"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Bundt Cake Recipe

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This recipe for Cinnamon Bundt Cake, by , is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Hawkins
Added: Thursday, February 5, 2009


1 c. packed brown sugar
1 tbsp. ground cinnamon
3 cans refrigerated buttermilk biscuits
1/2 c. butter, melted
4 oz. cream cheese, softened
1/2 c. powdered sugar
1-2 tbsp. milk

Cut the biscuit dough into quarters with kitchen scissors. Mix sugar and cinnamon in a medium bowl.

Dip the biscuits into the melted butter then roll biscuit dough in the cinnamon/sugar mixture.

Place the biscuits into a greased bundt or tube pan. Drizzle with remaining melted butter.

Sprinkle leftover cinnamon/sugar mixture over the top of the biscuit dough and butter.

Bake for 40-45 minutes until golden. Let loaf stand for 5 minutes. Invert onto a place.

Beat cream cheese and powdered sugar in a bowl with an electric mixer until well blended. Add milk beating until desired consistency is desired. Spoon glaze over warm loaf.




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