This recipe for Hazelnut Bundt Cake is made with Frangelico Liqueur.
Prep Time: 25 minutes
Ingredients:
- 18-1/2 ounce yellow cake mix*
- 4 ounce serving size of instant vanilla pudding
- 4 eggs
- 1/2 cup cold milk
- 1/2 cup butter, melted or vegetable oil
- 1/2 cup Frangelico (hazelnut-flavored liqueur)
- ---Glaze---
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup Frangelico
- 1 cup chopped and lightly toasted hazelnuts
Preparation:
Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Combine first set of ingredients. Beat for 2 minutes on high with electric mixer. Carefully, pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Drizzle glaze over top of cake. Use spoon to put extra dripping back on cake. Sprinkle top and around base of cake with hazelnuts.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Frangelico.
Don't have a cake mix? Use this recipe for Lil's Pound Cake instead. Make the cake as directed except substitute hazelnut or almond extract for the vanilla. Then, just make the glaze as stated in this recipe.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Frangelico.
Don't have a cake mix? Use this recipe for Lil's Pound Cake instead. Make the cake as directed except substitute hazelnut or almond extract for the vanilla. Then, just make the glaze as stated in this recipe.
