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Grandma’s Bundt Cake
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Description
“I just found the best bundt cake recipe in the entire United States,” so said my grandmother as she handed me a piece. She tends to modify recipes often, adding a bit of this and that along the way. Some yogurt here, some honey there. So you’re never quite sure how it got to be so spectacular … something in her kitchen air.
Ingredients
- 2 cups Ground Hazelnuts
- ¾ cups Sugar
- 4 teaspoons Baking Powder
- 4 Tablespoons Flour
- 8 whole Eggs
Preparation
Blend all of the dry ingredients in a food processor until the nuts are powdered. Add the eggs and blend again. Butter the cake pan and pour the mixture in. Bake for 30 – 35 minutes. Cool for 10 minutes and then remove to cool. Sprinkle with powdered sugar, slather with frosting, leave it be … whatever you please.
Note: Grandma Pellegrini says: “it shoud be mixed in two batches, and each batch goes into a round layer pan. I’m afraid it might not cook through in a deep bundt pan. It was just that I wanted two cakes for the two birthday boys so used those two small ‘bundt’ pans.” So if you do decide to experiment and use a large bundt pan, adjust your time accordingly!
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