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RDBE Limoncello Bundt Cake Recipe

   
 

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     RDBE Limoncello Bundt Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   1 hour

Ingredients
18 oz WHITE, YELLOW OR LEMON CAKE MIX
4 serving size INSTANT LEMON OR VANILLA PUDDING
4 EGGS
1/2 cup plus 2 TBSP WATER, divided
1/2 cup VEGETABLE OIL
3/4 cup LIMONCELLO (lemon LIQUEUR), divided
1/4 cup BUTTER
1/2 cup SUGAR
1/2 cup SLIVERED ALMONDS, lightly toasted
 

Instructions
Preheat oven to 325 degrees. Grease and flour 12 cup Bundt Pan. Combine cake and pudding mixes with eggs, 1/2 cup water, oil and 1/2 cup Limoncello. Mix with electric mixer for atleast 2 minutes. Pour into prepared pan. Bake for 1 hour. Cool in pan for 20 minutes. Finish cooling on wire rack. Once cake is completely cool, move to a serving plate. Using meat fork, poke holes all over cake. In a small sauce pan, melt butter with remaining water and sugar. Bring to a boil and boil for 5 minutes. Remove from heat and stir in remaining Limoncello. Carefully pour glaze over cake. If necessary, use a pastry brush to brush on any overflow of glaze. Immediately sprinkle almonds on top of cake. Store in airtight container.


Originally Submitted
3/10/2013





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