#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Preheat your oven to 350ºF and prepare your favorite BUNDT cake pan by greasing it up with homemade cake release. The cake release recipe can be found elsewhere on my blog, or many other blogs. It’s simple to make and works like a charm no matter how many nooks and crannies you have in your Bundt cake pan.
In your stand mixer outfitted with your paddle attachment, cream the shortening and butter until well combined.
Add the sugar and milk or cream and cream together for about 5 ~ 7 minutes. Mixture should double in size and become a pale yellow.
DO NOT SCRIMP ON TIME NEEDED IN THIS STEP.
Add clear vanilla extract and almond extract extract and combine.
Add room temperature large eggs one at a time and be sure to incorporate each egg into the mixture before adding the next one.
Add salt and baking powder and combine.
Add the flour and milk/cream, alternating between adding flour and milk/cream until all is well combined, adding flour last, until fully combined. Scrape down sides of the bowl throughout the blending.
Add to prepared pan and rap it on the counter two or three times to make sure all air bubbles are released.
Bake for approximately 75 minutes, checking towards the end of baking time. You do not want to overbake this little gem of a cake.
Cool on wire rack and allow to cool COMPLETELY before flipping out of the pan. If it becomes stuborn, try tap on the bottom a few times but if it still won’t come out, warm the bottom of the cake, still in pan, over an open fire on your stovetop. Use my cake release and your cake will practically jump out.