Southern Cream Cheese Pound Cake | Holiday Dessert
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- Опубліковано 2 жов 2024
- Friends, here is my recipe and method for making old fashioned Southern Cream Cheese Pound Cake.
Cream Cheese Pound Cake-
8 oz. cream cheese
1 1/2 cups of butter (3 sticks, I use salted)
6 eggs
3 cups of sugar
3 cups all-purpose flour
1/4 tsp. salt
1 tsp. vanilla extract
Preheat oven to 325 degrees. Grease and flour a fluted bundt pan, or other tube pan.
In a bowl cream together the cream cheese and butter. Once well mixed, add half the sugar and mix well, then mix in the rest of the sugar. Beat until fluffy.
Add eggs one at a time, make sure each egg is well incorporated before adding the next. Dump in flour and salt all at once. Mix til nearly smooth. Add vanilla and mix til incorporated.
Place batter evenly in pan, and bake for 1 hour. Check cake for doneness with a toothpick or cake tester. Cake will need to bake between 1 hour and 1 hour and 20 minutes, depending on your oven and the color of the pan that you use. Cake is done when toothpick comes out with moist crumbs, but no liquid.
Allow to cool for 10 minutes and then flip out on to plate or serving dish.
I followed your recipe and have this in the oven right now! (p.s. the batter tastes like sugar cookie dough . . . ask me how I know! 😁 I know, raw eggs and all, but some got on my finger some how.😄) Can't wait to taste it when it's done.
Frugal Abundance I just posted a picture on IG and tagged you in it. Oh it smells heavenly in my house. BTW, I also made your Spinachr casserole and Sweet potato casserole for Thanksgiving and send you a DM with a picture. Those recipes were outstanding! Looking forward to your next video!
Sugar cookie pound cake! I’m going to have to try this. My fav is the Elvis Presley whipped cream pound cake. I use it to make Tortuga rum cake. I’m going to give this a try this winter.
Frugal Abundance Yep! This is another of your fantastic recipes!! My college age son said it was outstanding texture and flavor. For him to comment like that makes this recipe a keeper for sure! Thank you for such a delicious cake.
Dressing
Lol i know right 😂 I told my son try this he's like it tastes like frosting lol i got it in the oven now cant wait to eat a piece of it 😋
Baker's Joy can be your friend. I got tired of the flour all over me when I bake. 😊
Baker's Joy is LIFE!
IKR. I was wondering why they dont use bakers joy cause this is a waste of time.
Baker's Joy upgraded my baking time and no mess on my black shirt😂😂😂
Bakers joy is great but old fashioned is usually best 🤗
Here's a helpful Tip 😄I begin flouring my pan by taking tablespoons of flour and tapping it around the top part of the middle circle peace to make sure I get the flour top to bottom and all around it, By tapping & letting it drain down into the pan, then I'll Shake it around in the pan to make sure I get all the side as well, then I flip my pan upside down on some parchment paper tap all the excess flour out then You can pour it back into your bag of flour, And if you like, you can even fold the parchment paper up and keep it in a little sandwich bag to use again, 🤷🏽♀️ waste not, want not! 😁
Hi a good tip when baking is to never crack your eggs into the batter. The egg might be bad or shells could fall in the batter.😃
when u crack an egg and a piece of the shell breaks off--just wet ur finger and pull it out. it works for me everytime.
jane hyden if it work for you by all means you do it but for me I will continue to what I do. Have a great day🤣
Thanks for that tip, Jaye! For me it often ends up being a do as I say and not as I do kind of thing. I always tell my students to crack their eggs in to a seperate bowl, but I never remember to take the time to do it myself!
@@janehyden1652 That's all well and good, but if the egg is bad, the batter is ruined. 😒 🤔 😉
My grandmother taught me this tip… and I notice lots of cooks on UA-cam crack the eggs directly into the batter🤷🏾♀️
I did it today!!!! It was delicious!!!! My husband loved it!!! Thank you so much for the video 🙏🏻🙏🏻🙏🏻🙏🏻 God bless you
That's great Karen! I am glad it worked out well for you and that your hubby enjoyed it. Thank you for giving the recipe a try! ☺
Do you have a filling for it
I always crack my eggs in a clear or glass bowl. If shells fall in , you can see them.I love swan's down cake flour.
My great-grandmother used Swan's down for cake baking. But only certain cakes. I will use it for german chocolate cake, and sometimes for red velvet cake too.
