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Grandma Betty's Christmas Bundt Cake Recipe

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This recipe for Grandma Betty's Christmas Bundt Cake is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box plain yellow cake mix (avoid mixes with pudding in them)
1 package instant vanilla pudding
¾ cup oil (canola or other vegetable oil)
¾ cup water
1 T butter flavoring
4 eggs
¼ cup sugar
2 tsp cinnamon
½ cup finely chopped nuts (pecans or walnuts)
Butter or margarine for heavily greasing bundt pan
1 cup powdered sugar
2 T milk or cream
½ tsp vanilla extract
½ tsp butter flavoring
Directions:
Directions:
Preheat oven to 350º (Note: A standing mixer is suggested)

Place cake mix, pudding, oil, water, butter flavoring in mixing bowl. At low-to-medium speed, add eggs one at a time, mixing well. Continue beating at medium speed for a full 8 minutes.

Mix together chopped nuts, sugar, cinnamon. Using butter/margarine or butter-flavored Crisco, thoroughly grease the inside of a bundt pan. Into well-greased pan, pour ⅓ cake batter; layer ½ sugar over the top of it (Try to keep sugar in a center channel away from the outside edge of the pan, as it will melt and darken on the surface of the cake). Repeat layers, ending with batter.

Bake at 350º for 45 minutes to 1 hour (I prefer closer to an hour). Test for doneness with skewer. Cool 10 minutes in pan, then turn onto plate/cake plate, so the curved side is now the top.

Icing: Mix 1 cup powdered sugar, ½ tsp vanilla, ½ tsp butter flavoring, 2 T of milk or cream (I prefer heavy cream or half-and-half). Drizzle over cake.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
During the1960s and 1970s, Grandma Betty made these cakes for friends and neighbors. She also made one for the family, to be served with sausage-egg strata and mimosas or eggnog at our Christmas morning brunch. It's a simple recipe, but a sentimental tradition and always a hit at holiday parties.

 

 

 

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