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Tea Party - Mini Bundt Cakes Recipe

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This recipe for Tea Party - Mini Bundt Cakes, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane McElmury
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box lemon cake mix
1 box instant lemon pudding mix (3.4 oz)
1/3 cup vegetable oil
3 large eggs
12 nosegays, for garnish
2 cups powdered sugar, sifted
1 cup lemon curd
orange food coloring
fabric leaves for garnish

Directions:
Directions:
Preheat oven to 350 and arrange rack in center of oven. Lightly coat 2 (6 cup) mini bundt cake pans or 1 large bundt cake pan with cooking spray; set aside. Beat together the cake mix, pudding mix, 1 1/4 cups water, the oil and eggs in a large mixing bowl on medium speed for 2 minutes. Divide the batter among the prepared pans. Bake until a toothpick inserted in the centers comes out clean, about 30 minutes for mini bundt and 35 for large. Transfer the cakes to a rack and let cool for 15 minutes. Invert cakes onto a rack, remove from the pans and let cool completely. Trim stems of nosegays so they fit the centers of each cake without tipping over. Whisk together the sugar, lemon curd and 1/4 cup water in a medium saucepan. Simmer over low heat, stirring occasionally, about 10 minutes. Remove from heat and stir in enough food coloring to reach desired shade for the glaze. Drizzle over cakes and let stand until set, about 20 minutes. Place nosegays into the center of each cake and decorate the base of the cake with leaves. Remove the nosegays and leaves before eating.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This cake could be done with other color combinations and cake combinations depending on choice.

 

 

 

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