Tube & Pound Cakes - Cakes - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Cakes

Tube & Pound Cakes


THESE BEAUTIFULLY SHAPED CAKES ARE MOIST AND FLAVORFUL. IF YOU ARE LOOKING FOR SOMETHING TO HAVE WITH YOUR COFFEE OR SHARE AT A BREAKFAST OR BRUNCH, YOU’LL FIND A TERRIFIC RECIPE WITHIN THESE PAGES. EVERYONE WILL BE ASKING FOR SECONDS!

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Sparkling Cider Pound Cake

I love everything about this pound cake! It’s incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and in the glaze gives it a delicious and unique flavor.

—NIKKI BARTON PROVIDENCE, UT



PREP: 20 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 12 SERVINGS


3/4 cup butter, softened

1 1/2 cups sugar

3 large eggs

1 1/2 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sparkling apple cider

GLAZE

3/4 cup confectioners’ sugar

3 to 4 teaspoons sparkling apple cider

1. Preheat oven to 350°. Line the bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper.

2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.

3. Transfer to pan. Bake 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

4. In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over the sides.

“The cake is easy to make, and it didn’t survive the night I made it!”

—CINDYCAR FROM TASTEOFHOME.COM

BIG BATCH

Sour Cream Bundt Coffee Cake

You won’t even need the cup of coffee with this yummy and moist cake! Make it for your next get-together—your guests will thank you.

—KATHLEEN LARIMER DAYTON, OH



PREP: 40 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 16 SERVINGS


2/3 cup chopped pecans

2 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

BATTER

1 cup butter, softened

2 cups sugar

2 large eggs

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup (8 ounces) sour cream

Confectioners’ sugar

1. Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. 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 flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

2. Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with the remaining batter and pecan mixture.

3. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners’ sugar.

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Lemon-Blueberry Pound Cake

Pair a slice of this soft cake with a scoop of vanilla ice cream and you won’t be disappointed. Mmmm!

—REBECCA LITTLE PARK RIDGE, IL



PREP: 25 MIN. ✵ BAKE: 55 MIN. + COOLING ✵ MAKES: 12 SERVINGS


1/3 cup butter, softened

4 ounces cream cheese, softened

2 cups sugar

3 large eggs

1 large egg white

1 tablespoon grated lemon peel

2 teaspoons vanilla extract

2 cups fresh or frozen unsweetened blueberries

3 cups all-purpose flour, divided

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) lemon yogurt

GLAZE

1 1/4 cups confectioners’ sugar

2 tablespoons lemon juice

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.

2. Toss blueberries with 2 tablespoons of flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with the yogurt, beating after each addition just until combined. Fold in blueberry mixture.

3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to wire rack; cool completely.

4. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

NOTE For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

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Molly’s Sweet and Spicy Tzimmes Cake

My husband and I are always looking for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashanah or any fall holiday.

—MOLLY HAENDLER PHILADELPHIA, PA



PREP: 35 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 12 SERVINGS


1 cup sugar

1/2 cup canola oil

2 large eggs

1 cup mashed sweet potatoes

1/4 cup white wine or orange juice

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 2/3 cups all-purpose flour

3 teaspoons grated orange peel

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 large tart apple, peeled and chopped

1 cup dried cranberries

1 cup shredded carrots

1/2 cup golden raisins

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. In a large bowl, beat sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes, wine, lemon juice and vanilla.

3. In another bowl, whisk flour, orange peel, baking soda, baking powder, salt and spices; gradually beat into sweet potato mixture. Gently fold in apple, cranberries, carrots and raisins.

4. Transfer the batter to prepared pan. Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool.

NOTE For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

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Fluted Lemon Cake with Fresh Fruit

Bake this citrusy, golden-brown cake in a fancy fluted tube pan, and it will look especially beautiful. Serve each slice with a dollop of whipped cream and fresh fruit.

—DONNA POCHODAY-STELMACH MORRISTOWN, NJ



PREP: 20 MIN. ✵ BAKE: 1 HOUR + COOLING ✵ MAKES: 12 SERVINGS


1 cup butter, softened

2 cups sugar

4 large eggs

2 tablespoons grated lemon peel

1 teaspoon lemon extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (8 ounces) fat-free strawberry Greek yogurt

Confectioners’ sugar, optional

Assorted fresh fruit

Whipped cream

1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. 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 lemon peel and extract.

2. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating well after each addition.

3. Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners’ sugar. Serve with fresh fruit and whipped cream.

NOTE For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

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Aunt Lou’s Fresh Apple Cake

My great aunt Lou made a luscious apple cake that became a family tradition. My mom makes it for our annual beach trip to the Outer Banks.

—CRISTY KING SCOTT DEPOT, WV



PREP: 15 MIN. ✵ BAKE: 50 MIN. + COOLING ✵ MAKES: 12 SERVINGS


2 cups sugar

1 cup canola oil

3 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

3 cups chopped peeled apples (about 3 medium)

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt and baking powder; gradually beat into oil mixture. Stir in apples. Transfer batter to prepared pan.

3. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Run a knife around sides and center tube of the pan. Remove cake to a wire rack to cool.

NOTE For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

Blueberry Bounty Cake

You’ll have a hard time deciding whether to serve this blueberry beauty for dessert, breakfast or brunch. Don’t worry if the berries sink to the bottom; it makes a lovely presentation when the cake is inverted.

—ALICE TESCH WATERTOWN, WI



PREP: 20 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 12 SERVINGS (1 CUP SAUCE)


1 1/2 cups butter, softened

1 3/4 cups sugar

4 large eggs

1 tablespoon grated lemon peel

2 teaspoons vanilla extract

3 cups cake flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup lemonade

1 1/2 cups fresh or frozen blueberries

BLUEBERRY SAUCE

2 teaspoons cornstarch

1/4 cup sugar

1/4 cup water

1 cup fresh or frozen blueberries, thawed

1. 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 lemon peel and vanilla.

2. Combine flour, baking powder and salt; add to creamed mixture alternately with lemonade, beating well after each addition. Fold in blueberries.

3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pan to a wire rack to cool completely.

4. In a small saucepan, combine the cornstarch and sugar. Stir in water until smooth. Add blueberries; bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Serve warm with cake.

NOTE If using frozen blueberries, use without thawing to avoid discoloring the batter.

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BIG BATCH

Coconut Pound Cake with Lime Glaze

I have made several versions of this recipe, and this one is my favorite. The lime glaze adds an additional layer of flavor to an already terrific cake. Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, place back in oven for another 5 minutes and continue cooking in 5-minute intervals until it’s done. Do not use bottled lime juice for the glaze. Only pure lime juice works.

—JO MCFARLAND STERLING, VA



PREP: 30 MIN. ✵ BAKE: 1 1/4 HOURS MIN. + COOLING ✵ MAKES: 16 SERVINGS


1 1/2 cups butter, softened

1 package (8 ounces) cream cheese, softened

3 cups sugar

6 large eggs, room temperature

2 teaspoons coconut extract

1 teaspoon vanilla extract

1/8 teaspoon almond extract

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups flaked coconut

GLAZE

1/2 cup sugar

1/4 cup lime juice

1 teaspoon grated lime peel

1 teaspoon coconut extract

Toasted flaked coconut, optional

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut.

3. Transfer batter to prepared pan. Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 20 minutes before removing to a wire rack to cool completely.

4. In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.

Holiday Cranberry Eggnog Cake

Got eggnog and cranberries? I use both in this tasty cake for the holidays. It’s delicious with a sweet topping of whipped cream and mascarpone.

—ROXANNE PEELEN FRANKLIN, WI



PREP: 15 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 12 SERVINGS


1 package yellow cake mix (regular size)

1 1/2 cups eggnog

3 large eggs

1/4 cup butter, softened

2 teaspoons ground nutmeg

1 teaspoon vanilla extract

1 cup dried cranberries

MASCARPONE TOPPING

1/2 cup heavy whipping cream

1 carton (8 ounces) mascarpone cheese

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

Additional ground nutmeg

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, eggnog, eggs, butter, nutmeg and vanilla; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in cranberries.

2. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.

3. For topping, in a small bowl, beat cream until stiff peaks form. In another small bowl, mix mascarpone cheese, confectioners’ sugar and vanilla just until combined. Fold in whipped cream. Serve with cake; sprinkle with additional nutmeg.

NOTE This recipe was tested with commercially prepared eggnog.

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Pistachio Cake with Walnuts

It didn’t take long for this dessert to become my husband’s favorite birthday cake. The frosting gives it an extra appetizing look.

