakers spray, then gave a good coat of cinnamon sugar.)Heat the oven to 350. Mix all of the cake ingredients on medium speed for two minutes. Pour into the prepared pan and bake for 40 minutes or so.

Frosting ingredients:

2 1/2 cups powdered sugar
1/2 stick of butter
Tsp rum extract
tbsp or two of cream ( or enough for desired consistency)
whip these ingredients together until smooth and creamy. Spread over cake.

Heres the thing- I covered only the top of the cake, but really it would be good with a thick layer of frosting all over the cake! I think in the future I might pour a good voting of spiced rum sauce all over the cake (this is the sauce I make for the coconut rum cake) that would move this cake from yummy status to Divine!!


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cake #50 – buckeye bundt

A few weeks ago I found out a friend’s birthday was coming up- And I discovered she loves peanut butter and chocolate. Well, this is the perfect time of year to love peanut butter and chocolate in my kitchen because: Buckeyes! (Also known as peanut butter balls in the south)

I decided to try something a little different- I created a chocolate cake and I hid Buckeyes inside the batter. Here’s what I did:

for the cake:

To a devils food cake mix I added a cup of milk, four eggs and a 1/2 cup of oil. I beat on medium for two minutes and then poured the batter into a greased Bundt pan. Then I took 8 well chilled Buckeyes and gently set them on top of the batter – I knew they would sink into the cake as it baked and probably melt some! I baked the cake for about 45 minutes at 350.

After it cooled and I removed it from the pan I made a ganache. ( 6 tbspoons of hot cream, poured over a cup of chocolate chips, stirred until smooth)

i spread the ganache over the cake and then covered the top with crushed peanut butter cups.

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cake # 49

Peppermint hot cocoa bundt

Friends it is a busy time of year around here! So many rehearsals and concerts on the calendar, it’s hard to keep up.  But I am working hard to keep up and finish these last few cakes of the year!

Last week’s cake, which I’m just now managing to post was wonderful!  I combined to really yummy recipes to create something new!  I used the recipe for milk chocolate pound cake, several weeks back and then the ganache from the recent Whoopi pie Bundt.  I added peppermint extract to the cake and crushed candy canes to the top of the cake!

Guys!  It was a winning combination! The cake is perfectly soft and dense with a milk chocolate flavor! Adding the peppermint made it just like tasting a cup of peppermint hot cocoa!  Of course adding the ganache and candy cane put it over the top!

This is one of my favorites for sure!


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Cake #48 was more of a concept I’m going to share with you, rather than an actual recipe, I guess.

I made two in different flavors, and both were super delicious! I WILL be making these again! I made a Chocolate Whoopi Bundt and a Pumpkin Caramel Whoopi Bundt.

Here’s what I did: I made 2 of my favorite cake recipes. Once they were cooled I cut the cakes in half horizontally. Then I spread cream filling over the bottom layer and topped with the second cake layer. For the Chocolate Whoopi Bundt, I topped the cake with a ganache. I included the ganache recipe below. On the Pumpkin Whoopi Bundt I drizzled my yummy caramel bourbon sauce.

In my case I added cinnamon to the cream that I made for the pumpkin cake, and vanilla to the cream that I made for the chocolate cake.

Here’s the recipe for the cream, and I have to tell you – it is one of the best things I’ve made all year! I could have eaten the whole bowl of filling with a spoon! De-Lish!!!

Whoopi Pie Bundt Cream

10 Tbl. unsalted butter, room temperature
1 (7 oz.) carton marshmallow creme
pinch of salt
1½ tsp. vanilla
2 c. powdered sugar

Whip butter and marshmallow cream together, slowly add vanilla, salt and powdered sugar. Add the sugar in small portions until you have the desired consistency

Chocolate Ganache:
½ c. chocolate chips (I used milk chocolate)
3 Tbl. whipping cream

Place chocolate in a bowl, heat cream in microwave or on stove until bubbly, then pour over the chocolate. Let stand for 3-4 minutes and then stir until smooth and ready to spread on cake.


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cake #47 confetti Bundt


Simply put, I needed something (and quick) to take to a pot luck Thanksgiving dinner. I wanted to bake something that would have a broad appeal. I couldn’t help but think about funfetti cake mixes, so I decided to try a homemade version, with lots of brightly colored sprinkles.

And I do mean lots.


I found a recipe on Bunsen burner bakery’s blog. This time I dont’ think I made any changes at all. With all of the bright colors and the easy-going almond and vanilla flavors, it is sure to please everyone!


4 eggs, room temperature
3/4 cup vegetable oil
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 tablespoon almond extract
3 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sprinkles

2 1/2 cups confectioners sugar
1/4 cup milk
1 teaspoon vanilla extract
sprinkles, for decorating

Preheat the oven to 350 °F. Grease and flour bundt pan.
Using an electric mixer, beat together the eggs, oil, milk, and vanilla. Slowly add in the flour, sugar, baking powder, and salt. Continue to beat until ingredients are fully incorporated and smooth. Add in the sprinkles and mix until evenly dispersed.
Pour batter into the prepared bundt pan. Bake 45 to 50 minutes, until a tester inserted into the cake comes out clean and the cake springs back gently when pressed with a finger. Cool cake in pan for 10 minutes, then invert onto a wire rack and cool completely before glazing.
To make the glaze, whisk together the confectioners sugar, milk, and vanilla extract until smooth. Add additional powdered sugar for thicker glaze or more milk to thin. Pour over the cooled cake, letting the glaze drip down the sides of the cake. Decorate liberally with sprinkles.