Me to
Great idea 💡
I really appreciate your help!♥️ I think it’s always good to watch how other people do things because you can pick up such great tips. I hope y’all have a wonderful summer🔆💞
I agree. We can learn so much just from watching the ways that other people do things. That is a great way to pick up little tips, tricks and hacks.
Love this recipe
Please use only crisco and flour as baking sprays cause the sides to rise before the middle.
Yes, you are right! Not to mention how bad baking sprays actually are for your pans.
I appreciate your teaching style and all the tips for icing and/or decorating the cake for the desired taste/presentation. Many blessings.
Thank you!
Let me tell u something‼️‼️ I made ur recipe to the tea making sure everything is room temp down to the eggs and it came out PERFECT ‼️‼️
My family is from Birmingham Alabama and when they tasted this cake they were literally in love it was gone in like 45 mins.
It was thick, rich, moist, and just perfect‼️‼️‼️‼️❤️
All the recipes that have u using baking soda and powder 👎🏾 u do not need it FOR THIS RECIPE AT ALL‼️Follow this recipe u willl not be disappointed ❤
Thank you so much for coming back and letting me and everyone else know how much you and your family enjoyed this cake. You are so right, pound cake is not supposed to have baking soda and baking powder, the eggs make it rise. Birmingham knows pound cake, so this is such a meaningful compliment! 🥰
@@AliciasInTheKitchen yessss I am excited to follow more of your recipes. Please continue to post ur recipes This recipe has made such an impact for this thanksgiving on my family and also memories ❤️
I'm glad I saw this comment.
@@Winnyfruits this recipe is sooooooooo good I made it again for Christmas and my son b day🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾❤️❤️
Girl, get you some Baker’s Joy spray on grease and flour. It is a game changer for me.
I agree!! That's what I use. Easy breezy!!
@@242shai Me too! Especially with a bundt pan.
LOL...She's doing it the old fashion way. Nothing wrong with that👌
Just found this channel and this beautiful cake! Love that you say “greased” only us southerners can appreciate this term.
So true!
i have a suggestion , when putting the quarter cup of flour in pan, sprinkle it down the stem, to ensure good coating of flour on stem.
Try not putting all the flour in at one time. A little at a time works better in my experience
Another tip I got.from a baker is slightly fold in the flour manually then use the mixer this way there's no flour to splash about if you add it all at once.
You do know there is a spray like Pam that has the flour mixed with it for bundt pans. It will make it so much easier for the middle top
I am aware of those sprays. Unfortunately, I have a lot more taste buds on my tongue than the average person, and all the oil sprays I have tried leave a bitter aftertaste in my mouth. I always tell people that if they work for them, go for it> They just don't work for me.
What a beautiful batter, so silky! Thanks for this recipe, I will give it a try for sure.
Hope you enjoy
I’m no fan of pound cake but I just made one using this recipe!!! BEST freaking pound cake I have had in my 37 years of living!!! When I took my first bite, I said a curse word (And I don’t curse) and ran around the kitchen like someone was chasing me; the cake is JUST THAT GOOD!!!!🍞 Thank you for sharing!!!!...
Thank you so much for sharing what a great experience this pound cake was for you. It really made my day.
Lol 😆 🤣 😂 😹
You do that sometimes....run around bc its so good
Too high in the oven.....must move to lower racks to bake
Thank you so much for putting the recipe out here visible to be seen
My pleasure 😊
First time seeing eggs in water. to set in roo temperature. I'm going to try that and the recipe. Cake looks delicious😊
It really helps, especially if you forget to set them out.
@@AliciasInTheKitchen by
very nice but i found it helpful to use a butter knife and draw a circlein the middle around the entire cake to prevent the crack it look so cool
I was waiting for you to slice the cake to see the texture
Wow that looks beautiful, I’m going to try that this week, I just love ❤️ pound cake just like that I don’t really like any frosting, thank you !
I hope you love it!
