This is not your typical cake, it us a lighter cake so you can serve with a simple fruit syrup, fruit, coconut whipped cream or all the above 🤣

A few days ago a very dear friend of mine called me up to ask me if I was able to make a cake for a small gathering that she was hosting on Friday night. As we were chatting away I asked her if she had a preference, but I already knew that she was a chocolate lover. 🙂 So, two fantastic recipes popped into mind to choose from one was the Chocolate Almond Upside Down Cake or the Walnut – Chocolate Bundt Cake and the choice was obvious the latter. 🙂So, I took out my pots and pans and all my other little gadgets and got to work on it yesterday morning. As I was making the cake I thought to myself ufff have to try the batter to see if its any good, as I mentioned previously me and chocolate not such a good mix hahahahaha, but what can I do!! I have to taste what I make and bake right! and so I did and it was good. 🙂 Popped it into the oven, cleaned up the kitchen and off I went to make my next recipe, which I will be posting tomorrow or Monday not sure yet. 🙂You will see that there is a glaze on the cake…unfortunately, I have difficulties in NL finding some ingredients to make the recipes that I want too. I went to 3 different supermarkets and I could not find heavy cream, 😦 so my glaze is store bought. But I have added the ingredients for the glaze, because I am sure it exists elsewhere. 🙂Last night I took over the cake, and it was a success…I was very happy that everyone loved it!! 🙂 and I hope you do too…:)

#12plates #cakeThis cake is dense yet moist at the same time and is soo easy to make, any one and everyone can make this.Happy Holidays!

My kids won't eat oranges with seeds. Unfortunately, I found out after I bought a bunch navel oranges on sale. So I did what any baker would do with an over abundance of oranges, make an orange bundt cake with an orange glaze. Even though this recipe uses all parts of the orange, there were no seeds in it so my kids were happy.

I always feel like making kabocha squash sweets around Halloween. I usually make this cake in cups, but this time I made a large one.If you omit the cinnamon and use white sugar instead of raw cane sugar, you will have a plain sponge cake.Increase the sugar in the kabocha squash cream to taste. If the cream is too stiff it's hard to squeeze out, so adjust the consistency with cream. If you can, make the sponge cake the day before. The flavors will have settled and become more delicious. For one 18 cm [7.1 in] bundt cake mold. Recipe by La Land

This is a moist and rich cake. it would taste good with whipped cream.

A dense cake that lightly sweet with a robust crust. The spices are subtle so they compliment the pumpkin and not overpower it.

I made this for a friend's birthday party and, well, folks seemed to love it. We fancied it up with raspberries and toasted almond slivers and then made it extra shmancy by serving Amaretto whipped cream on the side. Looks good and very easy to make.P.S. I found this recipe on the internet, which ordinarily means I wouldn't post it here but I'm happy enough with how it came out to overcome those qualms.

#dessert #sweets #sugar #cakes #bundtcake #lemonbundtcake #lemonjuice #buttermilk #partyfood #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers

Inspired by Ina Garten. May use two 9 x 5 inch loaf pans instead of a bundt cake pan.