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If you know me at all, you know that one of my favorite things to bake, especially at Christmas time is a gingerbread blondie. It’s one of my absolute best baked goods that I love! So it’s only natural that I might want to to try making a gingerbread Bundt! I found a wonderful recipe on Pinterest from King Arthur Flour’s website.

One thing I was looking for was a cake recipe that made a really warm and spicy batter, so that I would top it with a bright, cool flavored rum glaze! and in fact I wanted to do two different glazes! Crazy, right? The first was a sugar rum glaze I poured over the cake while it was still warm in the pan. the second one, I made with cream and rum flavor and painted it on to create a nice crunch glaze like what you might find on a Donut. yum!!!

Here’s the recipe:

CAKE #46 – Gingerbread Bundt with double rum glaze
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water

1/3 cup rum or water
1/2 teaspoon gingerbread spice; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
3/4 cup granulated sugar

2 tbsp cream – or two preferred consistency
1 cup powdered sugar
1 tsp rum extract

Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.
In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
In a separate bowl, beat together the butter and sugar until fluffy.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
Pour the batter into the prepared pan, smoothing the top.
Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
Brush the cake with the glaze, and allow it to cool completely before serving.



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#45   Queen Elizabeth Bundt Cake

My mom often reminisces with me about her experiences as a child, learning to cook and bake with her mom. One of the things she remembers is helping her mom make Queen Elizabeth Cake. The thing is, normally the QE cake is not a Bundt cake. But today, in my kitchen it was!

I should be clear – this is not the cake my mom used to make with her mother. This is a bundt cake that might remind you of the Queen Elizabeth Cake. I wanted the flavors to remind my mom of something special! I hope it does!

This is what I did:


Golden cake mix
coconut pudding mix
4 eggs
one cup chopped dates
one tsp baking soda
1 cup boiling water
1/2 cup oil
1 cup almond milk

3 tbsp butter
5 tbsp grown sugar
2 tbsp creamer
1/2 cup coconut
chopped nuts


preheat the oven to 350. Chop dates and sprinkle the baking soda over them in a bowl. Then pour 1 cup boiling water over the dates and let them cool. Mix the remaining ingredients together – on medium speed for 2 minutes. then, fold in the date mixture into the cake batter. spray flour/butter into the Bundt pan. Sprinkle coconut over the bottom and sides of the pan. then spread batter into then pan and bake for 45-55 minutes.

When the cake is done and partly cooled remove from the pan to an oven save cake round or plate. Then make the topping by melting the butter in a small pan and add sugar, creamer and coconut and bring to a boil form about 3 minutes. Spread topping over the cake. At this point you should set the oven on broil and put the cake back into the oven to brown. I accidentally put my cake on the wrong round that I could not put back in the oven, so I wasn’t able to put mine into the oven. So sad. but I did sprinkle chopped pecan over the topping!

Here’s hoping my mom really enjoys it!

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Cake#44 Pumpkin maple cake with browned butter frosting

In the fall, I look forward to all things pumpkin.  Specifically, I love my Grandma Brubacher’s pumpkin pie, which has very strong maple overtones.  It is my favorite!

So, this week, my cake is a tribute to Grandma B’s pie.  And, really, it turned out beautifully! Unlike so many of the others I’ve gotten to taste his one and I think it may be a keeper!

here’s what I did:  I used last week’s pumpkin cake recipe, but made a few changes.

2 and ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
2tsp. Pumpkin pie spice
½ tsp. salt
1 and ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla
1 tsp maple extract
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 eggs (I use extra-large)

extra cinnamon sugar for the pan.

browned butter frosting:

1/2 cup butter
4 cups confectioners sugar
1 tsp maple syrup
1 tsp maple flavoring
a few tsp of cream

Melt and brown the butter until the butter gets a nutty fragrance and begins to brown, then remove from the heat. Whisk in the sugar, then add add the cream and wet ingredients. Whisk until smooth. Pour warm frosting over cooled cake.

Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker’s Joy (or grease and flour). Then create a coating by sprinkling a thick layer of cinnamon sugar all over the inside of the pan.  Set aside. Mix the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl. Set aside. Mix pumpkin, buttermilk, vanilla and maple extract in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 60 minutes (I recommend checking at 45-50 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan. Then frost.


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Here’s cake #43!!!

Guys! I’ve been baking a cake a week for 43 weeks now. Truly, some weeks have been more stellar than others. Some cakes have been delightful, others not so much! But this week’s is divine! It’s that simple! The crumb was perfect and the flavor was just what I was looking for in a pumpkin – fall – flavored cake. This one definitely rates pretty high up there on the keeper list!

