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Christmas Bundt Cake

Ingredients 

FOR THE CAKE:

  • 2 ¼ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup butter (room temperature)
  • 1 ¾ cups sugar
  • 2 teaspoons vanilla
  • 3 large eggs
  • 1 cup milk
  • Gel food coloring: green and red

FOR THE GLAZE:

  • 1/4 cup butter (melted)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla or almond extract
  • 1-3 tablespoons heavy cream

Instructions 

MAKE THE CAKE:

  • Preheat oven to 350 degrees.
  • Combine flour, baking powder and salt in medium bowl.
  • In a separate large mixing bowl, cream together butter and sugar. Add in vanilla and then eggs one at a time. Blend in milk.
  • Add in the flour half at a time and mix until well blended.
  • Divide batter into 3 bowls, with 1/3  of the batter going into each bowl.
  • Add gel food coloring to 2 of the bowls to make green and red batter.
  • Grease a bundt cake pan with shortening, then dust it with flour. 
  • Spoon batter into the pan my dropping spoonfuls of alternating colors of batter around the pan until all the batter has been used.
  • Bake for 45-50 minutes and toothpick test comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

MAKE THE FROSTING:

  • In a small bowl, mix together the melted butter, powdered sugar, flavoring and 1 tablespoon of cream. Mix until the glaze is smooth. If needed, add another tablespoon or 2 of cream until the glaze is at the consistency you’d like.
  •  Once the cake has cooled, drizzle or spoon the glaze overtop the cake. Immediately sprinkle with sprinkles if desired.

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