Hula Tropical Bundt Cake

Sorry, this is a crummy picture, but trust me, the recipe is to die for.

Actually, it’s a chip off an old block.

It’s the Apricot Bundt Cake redone in new fruit and goodness.

It was utterly terrific and just goes to show how versatile this recipe really is.

So once again, here’s all the stuff you need and how you need to do it.

 

INGREDIENTS:

  • 3 cups sugar
  • 1 c butter, softened
  • 6 eggs
  • 1 c sour cream
  • 1/2 c mango nectar)
  • 1 tsp almond extract
  • 1 tsp rum extract
  • 1/2 c EACH dried mango and pineapple, chunked
  • 1 regular size jar of orange marmalade
  • 3 c flour
  • 1/4 tsp baking soda

GLAZE: 1/3 of the orange marmalade, 1/4 c more of the mango nectar), 3 tsp cornstarch

Coating: a cup or so of sweetened coconut and a cup or so of blanched, sliced almonds

INSTRUCTIONS:

  1. Heat oven to 350°. (Note: the original recipe called for 325, but I found that I was cooking the cake a good 30 or more minutes that called for, so I think the higher heat is called for. Still your oven and altitude dictate)
  2. Mix butter and sugar, then add eggs, one at a time, mixing well after each addition. Add
  3. Add sour cream, the nectar, the extracts, and 2/3 of the jar of marmalade. Mix for a good 30 seconds.
  4. Mix in the dried fruit (please toss the fruit in some flour first,  which will help it stay suspended throughout the batter)
  5. Add the flour and soda, and mix well.
  6. Pour into a bundt pan which has been greased and floured. (Note: I used an angel food pan this time because the batter nearly over-flowed my bundt pan. This worked better for me)
  7. Bake from 60-90 minutes until a skewer inserted comes out dry.
  8. Cool for 20 minutes and then turn out onto a plate and cool completely.
  9. Poke holes in the top of the cake and drizzle an additional half a cup of nectar around and let it soak in if you desire
  10. Heat the remaining 1/3 of the marmalade and an additional 1/4 c of the nectar and 3 tsp cornstarch to a bare boil until the mixture thickens. Pour over the top of the cake when it has cooled a bit.
  11. Press coconut around sides and sprinkle on top and then cover the top with the blanched sliced almonds.

Serves: 14-16 (It’s very heavy and a little goes a long way)

NOTE: Store in the fridge. I find that it gets more moist and wonderful as it ages a bit.

 

 

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One thought on “Hula Tropical Bundt Cake

  1. Pingback: Chocolate-Coconut Bundt Cake with Ganache Frosting | A HEALTHY LIFE FOR ME

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