(I found this recipe on Pinterest, on the cozycakescottage blog! However, I did a few things to make it my own, and I did not make a frosting this time. )

2 and ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground allspice
¾ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. salt
1 and ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 eggs (I use extra-large)

extra cinnamon sugar and pecans for the pan.

Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker’s Joy (or grease and flour). Then create a coating by sprinkling a thick layer of cinnamon sugar all over the inside of the pan. Sprinkle chopped pecans win the bottom of the pan. Set aside. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix pumpkin, buttermilk and vanilla in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 45 minutes (I recommend checking at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan.

I dare you to let this one cool, but I bet you’ll find you need to eat this one warm!!!

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Cake #42 – Snickerdoodle!

This week brought around a unique opportunity to bake for a brunch we were having for our Sunday School teachers at church. Our children’s minister asked for people to bring food – and so, I thought it would be fun to sign up and bring a Bundt cake! But what to bring??? I found what sounded like a yummy recipe online – Snickerdoodle Bundt Cake.

The recipe had all the ingredients to make it moist and delicious, so I thought I should try it! I had second thoughts about the whole thing since I was baking it for a lot of people and I’d never made it before. I used to believe I should never bake something for a crowd that I had never tried before. Well, I’ve had to get over that this year, right? I’m giving away new cakes that I’ve never tasted to people and I have to be okay with it!

Snickerdoodle – normally is a yummy light, buttery, cinnamon tasting cookie that I love to make in the fall. But, it was perfect for this occasion. Also, I did sneak into the kitchen after the teachers had been served and snuck a bite. Guys! It was just right: not too dense, perfectly moist and really did taste just like a snickerdoodle cookie! 🙂

Here’s the recipe:(from DozenFlours.com)

Snickerdoodle Bundt Cake

Yield: It really depends on how big you cut the slices. Traditionally a 9″ Bundt should serve about 12, but if you cut the slices smaller, you can feed about 18 to 24.
2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside. Preheat oven to 325F.
Here’s the exact way I made the crust: Using a spray product like Pam with Flour (I LOVE this stuff — seriously its changed my life!), generously spray a 9 inch Bundt pan, being careful to cover all the nooks and crannies, as well as the center tube. Don’t forget the tube, I almost did. Note: If you don’t want to use Pam with Flour, you can just grease the pan with shortening. Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Don’t rush. Save the remaining sugar and cinnamon mixture and set everything aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.
Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.
Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.


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Cake #41 Maple Cream Bundt and a Happy Canadian Thanksgiving to you! 🙂


Each year when Columbus Day rolls around in the United States, my family begins our time of Thanksgiving. We start intentionally working at planning acts of gratefulness and thanks at Canadian Thanksgiving, and we celebrate all the way to American Thanksgiving late in November.
This year was no exception and so, I needed to (obviously) bake a cake. Because it is fall, I thought it would be a good time to break out one of those “fall flavors” I’ve been waiting to try and so, I made this maple cream cake! And friends – if you ever thought you needed to have pancakes and syrup in the form of a cake – this would be it! It was moist and syrup-y sweet. Fantastic. We loved it!
Here is the recipe. (I found it on Pinterest, but made a few adjustments to make it my own. )


Cake #41 Maple Cream Bundt
For the cake:

¾ cups Canola Or Vegetable Oil
1 cup Granulated Sugar
1 teaspoon Maple Extract
3 whole Eggs
1 cup Sour Cream
½ cups Milk
¼ cups Pure Maple Syrup
2-¾ cups Cake Flour
2 teaspoons Baking Powder
½ teaspoons Baking Soda
¼ teaspoons Salt
1 teaspoon Cinnamon
1 can Sweetened Condensed Milk (14 Oz)

Frosting recipe
¼ cups Softened Butter
¼ cups Pure Maple Syrup
1 cup Powdered Sugar
½ teaspoons Maple Extract

1 cup plain whipped cream (optional)
½ cups Chopped Walnuts (for Garnish)


Preheat oven to 325 degrees. Coat bundt pan liberally with non-stick cooking spray. Set aside.
In large bowl, whip oil, sugar, vanilla, eggs together until combined. In small bowl, stir together sour cream, milk and maple syrup. Sift flour, baking powder, baking soda, salt and cinnamon together. With mixer on low, alternate milk mixture with dry ingredients until everything is just incorporated. Scrape sides of bowl and mix briefly. Pour batter into prepared bundt pan, level the top and bake 55 min-1 hour 5 minutes or until toothpick comes out clean after being inserted.

Remove from oven and cool in the pan 15 minutes. Poke small 1 inch deep holes into the top (which ends up being the bottom) of the cake and spoon 1/3 of the sweetened condensed milk into the holes and over the visible cake. Let this soak in 15 minutes and then turn cake out of pan onto cooling rack. {You may want to run a knife along the sides to ensure the cake will come out of the pan nicely.}

Poke more small holes {about 2 inches deep} into the top of the cake and spoon the remaining sweetened condensed milk into the holes and over the entire cake so it is completely covered. Let cake sit 1-2 hours so sweetened condensed milk can be absorbed.

