Sunday, June 15, 2008

Lemon Bundt Cake with Nut Topping

I went to Phoenix last weekend for a friends temple sealing. I stayed with an old family friend from when we used to live there almost 30 years ago. Joleen generously shared some of her great recipes with me. This is one of them (and I'm sure I'll be posting the rest as I make them)!

Lemon Bundt Cake with Nut Topping
(thanks to Joleen Hunt)

1 c. chopped pecans (I love the "cookie pieces" that you can buy, already chopped tiny)
1 lemon cake mix
1 small box of lemon instant pudding
4 eggs
1/2 c. vegetable oil
1 c. water
3 good dashes of nutmeg

Preheat oven to 325 degrees. Grease and flour your bundt pan. Sprinkle 1 c. nuts over the bottom of the pan. Mix all cake ingredients together and beat for 2 minutes. Pour batter over nuts.
Bake at 325 for 1 hour. Cool. Invert onto serving plate.

1 stick butter
1/2 c. water
1 c. sugar

Mix glaze ingredients on stovetop over medium heat, for about 5 minutes, stirring constantly. Pour glaze into bundt pan. Invert cake back into bundt pan. Let stand several minutes until glaze has been absorbed. Then invert one last time onto serving plate.