—PATTY LANOUE STEARNS TRAVERSE CITY, MI



PREP: 20 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 12 SERVINGS


1 package white cake mix (regular size)

1 package (3.4 ounces) instant pistachio pudding mix

3 large eggs

1 cup club soda

3/4 cup canola oil

1 cup chopped walnuts

FROSTING

1 package (3.4 ounces) instant pistachio pudding mix

1 cup 2% milk

1 carton (8 ounces) frozen whipped topping, thawed

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. In a large bowl, combine the first five ingredients; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in walnuts. Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

3. For frosting, in a large bowl, combine pudding mix and milk; beat on low speed 1 minute. Fold in the whipped topping. Spread over cake. Refrigerate leftovers.

NOTE For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.Almond Fudge Cakes

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Almond Fudge Cakes

I teach in a school where there are three or four teachers per grade. I bake these little cakes in small pans so that each group can grab a cake before school and divide it among themselves later. Sometimes I slice the cakes into three or four layers and fill the additional layers with strawberry preserves or cherry pie filling.

—CARLEEN JOHNS BROWNWOOD, MO



PREP: 1 HOUR ✵ BAKE: 20 MIN. + COOLING ✵ MAKES: 10 SERVINGS


1 package chocolate cake mix (regular size)

1 cup (8 ounces) sour cream

3/4 cup water

1/2 cup butter, softened

3 large eggs

FILLING

1 package (8 ounces) cream

cheese, softened

1 cup confectioners’ sugar

1/2 cup heavy whipping cream, whipped

1 teaspoon almond extract

GLAZE

1 1/2 cups confectioners’ sugar

1 cup milk chocolate chips

1/2 cup butter, cubed

1/4 cup sweetened condensed milk

5 teaspoons heavy whipping cream

1 teaspoon vanilla extract

1 cup chopped almonds, toasted

1. In a large bowl, combine the cake mix, sour cream, water, butter and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.

2. Spoon 1/2 cupfuls into 10 greased 4-in. fluted tube pans. Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a small bowl, combine cream cheese and confectioners’ sugar until creamy. Fold in whipped cream and almond extract; set aside.

4. For glaze, in a large saucepan, combine the confectioners’ sugar, chocolate chips, butter and milk. Cook and stir over medium heat until smooth. Remove from the heat. Stir in cream and vanilla.

5. Cut each cake horizontally into two layers. Place each bottom layer on a serving plate; top with 3 tablespoons filling. Replace tops. Spoon glaze over cakes; sprinkle with almonds.

NOTE To bake in 6-oz. ramekins, divide among eight greased ramekins. Bake at 350° for 25-30 minutes or until a toothpick comes out clean.

BIG BATCH

Orange Chocolate Cake

I received this recipe from one of the best cooks in my ladies’ Bible class at church. The orange and chocolate combination is fantastic. One of my hobbies is collecting recipes, especially those for desserts, which suits my chocolate-loving husband just fine!

—LINDA HARRIS WICHITA, KS



PREP: 20 MIN. ✵ BAKE: 1 HOUR + COOLING ✵ MAKES: 16-20 SERVINGS


1 package orange cake mix (regular size)

5 large eggs

1 cup orange juice or water

1 package (3.4 ounces) instant vanilla pudding mix

1 teaspoon orange extract, optional

1/2 cup semisweet chocolate chips

1/2 cup chopped walnuts or pecans

3/4 cup chocolate syrup

1. In a large bowl, beat cake mix, eggs, juice, pudding mix and extract, if desired, until well-blended and smooth. Sprinkle the chocolate chips and nuts into greased and floured 10-in. fluted tube pan. Pour two-thirds of batter into pan. Combine chocolate syrup with the remaining batter; pour into pan.

2. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack.

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BIG BATCH

Coconut Fruitcake

A neighbor gave me this recipe when we first moved to the small town of Ferryville, Wisconsin, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste…and I’m not a fruitcake fan!

—LORRAINE GROH FERRYVILLE, WI



PREP: 20 MIN. ✵ BAKE: 80 MIN. + COOLING ✵ MAKES: 16 SERVINGS


1/2 cup butter, softened

1 cup sugar

3 large eggs

1 teaspoon lemon extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup orange juice

1 pound chopped mixed candied fruit

1 1/2 cups flaked coconut

1 cup golden raisins

1 cup chopped nuts

Additional confectioners’ sugar and candied fruit or nuts, optional

1. 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 extract. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with orange juice. Stir in the candied fruit, coconut, raisins and nuts.