Carefully remove cake from cooling rack and place onto cake stand. {It will be sticky!}

For the frosting, whip butter and maple syrup together until combined. Stir in vanilla and powdered sugar until completely smooth. Spread frosting over top of cake and down the sides slightly. Top with chopped walnuts.

Store in refrigerator until ready to serve.


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Cake #40

This week I looked over the calendar and realized it was time to begin testing some fall flavor ideas. There’s a chocolate root beer pound cake I would love to try. And a few spice and pumpkin cake recipes I’m looking forward to. But first – there was a cake I wanted to make again and make it my own.

I first made the Apple Cider Donut Bundt for a friend earlier in the summer and I tried to make it mostly the way recipe assigns – but, I knew I wanted to do a few different things and see if I could improve the cake from something delicious into something incredible.

Well, I’ll tell you – I sent this baby to a youth event and it was consumed with fabulous reviews. My daughter who has seen and tasted a lot of cake this year says this one may indeed be a keeper! I may need to take her advice!

Here it is: Cake #40. Apple Cider Donut Bundt.


3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup white sugar
3/4 cup brown sugar
1 cup apple cider
3/4 cup extra-virgin olive oil
3/4 cup unsweetened applesauce
2 teaspoons pure vanilla butternut extract
3 large eggs, room temperature
4 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan. In a large bowl, whisk together flour, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 and 3/4 cups brown and white sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.

Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.

Invert warm cake onto rack. Brush small sections of the cake with melted butter, then sprinkle liberally with cinnamon sugar. (I did this several times – butter, sprinkle sugar, butter, sprinkle sugar)Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

Give it a try! I bet you won’t regret it! happy fall, y’all!


cake#38 (finally)

Well, long time, no cakes, right? I promise, I’ve been baking! We’ve had a little glitch with our technology around here and that’s complicated things a bit (to say the least). It’s also why ther aren’t any photos with this post, but I digress!   I’m up early this morning, with a good cup of coffee and I’m catching up!

The good news is – two weeks ago I made a cake for a friend’s birthday and it turned out to be pretty darn good! I took the Kentucky butter cake recipe that I tried back several weeks ago in the summer and turned it into a Kentucky bourbon cake. I also took my favorite caramel sauce recipe and made it into a caramel bourbon sauce.

Here’s the recipe:

Kentucky Butter Bourbon Cake with Caramel Bourbon Sauce


1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
2 tbsp bourbon
3 cups cake flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk

bourbon butter glaze:

1/3 cup butter
3/4 cup sugar
2 tbsp water
2 tbsp Bourbon

Caramel bourbon sauce:
3/4 butter
1 1/2 cups brown sugar
2 tbsp water
1/2 cup evaporated milk
2 tbsp Bourbon


Preheat the oven to 325. Prep the Bundt pan. Put all of the cake ingredients in the mixer – mix on low for 30 seconds, then on medium speed for three minutes. Pour batter into the pan and bake for 65 -70 minutes.

Make the butter glaze once the cake is finished baking. Combine all of the glaze ingredients in a small pan over medium heat – just until the butter is melted and the sugar dissolves. Do not boil. Poke holes all over the cake and pour most of the glaze over the cake. When the cake is cooled, invert it onto your serving platter and cover with the remaining glaze.

at this point I made the caramel sauce – combine the butter, brown sugar and water in a small pan. Bring to a boil for 5 minutes, stirring occasionally. Then remove from Heat and stir in evaporated milk and bourbon. (1/2 cup for moderately thick sauce, 3/4 cup for a thin sauce. ) serve the sauce warm with the cake.

I think the cake would be super yummy without the caramel bourbon sauce.

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Cake #37!

On this cake journey, Ive found myself wishing for a diversion- something different.  I don’t always indulge in that desire because there are just too many cake recipes to test!

But this week, I let myself try a new idea!  A popcorn cake!    It was kind of like salty snacks meet rice krispy treats and combine into a cake! It was super yummy – the kids loved it and it was pretty simple, although sticky, to make! Really, it is a lot like a giant popcorn ball.   It seems like the perfect treat in the fall!

I used the recipe from cookiesandcups.com – its a great site with lots of good recipes!   Next time, I’m going to experiment and make this recipe more my own – maybe with other mix-ins, and some peanut butter somewhere in the gooey mixture.

Cake #37 Popcorn cake.