I have some problems with my pound cake, that drives me up a wall, especially because it tastes so flippin good, like you can't help but licking the bowl, and even when it comes out the oven like it is just flipping good, I use the one lb rule, (4st B 6eg 1crm chs, 1box of van pud, 3fl 3sg) my biggest and largest problem, the absolutely drives me crazy, and just makes me, want to go on a terrorist attack, against all other great cookers n America, because when it comes to cooking, (a joke I'm black, and was born in America, we just regular crazy, not that kinda crazy far as terrorist attacks) I can literally throw down, liking nobody can take that away from me, everything go Thanksgiving, and Christmas, I probably make about 20 sweet potato pies,or $10 a piece, but other people's family, and I'll probably make 5 pans or dressing, of course for put other people's family, I can make some dressed and that'll make you slap your mama,so you can understand how absolutely frustrating it must be, to watch your channel, soulful Ts channel, a white ladies channel, and not only watch I'll make a pound cake, same ingredients that I use, (usually the sour cream or cream cheese) and then I have to sit in agony, as I watch,all of y'all not only make my favorite cake, but y'all pop it out on that wire rack, with no problems at all, and just five minutes, some people have said five minutes, some people said wait hour, ivy I have done every single thing possible,and it seems like every single pound cake of mind, I have this problem with it never ever ever coming out of the pan, and don't forget like I can cook, so my pan is very very very very well treated,and I have so many different types of cake pans, very old but good cake pans are found at the Goodwill, to your up-to-date cake pans, if my niece wants to bake a box cake, because I don't eat box cake at all, and I'll go in there and help her, it comes out right away, and I do the same identical thing for the pound cake, just to f*** it up trying to get it to come out, I can do it just right,(meaning the ingredients), and I know the directions, like nobody's business,(hell I didn't wrote down the recipe, as well as talk people over the phone,and they will bring me a piece of theirs, and it came out just right, out the pan and everything,) because I there's never have had a problem with the taste, but it's like I am forever cursed, when it comes to get in this damn cake out of the pan but there so big of a cake, and heavy, compared to a box cake, that mine just never come out of the pan right, like it might come out, but the top won't, and I've done everything that everybody elsedoes to keep it from sticking, I've literally done everything, from flowering and greasy, like I use actual just vegetable oil and to the bundt pan and they'll take a brush and I will go over the entire pan, I have done the butter and flour, I have done the spray, after greasing the pan, or buttering nipple Lowry net, I have still use the spray every time, and every time I dump it on a wire top for it to cool, and never comes out, are never completely come out.LAWD 😱😱😱 HELP ME JESUS,😭😭😭😭😭😭😭
I make the same recipe! It's my fave and I add a smidge of almond extract. I know it's not everyone's cup of tea. Glad the mixer is working out for you!
I use almond also with the vanilla 😃
The cake looks good. But i found it easy to use pam with flour
It’s easier to flour it using a small hand sifter.
Great idea didnt think of that!
Janice Houston that's a great tip 👍🏽 thank you for sharing it
Mildred Patterson you’re welcome!
I made this cake for this years Christmas Dinner and it came out perfect, thank you and happy holidays
I am so glad it worked out well for you! Happy Holidays to you and yours!
I like a Alica very much. I am German and some American English is v ery very proper english and a bit harsh but Alica sounds very pleasant not rushed easy to understand. This is a véy good cake. I am glad I found this recipe
I will look at her site again
Thank you! 😃 I am glad that you were able to easily understand me, and that the cake worked out well for you.
Very much for your recipe. Did a great job JP from Miami. Thank you. Thank you very much for your recipe did a great job JP from Miami thank you it's crazy now here
The cake looks yummy.😋
When flour dusting that inner core, just dump the excess in your hand, tilt pan and drop the handful onto that core. Several drops usually does it then bang to remove excess, lol.
I am German and I understood all your advice. Very good. Pleasant to listen. I will make this cake in a short while
Alicia,s,i am happy to have this recipe.i will use it again,and again.happy holiday,s to you.
Thank you Betty. Happy Holidays (belated) to you and yours, and a blessed New Year!
TFS I make this all the time...oven at 300 and I put a 2 cup glass measuring cup filled with water and bake about 1 and 1/2 hours 🍽🍽🤤🤤🤤
Best cake I ever tasted. Thank you. everone raved over it
Thank you so much! That makes me so happy. Glad everyone loved it!
I've had this cake before, and boy is it good. Your cake loo fabulous!
Thank you!
Thank you for your step by step recipe and for have the ingredients listed looks delicious I will make it . May God Bless 🙏
My pleasure 😊 I hope that you enjoy it.
Do you have to use a bundle pan. Can you use a regular round cake pan
Do you mean a round cake pan like you would use for a layer cake, or do you mean a tube pan? Either would work. For a layer cake, you would bake this in two pans, and I don't know the timing for how long. For a tube pan the timing would be the same. Hope that helps!
