HOLIDAY BUNDT CAKE

By ldelmas

Ingredients

• Holiday Bundt cake. Here's the recipe CAKE: Butter (softened) 2/3 Cup
• Sugar 1 1/4 Cups
• Vanilla 1 tsp
• Salt 1/2 tsp
• Eggs 3
• Flour 2 1/4 Cups
• Baking Powder 2 tsp
• Shredded Coconut 1 Cup (+ garnish)
• Milk 1/3 Cup + 1Tbsp
• Seedless Raspberry Preserves or Jam, 6 oz. DRIZZLE: Seedless
• Raspberry Preserves or Jam 2 Tbsp
• Powdered Sugar (sifted) 3/4 Cup
• Orange Juice 2TBSP
• Hot Water to proper consistency.

Preparation

Step 1

Heat oven to 350 and spray Bundt pan with cooking spray. Blend flour and baking powder and set aside. Beat together first 4 ingredients. Beat eggs in one at a time. Fold in Coconut. Gradually stir in flour mixture and milk, alternating between the two. (Batter will be VERY thick) Spoon 1/3 of batter into pan and make a shallow mote in the batter. Fill mote with Raspberry Jam being careful to get as little as possible on pan.. Cover with remaining 2/3 of batter being sure to cover the jam. Bake at 350 for 25 minutes. Rotate in oven and continue baking 10-15 mins until top no longer gives in when touched (It won't spring back!) Remove from oven and allow to cool 15 minutes. Make Drizzle: Combine first 3 ingredients. Add enough hot water to make proper consistency. Dump cake upside down onto serving platter (The Lock & Lock pie carrier works great!) Spoon on drizzle allowing it to run down the sides. Garnish. (I used fresh raspberries, shredded coconut, fresh Holly leaves and some ginger bread cookies) Serves 15 - 20.
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