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cake batter
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glaze
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This is a dense bundt cake with canned peaches, plus the syrup and some peach jello mix for added flavor ~ and a hint of almond. The easy drizzle glaze also has peach syrup, jello and a hint of almond **
Double PEACH BUNDT CAKE
1 can (about 15 oz) peach slices or halves in heavy syrup * (RESERVE about 1-2 TB of the syrup for the glaze)
1/3 cup vegetable oil…………………………………..2 eggs
1 tsp. vanilla extract…………………………………...1/4 tsp. ground nutmeg
1 pkg. yellow or butter cake mix…………………….1 tsp. almond extract
1 TB peach jello powder
***
3/4 cup powdered sugar………………………………dash of nutmeg
1/4 tsp. almond extract………………………………..1 tsp. peach jello
Up to 2 TB cream or milk, if necessary
***
Preheat oven to 350. Generously spray a 9” or 10” bundt pan with non-stick baking spray (containing flour) ~ make sure to get the center tube and in all the crevices.
Take out about 1-2 TB of the clear peach filling syrup (not peaches) and put into a small bowl. Set aside.
Using an electric mixer on medium speed, beat oil, eggs, almond, nutmeg, cake mix and peach jello in a large bowl for a minute or so, until smooth. Add the peaches and rest of the syrup in the can; beat for about 1 minute, or until smooth.
Spread batter evenly in prepared pan. Bake 60-70 minutes or until cake tester comes out clean. (Do NOT underbake! If you don't bake it long enough, it will collapse into itself as it cools.) Put pan on wire rack to cool for about 30 minutes.
Invert cake onto a cake platter and remove pan. Put strips of waxed paper under the edges to catch the drips from the glaze.
GLAZE: Put the powdered sugar, almond extract and nutmeg into the small bowl with reserved peach syrup and whisk to blend well, adding your liquid 1 tsp. at a time, until it’s a smooth, thick drizzle consistency. Drizzle over the top and down the sides of the cake. Carefully pull out the waxed paper strips from under the edges of the cake.
Double PEACH BUNDT CAKE
1 can (about 15 oz) peach slices or halves in heavy syrup * (RESERVE about 1-2 TB of the syrup for the glaze)
1/3 cup vegetable oil…………………………………..2 eggs
1 tsp. vanilla extract…………………………………...1/4 tsp. ground nutmeg
1 pkg. yellow or butter cake mix…………………….1 tsp. almond extract
1 TB peach jello powder
***
3/4 cup powdered sugar………………………………dash of nutmeg
1/4 tsp. almond extract………………………………..1 tsp. peach jello
Up to 2 TB cream or milk, if necessary
***
Preheat oven to 350. Generously spray a 9” or 10” bundt pan with non-stick baking spray (containing flour) ~ make sure to get the center tube and in all the crevices.
Take out about 1-2 TB of the clear peach filling syrup (not peaches) and put into a small bowl. Set aside.
Using an electric mixer on medium speed, beat oil, eggs, almond, nutmeg, cake mix and peach jello in a large bowl for a minute or so, until smooth. Add the peaches and rest of the syrup in the can; beat for about 1 minute, or until smooth.
Spread batter evenly in prepared pan. Bake 60-70 minutes or until cake tester comes out clean. (Do NOT underbake! If you don't bake it long enough, it will collapse into itself as it cools.) Put pan on wire rack to cool for about 30 minutes.
Invert cake onto a cake platter and remove pan. Put strips of waxed paper under the edges to catch the drips from the glaze.
GLAZE: Put the powdered sugar, almond extract and nutmeg into the small bowl with reserved peach syrup and whisk to blend well, adding your liquid 1 tsp. at a time, until it’s a smooth, thick drizzle consistency. Drizzle over the top and down the sides of the cake. Carefully pull out the waxed paper strips from under the edges of the cake.
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