I have some problems with my pound cake, that drives me up a wall, especially because it tastes so flippin good, like you can't help but licking the bowl, and even when it comes out the oven like it is just flipping good, I use the one lb rule, (4st B 6eg 1crm chs, 1box of van pud, 3fl 3sg) my biggest and largest problem, the absolutely drives me crazy, and just makes me, want to go on a terrorist attack, against all other great cookers n America, because when it comes to cooking, (a joke I'm black, and was born in America, we just regular crazy, not that kinda crazy far as terrorist attacks) I can literally throw down, liking nobody can take that away from me, everything go Thanksgiving, and Christmas, I probably make about 20 sweet potato pies,or $10 a piece, but other people's family, and I'll probably make 5 pans or dressing, of course for put other people's family, I can make some dressed and that'll make you slap your mama,so you can understand how absolutely frustrating it must be, to watch your channel, soulful Ts channel, a white ladies channel, and not only watch I'll make a pound cake, same ingredients that I use, (usually the sour cream or cream cheese) and then I have to sit in agony, as I watch,all of y'all not only make my favorite cake, but y'all pop it out on that wire rack, with no problems at all, and just five minutes, some people have said five minutes, some people said wait hour, ivy I have done every single thing possible,and it seems like every single pound cake of mind, I have this problem with it never ever ever coming out of the pan, and don't forget like I can cook, so my pan is very very very very well treated,and I have so many different types of cake pans, very old but good cake pans are found at the Goodwill, to your up-to-date cake pans, if my niece wants to bake a box cake, because I don't eat box cake at all, and I'll go in there and help her, it comes out right away, and I do the same identical thing for the pound cake, just to f*** it up trying to get it to come out, I can do it just right,(meaning the ingredients), and I know the directions, like nobody's business,(hell I didn't wrote down the recipe, as well as talk people over the phone,and they will bring me a piece of theirs, and it came out just right, out the pan and everything,) because I there's never have had a problem with the taste, but it's like I am forever cursed, when it comes to get in this damn cake out of the pan but there so big of a cake, and heavy, compared to a box cake, that mine just never come out of the pan right, like it might come out, but the top won't, and I've done everything that everybody elsedoes to keep it from sticking, I've literally done everything, from flowering and greasy, like I use actual just vegetable oil and to the bundt pan and they'll take a brush and I will go over the entire pan, I have done the butter and flour, I have done the spray, after greasing the pan, or buttering nipple Lowry net, I have still use the spray every time, and every time I dump it on a wire top for it to cool, and never comes out, are never completely come out.LAWD 😱😱😱 HELP ME JESUS,😭😭😭😭😭😭😭
I am sorry to have contributed to your agony! I can only tell you what I do, and I don't know if it will nelp any. I don't use any of the sprays. I have ruined good pans in the past with that stuff and I just can't do it. Butter will cause a cake to stick. The milk solids in the butter are the problem. Try some crisco. Use a paint brush or pastry brush to make sure you get it in to every little nook and crevice of that pan. Then dust it with flour. When you dump the flour out you have to hit your pan a few times with a spoon or something so that all the flour that isn't stuck to crisco gets vibrated off the pan. Now look in the pan to make sure every surface is coated. If you see places that aren't covered with flour use your pastry brush to put more crisco in that area and then more flour until you dont see any of the pan shining through. I like to turn the cake out after about 10 minutes. I find it will stick if I wait too long, but it will tear if I try to turn it out too soon. I wish you peace in your journey to a pound cake that doesn't stick, and I think we can work together to figure this out. You sound like an incredibly talented chef, don't let this one thing steal your thunder. Hugs from Tennessee!
I use butter and flour then spray a little baker's joy. I like the old fashion way. You hv to coat it well. I don't like Baker Joy but I use a little esp on the inner ring. Its hard to get flour on that part sometimes. Good luck
I wish we cld compare corn bread dressing. I guarantee mine is better. I'm begged for mine. Its my mom's recipe. They lick the container, literally 😋.....lol 😆 🤣 😂
I made this cake yesterday and it didn’t last 24 hours in my house! It was beautiful😍. This was the best pound cake I ever had. My kids said this was the best cake over ever made. I drizzled some white chocolate on the top but it could’ve been eaten plain. I can’t wait to make it again and top it with Carmel or strawberries and whip cream. This recipe is perfect and needs zero modifications! I’m in love ❤️❤️❤️
I am so glad that you and your family enjoyed this cake! I think one of the real beauties of this recipe is that it is kind of a blank canvas that you can top any way you like, but it is just fine on its own as well. I have to know, did anyone pick at the crust of the cake? That is my favorite part, and I have a hard time staying away from it while it is cooling! ;)
Alicia's In The Kitchen I did lol it was amazing 😉. Tasted just like my Granny’s!