  • 2 bags of microwave popcorn, popped with unpopped kernels removed
  • 2 cups M&M’s and Reese’s pieces
  • 1½ cups broken pretzel sticks
  • 16 oz mini marshmallows (8 cups)
  • ½ cup butter


  1. Prepare a large tube or bundt pan by spraying with cooking spray. (I actually lined my pan with press and seal instead – and the cake came out of the pan no sweat) In the bottom of the pan sprinkle a few m&ms to make the top of the cake look colorful.
  2. Microwave the 2 bags of buttered popcorn, dump in a large bowl and pick out the unpopped kernels.  Add the other mix -ins- 2 cups of M&M’s and 1½ cups broken pretzel sticks to the bowl.
  3. Melt 1 stick of butter over low in a large saucepan and then add in a 16 oz bag of mini marshmallows (8 cups). Stir until melted and smooth and remove from the heat.
  4. Allow it to cool for about 2 minutes, while stirring constantly and then pour it over your popcorn mixture.
  5. Stir until all the ingredients are combined and then press into the prepared pan (I make sure I grease my fingers really well for this step).
  6. Cover with foil and let your cake set for at least an hour to cool and set up.
  7. When you are ready to serve the cake, Flip your pan over onto your serving platter. Your cake should come out pretty easily if you lined with press n seal.


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Cake #36 was a delight to make because it was for my husband’s birthday – we chose a recipe for Chocolate Mascarpone Bundt Cake.   And, yes, it was very yummy!  Michael’s parents came over for a birthday dinner and shared cake with us!

There’s not a lot to say here, simply because it was a good recipe – and it turned out well!  However, I would say – don’t bake it the full time as recommended.  I baked this one just over and hour and I’m afraid it was just a tiny bit dry around the edges!

Chocolate is so complicated when it comes to baking because it is hard to tell when it is finished baking.   I believe that if there is cocoa in the recipe, the cake bakes and then dries out quickly.

Here is the recipe from thebakingfairy.net.    It is definitely worth attempting!

Cake #36 Chocolate Mascarpone Bundt Cake


  • ⅔ cup {10.5 tbsp} unsalted butter, softened
  • 1¾ cup sugar
  • 2 eggs
  • 8 oz mascarpone cheese {about ¾ cup}
  • 1¼ cup sour cream
  • 1 tsp vanilla extract
  • ¾ cup cocoa powder
  • 1¾ all-purpose flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 cup semisweet chocolate chips


  • Preheat the oven to 350F. Butter and flour a bundt pan very well.
  • In the bowl of a stand mixer, beat together the butter and sugar until creamy.
  • Add in the eggs and vanilla, and beat until fluffy. Stir in the sour cream and mascarpone, and mix until combined.
  • Add in the flour, cocoa, baking soda, and salt, and beat until creamy and fluffy.
  • Finally, stir in the chocolate chips.
  • Pour the batter into the prepared bundt pan, and bake for 60-70 minutes (I wish I had only baked it for about 55 minutes, instead of 60), until a toothpick inserted in the center comes out clean.
  • Let cake cool slightly in the pan, then invert onto a serving platter. Sprinkle with powdered sugar before serving.

happy birthday, Michael!


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One would think that at week #35 I might be growing weary of cake.  I certainly expected to be reticent by now.  However, I don’t know how I could be with this in my oven!


Cake #35, looks and smells like the epitome of a perfectly light and sweet, chocolate pound cake. Thankfully, I needed to make a thank you gift for a friend and this seemed to fit the bill!  She said she only wanted a few pieces – and since I’m actually really wanting to try this one myself, we will go halve-sies.   (I don’t even know if that’s a word, but I’m saying it anyway.)

The batter was light and fluffy – and the cake calls for milk chocolate, so we are not dealing with a dark, rich, chocolate cake.  It uses one of my favorites : a can of Hershey’s syrup.

(My apologies about these photos!  I used my phone – and they are okay, but just not as good when I use my camera.  I got so excited about the cake, I almost forgot to take any photos, so in a hurry I grabbed my phone!  better pics next time, I promise!)


Here’s the recipe for Cake #35: milk chocolate pound cake

( I found this recipe on Pinterest as Granny’s Chocolate Cake, on the blog : cookingbythewater.wordpress.com. It is super simple, but, I think it is going to be very, very yummy!  I will say that I’m hopeful it isn’t dry after baking so low and slow… )

2 sticks margarine (softened)
1/2 cup Crisco
3 cups sugar
5 eggs
1 tsp vanilla extract
3 3/4 cups all-purpose flour
1/2 tsp. baking powder
1 cup milk
1 – 16 oz. can Hershey’s chocolate syrup
Preheat oven to 275 degrees.
Cream margarine, shortening, and sugar.
Add eggs one at a time, and beat well.
Add vanilla.
Sift dry ingredients and add alternately with milk.
Add chocolate syrup.
Mix well.
Bake in greased and floured 10-inch tube pan for 1 hour 45 minutes.

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Here it is! Cake #34 was a big hit!

Cake #34 – Lemon Pound Cake – is actually the famous recipe from Lady Bird Johnson.  I can tell you, it is baking right now and smells fabulous!

This cake is shipping out later this week to our friend Shannon, up in Columbus, for her birthday!  I’m so excited to share a cake with her.  She said she loves lemon, so I’m hoping this fits the bill!  What I’m looking forward to is this fabulous glaze I’ll paint on when the cake is cooled – it is different than other glazes I’ve made before!  I think it is really going to make the cake’s flavors POP!    One confession:  I did not sift 3 times.  only once.  In Shannon’s honor, I’m breaking the rules!  lol!


