Nestle's Iced Coffee Bundt Cake.
Updated: June 26, 2011 12:16AM
Faced with Memorial Day gatherings of families and friends, B.L.C. of Chicago e-mailed an urgent request for a brunch coffee cake specifically including coffee, and C.L. of Chicago asked for a recipe for Lemon Poppy Seed Cake.
Nestle provides the moist, coffee-flavored Iced Coffee Bundt Cake recipe, and regular Swap Shop contributor Marlene Kroll of Chicago shares her yummy recipe for Lemon Poppy Seed Cake, which she admits, “sounds like a lot of work, but the rave reviews are worth it.”
To make Kroll’s Lemon Poppy Seed Cake:
In a large bowl, beat 6 tablespoons softened butter and 1¼ cups sugar until crumbly (about 2 minutes). Add 1 tablespoon grated lemon peel; mix well. Add 2 eggs and 2 egg whites, one at a time, beating well after each addition.
Combine 2½ cups cake flour, 2 tablespoons poppy seeds, 1½ teaspoons baking powder, ½ teaspoon baking soda and ¼ teaspoon ground allspice; gradually add to butter mixture alternately with 11/3 cups buttermilk, beating well after each addition.
Transfer to (10-inch) tube pan well-coated with cooking spray. Bake at 350 degrees for 40 minutes or until an inserted toothpick comes out clean.
Cool in pan for 10 minutes; loosen and remove to wire rack.
In small saucepan, combine ¼ cup lemon juice and ¼ cup sugar. Cook and stir until mixture comes to boil; continue to cook and stir until sugar is dissolved. Using fork, poke holes in top of cake. Gradually pour hot syrup over cake. Cool completely before cutting.
Does someone have a recipe for creamy horseradish sauce?
My grandmother used to make a two-layer gelatin dessert — the bottom layer was clear lime gelatin, and the top was chiffon-like and light lime in color (maybe with cottage cheese). Can anyone provide a recipe?
I would appreciate a recipe for caramel-flavored bread pudding.
P.S., Melrose Park
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