Let’s Talk about Diets

1. 3 Responses to “Do you have the recipe for a pumpkin spice bundt cake made in the microwave?”

2. By white/black girl on Jul 20, 2009 | Reply

   Two good recipes I use…..:

   #1

   Spiced Pumpkin Bundt Cake with Citrus Glaze

   Cake:
   6 eggs
   2/3 cup oil
   1 cup canned pumpkin pie mix
   2/3 cup water
   2 tablespoons pumpkin pie spice

   1 box moist spice cake mix
   1 box moist yellow cake mix

   Glaze:
   Yellow food coloring
   Red food coloring
   1 pound powdered sugar
   1/3 cup orange juice, no pulp
   3 teaspoons orange liqueur

   Cake:
   Preheat the oven to 350 degrees F.

   Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.

   Glaze:
   Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

   #2

   Mini Pumpkin Spice Cakes with Orange Glaze

   Cake:
   Oil, for pans
   Flour, for pans
   1 (18.25-ounce) box spice cake mix
   1 1/4 cups water
   1/3 cup vegetable oil
   3 eggs

   Orange Glaze:
   2/3 cup heavy cream
   1 (12-ounce) bag premier white morsels
   Red and yellow food coloring

   Marzipan Stems and Leaves:
   1 (7-ounce) package marzipan (recommended: Odense)
   Green food coloring

   Cake Preparation:
   Preheat oven to 350 degrees F.

   Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.

   For the Orange Glaze:
   Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.

   For the Marzipan Stems and Leaves:
   Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

3. By Arlina F on Jul 22, 2009 | Reply

   Ingredients

   * 2 eggs
   * 1 cup brown sugar, firmly packed
   * 1/2 cup sugar
   * 3/4 cup cooking oil
   * 1 cup canned pumpkin
   * 1 teaspoon vanilla extract
   * 2 cups all purpose flour
   * 1 teaspoon salt
   * 1/2 teaspoon baking powder
   * 1/2 teaspoon baking soda
   * 1/2 teaspoon cinnamon
   * 1/4 teaspoon nutmeg
   * 1/4 teaspoon ginger
   * 1/4 cup milk

   Method

   Beat eggs in large mixing bowl; beat in sugars and oil. Stir in pumpkin and vanilla. Stir in all remaining ingredients until smooth. Lightly oil a 12 cup micro proof fluted cake mold. Sprinkle with sugar; remove excess. Pour cake batter into prepared mold. Cook on HI for 9 1/2 to 10 1/2 minutes, or until toothpick inserted in center comes out clean. Rotate dish once during cooking.
   Cool 30 minutes before inverting onto serving platter.

   Cool completely and use Powdered Sugar Glaze; or cook cake in 12 by 8 inch micro proof baking dish. Grease bottom only. Frost with Cream Cheese Frosting

4. By sum on Jul 23, 2009 | Reply

   check out
   It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

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