3/4 Cup Softened Butter
1 1/4 Cups Sugar
8 Egg Yolks
2 1/2 Cups Flour
3 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 t. lemon juice
1 Teaspoon Grated Lemon Rind


Preheat your oven to 325° F.  Cream the butter and sugar until fluffy.  In a separate bowl, beat the egg yolks until light and lemon colored.  Blend into the creamed mixture.  Sift together the flour, baking powder and salt.  Resift 3 times.  Add the sifted ingredients to the creamed mixture in thirds, alternating with the milk.  Beat the batter thoroughly after each addition.  Add the vanilla extract, lemon rind and lemon juice.  Beat for 2 minutes.  Bake in a greased Bundt pan in the oven for 1 hour or until the cake tester inserted in the center comes out clean.  Remove from the oven and cool 19 minutes before inverting on serving platter.



2 cups powdered sugar
1-2 T. fresh lemon juice
1-2 t. buttermilk
Zest of one fresh lemon

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Cake #33. Brown Sugar Pound Cake

Last week rushed by in a hurry, so I’m just a little bit late getting this up on the cake-a-week page.  There were sooooo many events packed into what seemed like a few hours, and now it all appears in my memory as one big blur.  All in the life of a mom with three kids trying to get the school year off to a good start, I suppose.

Anyway, in the middle of all that craziness, I tried out a new cake recipe to send up north with my mom for my Grandma B.  I can’t ship cakes successfully over the border, but I sure can have them hand delivered!

Grandma loves fruity flavors, or cinnamon, possibly a little caramel, but not chocolate so much.  I was happy to oblige and explore the world of “non-chocolate” ideas because so often I’m baking for folks who want chocolate.  I came across this simple pound cake (a bit similar to Aunt Belva’s pound cake, with cream cheese and vanilla), but it exchanged white for brown sugar.  Sounded good to me!

In the midst of finishing up the cake, I baked it for 80 minutes – the recipe called for 60-75 minutes.  But – I really didn’t want to send a dough-y, not finished cake to my grandma, who is an extraordinary baker.  However –  once I had it wrapped up tight and in the freezer to prepare it for sending with my mom, I began to have doubts!  It is possible I over baked it!  I’m really hoping I’m not sending a dry cake!

At any rate, I’ll have to keep you posted on how it all turns out and a few photos too.  Grandma should be able to catch a bite of the cake later today!

Here’s the recipe! (I found it on “asouthern-soul.blogspot.com”)

Brown Sugar Cream Cheese Pound Cake

1 8-ounce package cream cheese – softened
1/2 cup unsalted butter – softened
1 1/2 cups granulated sugar
1 cup brown sugar – packed
5 large eggs – room temperature
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla

  • Preheat oven to 325 degrees.
  • Butter and flour a 10-inch tube pan, bundt pan or 2 loaf pans
  • Add cream cheese, butter and sugars to mixing bowl and beat with an electric mixer until light and fluffy.
  • Add eggs one at a time, mixing well about, 1minute after each egg.
  • Sift together flour, baking soda and salt.
  • Combine buttermilk and vanilla in a small measuring cup and stir.
  • Alternate adding flour and milk to butter/egg batter – starting and stopping with flour.
  • Pour batter into buttered, floured tube or bundt pan.
  • Bake for approximately 1 hour or up to 1:15 hours.  Check if done with a cake tester or wooden skewer.
  • Let cool for 15 minutes then gently remove from pan.

Good news, everyone!  My family up north loved the cake!  And even better news, it was NOT over baked!  Someday, when I understand this craft better, I hope I’ll actually trust my instincts!   But for now – I’m thankful there were no complaints – only success!  


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Cake #32

A few weeks ago, a good friend of ours had a birthday.  I found out what kind of cake he might like and planned to make something yummy for him.  Do you know what happened?  I made a disastrous version of the cake.  It was terrible!  It was so bad I just could not even bring myself to blog about it.

Today I redeemed myself – I made a Kentucky Butter Cake with caramel pecan bourbon sauce.   And, I think it may be a winner!  The caramel sauce alone I could eat every day for the rest of my life it tastes so delicious.

I will be honest and tell you that I’m not sure the sauce has the exact texture I wanted, so I’ll be experimenting with it more.  However, in today’s form it was anything but terrible.

I used the same Kentucky Butter Cake recipe from cookies and cups blog that I’ve used before.  It is definitely a keeper.  Look back a few posts to cake #26 for that recipe!   But, here’s the recipe for the caramel pecan bourbon sauce – I hope it works well for you – and I promise, I’ll keep you updated on any success I have with it.