For God sake...use a large spoon to coat the inner core with flour!
My first attempt and I think I followed all instructions... but my cake has an uncooked look to it in the middle, I did the toothpick test and it was not wet... why did that happen??
Did you let it cool completely before cutting it? Did you use a metal bundt pan? One of my friends had her cake not turn out well, and we figured out it was because she used a silicone pan, which slows the baking.
As a food safety inspector never crack your eggs like that always crack each egg in a bowl one at a time than add one at a time in your food so if an egg is bad it want ruin the entire process.thx
While I appreciate your advise, I have only seen one bad egg in my 30+ years of cooking and 40+ years of being in the kitchen, and it was only bad because it was left in the coop too long and had a dead chick inside. I will take my chances, but if you want to crack your eggs in a bowl so that they won't ruin your dish, have at it, and more power to ya.
Ainda bem que fui na descrição do vídeo, o bolo é maravilhoso Mantega e creme cheese tudo de bom, parabéns
Estou feliz que você tenha gostado. Tudo de bom para você também.
Always keep surgical gloves in my kitchen for stuff like that when I'm dealing with maids put my gloves on just so I wouldn't waste no time putting my Crisco on there she's doing the hard way by so hard but that's how she does it that's okay
My microphone was supposed to said Meats Meats
Thanks for that tip Helen! I use a pastry brush because especially with my bundt pan it gets down in to those cracks really well, and I don't trust my hands to smash the shortening down in there. I do keep surgical gloves in the kitchen for other uses, and should probably use them more than I already do.
Beautiful cake!! I love pound cakes. Yours came out perfect. One thing about that size mixer is they are not that loud. I was telling you don't forget the vanilla! You did a fantastic job and I love your recipe. Talk to you soon!--------------Tressa Daigle
Frugal Abundance I have not accomplished anything today. What are you up to today?
She didn't add any baking powder no one did the egg so long will not make the cake rise if you using all purpose or cake flour
Y
You can make pan prep easier by mixing flour into butter/shortening. I've seen it called magic pan release. It keeps 3 mo. in a jar for multiple applications. Mix together: 1/2 c each all purpose flour, shortening, neutral cooking oil, like avocado oil..
I've made this before. It's time to make another one
Add some lemon zest and it will be over the top in taste
Svp on français c’est possibile la recette merci
Look good, l am going to try.
This looks wonderful. Can't wait to try it thank you.
You are so welcome!
I'm afraid of breaking eggs directly into cake mixture. But, I agree. Sifting flour isn't necessary, I don't think anyway.
I understand that. I have never had the experience of a bad egg, but i know that it does happen. Plus, if you get some shell in there with the mixer on, then someone is getting crunchy cake.
I sift flour and sugar. The texture is smoother. Then it depends on your brand of sugar also. Some sugar brands are finer granules. Cheap sugar is lumpy...lower grade thats sold.
Thanks for sharing this very delicious recipe 😇👍👍👍
You are very welcome!
Awesome recipe.I can't wait to make it. I have all the ingredients so i'll make it today or tomorrow.thank you
I hope it turns out well for you!
Best one I’ve seen so far
Thank you, Yvonne! ☺️
I love your recipe ,love to try it very soon.❤❤❤
Σούπερ μπράβο η φόρμα τέλεια που μπορο να αγωρασο ευχαριστώ ❤️
😂it definitely doesn’t stick. I’ve been buttering and flouring my cake pans for years 😅
Half the amount of sugar will do it
I’m making this tonight...fingers crossed!
Hello I like the way u cook your cake u explain everything little or big u explain.
Thank you so much 🙂 I try to explain it like I would I were helping a member of my family work through learning to do it.
Hard to believe but if you refrigerate this cake for about 24 hrs. before you slice it, it becomes denser and is twice as good. try it, you'll see.