2. Press into a greased and waxed paper-lined 10-in. tube pan. Bake at 300° for 80-90 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners’ sugar and sprinkle with candied fruit or nuts.

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Pina Colada Bundt Cake

I named this cake a “pina colada” because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread.

—DEBRA KEIL OWASSO, OK



PREP: 15 MIN. ✵ BAKE: 45 MIN. + COOLING ✵ MAKES: 12 SERVINGS


1 package white cake mix (regular size)

1 package (3.4 ounces) instant coconut cream pudding mix

1 cup canola oil

3/4 cup water

2 large eggs

1/4 cup rum

1 cup crushed pineapple, drained

GLAZE

2 cups confectioners’ sugar, divided

2 tablespoons unsweetened pineapple juice

1/4 cup cream of coconut

1 tablespoon rum

1/4 cup flaked coconut

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2. In a large bowl, combine cake mix, pudding mix, oil, water, eggs and rum; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in the pineapple. Transfer batter to prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to wire rack.

3. Meanwhile, in a small bowl, mix 1 cup confectioners’ sugar and pineapple juice; brush over warm cake. Cool cake completely.

4. In another bowl, mix the cream of coconut, rum and remaining confectioners’ sugar; drizzle over cake. Sprinkle with coconut.

NOTE This recipe was tested with Coco Lopez cream of coconut. Look for it in the liquor section. For easier removal of cake, use solid shortening when greasing a fluted or plain tube pan.

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Triple-Chocolate Cake with Raspberry Sauce

Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make an absolutely heavenly combination.

—JENNY STANIEC OAK GROVE, MN



PREP: 20 MIN. ✵ BAKE: 1 HOUR + COOLING ✵ MAKES: 12 SERVINGS (2 2/3 CUPS SAUCE)


1 package chocolate cake mix (regular size)

1 package (3.4 ounces) instant vanilla pudding mix

1 package (3.4 ounces) instant chocolate pudding mix

4 large eggs

1 1/2 cups water

1/2 cup canola oil

1 cup (6 ounces) semisweet chocolate chips

RASPBERRY SAUCE

1 cup water

2 packages (10 ounces each) frozen sweetened raspberries, thawed

1 tablespoon sugar

3 tablespoons cornstarch

2 tablespoons lemon juice

Confectioners’ sugar

1. Preheat the oven to 325°. In a large bowl, combine the cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in chocolate chips.

2. Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving.

4. Dust cake with confectioners’ sugar. Serve with sauce.

Taste-of-Summer Light Pound Cake

Bring the bright look and taste of summer to your table year-round with this delicious, reduced-calorie pound cake.

—JILL BELLROSE PORTLAND, OR



PREP: 20 MIN. ✵ BAKE: 35 MIN. + COOLING ✵ MAKES: 12 SERVINGS


1/2 cup butter, softened

1 cup sugar

2 large egg whites

1 large egg

1 tablespoon lemon juice

1 teaspoon lemon extract

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 cup whole wheat pastry flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup (6 ounces) fat-free lemon yogurt

GLAZE

3/4 cup confectioners’ sugar

4 teaspoons lemon juice

1 teaspoon grated lemon peel

1/3 cup dried apricots, finely chopped

1. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt.

2. Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. For glaze, in a small bowl, whisk the confectioners’ sugar, lemon juice and lemon peel until blended. Stir in apricots. Drizzle over cake.

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BIG BATCH

Banana Chip Cake

One of my favorite treats is Ben & Jerry’s Chunky Monkey ice cream, so I decided to create a cake with the same flavors. The hardest part is waiting for it to cool.

—BARBARA PRYOR MILFORD, MA



PREP: 25 MIN. ✵ BAKE: 40 MIN. + COOLING ✵ MAKES: 16 SERVINGS


1 package yellow cake mix (regular size)

1 1/4 cups water

3 large eggs

1/2 cup unsweetened applesauce

2 medium bananas, mashed

1 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

1. In a large bowl, combine the cake mix, water, eggs and applesauce; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in the bananas, chips and walnuts.

2. Transfer to a 10-in. fluted tube pan coated with cooking spray and sprinkled with flour. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

TOP TIP

Try Baking with Applesauce

For every ½ cup of oil replaced with applesauce, you will save 900 calories and 110 grams of fat. Replacing the same amount of butter with applesauce reduces the calories by 850 and the fat by 91 grams, of which a whopping 56 grams is saturated fat (the “bad” fat). Sodium also is reduced by 925 mg.

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