Thursday, January 10, 2013

Jam and Almond Bundt Cake

I had some leftover ingredients in my fridge after the holidays.  I had half a carton of eggnog, some strawberry jam (leftover from thumbprint cookies) and sliced almonds. I decided to throw them all into a quick and easy cake.  I said a little prayer when I flipped over my bundt pan and I was stunned at how dramatic it looked. My husband loved the cake and how moist it was in the center from the jam.   So if you ever have some extra jam sitting around... here's a way to use it up.

  • 1 box yellow cake mix  **follow box cake mix instructions (but make sure you substitute milk for the water in the directions).  I used eggnog.
  • 1 cup up to 1 1/2 cups of strawberry or raspberry jam  (maybe even marmalade)
  • 1/3 up to 1/2 cup of sliced almonds

Note: You can add a sprinkle of nutmeg into the cake batter if you want some of the flavors of the eggnog that I used.

 First mix cake mix as directed on the box.  Remember to substitute milk for water on directions.  I actually used leftover eggnog.  Spray or oil the bundt pan well.  Put sliced almonds on the bottom of pan as shown. Then add the jam as shown.
 Pour half the batter over the jam and then add the remaining jam on top of the batter.  Pour the remainder of the batter of the jam.

Bake in a 350 degree oven for 50-55 minutes (check with a fork or knife to make sure cake is set).  Invert bundt onto a cake plate. Slice and serve. This cake can be eaten hot out of the oven or at room temperature. Enjoy. 

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