I love your channel, It's not too difficult.
you should get some prep bowls and have everything measured up before the video. mise en place baby
You talk entirely too much
Wow!! That came out perfect. I'm kinda just getting into baking lb cakes, but I do have a question. I don't care for cream cheese, so can I just use 1 cup of reg milk? I also noticed you did not use baking soda, but almost every recipe I've seen on UA-cam all used baking soda. Is that really a requirement when using all purpose flour? I am definitely going to try your recipe in the next few days. Can't wait!! Update...just heard your explanation re: baking soda...lol
That is a great question! Unfortunately, you can't replace cream cheese with milk. Cream cheese falls in to the fats category when it comes to baking, where milk is a liquid, and the recipe would not work that way. You wouldn't taste the cream cheese in this recipe if it is the flavor you are adverse to. Pound cakes are not supposed to have baking soda in them. They are dense on purpose, but they do get some rise from the eggs that go in to the batter. I think on YT a lot of people are using the term pound cake and bundt cake interchangeably. In reality any cake can be made in a bundt pan to get the shape that you see here. Pound cakes got their name because to make them (originally), you mixed a pound of sugar (2 cups) with a pound of butter (4 sticks), then you added a pound of eggs (~8 large eggs or 6 extra large eggs, though at the time duck eggs were used for most baking and 4 would have been used), and last you added a pound of flour (just over 3 cups). It was a simple recipe to remember. Hope that helps, and that I didn't overload you with useless pound cake/bundt cake knowledge! 🤣
Why the salt?
That is a great question. All sweets should have a little salt in them for flavor. Salt actually brings out the sweetness in desserts and helps give a more balanced flavor. If you don't like adding salt to your diet, you can leave it out and even use unsalted butter, but the flavor of the cake will lack depth.
@@AliciasInTheKitchen thank you so much, have a wonderful day.
I will be trying.
I didn’t know the butter would bind with the flour, wish I knew that Saturday!!! Thank you for that information!
Hi saw video you never said if you preheated oven ahead of time or not?
Yes, preheat the oven.
I am baking your recipe as we speak this is going to be the longest hour ever batter was tasty don't ask 🤣🤣🤣
3 cups sugar is too much
I made this today...and ooooooh boooiiiiiii...it tastes amazing
What do you use to grease the pan if you don’t use butter because the flour sticks?
Shortening. You could also use coconut oil.
Were is the recipe
I already bought unsalted butter, do I need to add extra salt?
Yes, add 1/4 tsp of salt. Otherwise, the cake will taste kind of bland.
Alicia's In The Kitchen
Thank you 😊 I’m gonna try it
Thanks again
Heavy teaspoon I love it
Southern cheesecake yummy my new friend
Thank you 😋
Can i use self rising flour
You can, you just won't have quite as dense of a bundt cake. Also, I would cut the salt by half.
Please advise do we need to use this bundt cake pan not another kind? Thank you
Please tell me how to find the recipe for cream cheese pound cake. My daughter wants a lemon-flavored pound/bundt cream cheese or sour cream cake . Thank you.
Looks good
This is a good video, thanks. It did not waste my time
Perfect!
Can I use margarine instead of butter?
I am afraid that margarine would not hold up well in this recipe.
Pam works well,
I don't use Pam on any of my pans. I had one of my favorite muffin pans get ruined with Pam years ago, and now I don't use it, but if it works good for you, keep on using it.
Cake looks great
Thank you!
it came out so good in first try!!!! Thank you for the recipe . I am almost 6m pregnant and had a crazy craving for it.
👌💓
Love the music while you were mixing the butter and cream cheese.
Thank you!
Usa pancry.
Can I use Cake flour
Yes, it will work fine here.
Delicioso ! 😘
Gracias amiga!
@@AliciasInTheKitchen ati muchas gracias... lo prepararé el jueves mañana voy por mantequilla , me falta una barrita y te cuento que tal me quedo bendiciones !😘
Ohh lovely
what size bundt cake pan do you use?
Svp les ingrédients en français merci
Thank you. Very delicious.
10 or 12 cup bundt pan? thank you
I am so sorry, I thought I had answered this question from my phone, but apparently it didn't post. My bundt pan is a 10 cup.
Is their a way to copy the recipe from this site?
Hi Cheryl, I just opened up the description box and highlighted all of the ingredients and instructions, right click and click on copy... go to MS Word and right click again and hit paste. You will have to separate each line though.
Yummmy