I mailed this Limoncello Bundt Cake to my in-laws for their Christmas celebration. They said it arrived perfectly intact and tasted fabulous. This is one of those cakes that taste better the longer they sit. The only problem is keeping other people’s hands off of it.
- 18 ounce white, yellow or lemon cake mix
- 4 serving-sized instant lemon or vanilla pudding mix
- 4 eggs
- 1/2 cup plus 2 tablespoons water, divided
- 1/2 cup vegetable oil
- 3/4 cup limoncello (lemon-flavored liqueur), divided
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 cup lightly toasted sliced almonds
Preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt cake pan. Combine the cake and pudding mixes with the eggs, 1/2 cup water, oil (or melted butter) and 1/2 cup limoncello. Mix the ingredients with an electric mixer for at least 2 minutes. Carefully pour into the prepared pan. Bake the cake for 1 hour. Cool in pan on a wire rack for 20 minutes. Remove the cake from the pan to complete cooling on a wire rack.
Once the cake is completely cool, move it to a serving plate. Use a meat fork, or a kabob skewer to poke holes all over the cake. In a small sauce pan, melt the butter with the remaining water and sugar. Bring the butter mixture to a boil and boil it for 5 minutes. Remove your pot from the heat and stir in the remaining limoncello. Carefully pour the glaze over the top of the cake. If necessary, use a pastry brush to brush on any of the glaze overflow. Immediately sprinkle almonds on top of the cake. Store the Limoncello Bundt Cake in an airtight container.
Notes in the Margin:
This cake also freezes beautifully. Wrap it in plastic wrap. Then, put it in a resealable plastic bag or a container. You could even freezes pieces of it to enjoy at a later date. To defrost the cake, be sure to unwrap it while it’s still frozen.
More Bundt Cakes Recipes to Enjoy:
You can serve this for dessert or you can serve it for a nice treat with your afternoon coffee. That blueberry and orange combination Is quite tasty.
Bountiful Blackberry Bundt Cake
This Bundt cake is made with blackberry gelatin and blackberry wine for a double punch of blackberry goodness. Add a few blackberries for decoration and you’ve tripled the goodness.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||4 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||4 g|