Subj : 11/15 Nat'l Bundt Day - 4
To   : All
From : Dave Drum
Date : Fri Nov 14 2025 03:52:19

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Golden Anniversary Bundt Cake
 Categories: Cakes, Desserts, Citrus, Chocolate
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
      3 lg Eggs
      1 c  Sour cream; divided
      2 ts Vanilla
  2 1/2 c  Sifted cake Flour
    2/3 c  (2 oz) unblanched sliced,
           - toasted almonds; fine
           - ground
      1 c  Sugar
  1 1/2 ts Baking powder
      1 ts Baking soda
    3/4 ts Salt
      2 tb Grated orange peel
      1 c  Unsalted butter; softened

MMMMM------------------------ORANGE SYRUP-----------------------------
    1/2 c  Sugar
    1/4 c  Fresh orange juice
    1/3 c  Grand Marnier

MMMMM------------------CHOCOLATE GANACHE GLAZE-----------------------
      6 oz Bittersweet chocolate; fine
           - grated
    1/2 c  Heavy cream
 
  Set oven @ 350ºF/175ºC.
  
  Grease a 9 cup fluted bundt pan and dust lightly with
  flour.
  
  Combine eggs, 1/4 cup of the sour cream and the vanilla;
  set aside. Mix together dry ingredients and orange zest
  in large bowl. Add butter and remaining sour cream. Mix
  on low speed until moistened. Beat on medium speed until
  creamy. Gradually add egg mixture in thirds, mixing well
  after each addition. Spread batter in prepared 9-cup
  fluted tube pan. Bake until tester inserted in center
  comes out clean, 55 to 65 minutes.
  
  Remove cake from oven. Poke holes in top of cake. Brush
  with 1/2 of Orange Syrup. Cool in pan 10 minutes. Invert
  onto cooling rack. Brush with remaining syrup. Cool
  before glazing with Chocolate Ganache.
  
  TIP: Process toasted almonds with sugar and orange zest
  in a food processor for perfect texture.
  
  ORANGE SYRUP: Heat sugar, orange juice and Grand Marnier
  in small saucepan until dissolved. (note: For non
  alcoholic version, replace with additional orange
  juice.)
  
  CHOCOLATE GANACHE GLAZE: Process in food processor or
  grate until very fine. Scald cream in small saucepan.
  Add grated chocolate. Cover and let sit for five
  minutes. Gently stir until smooth. If necessary, stir on
  low heat to melt chocolate. Place cake on cooling rack
  with waxed paper underneath to catch drippings. Pour
  ganache glaze over cake
  
  Mary Haynes, Madisonville, Tennessee
  
  RECIPE FROM: https://swansdown.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A loafer always has the correct time." -- Kin Hubbard
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