BUNT CAKE ANYONE!!

Just the other day I was talking to my brother Kevin and he mentioned to me that he was so tired of eating plain old cake. He remembered when we were kids how I use to make cake and instead of a thick frosting I made a light glaze and drizzled it all over the cake, and that cake he really enjoyed. So that got me thinking.  There are lots of people who don't like or can't eat cake with a Sweet thick frosting.  The scratch cake and its glaze is really not that difficult to make . JUST KEEP READING:)


If you do not have a  bunt, pan you can purchase one at any department store, certainly any kitchen outlet store.  The small 6" pans are delightful to have for individual servings. I have seen them as cup cake size bunt pans, cute.

CAKE INSTRUCTIONS:

1. 2 cups of Self rising flour ( be sure to sift your flour)
2. 4 eggs
3. 1 cup of milk
4. 1 1/2 cups of sugar
5. 1/2 cup of butter
6. 1 tbs o flavoring

I usually cream my eggs and sugar together and I add the eggs one at a time.  I like to have my butter at room temperature,.  Mix in the sifted flour and add the milk a little at a time, so  when all is mixed add the flavoring of your choice ,  Pour into a lightly greased and floured bunt pan and bake in a 350 degree oven for about 45 minutes or until brown and knife inserted comes out clean.

GLAZE:

1. 2 cups of powdered sugar
2. 1/4 cup of milk
3. 1 tbs flavoring  

Note:

If you use self rising flour you do  not need baking powder or baking soda. let your butter and eggs get to room temp. they are easier to work with,  Your flavoring is anything you like.  If glaze is too thick just add more milk.  Don't be shy to add lemon or orange zest to your cake or glaze if you wish.

So Go ahead, DO YOUR THING AND ENJOY!!!!!!