For starters, here's a simple basic bundt cake that can't be beat. It is so rich you don't need frosting. Seriously. Try it. It's dense and satisfingly sweet. But if you want to top it when you serve it, spoon fresh, sweetened berries or other fruit over it with a dollop of whipped cream - heavenly!
Bundt Cake
1-1/4 cups butter
2-1/4 cups sugar
7 eggs
2-1/2 cups flour
2-1/2 teaspoons pure vanilla
Mix sugar and margarine until creamy. Add eggs and mix well. Mix in flour a bit at a time, then stir in vanilla. Pour into a greased and floured bundt cake pan and bake at 325 degrees for 1 hour, or until a toothpick inserted comes out clean. Cool in pan 15 minutes, then turn out to finish cooling.
As I write I am baking this cake in a new silicone pan. Have you tried them yet? I'll let you know how it turned out.
Next, here's a dessert that's always a favorite. I love anything lemon and this helps the craving when it comes. Guys love it, but so do gals! Sprinkle this dessert with powdered sugar before serving. Makes a pretty presentation.
Luscious Lemon Bars
Crust
1 cup soft margarine
½ cup powdered sugar
Dash salt
2 cups flour
Combine ingredients and press into 9x12" pan. Bake at 350 degrees for 15 minutes.
Filling
4 beaten eggs
2 cups sugar
¼ cup flour
½ cup lemon juice (I use frozen Minute Maid lemon juice if I don't have lemons)
Mix and pour over hot crust. Return to oven and bake at 350 degrees for 25 more minutes, or until set. Cool. Dust with powdered sugar (I use a strainer to dust). Cut into squares to serve.
Now I'll share a recipe that you might think strange for Valentine's Day. Don't you serve this at Christmas, you say? Not if you like a rich, white fudge. This is great to share with the neighbors, but it's especially nice to share on Valentine's Day. Sweet and creamy.
It's an original recipe from my husband's grandmother. It's really easy to make. Just make sure you let it cook to brittle stage. Use the old fashioned method, below, or use your candy thermometer until it registers brittle.
Grandma Johnson's Divinity Fudge
4 cups sugar
¾ cup water
1 cup light corn syrup
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