Southern Pecan Caramel Sauce


  • 1/3 cup pecans
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons + 1 teaspoon bourbon divided
  • 3/4 cup heavy cream
  • 1 teaspoon fine sea salt or kosher salt


  1. Preheat oven to 300 degrees. Place pecans on a baking sheet and toast for 10-12 minutes until browned and fragrant. Transfer pecans to a cutting board and chop.
  2. In a medium saucepan, add sugar, corn syrup and 3 tablespoons bourbon. No need to stir. Have the whipping cream measured and next to the stove at the ready. Place saucepan over medium to medium high heat (depending on how hot your stove runs). Bring mixture to a rolling boil and watching the sugar mixture deepen in color. It will go from a light corn-syrup color, to light brown to amber. The change between light brown and amber is quick. Be ready for it. When it achieves a deep brown (not burnt) color, pour the cream into the center of the pan. It will steam and bubble vigorously — that’s ok. When it calms, remove it from the stove. Stir in the salt and chopped pecans. Let it cool for about 10 minutes. Stir in the remaining teaspoon of bourbon. Transfer to a glass storage container. You can store sauce in the refrigerator for up to two weeks.

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Here’s Cake #31…

Cake #31 is a Black and White Bundt.

I found the recipe for this scrumptious looking cake on King Arthur Flour’s website, so I feel fairly confident that it will be yummy.  Unfortunately, it is being delivered to the Ronald McDonald House for the evening meal, so I’m not going to know for sure one way or the other.

I can tell you, however, that the chocolate and vanilla marble,  the batter seemed just right, and the crumbs were super de-lish, so I’m hopeful!  It had a nice chocolate frosting, too – which, I don’t think you can ever go wrong with a nice, smooth, chocolate-y frosting!   Maybe you should try this one, and let me know what you think!!

Here’s the recipe, from King Arthur Flour!

Black and White Cake (#31)



  • 1/4 teaspoon espresso powder, optional; for enhanced chocolate flavor
  • 1/4 cup Dutch-process cocoa or natural cocoa
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1 cup vanilla batter, from above


  • 1 cup confectioners’ sugar
  • 1/4 cup Dutch-process cocoa or natural cocoa
  • 1 tablespoon soft butter
  • 3 tablespoons water


  1. Preheat the oven to 350°F. Lightly grease a 10-cup or 12-cup Bundt pan.
  2. To make the vanilla batter: Blend together the sugar, flour, salt and baking powder until combined.
  3. Add the butter, beating slowly with an electric mixer until the mixture is evenly sandy textured.
  4. Beat in the eggs one at a time, mixing until each egg is fully blended into the batter before adding the next. Scrape the bowl as necessary.
  5. Slowly add the buttermilk on low speed, then mix on medium speed until the batter is fully combined. It may appear slightly curdled; that’s OK. Sir in the vanilla at the end.
  6. To make the chocolate batter: Mix the cocoa, espresso powder, baking powder, and water together until combined. Stir this cocoa paste into 1 cup of the vanilla batter.
  7. Pour half the vanilla batter into the prepared pan, and dollop with half the chocolate batter. Repeat, pouring the remaining vanilla batter into the pan, and dolloping with the remaining chocolate batter.
  8. Swirl the two batters together using a thin spatula or butter knife.
  9. Bake the cake for 40 to 45 minutes, or until a cake tester inserted into the center comes out clean, or perhaps with a few moist crumbs.
  10. Remove the cake from the oven, and cool it for 10 minutes in the pan before turning it out onto a rack.
  11. To make the icing: Mix the confectioners’ sugar, cocoa, butter, and water to make a spreadable icing. Spread the icing on top of the slightly warm cake; it will slowly drip down the sides.
  12. Serve immediately, or within a day or so. Store thecake at room temperature; underneath a cake cover is ideal, but you can also tent it lightly with plastic wrap. Freeze for longer storage.

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Well, this is my second cake this week, because, I’ve gotta catch up!  I decided to make one for my family, because they seem to think I never make a cake for them.  I thought about it for a bit, and chose the Chocolate Chip Bundt – maybe we can eat it for breakfast over the course of some busy mornings this week?

I have this sign that says “eat cake for breakfast” so, I’m trying to live by that.

The cake appears to be similar in texture to that of a muffin, and it is crunchy because there is a pecan-brown sugar topping.  I think it looks pretty yummy.   It is not difficult to put together, and would definitely be worth making, maybe even for breakfast!  🙂

Cake #30: Crunchy Chocolate Chip Bundt (from the blog bakeorbreak.com)



  • 2/3 cup chopped pecans
  • 1/4 cup unsalted butter, softened and cut into small pieces
  • 2 tablespoons granulated sugar


  • 2 & 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 12 ounces semisweet chocolate mini chips



  1. Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
  2. Stir the pecans, butter, and sugar together with a fork. Sprinkle the mixture in the bottom of the prepared pan.


  1. Whisk together the flour, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, and vanilla until fluffy (3-5 minutes). Add the eggs, one at a time, beating just until blended after each addition.
  3. Add the flour mixture, alternating with the buttermilk. Begin and end with flour mixture. Reduce mixer speed to low and beat just until blended. Mix in the chocolate chips. Transfer the batter to the prepared pan.
  4. Bake 50-55 minutes, or until a cake tester inserted into the center comes out clean.
  5. Cool in pan on wire rack for 10 minutes. Remove from pan to cool completely on wire rack.

