Simple Way to Make Favorite Classic Bundt Pound Cake

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Before you jump to Classic Bundt Pound Cake recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Efficient living is actually something we can all perform, without difficulty. Largely, all it requires is a little common sense.

We hope you got insight from reading it, now let's go back to classic bundt pound cake recipe. You can cook classic bundt pound cake using 8 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Classic Bundt Pound Cake:

1. Provide 3 cups of cake flour.
2. Use 1/4 tsp of soda bicarbonate.
3. Prepare 1/2 tsp of baking powder.
4. Provide 1 Tbsp of flavouring (berry/vanilla or vanilla/coconut).
5. Take 1 1/2 cup of margarine.
6. You need 1 cup of castor sugar.
7. You need 4 of large eggs.
8. Use 1 cup of coconut milk.

Instructions to make Classic Bundt Pound Cake:

1. Preheat oven to 180°C. Grease and dust an 8" bundt pan and set aside.
2. Sift together twice the flour, soda, and baking powder to ensure full incorporation. Set aside.
3. Cream sugar and margarine until light, fluffy, and doubled.
4. To the creamed mixture, add the eggs (one at a time). Make sure each egg is fully incorporated before adding the next. Do not add the next egg if the mixture still looks cuddled/split.
5. Stir n your flavouring.
6. Add the flour alternating with the milk to the creamed mixture. Do this in atleast 4 additions and do not overmix. Always start and end with the flour for a much stable cake batter.
7. Pour batter into your prepared pan and bake for 45minutes or until a toothpick inserted comes out clean.
8. Enjoy!.

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