I made the recipe just as listed with the exception of using 1 tsp. vanilla and 1/2 tsp. almond extracts (no orange as called for).  The batter was rather thick going into the pan.  It REALLY filled up my 12 cup Bundt pan.  Here’s how it looked after baking (the timing within the recipe was exactly how long it took to bake for me by the way).  You can see that the pan is very full.

When it was done baking and I took it out of the pan, I immediately declared this to be the prettiest cake I have ever made.  The recipe called for buttering the pan but I sprayed the pan with Baker’s Joy (a spray which contains both oil and flour) which worked just fine.  The cake popped right out, and as you can see it did not stick in one single spot.  Gorgeous!

I did not see any reason to slather this with icing and decided to make a chocolate glaze instead.

I found the cutest vintage cake plate at an antique mall.  Here’s a pic which really shows off my new plate.

And I have saved the best for last… this cake is unbelievably good!  The outside has a slight crunch to it, almost a very thin sugary crust.  It is really thick, dense, and soooo good.  The glaze was a great alternative to icing the cake and I am glad I did that.  The chocolate was a great pairing.  If you used the orange extract, an orange or lemon glaze would also be fabulous.

If you’re looking for some extra special ways to decorate a bundt cake, look no further than “Nothing Bundt Cake“. They are a bundt cake bakery, so to speak, and are very creative with their decorations.  The almond bundt cake above is really strong and would hold up to anything you would want to fill the center with.

]]> http://www.weddingcake101.com/featured/almond-wedding-cake-recipe-part-2-with-lots-of-pics/feed 0