Rich Hazelnut Bundt Cake

Hazelnut Bundt Cake
Hazelnut Bundt Cake. Carroll Pellegrinelli
  • Total: 85 mins
  • Prep: 25 mins
  • Cook: 60 mins
  • Yield: 16 servings

Here’s another pretty cake to wow your friends. Of course, as with most bundt cakes, it’s easy to make. Plus, due to the bundt cake pans and their various shaped, the cakes practically decorate themselves. This recipe for Hazelnut Bundt Cake is made with Frangelico Liqueur. Besides having the hazelnuts on top and sprinkled about the cake, the liqueur give the entire cake a nutty taste.

What You'll Need

How to Make It

Preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan. Combine the cake mix, pudding mix, eggs, cold milk, butter and Frangelico. Beat the cake mix batter for 2 minutes on high with an electric mixer. Carefully, pour the batter into the prepared pan. Bake for 1 hour or until cake tester comes out clean. Completely cool the cake in the pan on a wire rack. Place a serving plate over the top of the cake pan.

Carefully, invert the cake, catching it on the plate. Clean up any crumbs that have escaped.

Make the glaze by melting the butter in a medium saucepan. Once melted, stir in the water and the sugar. Bring to a boil. Once boiling, be sure to stir the mixture constantly for 5 minutes. Be careful not to burn the glaze or yourself. Remove the pan from the heat. Carefully pour in the Frangelico. While stirring the glaze, watch out for the steam.

Decoratively drizzle the glaze over the top of the cake. Use a spoon or a pastry brush to add the drippings that have gone in the center to the back to the top of the cake. Sprinkle the top and around the base of cake with the hazelnuts.

Make the cake as directed except substitute hazelnut or almond extract for the vanilla. Then, just make the glaze as stated in this recipe.

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