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Brown Sugar Bundt Cake

Author/Submitted by:
Servings: 14
Categories: Cakes / Desserts / Low-Fat/Low-Cal

Ingredients:
3  c  Cake flour
1  tb  Baking powder
1/2  ts  Salt
2  c  Brown sugar
1/4  c  Margarine, tub-style
1/4  c  Canola oil
1/3  c  Egg substitute
2/3  c  Yogurt, plain nonfat
1/3  c  Water
1/4  c  Evaporated milk
1  tb  Vanilla
    -----GLAZE-----
1/4  c  Evaporated milk
1  t  Margarine, tub-style
1/2  c  Brown sugar
1 1/2  tb  Corn syrup
1  t  Vanilla

Directions:
Preheat the oven to 350. Generously grease a 12 cup bundt pan. Dust the pan with flour, tapping out the excess. Set aside. Sift the flour, baking powder and salt into a bowl. Place the sugar, margarine, oil and egg substitute in a large mixer bowl. Beat with electric mixer at medium speed for 4 minutes. Reduce the speed to low and beat in half of the flour mixture until blended. Beat in the yogurt, water, milk and vanilla. Then beat in the remaining flour mixture just until smoothly incorporated; do not overbeat. Transfer the batter to the prepared pan. Spread it evenly with a rubber spatula. Bake on the center oven rack for 50 to 60 minutes. Transfer to a wire rack and let stand for 2 hours until cool. Loosen the cake from the pan and remove to a serving plate. To prepare the glaze, in a 2 cup glass measure combine the milk and margarine. Microwave on high for 30 to 40 seconds, or until the margarine melts and the mixture is very hot but not boiling. Set aside. Place the the sugar and corn syrup in a heavy saucepan. Cook over high heat, stirring carefully with a long-handled wooden spoon, just until the sugar melts and the mixture liquefies. Remove the pan from the heat. Working carefully and standing back to avoid any spattering, add the hot mixture to the pan. Stir until the ingredients are well blended and any large lumps of sugar have dissolved. Stir in the vanilla. If any small lumps of sugar remain, strain the glaze through a fine sieve to remove them. Drizzle the glaze decoratively over the cake top. Let the cake stand for at least 20 minutes to allow the glaze to cool before serving. 331 calories and 9 grams fat.


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