on the table: BUNDT CAKE

  • 11/18/2021, 06:00 AM
  • Canton News
Bundt Cake

By Mariah Harris 

There has been a cake in my family for many years. It all started with my great grandmother, who had a passion to bake. In 2000, she couldn’t find a cake recipe that was immaculate enough for her taste. As time went by, she started mixing different flavors into one cake until it was perfect. Once she found the right amount of flavors, she made this cake more often. This cake is important to my great grandmother, because, once she started bringing it to family events, our family started to love it. They cherished it so much that it became a tradition that my great grandmother would bring it to all family events. 

    In 2005, she became closer to “the daughter she never had.” So, she decided to pass it down to her daughter-in-law (my grandmother). After a while, the recipe grew on my grandmother after she saw how important it was to her mother-in-law. My grandmother wasn’t a big fan of baking at first, but after the both of them spent time baking together, it seemed like she would bake almost every holiday season and even year-round. The history behind this cake will forever influence my identity to who I am today, a family person who likes to bake.


3 cups of flour
1/2 teaspoon of salt 
3 cups of sugar
3 sticks of butter 
1/2 cup of sour cream 
6 eggs 
10 inch bundt cake pan 
1 teaspoon each of any 5 flavoring extracts 

1.    Preheat oven to 325 degrees. 
2.    In one bowl, add sour cream and butter, then whisk together until it forms a cream. 
3.    Slowly add sugar while beating, mix until fluffy. 
4.    Add eggs one at a time, beating between each.
5.    Add flour, 1/2 at a time, beating additionally. 
6.    Repeat until all dry ingredients are added. 
7.    After battering up, pour cake batter into the cake pan. 
8.    Bake approximately 1 hour and 30 minutes.






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