- 1 package (2-layer size) yellow cake mix
- 1 cup strong, black coffee
- 4 eggs
- 1 package (3-3/4 oz size) instant butterscotch pudding
- 1 tspn cinnamon
- 1 tspn nutmeg or mace
- 1/2 tspn allspice
- 1/2 cooking oil
- 1 cup raisins, golden or dark
- Coffee glaze (see below)
Preheat oven to 350 degrees. Grease and flour bundt pan. In a large bowl, combine the cake mix, cinnamon, nutmeg or mace, allspice, pudding mix, eggs, oil, and coffee. Beat for 4 minutes on medium speed of mixer.
Fold in raisins. Pour into prepared bundt pan, and bake 45 to 50 minutes or until cake test done. Cool in pan for 15 minutes before turning our. Finish cooling on wire rack. Add coffee glaze.
Dissolve 1 teaspoon instant coffee in 1 tablespoon boiling water. In a small bowl, combine coffee mixture with 1 cup sifted confectioner's sugar and 1 tablespoon light corn syrup. Beat until smooth. Use rubber spatula or a large spoon to spread or drip glaze on cooled cake.
(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)
More "Lost" Bundt CakesHarvey Wallbanger Bundt Cake (1973)
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