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Cake #29

Cake #29 is a lovely Lemonade Cake with Fluffy Lemon Frosting.

My hubs bought me this delightful magazine by America’s Test Kitchen called, “Great American Cakes.”  He also got me a new bundt pan!  Let me tell you,  I have love, love, loved looking thru it and figuring out which cake to make first in the new pan.

I decided on the Pink Lemonade Cake – which by the way, mine was not pink.  The recipe was a little more complex and a lot more high maintenance than I like to tackle.  But, this one was worth it.

Now, I have to be honest and tell you that I did not follow the recipe in total – and so, when it said to NOT prepare the pan with butter and flour, I did not believe it – and I did it anyway.  Unfortunately, that resulted in the cake not coming out of the new pan very well.  However, fluffy lemon frosting to the rescue, right?

We have a friend coming over tonight, so, we will share the cake with him.

As I said, the recipe is super long, so – I will share the ingredients here, but – you can look the instructions up on ATK, if you want the full recipe!


5 large eggs, separated
1 teaspoon cream of tartar
1 1/2 cups sugar
1 1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon zest plus 2 tablespoons juice
1 recipe of fluffy lemon cream cheese frosting

8 tbsp butter
8 oz cream cheese
2 cups confectioners’ sugar
3 tablespoons lemon juice
1 1/2 teaspoon vanilla extract


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Cake #28 – was my sweet boy’s birthday cake – Not, a bundt, but super yummy!!

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Cake #27 – 7-up Cake

When week#27 was getting close, I realized it was going to be a busy one, and I needed to bake ahead.  I found out my folks were having company, and so I offered to bake something for my mom that she could pop in the freezer and pull out when she needed it.  My mom has done so much for me since moving here, I feel like a cake really doesn’t even come close to repaying her!  But – indeed, it is a yummy start!

She and I decided on a summer-y, 7-up cake.  I’m hoping she saves me a bite to I can try it, but, by all appearances, I think it is going to be everything a cake should be – a pound cake but on the lighter side, full of fizzy-lemon flavor. Perfect for a hot summer day!

Its a simple recipe – I found it on pinterest!  It was posted as a cut-out newspaper recipe – so, I’m not sure who to give credit to – I do know there was a handwritten date of October 1, 1981 on the photo, so I can say it is probably an old-school recipe.  You can’t go wrong with a tried and true recipe like that!  Can you?

7-up Cake


1 1/2 cups butter
3 cups sugar
5 eggs
3 cups flour
3/4 cups 7-up
2 tablespoons of lemon extract.


Heat oven to 325 and prepare a 10″ tube pan.  Cream butter and sugar, add eggs one at a time and mix well.  Add flour.  Next, add 7-up and extract.  Spoon batter into prepared pan.  Bake at 325 for an hour, maybe longer depending on your oven.    When finished baking, cool and then remove from pan.  Sprinkle with powdered sugar.

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So, I made the cake – and all looked fine as it cooled.  I ran out of the house on an errand and guess what had happened when I got home?  It had completely sunk in – and was not done in the middle.  The outer corners were yummy, but this cake was not edible.  So, I made a second one and baked it for an hour and twenty five minutes.

We ate the cake with berries and whipped cream – and it was tasty enough – but even in the center it was still a bit gooey. It was very very dense – and if I had baked it all the way it would have been dry.  Sad times.   The truth?  I won’t be making this cake again.  But, there are many weeks left in the year – and many more recipes to try!  🙂

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Week #26 is here, guys!!!

Guys, I’m officially halfway thru the year of bundt-cakes!  I can hardly believe I’ve made 26 cakes!  Who knew I could manage this – and keep up with life?   Truthfully, I’ve enjoyed it!  I’ve come to look forward to my baking time each week!

Well, week 26 is a Kentucky Butter Cake.  I made it for my friend Lisa, who helped me out with making a few t-shirts for Scenic City Children’s Choir.  She definitely deserves cake!

When she told me this was her favorite cake, I had a feeling it would be a hit.  I found a good recipe (read:it has lots of butter) and got to work.   Honestly I can tell you that I’ve never seen such a light and fluffy, yet rich cake batter!  I had a tiny taste of the batter – it was RIDICULOUSLY DE-LISH!!!  It may look simple, and un-assuming, but seriously, this is a must-try for your list, and I don’t say that every week! (Do I?)

Here’s the recipe, from cookiesandcups.com

Kentucky Butter Cake


  • 1 cup butter, cubed at room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
Butter Glaze
  • ⅓ cup butter
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla


  1. Preheat the oven to 325°F/165°C
  2. Grease a 10″ bundt pan (I use pam spray with flour)
  3. Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
  4. Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
  5. When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
  6. Poke holes all over the warm cake (I use chopsticks) and pour the glaze evenly on the cake while still in the pan.
  7. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
  8. I made this cake a day in advance, hoping it will be more moist and flavorful after resting overnight
  9. PS: My friend messaged me within minutes of dropping the cake off that it was “fabulous”   YAY for a fabulous cake!