"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

Bundt Cake Recipe

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

Grams Jo Shumway
Added: Thursday, October 8, 2009


1 box butter cake mix (I like Duncan Hines)
3/4 c. oil
8oz sour cream
4 eggs

1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. pecans

Mix together cake, oil, sour cream, eggs. Pour half of the cake mix in well greased bundt pan. Mix together the filling in a separate bowl and pour over the half of cake mix. Pour in remaining batter.

Bake at 350 for 50-60 minutes.

mix 1 c. powdered sugar
3 Tbsp butter
2 Tbsp milk

When cake is cooled flip out and pour glaze over cake




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