Source:

Prickly Pear

Serves/Makes:1 10 cup bundt cake

Ingredients

• 1-3/4 cups (425 ml) sugar
• 4 sticks butter, softened
• 6 jumbo eggs
• 1 tsp (5 ml) vanilla extract
• 1 tbsp (15 ml) plus 1 tsp (5 ml) lemon extract
• 3 cups (700 ml) plus 1 tbsp (15 ml) flour
• 1 tsp (5 ml) baking powder
• 3 tsp (15 ml) lemon zest

Preparation

• Heat oven to 360 degrees (175 C.) and spray a 10 cups (2350 ml) bundt pan with PAM.
• Cream butter and sugar together until light and fluffy.
• Add eggs--one at a time--mixing very well after each addition.
• Then add in vanilla and lemon extracts mixing until smooth.
• Mix flour with the baking powder, then add to the butter/egg mixture and mix for 30-40 seconds.
• Add lemon zest and mix for an additional minute.
• Pour batter into prepared pan.
• Bake for 60-70 minutes or until toothpick inserted in center of cake comes out clean.
• Cool 10 minutes on wire rack.
• Remove from pan, dust with non-melting powdered sugar (available from the King Arthur Baker's Catalog)and let cool completely prior to serving.

Comments

I live at an altitude of 6,700 feet and this recipe works very well. Enjoy.